Cottonseed Cake — Export Quantity in Northern Africa
Northern Africa: Cottonseed Cake — Export Quantity was 0 t in 2013. ◆ Volatile
Cottonseed Cake — Export Quantity in Northern Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, cottonseed cake — export quantity in Northern Africa stood at 0 t. That is the lowest value across all 53 years on record.
The figure is down 100.0% on the previous year and down 100.0% over ten years.
Over the whole period, cottonseed cake — export quantity in Northern Africa peaked at 231,563 t in 1970 and was at its lowest, 0 t, in 1990.
Northern Africa ranks 29th of 32 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 145,629 t | 78,651 t | 200,736 t | 9 |
| 1970s | 122,157 t | 40,253 t | 231,563 t | 10 |
| 1980s | 7,034 t | 198 t | 37,743 t | 10 |
| 1990s | 2,089 t | 0 t | 5,642 t | 10 |
| 2000s | 4,295 t | 0 t | 15,359 t | 10 |
| 2010s | 3,394 t | 0 t | 13,330 t | 4 |
Countries ranked near Northern Africa
More agriculture & rural data for Northern Africa
- Bananas — Area harvested 90,508 ha (2024)
- Fat of pigs — Production 149.18 t (2024)
- Swine / pigs — Stocks 38,726 An (2024)
- Fat of pigs — Producing Animals/Slaughtered 45,744 An (2024)
- Tomatoes — Area harvested 296,996 ha (2024)
- Tomatoes — Yield 44,683 kg/ha (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 45,744 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 123.39 t (2024)
- Unmanufactured tobacco — Production 15,893 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 34 kg/An (2024)
Frequently asked questions
- What is cottonseed cake — export quantity in Northern Africa?
- Cottonseed cake — export quantity in Northern Africa was 0 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest cottonseed cake — export quantity recorded in Northern Africa?
- The highest recorded value was 231,563 t in 1970.
- What is the lowest cottonseed cake — export quantity recorded in Northern Africa?
- The lowest recorded value was 0 t in 1990.
- How does Northern Africa rank for cottonseed cake — export quantity?
- Northern Africa ranks 29th out of 32 groups with data for 2013.
- Is cottonseed cake — export quantity rising or falling in Northern Africa?
- Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
- Where does this Northern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cottonseed Cake — Export Quantity. 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.