Cottonseed Cake — Production in T�rkiye
T�rkiye: Cottonseed Cake — Production was 557,385 t in 2013. ▲ Rising
Cottonseed Cake — Production in T�rkiye, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
T�rkiye recorded 557,385 t for cottonseed cake — production in 2013.
Compared with earlier readings it is down 4.8% on the previous year and down 1.8% over ten years.
Over the whole period, cottonseed cake — production in T�rkiye peaked at 658,906 t in 2006 and was at its lowest, 134,786 t, in 1961.
That places T�rkiye 7th out of 91 countries with data for 2013, putting it in the top 10%.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 213,513 t | 134,786 t | 286,558 t | 9 |
| 1970s | 334,521 t | 260,771 t | 399,823 t | 10 |
| 1980s | 362,563 t | 324,754 t | 436,597 t | 10 |
| 1990s | 478,121 t | 373,487 t | 613,288 t | 10 |
| 2000s | 578,727 t | 433,391 t | 658,906 t | 10 |
| 2010s | 584,498 t | 543,587 t | 651,512 t | 4 |
Countries ranked near T�rkiye
- 4 Pakistan 1.26 million t compare
- 5 Brazil 966,011 t compare
- 6 Uzbekistan, Republic of 666,070 t compare
- 8 Australia 525,539 t compare
- 8 Australia and New Zealand 525,539 t compare
- 10 Turkmenistan 250,250 t compare
More agriculture & rural data for T�rkiye
- Oilcrops — Import Quantity 2.34 million t (2013)
- Oilcrops — Losses 173,140 t (2013)
- Oilcrops — Seed 54,959 t (2013)
- Oilcrops — Domestic supply quantity 7.14 million t (2013)
- Oilcrops — Export Quantity 148,748 t (2013)
- Oilcrops — Stock Variation 10,000 t (2013)
- Alcoholic Beverages — Domestic supply quantity 1.15 million t (2013)
- Oilseed Cakes, Other — Import Quantity 13,825 t (2013)
- Alcoholic Beverages — Import Quantity 84,058 t (2013)
- Oilcrops — Processing 6.16 million t (2013)
Frequently asked questions
- What is cottonseed cake — production in T�rkiye?
- Cottonseed cake — production in T�rkiye was 557,385 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest cottonseed cake — production recorded in T�rkiye?
- The highest recorded value was 658,906 t in 2006.
- What is the lowest cottonseed cake — production recorded in T�rkiye?
- The lowest recorded value was 134,786 t in 1961.
- How does T�rkiye rank for cottonseed cake — production?
- T�rkiye ranks 7th out of 91 countries with data for 2013.
- Is cottonseed cake — production rising or falling in T�rkiye?
- Over the last ten years it is down 1.8%. The long-run trend across the full record is rising.
- Where does this T�rkiye data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cottonseed 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.