Groundnuts — Protein supply quantity in Solomon Islands
Solomon Islands: Groundnuts — Protein supply quantity was 37.62 t in 2023. ◆ Volatile
Groundnuts — Protein supply quantity in Solomon Islands, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Solomon Islands recorded 37.62 t for groundnuts — protein supply quantity in 2023.
Compared with earlier readings it is up 53.4% on the previous year and up 489.7% over ten years.
Over the whole period, groundnuts — protein supply quantity in Solomon Islands peaked at 123.76 t in 2018 and was at its lowest, 6.22 t, in 2011.
That places Solomon Islands 169th out of 182 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 28.49 t | 6.22 t | 123.76 t | 10 |
| 2020s | 32.3 t | 24.52 t | 37.62 t | 4 |
Countries ranked near Solomon Islands
- 166 Seychelles 50.98 t compare
- 167 New Caledonia 47.17 t compare
- 168 Nicaragua 46.18 t compare
- 170 Bhutan 31.04 t compare
- 171 Micronesia 25.07 t compare
- 172 Samoa 23.84 t compare
More agriculture & rural data for Solomon Islands
- Agriculture share gdp 29.73 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.73 (2024)
- Agricultural raw materials exports 73.3% (2018)
- Agricultural raw materials imports 0.7% (2018)
- Rural population 68.7% (2025)
- Rural population growth 1.4% (2025)
- Rural population 576,071 (2025)
- Agriculture, forestry, and fishing, value added 29.7% (2024)
- Agriculture, forestry, and fishing, value added 470.85 million current US$ (2024)
- Bananas — Production 320.13 t (2024)
Frequently asked questions
- What is groundnuts — protein supply quantity in Solomon Islands?
- Groundnuts — protein supply quantity in Solomon Islands was 37.62 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnuts — protein supply quantity recorded in Solomon Islands?
- The highest recorded value was 123.76 t in 2018.
- What is the lowest groundnuts — protein supply quantity recorded in Solomon Islands?
- The lowest recorded value was 6.22 t in 2011.
- How does Solomon Islands rank for groundnuts — protein supply quantity?
- Solomon Islands ranks 169th out of 182 countries with data for 2023.
- Is groundnuts — protein supply quantity rising or falling in Solomon Islands?
- Over the last ten years it is up 489.7%. The long-run trend across the full record is volatile.
- Where does this Solomon Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnuts — Protein 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
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.