Fats and oils — Fat supply — Value in Tuvalu

Tuvalu: Fats and oils — Fat supply — Value was 26.7 g/cap/d in 2023. ▲ Rising

Latest (2023)
26.7 g/cap/d
Change on year
up 20.8%
World rank
139th
of 177 countries
All-time high
26.7 g/cap/d
in 2023
All-time low
22.1 g/cap/d
in 2022
Years of data
5
2019–2023

Fats and oils — Fat supply — Value in Tuvalu, 2019–2023

01020302019202120232019: 22.8 g/cap/d2020: 22.4 g/cap/d2021: 22.7 g/cap/d2022: 22.1 g/cap/d2023: 26.7 g/cap/d

Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.

Analysis

Tuvalu recorded 26.7 g/cap/d for fats and oils — fat supply — value in 2023. That is the highest value across all 5 years on record.

The figure is up 20.8% on the previous year and up 17.1% over five years.

Tuvalu ranks 139th of 177 countries on this measure, in the bottom quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 22.8 g/cap/d 22.8 g/cap/d 22.8 g/cap/d 1
2020s 23.48 g/cap/d 22.1 g/cap/d 26.7 g/cap/d 4

Countries ranked near Tuvalu

  1. 136 Philippines 27.8 g/cap/d compare
  2. 137 United Republic of Tanzania 27.2 g/cap/d compare
  3. 138 Solomon Islands 26.8 g/cap/d compare
  4. 139 Bosnia and Herzegovina 26.7 g/cap/d compare
  5. 141 Thailand 26.6 g/cap/d compare
  6. 142 Eswatini 26.5 g/cap/d compare
  7. 142 Papua New Guinea 26.5 g/cap/d compare

See the full ranking of 179 places →

More agriculture & rural data for Tuvalu

All data for Tuvalu →

Frequently asked questions

What is fats and oils — fat supply — value in Tuvalu?
Fats and oils — fat supply — value in Tuvalu was 26.7 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fats and oils — fat supply — value recorded in Tuvalu?
The highest recorded value was 26.7 g/cap/d in 2023.
What is the lowest fats and oils — fat supply — value recorded in Tuvalu?
The lowest recorded value was 22.1 g/cap/d in 2022.
How does Tuvalu rank for fats and oils — fat supply — value?
Tuvalu ranks 139th out of 177 countries with data for 2023.
Where does this Tuvalu data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats and oils — Fat supply — Value. Statizoid updates them automatically from the source API.

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Fats and oils — Fat supply — Value in Tuvalu. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/fats-and-oils-fat-supply-value/tuvalu/

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About this data

Indicator
Fats and oils — Fat supply — Value
Unit
g/cap/d
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
179 places, 2,425 data points, 2010–2023
Last refreshed

The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.