Vegetables, other — Fat supply quantity in Solomon Islands
Solomon Islands: Vegetables, other — Fat supply quantity was 22.6 t in 2023. ▲ Rising
Vegetables, other — Fat supply quantity in Solomon Islands, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for vegetables, other — fat supply quantity in Solomon Islands is 22.6 t, measured in 2023.
The figure is up 12.0% on the previous year and up 11.9% over ten years.
Over the whole period, vegetables, other — fat supply quantity in Solomon Islands peaked at 27.92 t in 2018 and was at its lowest, 20.18 t, in 2022.
Solomon Islands ranks 153rd of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 22.98 t | 20.19 t | 27.92 t | 10 |
| 2020s | 22.54 t | 20.18 t | 26.44 t | 4 |
Countries ranked near Solomon Islands
- 150 French Polynesia 31.71 t compare
- 151 Comoros, Union of the 24.1 t compare
- 152 Seychelles 22.89 t compare
- 154 Kiribati 17.4 t compare
- 155 Grenada 16.38 t compare
- 156 Antigua and Barbuda 13.98 t compare
More agriculture & rural data for Solomon Islands
- Agriculture share gdp 29.73 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.73 (2024)
- Agricultural raw materials exports 73.3% (2018)
- Agricultural raw materials imports 0.7% (2018)
- Rural population 68.7% (2025)
- Rural population growth 1.4% (2025)
- Rural population 576,071 (2025)
- Agriculture, forestry, and fishing, value added 29.7% (2024)
- Agriculture, forestry, and fishing, value added 470.85 million current US$ (2024)
- Bananas — Production 320.13 t (2024)
Frequently asked questions
- What is vegetables, other — fat supply quantity in Solomon Islands?
- Vegetables, other — fat supply quantity in Solomon Islands was 22.6 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — fat supply quantity recorded in Solomon Islands?
- The highest recorded value was 27.92 t in 2018.
- What is the lowest vegetables, other — fat supply quantity recorded in Solomon Islands?
- The lowest recorded value was 20.18 t in 2022.
- How does Solomon Islands rank for vegetables, other — fat supply quantity?
- Solomon Islands ranks 153rd out of 164 countries with data for 2023.
- Is vegetables, other — fat supply quantity rising or falling in Solomon Islands?
- Over the last ten years it is up 11.9%. The long-run trend across the full record is rising.
- Where does this Solomon Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — 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
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.