Offals — Food supply in Micronesia
Micronesia: Offals — Food supply was 3.28 kcal/cap/d in 2023. ◆ Volatile
Offals — Food supply in Micronesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Micronesia recorded 3.28 kcal/cap/d for offals — food supply in 2023.
Compared with earlier readings it is down 8.1% on the previous year and up 59.2% over ten years.
Over the whole period, offals — food supply in Micronesia peaked at 21.22 kcal/cap/d in 2021 and was at its lowest, 1.94 kcal/cap/d, in 2017.
Micronesia ranks 37th of 39 regions 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 | 2.22 kcal/cap/d | 1.94 kcal/cap/d | 3.16 kcal/cap/d | 10 |
| 2020s | 11.37 kcal/cap/d | 3.28 kcal/cap/d | 21.22 kcal/cap/d | 4 |
Countries ranked near Micronesia
- 34 Kazakhstan 16.76 kcal/cap/d compare
- 35 China, mainland 16.35 kcal/cap/d compare
- 36 Azerbaijan 16.28 kcal/cap/d compare
- 37 China 16.24 kcal/cap/d compare
- 38 Latvia 16.11 kcal/cap/d compare
- 39 Gabon 16.08 kcal/cap/d compare
- 40 Saint Lucia 15.71 kcal/cap/d compare
More agriculture & rural data for Micronesia
- Tomatoes — Area harvested 0 ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 2,215 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 64,199 An (2024)
- Swine / pigs — Stocks 57,629 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 64,199 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 151.63 t (2024)
- Fat of pigs — Production 135.24 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 64,199 An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 35 kg/An (2024)
- Bananas — Production 9,453 t (2024)
Frequently asked questions
- What is offals — food supply in Micronesia?
- Offals — food supply in Micronesia was 3.28 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals — food supply recorded in Micronesia?
- The highest recorded value was 21.22 kcal/cap/d in 2021.
- What is the lowest offals — food supply recorded in Micronesia?
- The lowest recorded value was 1.94 kcal/cap/d in 2017.
- How does Micronesia rank for offals — food supply?
- Micronesia ranks 37th out of 39 regions with data for 2023.
- Is offals — food supply rising or falling in Micronesia?
- Over the last ten years it is up 59.2%. The long-run trend across the full record is volatile.
- Where does this Micronesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
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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.