Table 1 Hawai‘i total and per capita food supply 1 , 2010
From: Hawai‘i’s food consumption and supply sources: benchmark estimates and measurement issues
Food group | Local production (million kilograms) | Imports (million kilograms) | Exports (million kilograms) | Available food | |||
|---|---|---|---|---|---|---|---|
U.S. | Foreign | U.S. | Foreign | Total (million kilograms) | Per capita2(kilograms) | ||
Protein – seafood | 14.4 | 1.2 | 10.8 | 1.5 | 0.3 | 24.6 | 16.7 |
Protein – others | 23.1 | 97.4 | 5.3 | 23.9 | 0.5 | 101.5 | 69.1 |
Vegetables – fresh | 39.5 | 83.9 | 2.5 | 2.2 | 0.0 | 123.7 | 84.2 |
Fruits – fresh | 59.0 | 58.1 | 2.4 | 19.8 | 1.9 | 97.8 | 67.7 |
Grain – rice | 0.0 | 47.0 | 3.3 | 9.2 | 0.0 | 41.0 | 27.9 |
Milk – fresh | 11.4 | 80.9 | 0.0 | 0.0 | 0.0 | 92.4 | 62.9 |
Others | 4.2 | 558.0 | 39.5 | 110.3 | 5.9 | 485.6 | 296.1 |
Total 3 | 151.7 | 926.7 | 63.8 | 166.9 | 8.6 | 966.6 | 657.9 |