Cottonseed Cake — Production in Western Europe

Western Europe: Cottonseed Cake — Production was 553 t in 2013. ◆ Volatile

Latest (2013)
553 t
Change on year
up 88.7%
Rank
25th
of 28 groups
All-time high
12,838 t
in 1963
All-time low
0 t
in 1967
Years of data
53
1961–2013

Cottonseed Cake — Production in Western Europe, 1961–2013

05.0k10.0k15.0k196119872013

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

Analysis

In 2013, cottonseed cake — production in Western Europe stood at 553 t.

The figure is up 88.7% on the previous year and down 32.5% over ten years.

Over the whole period, cottonseed cake — production in Western Europe peaked at 12,838 t in 1963 and was at its lowest, 0 t, in 1967.

Western Europe ranks 25th of 28 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 3,641 t 0 t 12,838 t 9
1970s 253.3 t 0 t 2,234 t 10
1980s 12.6 t 0 t 45 t 10
1990s 105.8 t 5 t 284 t 10
2000s 839.9 t 312 t 2,040 t 10
2010s 442.5 t 293 t 584 t 4

Countries ranked near Western Europe

  1. 22 Zimbabwe 60,000 t compare
  2. 23 Egypt 58,585 t compare
  3. 24 Benin 58,500 t compare
  4. 25 Malawi 54,620 t compare
  5. 26 Saudi Arabia 49,004 t compare
  6. 27 Spain 48,389 t compare
  7. 28 Nigeria 40,700 t compare

See the full ranking of 129 places →

More agriculture & rural data for Western Europe

All data for Western Europe →

Frequently asked questions

What is cottonseed cake — production in Western Europe?
Cottonseed cake — production in Western Europe was 553 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest cottonseed cake — production recorded in Western Europe?
The highest recorded value was 12,838 t in 1963.
What is the lowest cottonseed cake — production recorded in Western Europe?
The lowest recorded value was 0 t in 1967.
How does Western Europe rank for cottonseed cake — production?
Western Europe ranks 25th out of 28 groups with data for 2013.
Is cottonseed cake — production rising or falling in Western Europe?
Over the last ten years it is down 32.5%. 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 Cottonseed Cake — Production. Statizoid updates them automatically from the source API.

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Cottonseed Cake — Production in Western Europe. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 21 August 2026, from https://agriculture.statizoid.com/stat/cottonseed-cake-production/western-europe/

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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.