Offals — Food supply in Oceania
Oceania: Offals — Food supply was 390,768 million Kcal in 2023. ▲ Rising
Offals — Food supply in Oceania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, offals — food supply in Oceania stood at 390,768 million Kcal.
The figure is up 7.7% on the previous year and up 24.0% over ten years.
Over the whole period, offals — food supply in Oceania peaked at 399,095 million Kcal in 2015 and was at its lowest, 293,359 million Kcal, in 2012.
That places Oceania 28th out of 31 groups with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 339,952 million Kcal | 293,359 million Kcal | 399,095 million Kcal | 10 |
| 2020s | 368,010 million Kcal | 325,268 million Kcal | 393,297 million Kcal | 4 |
Countries ranked near Oceania
- 25 United Kingdom of Great Britain and Northern Ireland 192,297 million Kcal compare
- 26 Belgium 187,454 million Kcal compare
- 27 Colombia 180,314 million Kcal compare
- 28 Ethiopia 178,652 million Kcal compare
- 29 Democratic Republic of the Congo 151,157 million Kcal compare
- 30 Nigeria 147,943 million Kcal compare
- 31 Sweden 144,173 million Kcal compare
More agriculture & rural data for Oceania
- Tomatoes — Area harvested 6,287 ha (2024)
- Bananas — Area harvested 97,509 ha (2024)
- Bananas — Production 1.71 million t (2024)
- Unmanufactured tobacco — Production 626.54 t (2024)
- Unmanufactured tobacco — Area harvested 581 ha (2024)
- Tomatoes — Yield 79,147 kg/ha (2024)
- Tomatoes — Production 497,570 t (2024)
- Swine / pigs — Stocks 5.39 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 64.03 million An (2024)
- Sugar Crops Primary — Production 31.52 million t (2024)
Frequently asked questions
- What is offals — food supply in Oceania?
- Offals — food supply in Oceania was 390,768 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals — food supply recorded in Oceania?
- The highest recorded value was 399,095 million Kcal in 2015.
- What is the lowest offals — food supply recorded in Oceania?
- The lowest recorded value was 293,359 million Kcal in 2012.
- How does Oceania rank for offals — food supply?
- Oceania ranks 28th out of 31 groups with data for 2023.
- Is offals — food supply rising or falling in Oceania?
- Over the last ten years it is up 24.0%. The long-run trend across the full record is rising.
- Where does this Oceania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — 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.