Cottonseed Cake — Production in Thailand

Thailand: Cottonseed Cake — Production was 2,125 t in 2013. ◆ Volatile

Latest (2013)
2,125 t
Change on year
down 2.9%
World rank
60th
of 97 countries
All-time high
37,967 t
in 1991
All-time low
1,543 t
in 2004
Years of data
53
1961–2013

Cottonseed Cake — Production in Thailand, 1961–2013

010.0k20.0k30.0k40.0k196119872013

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

Analysis

In 2013, cottonseed cake — production in Thailand stood at 2,125 t.

Compared with earlier readings it is down 2.9% on the previous year and down 21.7% over ten years.

Over the whole period, cottonseed cake — production in Thailand peaked at 37,967 t in 1991 and was at its lowest, 1,543 t, in 2004.

Thailand ranks 60th of 97 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 5,269 t 2,048 t 8,975 t 9
1970s 10,894 t 6,208 t 22,466 t 10
1980s 19,791 t 6,126 t 31,750 t 10
1990s 21,689 t 10,485 t 37,967 t 10
2000s 4,837 t 1,543 t 17,240 t 10
2010s 2,268 t 2,125 t 2,578 t 4

Countries ranked near Thailand

  1. 57 Venezuela (Bolivarian Republic of) 2,951 t compare
  2. 58 Niger 2,949 t compare
  3. 59 Lao People's Democratic Republic 2,366 t compare
  4. 61 Portugal 1,878 t compare
  5. 62 Lebanon 1,449 t compare
  6. 63 Angola 1,316 t compare

See the full ranking of 129 places →

More agriculture & rural data for Thailand

All data for Thailand →

Frequently asked questions

What is cottonseed cake — production in Thailand?
Cottonseed cake — production in Thailand was 2,125 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest cottonseed cake — production recorded in Thailand?
The highest recorded value was 37,967 t in 1991.
What is the lowest cottonseed cake — production recorded in Thailand?
The lowest recorded value was 1,543 t in 2004.
How does Thailand rank for cottonseed cake — production?
Thailand ranks 60th out of 97 countries with data for 2013.
Is cottonseed cake — production rising or falling in Thailand?
Over the last ten years it is down 21.7%. The long-run trend across the full record is volatile.
Where does this Thailand 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.

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Cottonseed Cake — Production in Thailand. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/cottonseed-cake-production/thailand/

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About this data

Indicator
Cottonseed Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
129 places, 6,500 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.