Dates — Fat supply quantity in French Polynesia

French Polynesia: Dates — Fat supply quantity was 0.03 t in 2023. ▲ Rising

Latest (2023)
0.03 t
Change on year
unchanged
World rank
149th
of 179 countries
All-time high
0.04 t
in 2020
All-time low
0.01 t
in 2019
Years of data
14
2010–2023

Dates — Fat supply quantity in French Polynesia, 2010–2023

0.010.020.030.042010201620232010: 0.02 t2011: 0.02 t2012: 0.02 t2013: 0.02 t2014: 0.02 t2015: 0.02 t2016: 0.02 t2017: 0.02 t2018: 0.02 t2019: 0.01 t2020: 0.04 t2021: 0.04 t2022: 0.03 t2023: 0.03 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

French Polynesia recorded 0.03 t for dates — fat supply quantity in 2023.

Compared with earlier readings it is up 50.0% over ten years.

Over the whole period, dates — fat supply quantity in French Polynesia peaked at 0.04 t in 2020 and was at its lowest, 0.01 t, in 2019.

French Polynesia ranks 149th of 179 countries on this measure, in the bottom quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.019 t 0.01 t 0.02 t 10
2020s 0.035 t 0.03 t 0.04 t 4

Countries ranked near French Polynesia

  1. 146 New Caledonia 0.04 t compare
  2. 146 Antigua and Barbuda 0.04 t compare
  3. 146 Jamaica 0.04 t compare
  4. 149 Cuba 0.03 t compare
  5. 149 Polynesia 0.03 t compare
  6. 152 Suriname 0.02 t compare
  7. 152 Nicaragua 0.02 t compare

See the full ranking of 210 places →

More agriculture & rural data for French Polynesia

All data for French Polynesia →

Frequently asked questions

What is dates — fat supply quantity in French Polynesia?
Dates — fat supply quantity in French Polynesia was 0.03 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest dates — fat supply quantity recorded in French Polynesia?
The highest recorded value was 0.04 t in 2020.
What is the lowest dates — fat supply quantity recorded in French Polynesia?
The lowest recorded value was 0.01 t in 2019.
How does French Polynesia rank for dates — fat supply quantity?
French Polynesia ranks 149th out of 179 countries with data for 2023.
Is dates — fat supply quantity rising or falling in French Polynesia?
Over the last ten years it is up 50.0%. The long-run trend across the full record is rising.
Where does this French Polynesia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Dates — Fat supply quantity (t). Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Dates — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
210 places, 2,810 data points, 2010–2023
Last refreshed

A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.