Spices — Food supply in Polynesia
Polynesia: Spices — Food supply was 1,800 million Kcal in 2023. ▲ Rising
Spices — Food supply in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for spices — food supply in Polynesia is 1,800 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 2.9% on the previous year and up 153.6% over ten years.
Over the whole period, spices — food supply in Polynesia peaked at 1,800 million Kcal in 2023 and was at its lowest, 650.33 million Kcal, in 2010.
Polynesia ranks 148th 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 | 813.6 million Kcal | 650.33 million Kcal | 1,374 million Kcal | 10 |
| 2020s | 1,626 million Kcal | 1,414 million Kcal | 1,800 million Kcal | 4 |
Countries ranked near Polynesia
- 145 Angola 1,929 million Kcal compare
- 146 Seychelles 1,906 million Kcal compare
- 147 Papua New Guinea 1,882 million Kcal compare
- 149 Barbados 1,794 million Kcal compare
- 150 Timor-Leste 1,555 million Kcal compare
- 151 Haiti 1,498 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 spices — food supply in Polynesia?
- Spices — food supply in Polynesia was 1,800 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — food supply recorded in Polynesia?
- The highest recorded value was 1,800 million Kcal in 2023.
- What is the lowest spices — food supply recorded in Polynesia?
- The lowest recorded value was 650.33 million Kcal in 2010.
- How does Polynesia rank for spices — food supply?
- Polynesia ranks 148th out of 182 countries with data for 2023.
- Is spices — food supply rising or falling in Polynesia?
- Over the last ten years it is up 153.6%. 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 Spices — 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.