Copra Cake — Production in Western Europe

Western Europe: Copra Cake — Production was 57 t in 2013. ◆ Volatile

Latest (2013)
57 t
Change on year
up 42.5%
Rank
22nd
of 29 groups
All-time high
280,722 t
in 1976
All-time low
24 t
in 2009
Years of data
53
1961–2013

Copra Cake — Production in Western Europe, 1961–2013

0100.0k200.0k300.0k196119872013

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

Analysis

In 2013, copra cake — production in Western Europe stood at 57 t.

The figure is up 42.5% on the previous year and down 99.3% over ten years.

Over the whole period, copra cake — production in Western Europe peaked at 280,722 t in 1976 and was at its lowest, 24 t, in 2009.

Western Europe ranks 22nd of 29 groups 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

DecadeAverage LowestHighest Years
1960s 163,838 t 135,758 t 203,407 t 9
1970s 160,267 t 60,621 t 280,722 t 10
1980s 32,939 t 23,078 t 58,056 t 10
1990s 29,208 t 16,379 t 52,085 t 10
2000s 13,580 t 24 t 28,340 t 10
2010s 62.75 t 40 t 92 t 4

Countries ranked near Western Europe

  1. 19 Pakistan 6,231 t compare
  2. 20 Jamaica 6,125 t compare
  3. 21 Cambodia 5,998 t compare
  4. 22 Solomon Islands 5,850 t compare
  5. 23 Ghana 4,968 t compare
  6. 24 Madagascar 4,400 t compare
  7. 25 Vanuatu 4,234 t compare

See the full ranking of 119 places →

More agriculture & rural data for Western Europe

All data for Western Europe →

Frequently asked questions

What is copra cake — production in Western Europe?
Copra cake — production in Western Europe was 57 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest copra cake — production recorded in Western Europe?
The highest recorded value was 280,722 t in 1976.
What is the lowest copra cake — production recorded in Western Europe?
The lowest recorded value was 24 t in 2009.
How does Western Europe rank for copra cake — production?
Western Europe ranks 22nd out of 29 groups with data for 2013.
Is copra cake — production rising or falling in Western Europe?
Over the last ten years it is down 99.3%. The long-run trend across the full record is volatile.
Where does this Western Europe 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.

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Copra Cake — Production in Western Europe. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/copra-cake-production/western-europe/

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About this data

Indicator
Copra Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
119 places, 6,189 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.