Oilcrops, Other — Food supply in Polynesia
Polynesia: Oilcrops, Other — Food supply was 755.54 million Kcal in 2023. ▬ Flat
Oilcrops, Other — Food supply in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for oilcrops, other — food supply in Polynesia is 755.54 million Kcal, measured in 2023.
Compared with earlier readings it is up 4.1% on the previous year and up 1.1% over ten years.
Over the whole period, oilcrops, other — food supply in Polynesia peaked at 1,013 million Kcal in 2018 and was at its lowest, 725.72 million Kcal, in 2022.
That places Polynesia 22nd out of 36 regions with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 856.56 million Kcal | 740.6 million Kcal | 1,013 million Kcal | 10 |
| 2020s | 774.11 million Kcal | 725.72 million Kcal | 834.38 million Kcal | 4 |
Countries ranked near Polynesia
- 19 Tajikistan, Republic of 7,731 million Kcal compare
- 20 Canada 7,290 million Kcal compare
- 21 Latvia, Republic of 6,433 million Kcal compare
- 22 Senegal 6,193 million Kcal compare
- 23 Afghanistan, Islamic Republic of 5,820 million Kcal compare
- 24 Austria 5,660 million Kcal compare
- 25 Serbia, Republic of 5,463 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 oilcrops, other — food supply in Polynesia?
- Oilcrops, other — food supply in Polynesia was 755.54 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops, other — food supply recorded in Polynesia?
- The highest recorded value was 1,013 million Kcal in 2018.
- What is the lowest oilcrops, other — food supply recorded in Polynesia?
- The lowest recorded value was 725.72 million Kcal in 2022.
- How does Polynesia rank for oilcrops, other — food supply?
- Polynesia ranks 22nd out of 36 regions with data for 2023.
- Is oilcrops, other — food supply rising or falling in Polynesia?
- Over the last ten years it is up 1.1%. The long-run trend across the full record is flat.
- Where does this Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops, Other — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
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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.