Palmkernel Oil — Fat supply quantity in Malaysia
Malaysia: Palmkernel Oil — Fat supply quantity was 18.27 g/cap/d in 2023. ▲ Rising
Palmkernel Oil — Fat supply quantity in Malaysia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for palmkernel oil — fat supply quantity in Malaysia is 18.27 g/cap/d, measured in 2023.
That represents a change of up 18.0% on the previous year and up 38.1% over ten years.
Over the whole period, palmkernel oil — fat supply quantity in Malaysia peaked at 21.32 g/cap/d in 2015 and was at its lowest, 10.43 g/cap/d, in 2020.
Malaysia ranks 1st of 143 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13.34 g/cap/d | 11.4 g/cap/d | 21.32 g/cap/d | 10 |
| 2020s | 13.94 g/cap/d | 10.43 g/cap/d | 18.27 g/cap/d | 4 |
Countries ranked near Malaysia
More agriculture & rural data for Malaysia
- Agriculture, forestry, and fishing, value added (current US$), annual 13.04 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0822 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,078 current US$ per person (2025)
- Rural population, annual growth rate -0.913 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2261 units per person (2025)
- Agriculture share gdp 8.22 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.22 (2025)
- Agricultural raw materials exports 1.1% (2025)
- Agricultural raw materials imports 1.3% (2025)
Frequently asked questions
- What is palmkernel oil — fat supply quantity in Malaysia?
- Palmkernel oil — fat supply quantity in Malaysia was 18.27 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel oil — fat supply quantity recorded in Malaysia?
- The highest recorded value was 21.32 g/cap/d in 2015.
- What is the lowest palmkernel oil — fat supply quantity recorded in Malaysia?
- The lowest recorded value was 10.43 g/cap/d in 2020.
- How does Malaysia rank for palmkernel oil — fat supply quantity?
- Malaysia ranks 1st out of 143 countries with data for 2023.
- Is palmkernel oil — fat supply quantity rising or falling in Malaysia?
- Over the last ten years it is up 38.1%. The long-run trend across the full record is rising.
- Where does this Malaysia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Oil — Fat supply quantity (g/capita/day). 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
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.