Palm Oil — Processing in Western Asia

Western Asia: Palm Oil — Processing was 278 1000 t in 2023. ▲ Rising

Latest (2023)
278 1000 t
Change on year
down 3.8%
Rank
14th
of 29 groups
All-time high
289 1000 t
in 2022
All-time low
134 1000 t
in 2014
Years of data
14
2010–2023

Palm Oil — Processing in Western Asia, 2010–2023

01002003002010201620232010: 136 1000 t2011: 168 1000 t2012: 143 1000 t2013: 144 1000 t2014: 134 1000 t2015: 166 1000 t2016: 149 1000 t2017: 152 1000 t2018: 153 1000 t2019: 225 1000 t2020: 221 1000 t2021: 250 1000 t2022: 289 1000 t2023: 278 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for palm oil — processing in Western Asia is 278 1000 t, measured in 2023.

The figure is down 3.8% on the previous year and up 93.1% over ten years.

Over the whole period, palm oil — processing in Western Asia peaked at 289 1000 t in 2022 and was at its lowest, 134 1000 t, in 2014.

That places Western Asia 14th out of 29 groups with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 157 1000 t 134 1000 t 225 1000 t 10
2020s 259.5 1000 t 221 1000 t 289 1000 t 4

Countries ranked near Western Asia

  1. 11 Türkiye 127 1000 t compare
  2. 12 Netherlands (Kingdom of the) 118 1000 t compare
  3. 13 India 96 1000 t compare
  4. 14 Saudi Arabia 93 1000 t compare
  5. 15 Viet Nam 90 1000 t compare
  6. 16 Italy 84 1000 t compare
  7. 17 China 72 1000 t compare

See the full ranking of 106 places →

More agriculture & rural data for Western Asia

All data for Western Asia →

Frequently asked questions

What is palm oil — processing in Western Asia?
Palm oil — processing in Western Asia was 278 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palm oil — processing recorded in Western Asia?
The highest recorded value was 289 1000 t in 2022.
What is the lowest palm oil — processing recorded in Western Asia?
The lowest recorded value was 134 1000 t in 2014.
How does Western Asia rank for palm oil — processing?
Western Asia ranks 14th out of 29 groups with data for 2023.
Is palm oil — processing rising or falling in Western Asia?
Over the last ten years it is up 93.1%. The long-run trend across the full record is rising.
Where does this Western Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm Oil — Processing. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Palm Oil — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
106 places, 1,336 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.