Palm kernels — Processing in Solomon Islands

Solomon Islands: Palm kernels — Processing was 201 1000 t in 2023. ▬ Flat

Latest (2023)
201 1000 t
Change on year
down 18.3%
World rank
32nd
of 42 countries
All-time high
253 1000 t
in 2015
All-time low
150 1000 t
in 2019
Years of data
14
2010–2023

Palm kernels — Processing in Solomon Islands, 2010–2023

01002003002010201620232010: 191 1000 t2011: 191 1000 t2012: 237 1000 t2013: 240 1000 t2014: 234 1000 t2015: 253 1000 t2016: 221 1000 t2017: 247 1000 t2018: 247 1000 t2019: 150 1000 t2020: 195 1000 t2021: 240 1000 t2022: 246 1000 t2023: 201 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for palm kernels — processing in Solomon Islands is 201 1000 t, measured in 2023.

Compared with earlier readings it is down 18.3% on the previous year and down 16.2% over ten years.

Over the whole period, palm kernels — processing in Solomon Islands peaked at 253 1000 t in 2015 and was at its lowest, 150 1000 t, in 2019.

That places Solomon Islands 32nd out of 42 countries with data for 2023, putting it in the bottom quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 221.1 1000 t 150 1000 t 253 1000 t 10
2020s 220.5 1000 t 195 1000 t 246 1000 t 4

Countries ranked near Solomon Islands

  1. 29 Dominican Republic 291 1000 t compare
  2. 29 Caribbean 291 1000 t compare
  3. 31 Panama 264 1000 t compare
  4. 33 Liberia 186 1000 t compare
  5. 34 Congo 153 1000 t compare
  6. 35 Paraguay 145 1000 t compare

See the full ranking of 59 places →

More agriculture & rural data for Solomon Islands

All data for Solomon Islands →

Frequently asked questions

What is palm kernels — processing in Solomon Islands?
Palm kernels — processing in Solomon Islands was 201 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palm kernels — processing recorded in Solomon Islands?
The highest recorded value was 253 1000 t in 2015.
What is the lowest palm kernels — processing recorded in Solomon Islands?
The lowest recorded value was 150 1000 t in 2019.
How does Solomon Islands rank for palm kernels — processing?
Solomon Islands ranks 32nd out of 42 countries with data for 2023.
Is palm kernels — processing rising or falling in Solomon Islands?
Over the last ten years it is down 16.2%. The long-run trend across the full record is flat.
Where does this Solomon Islands data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm kernels — Processing. 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
Palm kernels — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
59 places, 826 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.