Palmkernel Oil — Fat supply quantity in Dominican Republic
Dominican Republic: Palmkernel Oil — Fat supply quantity was 131.71 t in 2023. ◆ Volatile
Palmkernel Oil — Fat supply quantity in Dominican Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Dominican Republic recorded 131.71 t for palmkernel oil — fat supply quantity in 2023.
That represents a change of down 2.5% on the previous year and up 270.6% over ten years.
Over the whole period, palmkernel oil — fat supply quantity in Dominican Republic peaked at 135.11 t in 2022 and was at its lowest, 18.29 t, in 2011.
Dominican Republic ranks 75th of 158 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 45.45 t | 18.29 t | 70.15 t | 10 |
| 2020s | 117.02 t | 80.93 t | 135.11 t | 4 |
Countries ranked near Dominican Republic
- 73 United Arab Emirates 141.68 t compare
- 74 Azerbaijan 132.82 t compare
- 76 Nepal 124.65 t compare
- 77 New Zealand 110.78 t compare
- 77 Australia and New Zealand 110.78 t compare
More agriculture & rural data for Dominican Republic
- Agriculture share gdp 4.6 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.6 (2025)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
- Rural population 27.5% (2025)
- Rural population growth 0.4% (2025)
- Rural population 3.17 million (2025)
- Agriculture, forestry, and fishing, value added 4.6% (2025)
- Agriculture, forestry, and fishing, value added 5.86 billion current US$ (2025)
- Bananas — Production 2.04 million t (2024)
Frequently asked questions
- What is palmkernel oil — fat supply quantity in Dominican Republic?
- Palmkernel oil — fat supply quantity in Dominican Republic was 131.71 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel oil — fat supply quantity recorded in Dominican Republic?
- The highest recorded value was 135.11 t in 2022.
- What is the lowest palmkernel oil — fat supply quantity recorded in Dominican Republic?
- The lowest recorded value was 18.29 t in 2011.
- How does Dominican Republic rank for palmkernel oil — fat supply quantity?
- Dominican Republic ranks 75th out of 158 countries with data for 2023.
- Is palmkernel oil — fat supply quantity rising or falling in Dominican Republic?
- Over the last ten years it is up 270.6%. The long-run trend across the full record is volatile.
- Where does this Dominican Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Oil — Fat supply quantity (t). 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.