Poultry Meat — Fat supply quantity in Polynesia
Polynesia: Poultry Meat — Fat supply quantity was 14.34 g/cap/d in 2023. ▲ Rising
Poultry Meat — Fat supply quantity in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Polynesia recorded 14.34 g/cap/d for poultry meat — fat supply quantity in 2023.
Compared with earlier readings it is up 1.1% on the previous year and up 21.9% over ten years.
Over the whole period, poultry meat — fat supply quantity in Polynesia peaked at 15.74 g/cap/d in 2021 and was at its lowest, 11.25 g/cap/d, in 2010.
That places Polynesia 8th out of 182 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12.68 g/cap/d | 11.25 g/cap/d | 15.37 g/cap/d | 10 |
| 2020s | 14.6 g/cap/d | 14.13 g/cap/d | 15.74 g/cap/d | 4 |
Countries ranked near Polynesia
- 5 Samoa 15.54 g/cap/d compare
- 6 Israel 15.2 g/cap/d compare
- 7 Antigua and Barbuda 14.66 g/cap/d compare
- 9 Bahamas 14.22 g/cap/d compare
- 10 Saint Lucia 13.75 g/cap/d compare
- 11 Saint Kitts and Nevis 13.58 g/cap/d 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 poultry meat — fat supply quantity in Polynesia?
- Poultry meat — fat supply quantity in Polynesia was 14.34 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — fat supply quantity recorded in Polynesia?
- The highest recorded value was 15.74 g/cap/d in 2021.
- What is the lowest poultry meat — fat supply quantity recorded in Polynesia?
- The lowest recorded value was 11.25 g/cap/d in 2010.
- How does Polynesia rank for poultry meat — fat supply quantity?
- Polynesia ranks 8th out of 182 countries with data for 2023.
- Is poultry meat — fat supply quantity rising or falling in Polynesia?
- Over the last ten years it is up 21.9%. The long-run trend across the full record is rising.
- Where does this Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Fat supply quantity (g/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.