Groundnuts — Food supply in New Caledonia
New Caledonia: Groundnuts — Food supply was 1,169 million Kcal in 2023. ▼ Falling
Groundnuts — Food supply in New Caledonia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, groundnuts — food supply in New Caledonia stood at 1,169 million Kcal.
That represents a change of down 6.0% on the previous year and up 1.7% over ten years.
Over the whole period, groundnuts — food supply in New Caledonia peaked at 1,521 million Kcal in 2011 and was at its lowest, 478.4 million Kcal, in 2016.
New Caledonia ranks 151st of 164 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,095 million Kcal | 478.4 million Kcal | 1,521 million Kcal | 10 |
| 2020s | 1,048 million Kcal | 780.13 million Kcal | 1,244 million Kcal | 4 |
Countries ranked near New Caledonia
- 148 Grenada 1,513 million Kcal compare
- 149 Luxembourg 1,299 million Kcal compare
- 150 Seychelles 1,204 million Kcal compare
- 152 Nicaragua 1,090 million Kcal compare
- 153 Solomon Islands 961.42 million Kcal compare
- 154 Bhutan 736.51 million Kcal compare
More agriculture & rural data for New Caledonia
- Rural population 93,999 (2025)
- Agricultural raw materials exports 0.4% (2015)
- Agriculture share gdp 1.79 (2019)
- Agriculture, forestry, and fishing, value added 169.25 million current US$ (2019)
- Agriculture, forestry, and fishing, value added 1.8% (2019)
- Agricultural raw materials imports 0.9% (2015)
- Rural population 31.8% (2025)
- Rural population growth 0.2% (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.79 (2019)
- Cereal yield vs gdp per capita 9.79 (2023)
Frequently asked questions
- What is groundnuts — food supply in New Caledonia?
- Groundnuts — food supply in New Caledonia was 1,169 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnuts — food supply recorded in New Caledonia?
- The highest recorded value was 1,521 million Kcal in 2011.
- What is the lowest groundnuts — food supply recorded in New Caledonia?
- The lowest recorded value was 478.4 million Kcal in 2016.
- How does New Caledonia rank for groundnuts — food supply?
- New Caledonia ranks 151st out of 164 countries with data for 2023.
- Is groundnuts — food supply rising or falling in New Caledonia?
- Over the last ten years it is up 1.7%. The long-run trend across the full record is falling.
- Where does this New Caledonia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnuts — Food supply (kcal). 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.