Poultry Meat — Food supply in Polynesia
Polynesia: Poultry Meat — Food supply was 55,344 million Kcal in 2023. ▲ Rising
Poultry Meat — Food supply in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Polynesia recorded 55,344 million Kcal for poultry meat — food supply in 2023.
Compared with earlier readings it is up 0.8% on the previous year and up 58.0% over ten years.
Over the whole period, poultry meat — food supply in Polynesia peaked at 60,951 million Kcal in 2021 and was at its lowest, 32,870 million Kcal, in 2010.
Polynesia ranks 137th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 39,351 million Kcal | 32,870 million Kcal | 58,792 million Kcal | 10 |
| 2020s | 56,503 million Kcal | 54,816 million Kcal | 60,951 million Kcal | 4 |
Countries ranked near Polynesia
- 134 Papua New Guinea 58,268 million Kcal compare
- 135 Gambia 58,138 million Kcal compare
- 136 North Macedonia 58,043 million Kcal compare
- 138 Afghanistan 46,542 million Kcal compare
- 139 Estonia 45,945 million Kcal compare
- 140 China, Macao SAR 44,833 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 poultry meat — food supply in Polynesia?
- Poultry meat — food supply in Polynesia was 55,344 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — food supply recorded in Polynesia?
- The highest recorded value was 60,951 million Kcal in 2021.
- What is the lowest poultry meat — food supply recorded in Polynesia?
- The lowest recorded value was 32,870 million Kcal in 2010.
- How does Polynesia rank for poultry meat — food supply?
- Polynesia ranks 137th out of 182 countries with data for 2023.
- Is poultry meat — food supply rising or falling in Polynesia?
- Over the last ten years it is up 58.0%. 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 — Food supply (kcal). 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.