Groundnut Cake — Export Quantity in France
France: Groundnut Cake — Export Quantity was 70 t in 2013. ◆ Volatile
Groundnut Cake — Export Quantity in France, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for groundnut cake — export quantity in France is 70 t, measured in 2013.
That represents a change of down 59.5% on the previous year and down 97.5% over ten years.
Over the whole period, groundnut cake — export quantity in France peaked at 35,551 t in 1966 and was at its lowest, 0 t, in 2006.
That places France 17th out of 98 countries with data for 2013, putting it in the top quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Groundnut Cake — Export Quantity in France, year by year
| Year | t | Change |
|---|---|---|
| 1961 | 31,590 t | — |
| 1962 | 11,050 t | -65.0% |
| 1963 | 35,540 t | +221.6% |
| 1964 | 35,030 t | -1.4% |
| 1965 | 14,420 t | -58.8% |
| 1966 | 35,551 t | +146.5% |
| 1967 | 22,222 t | -37.5% |
| 1968 | 23,190 t | +4.4% |
| 1969 | 27,878 t | +20.2% |
| 1970 | 16,388 t | -41.2% |
| 1971 | 7,403 t | -54.8% |
| 1972 | 6,141 t | -17.0% |
| 1973 | 25,959 t | +322.7% |
| 1974 | 17,901 t | -31.0% |
| 1975 | 13,559 t | -24.3% |
| 1976 | 13,165 t | -2.9% |
| 1977 | 9,138 t | -30.6% |
| 1978 | 13,578 t | +48.6% |
| 1979 | 8,960 t | -34.0% |
| 1980 | 10,222 t | +14.1% |
| 1981 | 9,436 t | -7.7% |
| 1982 | 7,316 t | -22.5% |
| 1983 | 1,072 t | -85.3% |
| 1984 | 15,120 t | +1310.4% |
| 1985 | 2,846 t | -81.2% |
| 1986 | 1,402 t | -50.7% |
| 1987 | 1,570 t | +12.0% |
| 1988 | 1,533 t | -2.4% |
| 1989 | 3,076 t | +100.7% |
| 1990 | 2,747 t | -10.7% |
| 1991 | 3,075 t | +11.9% |
| 1992 | 4,435 t | +44.2% |
| 1993 | 2,898 t | -34.7% |
| 1994 | 2,109 t | -27.2% |
| 1995 | 7,361 t | +249.0% |
| 1996 | 3,658 t | -50.3% |
| 1997 | 2,595 t | -29.1% |
| 1998 | 1,936 t | -25.4% |
| 1999 | 1,109 t | -42.7% |
| 2000 | 156 t | -85.9% |
| 2001 | 110 t | -29.5% |
| 2002 | 179 t | +62.7% |
| 2003 | 2,759 t | +1441.3% |
| 2004 | 102 t | -96.3% |
| 2005 | 101 t | -1.0% |
| 2006 | 0 t | -100.0% |
| 2007 | 46 t | — |
| 2008 | 8 t | -82.6% |
| 2009 | 11 t | +37.5% |
| 2010 | 123 t | +1018.2% |
| 2011 | 160 t | +30.1% |
| 2012 | 173 t | +8.1% |
| 2013 | 70 t | -59.5% |
Biggest year-on-year movements
Years where Groundnut Cake — Export Quantity in France changed far more than this series normally does. A large move can be a real event or a change in how the figure was measured — the source note below says who published it.
| Year | Change | From | To |
|---|---|---|---|
| 2003 | +1441.3% | 179 t | 2,759 t |
| 1984 | +1310.4% | 1,072 t | 15,120 t |
| 2010 | +1018.2% | 11 t | 123 t |
| 1973 | +322.7% | 6,141 t | 25,959 t |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 26,275 t | 11,050 t | 35,551 t | 9 |
| 1970s | 13,219 t | 6,141 t | 25,959 t | 10 |
| 1980s | 5,359 t | 1,072 t | 15,120 t | 10 |
| 1990s | 3,192 t | 1,109 t | 7,361 t | 10 |
| 2000s | 347.2 t | 0 t | 2,759 t | 10 |
| 2010s | 131.5 t | 70 t | 173 t | 4 |
Countries ranked near France
More agriculture & rural data for France
- Agriculture, forestry, and fishing, value added (current US$), annual 14.99 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.014 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 687.36 current US$ per person (2025)
- Rural population, annual growth rate 0.033 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2115 units per person (2025)
- Share of GDP from agriculture 1.4% (2025)
- Agriculture as a share of GDP vs. GDP per capita 1.4% (2025)
- Agricultural raw materials exports 1.0% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is groundnut cake — export quantity in France?
- Groundnut cake — export quantity in France was 70 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — export quantity recorded in France?
- The highest recorded value was 35,551 t in 1966.
- What is the lowest groundnut cake — export quantity recorded in France?
- The lowest recorded value was 0 t in 2006.
- How does France rank for groundnut cake — export quantity?
- France ranks 17th out of 98 countries with data for 2013.
- Is groundnut cake — export quantity rising or falling in France?
- Over the last ten years it is down 97.5%. The long-run trend across the full record is volatile.
- Where does this France 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.
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.