Copra Cake — Production in Czechoslovakia
Czechoslovakia: Copra Cake — Production was 0 t in 1992. ◆ Volatile
Copra Cake — Production in Czechoslovakia, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for copra cake — production in Czechoslovakia is 0 t, measured in 1992. That is the lowest value across all 32 years on record.
Over the whole period, copra cake — production in Czechoslovakia peaked at 2,426 t in 1964 and was at its lowest, 0 t, in 1966.
Czechoslovakia ranks 69th of 90 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 1,016 t | 0 t | 2,426 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 0 t | 0 t | 0 t | 10 |
| 1990s | 0 t | 0 t | 0 t | 3 |
Countries ranked near Czechoslovakia
- 66 Mauritius 7 t compare
- 67 Ireland 5 t compare
- 67 Maldives 5 t compare
- 69 Austria 0 t compare
- 69 Barbados 0 t compare
- 69 Belgium 0 t
- 69 Colombia 0 t compare
- 69 Eswatini 0 t compare
- 69 Finland 0 t compare
- 69 Germany 0 t compare
- 69 Israel 0 t compare
- 69 Japan 0 t compare
- 69 Nepal 0 t compare
- 69 Netherlands (Kingdom of the) 0 t compare
- 69 New Zealand 0 t compare
- 69 Norway 0 t compare
- 69 Portugal 0 t compare
- 69 Spain 0 t compare
- 69 Sweden 0 t compare
- 69 Switzerland 0 t compare
- 69 T�rkiye 0 t compare
- 69 United Kingdom of Great Britain and Northern Ireland 0 t compare
- 69 USSR 0 t compare
- 69 Yugoslav SFR 0 t compare
More agriculture & rural data for Czechoslovakia
- Unmanufactured tobacco — Production 11,557 t (1992)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 115 kg/An (1992)
- Meat of pig with the bone, fresh or chilled — Production 834,493 t (1992)
- Meat of pig with the bone, fresh or chilled — Producing 7.25 million An (1992)
- Fat of pigs — Producing Animals/Slaughtered 7.25 million An (1992)
- Fat of pigs — Production 7,200 t (1992)
- Edible offal of pigs, fresh, chilled or frozen — Producing 7.25 million An (1992)
- Edible offal of pigs, fresh, chilled or frozen — Production 33,270 t (1992)
- Swine / pigs — Stocks 7.04 million An (1992)
- Tomatoes — Production 113,170 t (1992)
Frequently asked questions
- What is copra cake — production in Czechoslovakia?
- Copra cake — production in Czechoslovakia was 0 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest copra cake — production recorded in Czechoslovakia?
- The highest recorded value was 2,426 t in 1964.
- What is the lowest copra cake — production recorded in Czechoslovakia?
- The lowest recorded value was 0 t in 1966.
- How does Czechoslovakia rank for copra cake — production?
- Czechoslovakia ranks 69th out of 90 countries with data for 1992.
- Where does this Czechoslovakia 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 — 32 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.