Grand Total — Fat supply quantity in French Polynesia
French Polynesia: Grand Total — Fat supply quantity was 124.52 g/cap/d in 2023. ▬ Flat
Grand Total — Fat supply quantity in French Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for grand total — fat supply quantity in French Polynesia is 124.52 g/cap/d, measured in 2023.
The figure is down 3.5% on the previous year and up 0.8% over ten years.
Over the whole period, grand total — fat supply quantity in French Polynesia peaked at 129.17 g/cap/d in 2021 and was at its lowest, 118.25 g/cap/d, in 2017.
That places French Polynesia 47th out of 164 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 121.87 g/cap/d | 118.25 g/cap/d | 123.51 g/cap/d | 10 |
| 2020s | 127.77 g/cap/d | 124.52 g/cap/d | 129.17 g/cap/d | 4 |
Countries ranked near French Polynesia
More agriculture & rural data for French Polynesia
- Rural population, per unit of GDP 0 units per US$ of GDP (2024)
- Rural population, annual growth rate 0.1307 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 442.4 current US$ per person (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0222 current US$ per US$ of GDP (2020)
- Agriculture, forestry, and fishing, value added (current US$), annual -8.86 % change on previous year (2020)
- Rural population, per capita 0.3824 units per person (2025)
- Agriculture share gdp 2.22 (2020)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.22 (2020)
- Agricultural raw materials exports 0.8% (2024)
- Agricultural raw materials imports 0.9% (2024)
Frequently asked questions
- What is grand total — fat supply quantity in French Polynesia?
- Grand total — fat supply quantity in French Polynesia was 124.52 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest grand total — fat supply quantity recorded in French Polynesia?
- The highest recorded value was 129.17 g/cap/d in 2021.
- What is the lowest grand total — fat supply quantity recorded in French Polynesia?
- The lowest recorded value was 118.25 g/cap/d in 2017.
- How does French Polynesia rank for grand total — fat supply quantity?
- French Polynesia ranks 47th out of 164 countries with data for 2023.
- Is grand total — fat supply quantity rising or falling in French Polynesia?
- Over the last ten years it is up 0.8%. The long-run trend across the full record is flat.
- Where does this French Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Grand Total — Fat supply quantity (g/capita/day). 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.