Sugar Crops — Food supply in French Polynesia
French Polynesia: Sugar Crops — Food supply was 907.87 million Kcal in 2023. ▲ Rising
Sugar Crops — Food supply in French Polynesia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, sugar crops — food supply in French Polynesia stood at 907.87 million Kcal.
The figure is down 1.4% on the previous year and up 10.8% over ten years.
Over the whole period, sugar crops — food supply in French Polynesia peaked at 920.65 million Kcal in 2022 and was at its lowest, 760.87 million Kcal, in 2011.
French Polynesia ranks 39th of 97 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 842.11 million Kcal | 760.87 million Kcal | 883.72 million Kcal | 10 |
| 2020s | 906.16 million Kcal | 894.68 million Kcal | 920.65 million Kcal | 4 |
Countries ranked near French Polynesia
- 36 Gabon 2,324 million Kcal compare
- 37 Suriname 923.24 million Kcal compare
- 40 United Arab Emirates 663.48 million Kcal compare
- 41 Kuwait 478.24 million Kcal compare
- 42 New Zealand 404.66 million Kcal compare
More agriculture & rural data for French Polynesia
- Agriculture, forestry, and fishing, value added 123.52 million current US$ (2020)
- Agriculture share gdp 2.22 (2020)
- Rural population 38.2% (2025)
- Agricultural raw materials imports 0.9% (2024)
- Agricultural raw materials exports 0.8% (2024)
- Rural population growth 0.1% (2025)
- Agriculture, forestry, and fishing, value added 2.2% (2020)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.22 (2020)
- Rural population 108,019 (2025)
- Capture fisheries vs aquaculture 1,247 (2024)
Frequently asked questions
- What is sugar crops — food supply in French Polynesia?
- Sugar crops — food supply in French Polynesia was 907.87 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar crops — food supply recorded in French Polynesia?
- The highest recorded value was 920.65 million Kcal in 2022.
- What is the lowest sugar crops — food supply recorded in French Polynesia?
- The lowest recorded value was 760.87 million Kcal in 2011.
- How does French Polynesia rank for sugar crops — food supply?
- French Polynesia ranks 39th out of 97 countries with data for 2023.
- Is sugar crops — food supply rising or falling in French Polynesia?
- Over the last ten years it is up 10.8%. 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 Sugar Crops — Food supply (kcal). 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.