Groundnut Cake — Export Quantity in European Union (27)
European Union (27): Groundnut Cake — Export Quantity was 8,179 t in 2013. ◆ Volatile
Groundnut Cake — Export Quantity in European Union (27), 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
European Union (27) recorded 8,179 t for groundnut cake — export quantity in 2013.
Compared with earlier readings it is down 16.3% on the previous year and down 23.5% over ten years.
Over the whole period, groundnut cake — export quantity in European Union (27) peaked at 87,560 t in 1967 and was at its lowest, 1,204 t, in 2007.
That places European Union (27) 16th out of 31 groups with data for 2013, putting it 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 | 69,806 t | 47,573 t | 87,560 t | 9 |
| 1970s | 31,732 t | 21,902 t | 47,849 t | 10 |
| 1980s | 22,478 t | 12,302 t | 39,363 t | 10 |
| 1990s | 29,570 t | 16,878 t | 42,664 t | 10 |
| 2000s | 7,187 t | 1,204 t | 13,526 t | 10 |
| 2010s | 19,848 t | 8,179 t | 38,429 t | 4 |
Countries ranked near European Union (27)
More agriculture & rural data for European Union (27)
- Tomatoes — Production 16.90 million t (2024)
- Bananas — Production 669,430 t (2024)
- Bananas — Area harvested 21,250 ha (2024)
- Unmanufactured tobacco — Production 100,090 t (2024)
- Unmanufactured tobacco — Area harvested 41,140 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 223.89 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 21.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 95 kg/An (2024)
- Swine / pigs — Stocks 132.13 million An (2024)
- Tomatoes — Area harvested 232,110 ha (2024)
Frequently asked questions
- What is groundnut cake — export quantity in European Union (27)?
- Groundnut cake — export quantity in European Union (27) was 8,179 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — export quantity recorded in European Union (27)?
- The highest recorded value was 87,560 t in 1967.
- What is the lowest groundnut cake — export quantity recorded in European Union (27)?
- The lowest recorded value was 1,204 t in 2007.
- How does European Union (27) rank for groundnut cake — export quantity?
- European Union (27) ranks 16th out of 31 groups with data for 2013.
- Is groundnut cake — export quantity rising or falling in European Union (27)?
- Over the last ten years it is down 23.5%. The long-run trend across the full record is volatile.
- Where does this European Union (27) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Cake — Export Quantity. Statizoid updates them automatically from the source API.
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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.