Offals — Protein supply quantity in Solomon Islands

Solomon Islands: Offals — Protein supply quantity was 51.4 t in 2023. ▲ Rising

Latest (2023)
51.4 t
Change on year
down 4.2%
World rank
167th
of 182 countries
All-time high
53.65 t
in 2022
All-time low
45.87 t
in 2011
Years of data
14
2010–2023

Offals — Protein supply quantity in Solomon Islands, 2010–2023

02040602010201620232010: 46.2 t2011: 45.9 t2012: 47 t2013: 49.8 t2014: 49.6 t2015: 48.7 t2016: 52.5 t2017: 47.5 t2018: 47.9 t2019: 50.5 t2020: 50.3 t2021: 51 t2022: 53.6 t2023: 51.4 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for offals — protein supply quantity in Solomon Islands is 51.4 t, measured in 2023.

The figure is down 4.2% on the previous year and up 3.2% over ten years.

Over the whole period, offals — protein supply quantity in Solomon Islands peaked at 53.65 t in 2022 and was at its lowest, 45.87 t, in 2011.

Solomon Islands ranks 167th of 182 countries on this measure, in the bottom quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 48.56 t 45.87 t 52.47 t 10
2020s 51.59 t 50.26 t 53.65 t 4

Countries ranked near Solomon Islands

  1. 164 Vanuatu 74.62 t compare
  2. 165 Samoa 72.68 t compare
  3. 166 Suriname 63.06 t compare
  4. 168 Belize 50.48 t compare
  5. 169 Grenada 47.83 t compare
  6. 170 Antigua and Barbuda 41.52 t compare

See the full ranking of 213 places →

More agriculture & rural data for Solomon Islands

All data for Solomon Islands →

Frequently asked questions

What is offals — protein supply quantity in Solomon Islands?
Offals — protein supply quantity in Solomon Islands was 51.4 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest offals — protein supply quantity recorded in Solomon Islands?
The highest recorded value was 53.65 t in 2022.
What is the lowest offals — protein supply quantity recorded in Solomon Islands?
The lowest recorded value was 45.87 t in 2011.
How does Solomon Islands rank for offals — protein supply quantity?
Solomon Islands ranks 167th out of 182 countries with data for 2023.
Is offals — protein supply quantity rising or falling in Solomon Islands?
Over the last ten years it is up 3.2%. The long-run trend across the full record is rising.
Where does this Solomon Islands data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — 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

Indicator
Offals — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.