Grand Total — Fat supply quantity in Polynesia

Polynesia: Grand Total — Fat supply quantity was 26,715 t in 2023. ▲ Rising

Latest (2023)
26,715 t
Change on year
down 0.1%
World rank
151st
of 182 countries
All-time high
27,049 t
in 2021
All-time low
20,372 t
in 2015
Years of data
14
2010–2023

Grand Total — Fat supply quantity in Polynesia, 2010–2023

010.0k20.0k30.0k2010201620232010: 20.8k t2011: 21.0k t2012: 21.1k t2013: 21.3k t2014: 21.0k t2015: 20.4k t2016: 20.8k t2017: 20.6k t2018: 21.4k t2019: 26.3k t2020: 26.6k t2021: 27.0k t2022: 26.7k t2023: 26.7k t

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

Analysis

The most recent figure for grand total — fat supply quantity in Polynesia is 26,715 t, measured in 2023.

Compared with earlier readings it is down 0.1% on the previous year and up 25.5% over ten years.

Over the whole period, grand total — fat supply quantity in Polynesia peaked at 27,049 t in 2021 and was at its lowest, 20,372 t, in 2015.

That places Polynesia 151st out of 182 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

DecadeAverage LowestHighest Years
2010s 21,469 t 20,372 t 26,265 t 10
2020s 26,772 t 26,593 t 27,049 t 4

Countries ranked near Polynesia

  1. 148 Luxembourg 31,638 t compare
  2. 149 Timor-Leste 31,006 t compare
  3. 150 Djibouti 28,338 t compare
  4. 152 Eswatini 26,055 t compare
  5. 153 Malta 24,812 t compare
  6. 154 Guyana 23,227 t compare

See the full ranking of 213 places →

More agriculture & rural data for Polynesia

All data for Polynesia →

Frequently asked questions

What is grand total — fat supply quantity in Polynesia?
Grand total — fat supply quantity in Polynesia was 26,715 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest grand total — fat supply quantity recorded in Polynesia?
The highest recorded value was 27,049 t in 2021.
What is the lowest grand total — fat supply quantity recorded in Polynesia?
The lowest recorded value was 20,372 t in 2015.
How does Polynesia rank for grand total — fat supply quantity?
Polynesia ranks 151st out of 182 countries with data for 2023.
Is grand total — fat supply quantity rising or falling in Polynesia?
Over the last ten years it is up 25.5%. The long-run trend across the full record is rising.
Where does this 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 (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
Grand Total — 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
213 places, 2,901 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.