Copra Cake — Production in Africa
Africa: Copra Cake — Production was 65,097 t in 2013. ▲ Rising
Copra Cake — Production in Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Africa recorded 65,097 t for copra cake — production in 2013.
Compared with earlier readings it is up 1.4% on the previous year and up 4.6% over ten years.
Over the whole period, copra cake — production in Africa peaked at 77,658 t in 1990 and was at its lowest, 20,093 t, in 1961.
Africa ranks 9th of 29 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 23,984 t | 20,093 t | 27,442 t | 9 |
| 1970s | 36,724 t | 28,116 t | 51,582 t | 10 |
| 1980s | 67,545 t | 56,314 t | 74,792 t | 10 |
| 1990s | 70,015 t | 66,258 t | 77,658 t | 10 |
| 2000s | 63,072 t | 57,222 t | 69,935 t | 10 |
| 2010s | 64,282 t | 63,385 t | 65,097 t | 4 |
Countries ranked near Africa
- 6 Malaysia 30,200 t compare
- 7 Sri Lanka 27,600 t compare
- 8 Belgium-Luxembourg 21,763 t compare
- 9 Thailand 16,254 t compare
- 10 Mozambique 16,100 t compare
- 11 C�te d'Ivoire 16,095 t compare
- 12 Melanesia 12,843 t compare
More agriculture & rural data for Africa
- Tomatoes — Production 26.38 million t (2024)
- Bananas — Production 31.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Unmanufactured tobacco — Production 706,446 t (2024)
- Tomatoes — Area harvested 1.67 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
Frequently asked questions
- What is copra cake — production in Africa?
- Copra cake — production in Africa was 65,097 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest copra cake — production recorded in Africa?
- The highest recorded value was 77,658 t in 1990.
- What is the lowest copra cake — production recorded in Africa?
- The lowest recorded value was 20,093 t in 1961.
- How does Africa rank for copra cake — production?
- Africa ranks 9th out of 29 groups with data for 2013.
- Is copra cake — production rising or falling in Africa?
- Over the last ten years it is up 4.6%. The long-run trend across the full record is rising.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Copra Cake — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.