Starchy Roots — Food supply in Polynesia
Polynesia: Starchy Roots — Food supply was 178.69 kcal/cap/d in 2023. ▼ Falling
Starchy Roots — Food supply in Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, starchy roots — food supply in Polynesia stood at 178.69 kcal/cap/d.
That represents a change of down 1.4% on the previous year and down 13.9% over ten years.
Over the whole period, starchy roots — food supply in Polynesia peaked at 223.71 kcal/cap/d in 2016 and was at its lowest, 163.04 kcal/cap/d, in 2019.
Polynesia ranks 10th of 20 regions on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Starchy Roots — Food supply in Polynesia, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 211.75 kcal/cap/d | — |
| 2011 | 208.93 kcal/cap/d | -1.3% |
| 2012 | 208.53 kcal/cap/d | -0.2% |
| 2013 | 207.46 kcal/cap/d | -0.5% |
| 2014 | 209.15 kcal/cap/d | +0.8% |
| 2015 | 217.6 kcal/cap/d | +4.0% |
| 2016 | 223.71 kcal/cap/d | +2.8% |
| 2017 | 200.76 kcal/cap/d | -10.3% |
| 2018 | 203.2 kcal/cap/d | +1.2% |
| 2019 | 163.04 kcal/cap/d | -19.8% |
| 2020 | 177.09 kcal/cap/d | +8.6% |
| 2021 | 189.85 kcal/cap/d | +7.2% |
| 2022 | 181.16 kcal/cap/d | -4.6% |
| 2023 | 178.69 kcal/cap/d | -1.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 205.41 kcal/cap/d | 163.04 kcal/cap/d | 223.71 kcal/cap/d | 10 |
| 2020s | 181.7 kcal/cap/d | 177.09 kcal/cap/d | 189.85 kcal/cap/d | 4 |
Countries ranked near Polynesia
More agriculture & rural data for Polynesia
- Tomatoes — Production, annual growth rate -7.08 % change on previous year (2024)
- Cabbages — Area harvested 42 ha (2024)
- Tomatoes — Area harvested 68 ha (2024)
- Swine / pigs — Stocks 245,633 An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 38 kg/An (2024)
- Cabbages — Production 578.07 t (2024)
- Cabbages — Yield 13,722 kg/ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 120,918 An (2024)
- Vegetables Primary — Area harvested 8,859 ha (2024)
- Vegetables Primary — Production 35,456 t (2024)
Frequently asked questions
- What is starchy roots — food supply in Polynesia?
- Starchy roots — food supply in Polynesia was 178.69 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Polynesia?
- The highest recorded value was 223.71 kcal/cap/d in 2016.
- What is the lowest starchy roots — food supply recorded in Polynesia?
- The lowest recorded value was 163.04 kcal/cap/d in 2019.
- How does Polynesia rank for starchy roots — food supply?
- Polynesia ranks 10th out of 20 regions with data for 2023.
- Is starchy roots — food supply rising or falling in Polynesia?
- Over the last ten years it is down 13.9%. The long-run trend across the full record is falling.
- Where does this Polynesia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Food supply (kcal/capita/day). 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.