Demersal Fish — Protein supply quantity in French Polynesia
French Polynesia: Demersal Fish — Protein supply quantity was 49.32 t in 2023. ▲ Rising
Demersal Fish — Protein supply quantity in French Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, demersal fish — protein supply quantity in French Polynesia stood at 49.32 t.
The figure is up 176.3% over ten years.
Over the whole period, demersal fish — protein supply quantity in French Polynesia peaked at 57.78 t in 2017 and was at its lowest, 10.81 t, in 2015.
That places French Polynesia 145th out of 181 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 27.68 t | 10.81 t | 57.78 t | 10 |
| 2020s | 45.56 t | 34.27 t | 49.32 t | 4 |
Countries ranked near French Polynesia
- 142 Timor-Leste 63.04 t compare
- 143 Kyrgyzstan 61.25 t compare
- 144 Lesotho 52.92 t compare
- 146 Belize 48.42 t compare
- 147 Saint Lucia 47.01 t compare
- 148 Djibouti 46.76 t compare
More agriculture & rural data for French Polynesia
- Agriculture, forestry, and fishing, value added 123.52 million current US$ (2020)
- Agriculture share gdp 2.22 (2020)
- Rural population 38.2% (2025)
- Agricultural raw materials imports 0.9% (2024)
- Agricultural raw materials exports 0.8% (2024)
- Rural population growth 0.1% (2025)
- Agriculture, forestry, and fishing, value added 2.2% (2020)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.22 (2020)
- Rural population 108,019 (2025)
- Capture fisheries vs aquaculture 1,247 (2024)
Frequently asked questions
- What is demersal fish — protein supply quantity in French Polynesia?
- Demersal fish — protein supply quantity in French Polynesia was 49.32 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest demersal fish — protein supply quantity recorded in French Polynesia?
- The highest recorded value was 57.78 t in 2017.
- What is the lowest demersal fish — protein supply quantity recorded in French Polynesia?
- The lowest recorded value was 10.81 t in 2015.
- How does French Polynesia rank for demersal fish — protein supply quantity?
- French Polynesia ranks 145th out of 181 countries with data for 2023.
- Is demersal fish — protein supply quantity rising or falling in French Polynesia?
- Over the last ten years it is up 176.3%. 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 Demersal Fish — Protein 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
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.