Palm Oil — Food supply in Tonga

Tonga: Palm Oil — Food supply was 31.82 kcal/cap/d in 2023. ▲ Rising

Latest (2023)
31.82 kcal/cap/d
Change on year
down 32.7%
World rank
89th
of 155 countries
All-time high
47.28 kcal/cap/d
in 2022
All-time low
31.82 kcal/cap/d
in 2023
Years of data
5
2019–2023

Palm Oil — Food supply in Tonga, 2019–2023

010203040502019202120232019: 34.9 kcal/cap/d2020: 36 kcal/cap/d2021: 36.2 kcal/cap/d2022: 47.3 kcal/cap/d2023: 31.8 kcal/cap/d

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

Analysis

In 2023, palm oil — food supply in Tonga stood at 31.82 kcal/cap/d. That is the lowest value across all 5 years on record.

Compared with earlier readings it is down 32.7% on the previous year and down 8.9% over five years.

Tonga ranks 89th of 155 countries on this measure, in the middle of the range.

Palm Oil — Food supply in Tonga, year by year

Annual values for Palm Oil — Food supply (kcal/capita/day) in Tonga, 2019 to 2023.
Year kcal/cap/d Change
2019 34.92 kcal/cap/d
2020 35.97 kcal/cap/d +3.0%
2021 36.2 kcal/cap/d +0.6%
2022 47.28 kcal/cap/d +30.6%
2023 31.82 kcal/cap/d -32.7%

Averages by decade

DecadeAverage LowestHighest Years
2010s 34.92 kcal/cap/d 34.92 kcal/cap/d 34.92 kcal/cap/d 1
2020s 37.82 kcal/cap/d 31.82 kcal/cap/d 47.28 kcal/cap/d 4

Countries ranked near Tonga

  1. 86 Nepal 33.98 kcal/cap/d compare
  2. 87 India 33.77 kcal/cap/d compare
  3. 88 New Zealand 32.16 kcal/cap/d compare
  4. 90 Romania 31.21 kcal/cap/d compare
  5. 91 Qatar 30.14 kcal/cap/d compare
  6. 92 Netherlands (Kingdom of the) 28.68 kcal/cap/d compare

See the full ranking of 204 places →

More agriculture & rural data for Tonga

All data for Tonga →

Frequently asked questions

What is palm oil — food supply in Tonga?
Palm oil — food supply in Tonga was 31.82 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palm oil — food supply recorded in Tonga?
The highest recorded value was 47.28 kcal/cap/d in 2022.
What is the lowest palm oil — food supply recorded in Tonga?
The lowest recorded value was 31.82 kcal/cap/d in 2023.
How does Tonga rank for palm oil — food supply?
Tonga ranks 89th out of 155 countries with data for 2023.
Where does this Tonga data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm Oil — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.

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Palm Oil — Food supply in Tonga. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 03 September 2026, from https://agriculture.statizoid.com/stat/palm-oil-food-supply-kcal-capita-day/tonga/

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About this data

Indicator
Palm Oil — Food supply (kcal/capita/day)
Unit
kcal/cap/d
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.