Oilcrops — Production in French Polynesia
French Polynesia: Oilcrops — Production was 82,000 t in 2013. ▼ Falling
Oilcrops — Production in French Polynesia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
French Polynesia recorded 82,000 t for oilcrops — production in 2013.
The figure is down 2.2% on the previous year and down 3.5% over ten years.
Over the whole period, oilcrops — production in French Polynesia peaked at 194,300 t in 1962 and was at its lowest, 63,000 t, in 1998.
French Polynesia ranks 118th of 174 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 170,311 t | 139,100 t | 194,300 t | 9 |
| 1970s | 133,170 t | 100,000 t | 176,700 t | 10 |
| 1980s | 109,600 t | 68,000 t | 150,000 t | 10 |
| 1990s | 87,188 t | 63,000 t | 113,383 t | 10 |
| 2000s | 85,425 t | 75,700 t | 94,600 t | 10 |
| 2010s | 82,845 t | 81,540 t | 84,000 t | 4 |
Countries ranked near French Polynesia
- 115 Guinea-Bissau 86,020 t compare
- 116 Switzerland 85,289 t compare
- 117 Costa Rica 82,592 t compare
- 119 Azerbaijan 81,516 t compare
- 120 Finland 80,200 t compare
- 121 Guyana 76,410 t 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 oilcrops — production in French Polynesia?
- Oilcrops — production in French Polynesia was 82,000 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — production recorded in French Polynesia?
- The highest recorded value was 194,300 t in 1962.
- What is the lowest oilcrops — production recorded in French Polynesia?
- The lowest recorded value was 63,000 t in 1998.
- How does French Polynesia rank for oilcrops — production?
- French Polynesia ranks 118th out of 174 countries with data for 2013.
- Is oilcrops — production rising or falling in French Polynesia?
- Over the last ten years it is down 3.5%. The long-run trend across the full record is falling.
- Where does this French Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.