Olive Oil — Food supply in Polynesia
Polynesia: Olive Oil — Food supply was 12.73 kcal/cap/d in 2023. ▼ Falling
Olive Oil — Food supply in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Polynesia recorded 12.73 kcal/cap/d for olive oil — food supply in 2023.
Compared with earlier readings it is up 1.4% on the previous year and down 5.4% over ten years.
Over the whole period, olive oil — food supply in Polynesia peaked at 14.14 kcal/cap/d in 2018 and was at its lowest, 10.37 kcal/cap/d, in 2021.
The long-run direction has been consistently falling across the 14 years of available data.
Olive Oil — Food supply in Polynesia, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 13.48 kcal/cap/d | — |
| 2011 | 13.52 kcal/cap/d | +0.3% |
| 2012 | 13.48 kcal/cap/d | -0.3% |
| 2013 | 13.45 kcal/cap/d | -0.2% |
| 2014 | 13.48 kcal/cap/d | +0.2% |
| 2015 | 13.63 kcal/cap/d | +1.1% |
| 2016 | 13.66 kcal/cap/d | +0.2% |
| 2017 | 14.09 kcal/cap/d | +3.1% |
| 2018 | 14.14 kcal/cap/d | +0.4% |
| 2019 | 12.03 kcal/cap/d | -14.9% |
| 2020 | 11.5 kcal/cap/d | -4.4% |
| 2021 | 10.37 kcal/cap/d | -9.8% |
| 2022 | 12.55 kcal/cap/d | +21.0% |
| 2023 | 12.73 kcal/cap/d | +1.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13.5 kcal/cap/d | 12.03 kcal/cap/d | 14.14 kcal/cap/d | 10 |
| 2020s | 11.79 kcal/cap/d | 10.37 kcal/cap/d | 12.73 kcal/cap/d | 4 |
Countries ranked near Polynesia
More agriculture & rural data for Polynesia
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- Meat of pig with the bone, fresh or chilled — Producing -1.76 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual -2.18 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight -2.56 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate -1.76 % change on previous year (2024)
- Fat of pigs — Production, annual growth rate -1.61 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing -1.76 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual -2.21 % change on previous year (2024)
Frequently asked questions
- What is olive oil — food supply in Polynesia?
- Olive oil — food supply in Polynesia was 12.73 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olive oil — food supply recorded in Polynesia?
- The highest recorded value was 14.14 kcal/cap/d in 2018.
- What is the lowest olive oil — food supply recorded in Polynesia?
- The lowest recorded value was 10.37 kcal/cap/d in 2021.
- How does Polynesia rank for olive oil — food supply?
- Polynesia ranks 3rd out of 19 regions with data for 2023.
- Is olive oil — food supply rising or falling in Polynesia?
- Over the last ten years it is down 5.4%. The long-run trend across the full record is falling.
- Where does this Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — Food supply (kcal/capita/day). 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.