Palmkernel Oil — Fat supply quantity in Viet Nam

Viet Nam: Palmkernel Oil — Fat supply quantity was 520.49 t in 2023. ▼ Falling

Latest (2023)
520.49 t
Change on year
up 244.2%
World rank
54th
of 158 countries
All-time high
565.04 t
in 2014
All-time low
151.22 t
in 2022
Years of data
10
2014–2023

Palmkernel Oil — Fat supply quantity in Viet Nam, 2014–2023

2003004005006002014201820232014: 565 t2015: 279 t2016: 446.1 t2017: 339 t2018: 371.3 t2019: 404.3 t2020: 392.9 t2021: 370.9 t2022: 151.2 t2023: 520.5 t

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

Analysis

Viet Nam recorded 520.49 t for palmkernel oil — fat supply quantity in 2023.

The figure is up 244.2% on the previous year and down 7.9% over ten years.

Over the whole period, palmkernel oil — fat supply quantity in Viet Nam peaked at 565.04 t in 2014 and was at its lowest, 151.22 t, in 2022.

That places Viet Nam 54th out of 158 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 400.79 t 279.01 t 565.04 t 6
2020s 358.88 t 151.22 t 520.49 t 4

Countries ranked near Viet Nam

  1. 51 Brazil 746.45 t compare
  2. 52 Jamaica 620.82 t compare
  3. 53 Gambia 570.63 t compare
  4. 55 Portugal 514.98 t compare
  5. 56 Chile 490.35 t compare
  6. 57 Sao Tome and Principe 480.43 t compare

See the full ranking of 189 places →

More agriculture & rural data for Viet Nam

All data for Viet Nam →

Frequently asked questions

What is palmkernel oil — fat supply quantity in Viet Nam?
Palmkernel oil — fat supply quantity in Viet Nam was 520.49 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palmkernel oil — fat supply quantity recorded in Viet Nam?
The highest recorded value was 565.04 t in 2014.
What is the lowest palmkernel oil — fat supply quantity recorded in Viet Nam?
The lowest recorded value was 151.22 t in 2022.
How does Viet Nam rank for palmkernel oil — fat supply quantity?
Viet Nam ranks 54th out of 158 countries with data for 2023.
Is palmkernel oil — fat supply quantity rising or falling in Viet Nam?
Over the last ten years it is down 7.9%. The long-run trend across the full record is falling.
Where does this Viet Nam 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.

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Palmkernel Oil — Fat supply quantity in Viet Nam. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/palmkernel-oil-fat-supply-quantity-t/viet-nam-2/

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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.