Vegetables — Food supply in Samoa
Samoa: Vegetables — Food supply was 1,487 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Samoa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for vegetables — food supply in Samoa is 1,487 million Kcal, measured in 2023.
The figure is up 5.0% on the previous year and down 1.2% over ten years.
Over the whole period, vegetables — food supply in Samoa peaked at 1,923 million Kcal in 2018 and was at its lowest, 755.36 million Kcal, in 2011.
That places Samoa 176th out of 182 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,486 million Kcal | 755.36 million Kcal | 1,923 million Kcal | 10 |
| 2020s | 1,526 million Kcal | 1,416 million Kcal | 1,711 million Kcal | 4 |
Countries ranked near Samoa
- 173 Saint Lucia 2,000 million Kcal compare
- 174 Sao Tome and Principe 1,872 million Kcal compare
- 175 Kiribati 1,521 million Kcal compare
- 177 Saint Vincent and the Grenadines 1,363 million Kcal compare
- 178 Micronesia (Federated States of) 998.25 million Kcal compare
- 179 Marshall Islands 495.79 million Kcal compare
More agriculture & rural data for Samoa
- Agriculture share gdp 9.09 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.09 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 2.3% (2024)
- Rural population 82.5% (2025)
- Rural population growth 0.6% (2025)
- Rural population 180,913 (2025)
- Agriculture, forestry, and fishing, value added 9.1% (2025)
- Agriculture, forestry, and fishing, value added 117.07 million current US$ (2025)
- Bananas — Production 21,853 t (2024)
Frequently asked questions
- What is vegetables — food supply in Samoa?
- Vegetables — food supply in Samoa was 1,487 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Samoa?
- The highest recorded value was 1,923 million Kcal in 2018.
- What is the lowest vegetables — food supply recorded in Samoa?
- The lowest recorded value was 755.36 million Kcal in 2011.
- How does Samoa rank for vegetables — food supply?
- Samoa ranks 176th out of 182 countries with data for 2023.
- Is vegetables — food supply rising or falling in Samoa?
- Over the last ten years it is down 1.2%. The long-run trend across the full record is rising.
- Where does this Samoa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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.