Grand Total — Protein supply quantity in Polynesia
Polynesia: Grand Total — Protein supply quantity was 111.89 g/cap/d in 2023. ▲ Rising
Grand Total — Protein supply quantity in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, grand total — protein supply quantity in Polynesia stood at 111.89 g/cap/d.
Compared with earlier readings it is up 0.2% on the previous year and up 6.4% over ten years.
Over the whole period, grand total — protein supply quantity in Polynesia peaked at 115.73 g/cap/d in 2021 and was at its lowest, 104.11 g/cap/d, in 2011.
Polynesia ranks 5th of 39 regions on this measure, in the top 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 | 107.33 g/cap/d | 104.11 g/cap/d | 111.36 g/cap/d | 10 |
| 2020s | 112.82 g/cap/d | 111.68 g/cap/d | 115.73 g/cap/d | 4 |
Countries ranked near Polynesia
- 2 Ireland 136.88 g/cap/d compare
- 3 Serbia, Republic of 135.58 g/cap/d compare
- 4 Montenegro 134.43 g/cap/d compare
- 5 Mongolia 132.13 g/cap/d compare
- 6 China, mainland 131.59 g/cap/d compare
- 7 China (People’s Republic of) 130.99 g/cap/d compare
- 8 Israel 130.74 g/cap/d compare
More agriculture & rural data for Polynesia
- Cabbages — Yield 13,722 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 49 ha (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 120,918 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 309.97 t (2024)
- Unmanufactured tobacco — Production 252.32 t (2024)
- Cabbages — Production 578.07 t (2024)
- Bananas — Area harvested 3,676 ha (2024)
- Vegetables Primary — Yield 4,002 kg/ha (2024)
- Vegetables Primary — Production 35,456 t (2024)
- Tomatoes — Production 1,684 t (2024)
Frequently asked questions
- What is grand total — protein supply quantity in Polynesia?
- Grand total — protein supply quantity in Polynesia was 111.89 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest grand total — protein supply quantity recorded in Polynesia?
- The highest recorded value was 115.73 g/cap/d in 2021.
- What is the lowest grand total — protein supply quantity recorded in Polynesia?
- The lowest recorded value was 104.11 g/cap/d in 2011.
- How does Polynesia rank for grand total — protein supply quantity?
- Polynesia ranks 5th out of 39 regions with data for 2023.
- Is grand total — protein supply quantity rising or falling in Polynesia?
- Over the last ten years it is up 6.4%. 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 — Protein supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
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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.