Rye and products — Tourist consumption in Oceania
Oceania: Rye and products — Tourist consumption was 0 1000 t in 2023. ▬ Flat
Rye and products — Tourist consumption in Oceania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, rye and products — tourist consumption in Oceania stood at 0 1000 t. That is the highest value across all 14 years on record.
Over the whole period, rye and products — tourist consumption in Oceania peaked at 0 1000 t in 2010 and was at its lowest, 0 1000 t, in 2010.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | 10 |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | 4 |
Countries ranked near Oceania
- 1 Cuba 0 1000 t compare
- 1 Antigua and Barbuda 0 1000 t compare
- 1 St. Kitts and Nevis 0 1000 t compare
- 1 São Tomé and Príncipe, Democratic Republic of 0 1000 t compare
- 1 Barbados 0 1000 t compare
- 1 Bahamas, The 0 1000 t compare
- 1 Grenada 0 1000 t compare
- 1 Iceland 0 1000 t compare
- 1 Seychelles 0 1000 t compare
- 1 Cambodia 0 1000 t compare
- 1 St. Lucia 0 1000 t compare
- 1 Botswana 0 1000 t compare
- 1 New Caledonia 0 1000 t compare
- 1 Cyprus 0 1000 t compare
- 1 Indonesia 0 1000 t compare
- 1 United Arab Emirates 0 1000 t compare
- 1 Guatemala 0 1000 t compare
- 1 Trinidad and Tobago 0 1000 t compare
- 1 Egypt, Arab Republic of 0 1000 t compare
- 1 Nepal 0 1000 t compare
More agriculture & rural data for Oceania
- Tomatoes — Area harvested 6,287 ha (2024)
- Bananas — Area harvested 97,509 ha (2024)
- Bananas — Production 1.71 million t (2024)
- Unmanufactured tobacco — Production 626.54 t (2024)
- Unmanufactured tobacco — Area harvested 581 ha (2024)
- Tomatoes — Yield 79,147 kg/ha (2024)
- Tomatoes — Production 497,570 t (2024)
- Swine / pigs — Stocks 5.39 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 64.03 million An (2024)
- Sugar Crops Primary — Production 31.52 million t (2024)
Frequently asked questions
- What is rye and products — tourist consumption in Oceania?
- Rye and products — tourist consumption in Oceania was 0 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — tourist consumption recorded in Oceania?
- The highest recorded value was 0 1000 t in 2010.
- What is the lowest rye and products — tourist consumption recorded in Oceania?
- The lowest recorded value was 0 1000 t in 2010.
- How does Oceania rank for rye and products — tourist consumption?
- Oceania ranks 1st out of 19 groups with data for 2023.
- Where does this Oceania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — Tourist consumption. 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.