Spices, Other — Food supply in French Polynesia

French Polynesia: Spices, Other — Food supply was 224.82 million Kcal in 2023. ▲ Rising

Latest (2023)
224.82 million Kcal
Change on year
down 12.4%
World rank
179th
of 194 countries
All-time high
256.61 million Kcal
in 2022
All-time low
62.3 million Kcal
in 2019
Years of data
14
2010–2023

Spices, Other — Food supply in French Polynesia, 2010–2023

501001502002502010201620232010: 113.1 million Kcal2011: 107.2 million Kcal2012: 108.2 million Kcal2013: 103.3 million Kcal2014: 105.6 million Kcal2015: 108 million Kcal2016: 97.5 million Kcal2017: 100.3 million Kcal2018: 101.5 million Kcal2019: 62.3 million Kcal2020: 130.7 million Kcal2021: 132.2 million Kcal2022: 256.6 million Kcal2023: 224.8 million Kcal

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

Analysis

The most recent figure for spices, other — food supply in French Polynesia is 224.82 million Kcal, measured in 2023.

Compared with earlier readings it is down 12.4% on the previous year and up 117.7% over ten years.

Over the whole period, spices, other — food supply in French Polynesia peaked at 256.61 million Kcal in 2022 and was at its lowest, 62.3 million Kcal, in 2019.

That places French Polynesia 179th out of 194 countries with data for 2023, putting it in the bottom quarter.

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

Spices, Other — Food supply in French Polynesia, year by year

Annual values for Spices, Other — Food supply (kcal) in French Polynesia, 2010 to 2023.
Year million Kcal Change
2010 113.11 million Kcal —
2011 107.18 million Kcal -5.2%
2012 108.22 million Kcal +1.0%
2013 103.26 million Kcal -4.6%
2014 105.56 million Kcal +2.2%
2015 107.95 million Kcal +2.3%
2016 97.53 million Kcal -9.7%
2017 100.33 million Kcal +2.9%
2018 101.49 million Kcal +1.2%
2019 62.3 million Kcal -38.6%
2020 130.68 million Kcal +109.8%
2021 132.23 million Kcal +1.2%
2022 256.61 million Kcal +94.1%
2023 224.82 million Kcal -12.4%

French Polynesia compared with similar countries

  • French Polynesia's 224.82 million Kcal is below the median for high income countries, which is 6,532 million Kcal, 3% of the median. (56 countries reporting)
  • French Polynesia's 224.82 million Kcal is below the median for East Asia & Pacific, which is 1,394 million Kcal, 16% of the median. (25 countries reporting)

Biggest year-on-year movements

Years where Spices, Other — Food supply in French Polynesia changed far more than this series normally does. A large move can be a real event or a change in how the figure was measured — the source note below says who published it.

YearChange FromTo
2020 +109.8% 62.3 million Kcal 130.68 million Kcal
2022 +94.1% 132.23 million Kcal 256.61 million Kcal

Averages by decade

DecadeAverage LowestHighest Years
2010s 100.69 million Kcal 62.3 million Kcal 113.11 million Kcal 10
2020s 186.09 million Kcal 130.68 million Kcal 256.61 million Kcal 4

Countries ranked near French Polynesia

  1. 176 Cabo Verde 303.68 million Kcal compare
  2. 177 Montenegro 256.48 million Kcal compare
  3. 178 Turkmenistan 248.21 million Kcal compare
  4. 180 Democratic People's Republic of Korea 177.47 million Kcal compare
  5. 181 Guinea 172.51 million Kcal compare
  6. 182 Sao Tome and Principe 160.75 million Kcal compare

See the full ranking of 224 places →

More agriculture & rural data for French Polynesia

All data for French Polynesia →

Frequently asked questions

What is spices, other — food supply in French Polynesia?
Spices, other — food supply in French Polynesia was 224.82 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices, other — food supply recorded in French Polynesia?
The highest recorded value was 256.61 million Kcal in 2022.
What is the lowest spices, other — food supply recorded in French Polynesia?
The lowest recorded value was 62.3 million Kcal in 2019.
How does French Polynesia rank for spices, other — food supply?
French Polynesia ranks 179th out of 194 countries with data for 2023.
Is spices, other — food supply rising or falling in French Polynesia?
Over the last ten years it is up 117.7%. The long-run trend across the full record is rising.
Where does this French Polynesia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — Food supply (kcal). Statizoid updates them automatically from the source API.

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Spices, Other — Food supply in French Polynesia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 06 October 2026, from https://agriculture.statizoid.com/stat/spices-other-food-supply-kcal/french-polynesia/

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About this data

Indicator
Spices, Other — Food supply (kcal)
Unit
million Kcal
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
224 places, 3,042 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.