Treenuts — Fat supply quantity in French Polynesia

French Polynesia: Treenuts — Fat supply quantity was 111.27 t in 2023. ▲ Rising

Latest (2023)
111.27 t
Change on year
down 28.9%
World rank
146th
of 182 countries
All-time high
156.53 t
in 2022
All-time low
79.55 t
in 2017
Years of data
14
2010–2023

Treenuts — Fat supply quantity in French Polynesia, 2010–2023

0501001502010201620232010: 100.4 t2011: 102.6 t2012: 103.6 t2013: 104.2 t2014: 106.2 t2015: 102 t2016: 98.7 t2017: 79.5 t2018: 115.2 t2019: 134.5 t2020: 141.9 t2021: 148.3 t2022: 156.5 t2023: 111.3 t

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

Analysis

In 2023, treenuts — fat supply quantity in French Polynesia stood at 111.27 t.

That represents a change of down 28.9% on the previous year and up 6.8% over ten years.

Over the whole period, treenuts — fat supply quantity in French Polynesia peaked at 156.53 t in 2022 and was at its lowest, 79.55 t, in 2017.

French Polynesia ranks 146th of 182 countries on this measure, in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 104.69 t 79.55 t 134.48 t 10
2020s 139.5 t 111.27 t 156.53 t 4

Countries ranked near French Polynesia

  1. 143 Paraguay 120.12 t compare
  2. 144 Namibia 119.16 t compare
  3. 145 Rwanda 112.77 t compare
  4. 147 Gambia 106.85 t compare
  5. 148 New Caledonia 102.06 t compare
  6. 149 Fiji 96.16 t compare

See the full ranking of 213 places →

More agriculture & rural data for French Polynesia

All data for French Polynesia →

Frequently asked questions

What is treenuts — fat supply quantity in French Polynesia?
Treenuts — fat supply quantity in French Polynesia was 111.27 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest treenuts — fat supply quantity recorded in French Polynesia?
The highest recorded value was 156.53 t in 2022.
What is the lowest treenuts — fat supply quantity recorded in French Polynesia?
The lowest recorded value was 79.55 t in 2017.
How does French Polynesia rank for treenuts — fat supply quantity?
French Polynesia ranks 146th out of 182 countries with data for 2023.
Is treenuts — fat supply quantity rising or falling in French Polynesia?
Over the last ten years it is up 6.8%. 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 Treenuts — 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
Treenuts — 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, 2,897 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.