Copra Cake — Domestic supply quantity in Guinea

Guinea: Copra Cake — Domestic supply quantity was 773 t in 2013. ▲ Rising

Latest (2013)
773 t
Change on year
down 1.9%
World rank
52nd
of 134 countries
All-time high
1,194 t
in 1992
All-time low
30 t
in 1983
Years of data
53
1961–2013

Copra Cake — Domestic supply quantity in Guinea, 1961–2013

02505007501.0k1.2k196119872013

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

Analysis

In 2013, copra cake — domestic supply quantity in Guinea stood at 773 t.

The figure is down 1.9% on the previous year and up 10.4% over ten years.

Over the whole period, copra cake — domestic supply quantity in Guinea peaked at 1,194 t in 1992 and was at its lowest, 30 t, in 1983.

That places Guinea 52nd out of 134 countries with data for 2013, putting it in the middle of the range.

The long-run direction has been consistently rising across the 53 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
1960s 630 t 630 t 630 t 9
1970s 630 t 630 t 630 t 10
1980s 240 t 30 t 630 t 10
1990s 613.9 t 130 t 1,194 t 10
2000s 742.4 t 700 t 788 t 10
2010s 784.25 t 773 t 788 t 4

Countries ranked near Guinea

  1. 49 Benin 910 t compare
  2. 50 Togo 843 t compare
  3. 51 Trinidad and Tobago 779 t compare
  4. 53 Nicaragua 755 t compare
  5. 54 Iran (Islamic Republic of) 667 t compare
  6. 55 Suriname 604 t compare

See the full ranking of 165 places →

More agriculture & rural data for Guinea

All data for Guinea →

Frequently asked questions

What is copra cake — domestic supply quantity in Guinea?
Copra cake — domestic supply quantity in Guinea was 773 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest copra cake — domestic supply quantity recorded in Guinea?
The highest recorded value was 1,194 t in 1992.
What is the lowest copra cake — domestic supply quantity recorded in Guinea?
The lowest recorded value was 30 t in 1983.
How does Guinea rank for copra cake — domestic supply quantity?
Guinea ranks 52nd out of 134 countries with data for 2013.
Is copra cake — domestic supply quantity rising or falling in Guinea?
Over the last ten years it is up 10.4%. The long-run trend across the full record is rising.
Where does this Guinea 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 Guinea. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/copra-cake-domestic-supply-quantity/guinea/

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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.