Meat, Other — Food supply in Polynesia
Polynesia: Meat, Other — Food supply was 818.5 million Kcal in 2023. ▼ Falling
Meat, Other — Food supply in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Polynesia recorded 818.5 million Kcal for meat, other — food supply in 2023.
The figure is up 3.1% on the previous year and down 30.9% over ten years.
Over the whole period, meat, other — food supply in Polynesia peaked at 1,384 million Kcal in 2014 and was at its lowest, 793.67 million Kcal, in 2022.
Polynesia ranks 129th of 181 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,177 million Kcal | 858.18 million Kcal | 1,384 million Kcal | 10 |
| 2020s | 882.96 million Kcal | 793.67 million Kcal | 1,051 million Kcal | 4 |
Countries ranked near Polynesia
- 126 Republic of Moldova 1,041 million Kcal compare
- 127 Syrian Arab Republic 1,019 million Kcal compare
- 128 Slovenia 970.1 million Kcal compare
- 130 Dominican Republic 776.33 million Kcal compare
- 131 Luxembourg 775.35 million Kcal compare
- 132 Trinidad and Tobago 702.96 million Kcal 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 meat, other — food supply in Polynesia?
- Meat, other — food supply in Polynesia was 818.5 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — food supply recorded in Polynesia?
- The highest recorded value was 1,384 million Kcal in 2014.
- What is the lowest meat, other — food supply recorded in Polynesia?
- The lowest recorded value was 793.67 million Kcal in 2022.
- How does Polynesia rank for meat, other — food supply?
- Polynesia ranks 129th out of 181 countries with data for 2023.
- Is meat, other — food supply rising or falling in Polynesia?
- Over the last ten years it is down 30.9%. The long-run trend across the full record is falling.
- Where does this Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, Other — 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.