Mauritius vs United Kingdom of Great Britain and Northern Ireland: Groundnut Cake — Production

Mauritius
0 t
in 2013
United Kingdom of Great Britain and Northern Ireland
0 t
in 2013
Mauritius rank
89th
United Kingdom of Great Britain and Northern Ireland rank
89th

Groundnut Cake — Production over time

  • Mauritius
  • United Kingdom of Great Britain and Northern Ireland
020.0k40.0k60.0k80.0k196119872013

How they compare

Mauritius currently reports 0 t against 0 t in United Kingdom of Great Britain and Northern Ireland, a difference of 0 t.

The two have swapped places 4 times across 53 shared years of data; in 1961 it was United Kingdom of Great Britain and Northern Ireland ahead.

Mauritius ranks 89th and United Kingdom of Great Britain and Northern Ireland ranks 89th of 95 countries.

United Kingdom of Great Britain and Northern Ireland has averaged higher in every one of the 6 decades both report.

Head to head by decade

Decade Mauritius United Kingdom of Great Britain and Northern Ireland Difference Ahead
1960s 0 t 42,848 t 42,848 t United Kingdom of Great Britain and Northern Ireland
1970s 156.3 t 249.6 t 93.3 t United Kingdom of Great Britain and Northern Ireland
1980s 0 t 96 t 96 t United Kingdom of Great Britain and Northern Ireland
1990s 0 t 240 t 240 t United Kingdom of Great Britain and Northern Ireland
2000s 0 t 0 t 0 t
2010s 0 t 0 t 0 t

Averages of every year both report within each decade.

Frequently asked questions

Which has higher groundnut cake — production, Mauritius or United Kingdom of Great Britain and Northern Ireland?
Mauritius, at 0 t against 0 t in United Kingdom of Great Britain and Northern Ireland as of 2013.
What is the difference in groundnut cake — production between Mauritius and United Kingdom of Great Britain and Northern Ireland?
0 t, with Mauritius ahead.
How many years of comparable data are there for Mauritius and United Kingdom of Great Britain and Northern Ireland?
53 years are reported by both, from 1961 to 2013.
How do Mauritius and United Kingdom of Great Britain and Northern Ireland rank globally for groundnut cake — production?
Mauritius ranks 89th and United Kingdom of Great Britain and Northern Ireland ranks 89th of 95 countries.
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.

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Mauritius vs United Kingdom of Great Britain and Northern Ireland: Groundnut Cake — Production. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 September 2026, from https://agriculture.statizoid.com/compare/groundnut-cake-production/mauritius/united-kingdom-of-great-britain-and-northern-ireland/

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About this data

Indicator
Groundnut Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
131 places, 6,574 data points, 1961–2013
Last refreshed

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.