Caribbean vs Yugoslav SFR: Groundnut Cake — Production
Groundnut Cake — Production over time
- Caribbean
- Yugoslav SFR
How they compare
Caribbean currently reports 3,099 t against 2,873 t in Yugoslav SFR, a difference of 226 t.
That makes Caribbean's figure about 1.1 times Yugoslav SFR's.
Across all 31 years both countries report, Caribbean has been ahead every year.
Caribbean ranks 50th and Yugoslav SFR ranks 53rd of 99 groups.
Caribbean has averaged higher in every one of the 4 decades both report.
Head to head by decade
| Decade | Caribbean | Yugoslav SFR | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 23,278 t | 909.11 t | 22,369 t | Caribbean |
| 1970s | 24,633 t | 4,228 t | 20,404 t | Caribbean |
| 1980s | 17,373 t | 3,148 t | 14,225 t | Caribbean |
| 1990s | 12,266 t | 3,892 t | 8,374 t | Caribbean |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnut cake — production, Caribbean or Yugoslav SFR?
- Caribbean, at 3,099 t against 2,873 t in Yugoslav SFR as of 2013.
- What is the difference in groundnut cake — production between Caribbean and Yugoslav SFR?
- 226 t, with Caribbean ahead.
- How many years of comparable data are there for Caribbean and Yugoslav SFR?
- 31 years are reported by both, from 1961 to 1991.
- How do Caribbean and Yugoslav SFR rank globally for groundnut cake — production?
- Caribbean ranks 50th and Yugoslav SFR ranks 53rd of 99 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnut Cake — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.