Spices — Protein supply quantity in Papua New Guinea
Papua New Guinea: Spices — Protein supply quantity was 62.8 t in 2023. ◆ Volatile
Spices — Protein supply quantity in Papua New Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Papua New Guinea recorded 62.8 t for spices — protein supply quantity in 2023.
Compared with earlier readings it is up 5.3% on the previous year and up 37.7% over ten years.
Over the whole period, spices — protein supply quantity in Papua New Guinea peaked at 942.24 t in 2017 and was at its lowest, 42.95 t, in 2014.
That places Papua New Guinea 134th out of 164 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 175.82 t | 42.95 t | 942.24 t | 10 |
| 2020s | 63.26 t | 52.83 t | 77.78 t | 4 |
Countries ranked near Papua New Guinea
More agriculture & rural data for Papua New Guinea
- Agriculture, forestry, and fishing, value added (current US$), annual 0.3264 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1702 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 495.76 current US$ per person (2024)
- Rural population, annual growth rate 1.31 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.8422 units per person (2025)
- Agriculture share gdp 17.02 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.02 (2024)
- Agricultural raw materials exports 2.6% (2023)
- Agricultural raw materials imports 0.5% (2023)
Frequently asked questions
- What is spices — protein supply quantity in Papua New Guinea?
- Spices — protein supply quantity in Papua New Guinea was 62.8 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in Papua New Guinea?
- The highest recorded value was 942.24 t in 2017.
- What is the lowest spices — protein supply quantity recorded in Papua New Guinea?
- The lowest recorded value was 42.95 t in 2014.
- How does Papua New Guinea rank for spices — protein supply quantity?
- Papua New Guinea ranks 134th out of 164 countries with data for 2023.
- Is spices — protein supply quantity rising or falling in Papua New Guinea?
- Over the last ten years it is up 37.7%. The long-run trend across the full record is volatile.
- Where does this Papua New Guinea data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — 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
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.