Copra Cake — Domestic supply quantity in Brunei Darussalam

Brunei Darussalam: Copra Cake — Domestic supply quantity was 4 t in 2013. ◆ Volatile

Latest (2013)
4 t
Change on year
up 300.0%
World rank
84th
of 126 countries
All-time high
53 t
in 1985
All-time low
0 t
in 1961
Years of data
53
1961–2013

Copra Cake — Domestic supply quantity in Brunei Darussalam, 1961–2013

0204060196119872013

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

Analysis

Brunei Darussalam recorded 4 t for copra cake — domestic supply quantity in 2013.

Compared with earlier readings it is up 300.0% on the previous year and up 300.0% over five years.

Over the whole period, copra cake — domestic supply quantity in Brunei Darussalam peaked at 53 t in 1985 and was at its lowest, 0 t, in 1961.

Brunei Darussalam ranks 84th of 126 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 3.11 t 0 t 10 t 9
1970s 6.1 t 0 t 30 t 10
1980s 14.2 t 0 t 53 t 10
1990s 8.5 t 0 t 50 t 10
2000s 2.3 t 0 t 15 t 10
2010s 1.75 t 1 t 4 t 4

Countries ranked near Brunei Darussalam

  1. 81 Bulgaria 8 t compare
  2. 82 Mauritius 7 t compare
  3. 83 Maldives 5 t compare
  4. 84 Latvia 4 t compare
  5. 86 Colombia 3 t compare
  6. 86 Germany 3 t compare
  7. 86 Kazakhstan 3 t compare
  8. 86 Zambia 3 t compare

See the full ranking of 165 places →

More agriculture & rural data for Brunei Darussalam

All data for Brunei Darussalam →

Frequently asked questions

What is copra cake — domestic supply quantity in Brunei Darussalam?
Copra cake — domestic supply quantity in Brunei Darussalam was 4 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest copra cake — domestic supply quantity recorded in Brunei Darussalam?
The highest recorded value was 53 t in 1985.
What is the lowest copra cake — domestic supply quantity recorded in Brunei Darussalam?
The lowest recorded value was 0 t in 1961.
How does Brunei Darussalam rank for copra cake — domestic supply quantity?
Brunei Darussalam ranks 84th out of 126 countries with data for 2013.
Where does this Brunei Darussalam data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Copra Cake — Domestic supply quantity. Statizoid updates them automatically from the source API.

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Copra Cake — Domestic supply quantity in Brunei Darussalam. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/copra-cake-domestic-supply-quantity/brunei-darussalam-2/

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About this data

Indicator
Copra Cake — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
165 places, 8,143 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.