Groundnut Cake — Domestic supply quantity in Sudan (former)
Sudan (former): Groundnut Cake — Domestic supply quantity was 119,723 t in 2011. ◆ Volatile
Groundnut Cake — Domestic supply quantity in Sudan (former), 1961–2011
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2011, groundnut cake — domestic supply quantity in Sudan (former) stood at 119,723 t.
That represents a change of up 119.0% on the previous year and down 17.0% over ten years.
Over the whole period, groundnut cake — domestic supply quantity in Sudan (former) peaked at 170,881 t in 2002 and was at its lowest, 5,919 t, in 1967.
Sudan (former) ranks 6th of 144 countries on this measure, in the top 10%.
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 | 10,041 t | 5,919 t | 15,203 t | 9 |
| 1970s | 32,519 t | 17,613 t | 61,510 t | 10 |
| 1980s | 63,573 t | 40,377 t | 84,571 t | 10 |
| 1990s | 60,665 t | 18,444 t | 112,307 t | 10 |
| 2000s | 89,088 t | 26,990 t | 170,881 t | 10 |
| 2010s | 87,190 t | 54,656 t | 119,723 t | 2 |
Countries ranked near Sudan (former)
More agriculture & rural data for Sudan (former)
- Cabbages — Yield 6,579 kg/ha (2011)
- Sheep and Goats — Stocks 83.29 million An (2011)
- Sugar Crops Primary — Area harvested 60,480 ha (2011)
- Sugar Crops Primary — Yield 100,119 kg/ha (2011)
- Sugar Crops Primary — Production 6.06 million t (2011)
- Vegetables Primary — Area harvested 216,705 ha (2011)
- Vegetables Primary — Yield 12,496 kg/ha (2011)
- Vegetables Primary — Production 2.71 million t (2011)
- Cabbages — Area harvested 380 ha (2011)
- Tomatoes — Area harvested 37,040 ha (2011)
Frequently asked questions
- What is groundnut cake — domestic supply quantity in Sudan (former)?
- Groundnut cake — domestic supply quantity in Sudan (former) was 119,723 t in 2011, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — domestic supply quantity recorded in Sudan (former)?
- The highest recorded value was 170,881 t in 2002.
- What is the lowest groundnut cake — domestic supply quantity recorded in Sudan (former)?
- The lowest recorded value was 5,919 t in 1967.
- How does Sudan (former) rank for groundnut cake — domestic supply quantity?
- Sudan (former) ranks 6th out of 144 countries with data for 2011.
- Is groundnut cake — domestic supply quantity rising or falling in Sudan (former)?
- Over the last ten years it is down 17.0%. The long-run trend across the full record is volatile.
- Where does this Sudan (former) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Cake — Domestic supply quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 51 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.