Pulses — Food supply in Solomon Islands
Solomon Islands: Pulses — Food supply was 19,683 million Kcal in 2023. ▲ Rising
Pulses — Food supply in Solomon Islands, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Solomon Islands recorded 19,683 million Kcal for pulses — food supply in 2023.
That represents a change of up 1.1% on the previous year and up 4.5% over ten years.
Over the whole period, pulses — food supply in Solomon Islands peaked at 20,793 million Kcal in 2014 and was at its lowest, 17,027 million Kcal, in 2010.
Solomon Islands ranks 125th of 164 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 | 19,304 million Kcal | 17,027 million Kcal | 20,793 million Kcal | 10 |
| 2020s | 19,669 million Kcal | 19,463 million Kcal | 20,001 million Kcal | 4 |
Countries ranked near Solomon Islands
More agriculture & rural data for Solomon Islands
- Agriculture, forestry, and fishing, value added (current US$), annual 2.41 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2973 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 574.77 current US$ per person (2024)
- Rural population, annual growth rate 1.42 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.6869 units per person (2025)
- Agriculture share gdp 29.73 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.73 (2024)
- Agricultural raw materials exports 73.3% (2018)
- Agricultural raw materials imports 0.7% (2018)
Frequently asked questions
- What is pulses — food supply in Solomon Islands?
- Pulses — food supply in Solomon Islands was 19,683 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pulses — food supply recorded in Solomon Islands?
- The highest recorded value was 20,793 million Kcal in 2014.
- What is the lowest pulses — food supply recorded in Solomon Islands?
- The lowest recorded value was 17,027 million Kcal in 2010.
- How does Solomon Islands rank for pulses — food supply?
- Solomon Islands ranks 125th out of 164 countries with data for 2023.
- Is pulses — food supply rising or falling in Solomon Islands?
- Over the last ten years it is up 4.5%. The long-run trend across the full record is rising.
- Where does this Solomon Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pulses — 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.