Cottonseed — Processing in Azerbaijan

Azerbaijan: Cottonseed — Processing was 10,300 t in 2013. ◆ Volatile

Latest (2013)
10,300 t
Change on year
down 26.4%
World rank
53rd
of 99 countries
All-time high
89,000 t
in 1992
All-time low
6,700 t
in 2010
Years of data
22
1992–2013

Cottonseed — Processing in Azerbaijan, 1992–2013

020.0k40.0k60.0k80.0k1992200220131992: 89.0k t1993: 61.0k t1994: 55.0k t1995: 61.0k t1996: 50.0k t1997: 28.0k t1998: 46.0k t1999: 28.0k t2000: 42.5k t2001: 42.0k t2002: 46.9k t2003: 22.8k t2004: 20.0k t2005: 31.0k t2006: 15.0k t2007: 15.0k t2008: 19.1k t2009: 13.8k t2010: 6.7k t2011: 8.9k t2012: 14.0k t2013: 10.3k t

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

Analysis

The most recent figure for cottonseed — processing in Azerbaijan is 10,300 t, measured in 2013.

That represents a change of down 26.4% on the previous year and down 54.8% over ten years.

Over the whole period, cottonseed — processing in Azerbaijan peaked at 89,000 t in 1992 and was at its lowest, 6,700 t, in 2010.

Azerbaijan ranks 53rd of 99 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
1990s 52,250 t 28,000 t 89,000 t 8
2000s 26,810 t 13,800 t 46,900 t 10
2010s 9,975 t 6,700 t 14,000 t 4

Countries ranked near Azerbaijan

  1. 50 Uganda 13,970 t compare
  2. 51 Senegal 12,274 t compare
  3. 52 Yemen 10,912 t compare
  4. 54 Chile 9,083 t compare
  5. 55 Madagascar 8,580 t compare
  6. 56 Kenya 8,445 t compare

See the full ranking of 131 places →

More agriculture & rural data for Azerbaijan

All data for Azerbaijan →

Frequently asked questions

What is cottonseed — processing in Azerbaijan?
Cottonseed — processing in Azerbaijan was 10,300 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest cottonseed — processing recorded in Azerbaijan?
The highest recorded value was 89,000 t in 1992.
What is the lowest cottonseed — processing recorded in Azerbaijan?
The lowest recorded value was 6,700 t in 2010.
How does Azerbaijan rank for cottonseed — processing?
Azerbaijan ranks 53rd out of 99 countries with data for 2013.
Is cottonseed — processing rising or falling in Azerbaijan?
Over the last ten years it is down 54.8%. The long-run trend across the full record is volatile.
Where does this Azerbaijan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Cottonseed — Processing. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 22 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Cottonseed — Processing
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
131 places, 6,606 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.