Roots, Other — Protein supply quantity in Vanuatu

Vanuatu: Roots, Other — Protein supply quantity was 173.27 t in 2023. ▼ Falling

Latest (2023)
173.27 t
Change on year
down 27.1%
World rank
54th
of 177 countries
All-time high
1,056 t
in 2019
All-time low
173.27 t
in 2023
Years of data
14
2010–2023

Roots, Other — Protein supply quantity in Vanuatu, 2010–2023

2004006008001.0k2010201620232010: 896.4 t2011: 916.3 t2012: 956.2 t2013: 976.1 t2014: 956.2 t2015: 976.1 t2016: 976.1 t2017: 976.1 t2018: 996 t2019: 1.1k t2020: 1.0k t2021: 986.2 t2022: 237.8 t2023: 173.3 t

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

Analysis

In 2023, roots, other — protein supply quantity in Vanuatu stood at 173.27 t. That is the lowest value across all 14 years on record.

That represents a change of down 27.1% on the previous year and down 82.2% over ten years.

Over the whole period, roots, other — protein supply quantity in Vanuatu peaked at 1,056 t in 2019 and was at its lowest, 173.27 t, in 2023.

Vanuatu ranks 54th of 177 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 968.11 t 896.4 t 1,056 t 10
2020s 608.29 t 173.27 t 1,036 t 4

Countries ranked near Vanuatu

  1. 51 Guyana 259.28 t compare
  2. 52 Comoros 210.17 t compare
  3. 53 Mozambique 179.48 t compare
  4. 55 Serbia 136.86 t compare
  5. 56 Viet Nam 135.28 t compare
  6. 57 Canada 129.33 t compare

See the full ranking of 208 places →

More agriculture & rural data for Vanuatu

All data for Vanuatu →

Frequently asked questions

What is roots, other — protein supply quantity in Vanuatu?
Roots, other — protein supply quantity in Vanuatu was 173.27 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest roots, other — protein supply quantity recorded in Vanuatu?
The highest recorded value was 1,056 t in 2019.
What is the lowest roots, other — protein supply quantity recorded in Vanuatu?
The lowest recorded value was 173.27 t in 2023.
How does Vanuatu rank for roots, other — protein supply quantity?
Vanuatu ranks 54th out of 177 countries with data for 2023.
Is roots, other — protein supply quantity rising or falling in Vanuatu?
Over the last ten years it is down 82.2%. The long-run trend across the full record is falling.
Where does this Vanuatu data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — Protein supply quantity (t). 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
Roots, Other — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
208 places, 2,774 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.