Groundnuts — Fat supply quantity in Polynesia

Polynesia: Groundnuts — Fat supply quantity was 399.91 t in 2023. ▲ Rising

Latest (2023)
399.91 t
Change on year
down 13.4%
World rank
143rd
of 182 countries
All-time high
462.02 t
in 2020
All-time low
125.82 t
in 2017
Years of data
14
2010–2023

Groundnuts — Fat supply quantity in Polynesia, 2010–2023

1002003004005002010201620232010: 206.8 t2011: 353.3 t2012: 151.2 t2013: 140.7 t2014: 167.3 t2015: 192.7 t2016: 184.4 t2017: 125.8 t2018: 176.5 t2019: 442.1 t2020: 462 t2021: 367.5 t2022: 461.6 t2023: 399.9 t

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

Analysis

The most recent figure for groundnuts — fat supply quantity in Polynesia is 399.91 t, measured in 2023.

Compared with earlier readings it is down 13.4% on the previous year and up 184.2% over ten years.

Over the whole period, groundnuts — fat supply quantity in Polynesia peaked at 462.02 t in 2020 and was at its lowest, 125.82 t, in 2017.

That places Polynesia 143rd 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 214.09 t 125.82 t 442.07 t 10
2020s 422.77 t 367.52 t 462.02 t 4

Countries ranked near Polynesia

  1. 140 Guyana 421.91 t compare
  2. 141 Turkmenistan 417.78 t compare
  3. 142 Estonia 413.27 t compare
  4. 144 Barbados 387.23 t compare
  5. 145 Paraguay 366.96 t compare
  6. 146 China, Macao SAR 362.99 t compare

See the full ranking of 213 places →

More agriculture & rural data for Polynesia

All data for Polynesia →

Frequently asked questions

What is groundnuts — fat supply quantity in Polynesia?
Groundnuts — fat supply quantity in Polynesia was 399.91 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — fat supply quantity recorded in Polynesia?
The highest recorded value was 462.02 t in 2020.
What is the lowest groundnuts — fat supply quantity recorded in Polynesia?
The lowest recorded value was 125.82 t in 2017.
How does Polynesia rank for groundnuts — fat supply quantity?
Polynesia ranks 143rd out of 182 countries with data for 2023.
Is groundnuts — fat supply quantity rising or falling in Polynesia?
Over the last ten years it is up 184.2%. 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 Groundnuts — 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
Groundnuts — 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, 2,881 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.