Palm Oil — Fat supply quantity in Lebanon

Lebanon: Palm Oil — Fat supply quantity was 1,088 t in 2023. ◆ Volatile

Latest (2023)
1,088 t
Change on year
down 32.2%
World rank
108th
of 155 countries
All-time high
1,603 t
in 2022
All-time low
127.08 t
in 2010
Years of data
14
2010–2023

Palm Oil — Fat supply quantity in Lebanon, 2010–2023

05001.0k1.5k2010201620232010: 127.1 t2011: 138.1 t2012: 167.5 t2013: 172.5 t2014: 436 t2015: 291.6 t2016: 398.3 t2017: 434 t2018: 404.5 t2019: 424 t2020: 519 t2021: 1.0k t2022: 1.6k t2023: 1.1k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Lebanon recorded 1,088 t for palm oil — fat supply quantity in 2023.

That represents a change of down 32.2% on the previous year and up 530.4% over ten years.

Over the whole period, palm oil — fat supply quantity in Lebanon peaked at 1,603 t in 2022 and was at its lowest, 127.08 t, in 2010.

Lebanon ranks 108th of 155 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 299.37 t 127.08 t 436.03 t 10
2020s 1,065 t 518.96 t 1,603 t 4

Countries ranked near Lebanon

  1. 105 North Macedonia 1,270 t compare
  2. 106 Suriname 1,142 t compare
  3. 107 Vanuatu 1,092 t compare
  4. 109 Albania 1,064 t compare
  5. 110 Samoa 989.16 t compare
  6. 111 Czechia 922.33 t compare

See the full ranking of 204 places →

More agriculture & rural data for Lebanon

All data for Lebanon →

Frequently asked questions

What is palm oil — fat supply quantity in Lebanon?
Palm oil — fat supply quantity in Lebanon was 1,088 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palm oil — fat supply quantity recorded in Lebanon?
The highest recorded value was 1,603 t in 2022.
What is the lowest palm oil — fat supply quantity recorded in Lebanon?
The lowest recorded value was 127.08 t in 2010.
How does Lebanon rank for palm oil — fat supply quantity?
Lebanon ranks 108th out of 155 countries with data for 2023.
Is palm oil — fat supply quantity rising or falling in Lebanon?
Over the last ten years it is up 530.4%. The long-run trend across the full record is volatile.
Where does this Lebanon data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Palm Oil — Fat supply quantity in Lebanon. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/palm-oil-fat-supply-quantity-t/lebanon/

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About this data

Indicator
Palm Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
204 places, 2,698 data points, 2010–2023
Last refreshed

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.