Palmkernel Oil — Fat supply quantity in Nigeria

Nigeria: Palmkernel Oil — Fat supply quantity was 96,818 t in 2023. ▼ Falling

Latest (2023)
96,818 t
Change on year
up 2.1%
World rank
5th
of 158 countries
All-time high
179,846 t
in 2014
All-time low
75,000 t
in 2020
Years of data
14
2010–2023

Palmkernel Oil — Fat supply quantity in Nigeria, 2010–2023

050.0k100.0k150.0k200.0k2010201620232010: 122.8k t2011: 110.2k t2012: 130.5k t2013: 134.7k t2014: 179.8k t2015: 136.5k t2016: 112.8k t2017: 116.1k t2018: 128.5k t2019: 128.5k t2020: 75.0k t2021: 75.0k t2022: 94.8k t2023: 96.8k t

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

Analysis

The most recent figure for palmkernel oil — fat supply quantity in Nigeria is 96,818 t, measured in 2023.

That represents a change of up 2.1% on the previous year and down 28.1% over ten years.

Over the whole period, palmkernel oil — fat supply quantity in Nigeria peaked at 179,846 t in 2014 and was at its lowest, 75,000 t, in 2020.

Nigeria ranks 5th of 158 countries on this measure, in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 130,040 t 110,185 t 179,846 t 10
2020s 85,401 t 75,000 t 96,818 t 4

Countries ranked near Nigeria

  1. 2 Malaysia 234,299 t compare
  2. 3 China 142,653 t compare
  3. 4 China, mainland 142,307 t compare
  4. 6 Türkiye 41,292 t compare
  5. 7 Côte d'Ivoire 39,615 t compare
  6. 8 Colombia 29,989 t compare

See the full ranking of 189 places →

More agriculture & rural data for Nigeria

All data for Nigeria →

Frequently asked questions

What is palmkernel oil — fat supply quantity in Nigeria?
Palmkernel oil — fat supply quantity in Nigeria was 96,818 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palmkernel oil — fat supply quantity recorded in Nigeria?
The highest recorded value was 179,846 t in 2014.
What is the lowest palmkernel oil — fat supply quantity recorded in Nigeria?
The lowest recorded value was 75,000 t in 2020.
How does Nigeria rank for palmkernel oil — fat supply quantity?
Nigeria ranks 5th out of 158 countries with data for 2023.
Is palmkernel oil — fat supply quantity rising or falling in Nigeria?
Over the last ten years it is down 28.1%. The long-run trend across the full record is falling.
Where does this Nigeria 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

Indicator
Palmkernel Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
189 places, 2,433 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.