Starchy Roots — Fat supply quantity in Vanuatu

Vanuatu: Starchy Roots — Fat supply quantity was 74.25 t in 2023. ▼ Falling

Latest (2023)
74.25 t
Change on year
down 26.8%
World rank
160th
of 182 countries
All-time high
932.44 t
in 2019
All-time low
74.25 t
in 2023
Years of data
14
2010–2023

Starchy Roots — Fat supply quantity in Vanuatu, 2010–2023

02004006008001.0k2010201620232010: 788.8 t2011: 806.3 t2012: 841.2 t2013: 858.8 t2014: 842.8 t2015: 861.9 t2016: 861.6 t2017: 860.7 t2018: 879.4 t2019: 932.4 t2020: 913.6 t2021: 869.9 t2022: 101.4 t2023: 74.2 t

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

Analysis

Vanuatu recorded 74.25 t for starchy roots — fat supply quantity in 2023. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 26.8% on the previous year and down 91.4% over ten years.

Over the whole period, starchy roots — fat supply quantity in Vanuatu peaked at 932.44 t in 2019 and was at its lowest, 74.25 t, in 2023.

Vanuatu ranks 160th of 182 countries on this measure, in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 853.4 t 788.76 t 932.44 t 10
2020s 489.8 t 74.25 t 913.64 t 4

Countries ranked near Vanuatu

  1. 157 China, Macao SAR 85.33 t compare
  2. 158 Barbados 78.67 t compare
  3. 159 Saint Vincent and the Grenadines 75.9 t compare
  4. 161 Iceland 70.17 t compare
  5. 162 Tonga 66.38 t compare
  6. 163 Suriname 64.43 t compare

See the full ranking of 213 places →

More agriculture & rural data for Vanuatu

All data for Vanuatu →

Frequently asked questions

What is starchy roots — fat supply quantity in Vanuatu?
Starchy roots — fat supply quantity in Vanuatu was 74.25 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest starchy roots — fat supply quantity recorded in Vanuatu?
The highest recorded value was 932.44 t in 2019.
What is the lowest starchy roots — fat supply quantity recorded in Vanuatu?
The lowest recorded value was 74.25 t in 2023.
How does Vanuatu rank for starchy roots — fat supply quantity?
Vanuatu ranks 160th out of 182 countries with data for 2023.
Is starchy roots — fat supply quantity rising or falling in Vanuatu?
Over the last ten years it is down 91.4%. The long-run trend across the full record is falling.
Where does this Vanuatu data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Fat 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

Indicator
Starchy Roots — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.