Groundnut Cake — Domestic supply quantity in Switzerland
Switzerland: Groundnut Cake — Domestic supply quantity was 1,300 t in 2013. ◆ Volatile
Groundnut Cake — Domestic supply quantity in Switzerland, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, groundnut cake — domestic supply quantity in Switzerland stood at 1,300 t.
The figure is up 62.5% on the previous year and unchanged over ten years.
Over the whole period, groundnut cake — domestic supply quantity in Switzerland peaked at 66,400 t in 1973 and was at its lowest, 800 t, in 2012.
Switzerland ranks 76th of 144 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 53,265 t | 43,525 t | 64,310 t | 9 |
| 1970s | 42,230 t | 15,499 t | 66,400 t | 10 |
| 1980s | 15,450 t | 11,424 t | 20,657 t | 10 |
| 1990s | 6,171 t | 1,701 t | 18,520 t | 10 |
| 2000s | 1,392 t | 1,139 t | 1,755 t | 10 |
| 2010s | 1,080 t | 800 t | 1,300 t | 4 |
Countries ranked near Switzerland
More agriculture & rural data for Switzerland
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 14.3% (2025)
- Rural population growth -0.9% (2025)
- Rural population 1.30 million (2025)
- Agriculture, forestry, and fishing, value added 0.6% (2025)
- Agriculture, forestry, and fishing, value added 6.73 billion current US$ (2025)
- Unmanufactured tobacco — Production 756.04 t (2024)
Frequently asked questions
- What is groundnut cake — domestic supply quantity in Switzerland?
- Groundnut cake — domestic supply quantity in Switzerland was 1,300 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — domestic supply quantity recorded in Switzerland?
- The highest recorded value was 66,400 t in 1973.
- What is the lowest groundnut cake — domestic supply quantity recorded in Switzerland?
- The lowest recorded value was 800 t in 2012.
- How does Switzerland rank for groundnut cake — domestic supply quantity?
- Switzerland ranks 76th out of 144 countries with data for 2013.
- Is groundnut cake — domestic supply quantity rising or falling in Switzerland?
- Over the last ten years it is unchanged. The long-run trend across the full record is volatile.
- Where does this Switzerland 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 — 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.