Groundnut Cake — Export Quantity in Least Developed Countries
Least Developed Countries: Groundnut Cake — Export Quantity was 26,047 t in 2013. ◆ Volatile
Groundnut Cake — Export Quantity in Least Developed Countries, 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 Least Developed Countries is 26,047 t, measured in 2013.
That represents a change of up 142.7% on the previous year and down 34.9% over ten years.
Over the whole period, groundnut cake — export quantity in Least Developed Countries peaked at 516,840 t in 1972 and was at its lowest, 10,290 t, in 2008.
Least Developed Countries ranks 5th of 31 groups on this measure, in the top quarter.
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 | 343,996 t | 312,466 t | 397,694 t | 9 |
| 1970s | 381,960 t | 247,804 t | 516,840 t | 10 |
| 1980s | 244,944 t | 104,050 t | 365,456 t | 10 |
| 1990s | 167,010 t | 108,741 t | 303,700 t | 10 |
| 2000s | 63,680 t | 10,290 t | 162,964 t | 10 |
| 2010s | 29,533 t | 10,734 t | 43,433 t | 4 |
Countries ranked near Least Developed Countries
More agriculture & rural data for Least Developed Countries
- Brans — Import Quantity 50,076 t (2013)
- Cotton lint — Import Quantity 458,882 t (2013)
- Alcohol, Non-Food — Other uses 1.21 million t (2013)
- Brans — Feed 12.34 million t (2013)
- Brans — Domestic supply quantity 12.72 million t (2013)
- Brans — Production 13.14 million t (2013)
- Oilseed Cakes, Other — Domestic supply quantity 854,268 t (2013)
- Oilcrops — Stock Variation -1.27 million t (2013)
- Brans — Export Quantity 471,616 t (2013)
- Soyabean Cake — Domestic supply quantity 860,778 t (2013)
Frequently asked questions
- What is groundnut cake — export quantity in Least Developed Countries?
- Groundnut cake — export quantity in Least Developed Countries was 26,047 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — export quantity recorded in Least Developed Countries?
- The highest recorded value was 516,840 t in 1972.
- What is the lowest groundnut cake — export quantity recorded in Least Developed Countries?
- The lowest recorded value was 10,290 t in 2008.
- How does Least Developed Countries rank for groundnut cake — export quantity?
- Least Developed Countries ranks 5th out of 31 groups with data for 2013.
- Is groundnut cake — export quantity rising or falling in Least Developed Countries?
- Over the last ten years it is down 34.9%. The long-run trend across the full record is volatile.
- Where does this Least Developed Countries 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.