Provided is a technique for measuring the acid value of an edible oil at a low cost without depending on the subjective view of a measuring person. An oil type setting unit 402 for setting an oil type of a measurement oil and fat that is a measurement object, an image acquisition unit 401 for acquiring a captured image in which the measurement oil and fat is captured, and a control unit 401 for, on the basis of a value of at least one primary color in a color of the measurement oil and fat in the captured image and a coefficient and constant associated with the set oil type, And a calculation unit 405 for calculating the acid value of the measured oil and fat. Figure 4

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