Palm Oil — Food supply in Nauru
Nauru: Palm Oil — Food supply was 269.07 million Kcal in 2023. ▲ Rising
Palm Oil — Food supply in Nauru, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for palm oil — food supply in Nauru is 269.07 million Kcal, measured in 2023. That is the highest value across all 5 years on record.
The figure is up 52.2% on the previous year and up 18.8% over five years.
Nauru ranks 143rd of 155 countries on this measure, in the bottom quarter.
Palm Oil — Food supply in Nauru, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 226.58 million Kcal | — |
| 2020 | 177.13 million Kcal | -21.8% |
| 2021 | 170.62 million Kcal | -3.7% |
| 2022 | 176.77 million Kcal | +3.6% |
| 2023 | 269.07 million Kcal | +52.2% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 226.58 million Kcal | 226.58 million Kcal | 226.58 million Kcal | 1 |
| 2020s | 198.4 million Kcal | 170.62 million Kcal | 269.07 million Kcal | 4 |
Countries ranked near Nauru
- 140 Marshall Islands 362.03 million Kcal compare
- 141 Uzbekistan 280.03 million Kcal
- 142 Tuvalu 273.43 million Kcal compare
- 144 Azerbaijan 199.86 million Kcal compare
- 145 Tajikistan 17.96 million Kcal compare
- 146 Saint Kitts and Nevis 7.27 million Kcal compare
More agriculture & rural data for Nauru
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0 units per person (2025)
- Rural population 0 (2025)
- Rural population 0.0% (2025)
- Seafood production: wild fish catch vs. aquaculture 0.5 metric tons (2024)
- Aquaculture production 0.5 metric tons (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 0 % change on previous year (2024)
- Cabbages — Yield, annual growth rate 0.1052 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.099 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 0 % change on previous year (2024)
Frequently asked questions
- What is palm oil — food supply in Nauru?
- Palm oil — food supply in Nauru was 269.07 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest palm oil — food supply recorded in Nauru?
- The highest recorded value was 269.07 million Kcal in 2023.
- What is the lowest palm oil — food supply recorded in Nauru?
- The lowest recorded value was 170.62 million Kcal in 2021.
- How does Nauru rank for palm oil — food supply?
- Nauru ranks 143rd out of 155 countries with data for 2023.
- Where does this Nauru data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm Oil — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.