Wine — Food supply in Solomon Islands
Solomon Islands: Wine — Food supply was 96.73 million Kcal in 2023. ▲ Rising
Wine — Food supply in Solomon Islands, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Solomon Islands recorded 96.73 million Kcal for wine — food supply in 2023.
That represents a change of down 22.1% on the previous year and up 202.8% over ten years.
Over the whole period, wine — food supply in Solomon Islands peaked at 198.13 million Kcal in 2020 and was at its lowest, 30.21 million Kcal, in 2011.
That places Solomon Islands 149th out of 162 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 | 88.19 million Kcal | 30.21 million Kcal | 146.12 million Kcal | 10 |
| 2020s | 131.76 million Kcal | 96.73 million Kcal | 198.13 million Kcal | 4 |
Countries ranked near Solomon Islands
More agriculture & rural data for Solomon Islands
- Agriculture, forestry, and fishing, value added (current US$), annual 2.41 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2973 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 574.77 current US$ per person (2024)
- Rural population, annual growth rate 1.42 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.6869 units per person (2025)
- 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)
Frequently asked questions
- What is wine — food supply in Solomon Islands?
- Wine — food supply in Solomon Islands was 96.73 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply recorded in Solomon Islands?
- The highest recorded value was 198.13 million Kcal in 2020.
- What is the lowest wine — food supply recorded in Solomon Islands?
- The lowest recorded value was 30.21 million Kcal in 2011.
- How does Solomon Islands rank for wine — food supply?
- Solomon Islands ranks 149th out of 162 countries with data for 2023.
- Is wine — food supply rising or falling in Solomon Islands?
- Over the last ten years it is up 202.8%. 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 Wine — 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.