Starchy Roots — Domestic supply quantity in New Caledonia
New Caledonia: Starchy Roots — Domestic supply quantity was 15 1000 t in 2023. ▬ Flat
Starchy Roots — Domestic supply quantity in New Caledonia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for starchy roots — domestic supply quantity in New Caledonia is 15 1000 t, measured in 2023.
Compared with earlier readings it is up 7.1% over ten years.
Over the whole period, starchy roots — domestic supply quantity in New Caledonia peaked at 18 1000 t in 2014 and was at its lowest, 14 1000 t, in 2013.
That places New Caledonia 151st out of 164 countries with data for 2023, putting it in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 15.3 1000 t | 14 1000 t | 18 1000 t | 10 |
| 2020s | 15.25 1000 t | 15 1000 t | 16 1000 t | 4 |
Countries ranked near New Caledonia
More agriculture & rural data for New Caledonia
- Agriculture, forestry, and fishing, value added (current US$), annual 9.8 % change on previous year (2017)
- Rural population, per capita 0.3183 units per person (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2024)
- Rural population, annual growth rate 0.2271 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0179 current US$ per US$ of GDP (2019)
- Agriculture, forestry, and fishing, value added (current US$), per 596.77 current US$ per person (2019)
- Rural population 93,999 (2025)
- Agricultural raw materials exports 0.4% (2015)
- Agriculture share gdp 1.79 (2019)
- Agriculture, forestry, and fishing, value added 169.25 million current US$ (2019)
Frequently asked questions
- What is starchy roots — domestic supply quantity in New Caledonia?
- Starchy roots — domestic supply quantity in New Caledonia was 15 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — domestic supply quantity recorded in New Caledonia?
- The highest recorded value was 18 1000 t in 2014.
- What is the lowest starchy roots — domestic supply quantity recorded in New Caledonia?
- The lowest recorded value was 14 1000 t in 2013.
- How does New Caledonia rank for starchy roots — domestic supply quantity?
- New Caledonia ranks 151st out of 164 countries with data for 2023.
- Is starchy roots — domestic supply quantity rising or falling in New Caledonia?
- Over the last ten years it is up 7.1%. The long-run trend across the full record is flat.
- Where does this New Caledonia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Domestic supply quantity. 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.