Oats — Food supply in French Polynesia
French Polynesia: Oats — Food supply was 27.02 million Kcal in 2023. ◆ Volatile
Oats — Food supply in French Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, oats — food supply in French Polynesia stood at 27.02 million Kcal.
The figure is down 71.9% on the previous year and up 147.7% over ten years.
Over the whole period, oats — food supply in French Polynesia peaked at 96.19 million Kcal in 2022 and was at its lowest, 0.18 million Kcal, in 2016.
French Polynesia ranks 162nd of 180 countries on this measure, 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 | 9.68 million Kcal | 0.18 million Kcal | 34.44 million Kcal | 10 |
| 2020s | 63.94 million Kcal | 27.02 million Kcal | 96.19 million Kcal | 4 |
Countries ranked near French Polynesia
- 159 Cuba 51.86 million Kcal compare
- 160 Tonga 38.8 million Kcal compare
- 161 Micronesia 28.15 million Kcal compare
- 163 Marshall Islands 15.96 million Kcal compare
- 164 Mauritania 15.22 million Kcal compare
- 165 Sao Tome and Principe 13.98 million Kcal compare
More agriculture & rural data for French Polynesia
- Agriculture, forestry, and fishing, value added 123.52 million current US$ (2020)
- Agriculture share gdp 2.22 (2020)
- Rural population 38.2% (2025)
- Agricultural raw materials imports 0.9% (2024)
- Agricultural raw materials exports 0.8% (2024)
- Rural population growth 0.1% (2025)
- Agriculture, forestry, and fishing, value added 2.2% (2020)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.22 (2020)
- Rural population 108,019 (2025)
- Capture fisheries vs aquaculture 1,247 (2024)
Frequently asked questions
- What is oats — food supply in French Polynesia?
- Oats — food supply in French Polynesia was 27.02 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oats — food supply recorded in French Polynesia?
- The highest recorded value was 96.19 million Kcal in 2022.
- What is the lowest oats — food supply recorded in French Polynesia?
- The lowest recorded value was 0.18 million Kcal in 2016.
- How does French Polynesia rank for oats — food supply?
- French Polynesia ranks 162nd out of 180 countries with data for 2023.
- Is oats — food supply rising or falling in French Polynesia?
- Over the last ten years it is up 147.7%. The long-run trend across the full record is volatile.
- Where does this French Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oats — 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.