Groundnut Cake — Export Quantity in Myanmar
Myanmar: Groundnut Cake — Export Quantity was 3,000 t in 2013. ◆ Volatile
Groundnut Cake — Export Quantity in Myanmar, 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 Myanmar is 3,000 t, measured in 2013.
That represents a change of up 3.4% on the previous year and down 16.7% over ten years.
Over the whole period, groundnut cake — export quantity in Myanmar peaked at 126,000 t in 1963 and was at its lowest, 490 t, in 1999.
Myanmar ranks 8th of 102 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 | 74,260 t | 37,747 t | 126,000 t | 9 |
| 1970s | 28,537 t | 7,384 t | 80,029 t | 10 |
| 1980s | 3,485 t | 1,600 t | 5,000 t | 10 |
| 1990s | 7,179 t | 490 t | 24,400 t | 10 |
| 2000s | 2,980 t | 1,300 t | 3,600 t | 10 |
| 2010s | 2,900 t | 2,700 t | 3,000 t | 4 |
Countries ranked near Myanmar
- 5 Belgium-Luxembourg 7,670 t compare
- 6 Malaysia 7,453 t compare
- 7 Netherlands (Kingdom of the) 6,446 t compare
- 9 Pakistan 1,640 t compare
- 10 Belgium 1,367 t compare
- 11 China, mainland 854 t compare
More agriculture & rural data for Myanmar
- Agriculture share gdp 25.3 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 25.3 (2025)
- Agricultural raw materials exports 3.3% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 69.4% (2025)
- Rural population growth 0.4% (2025)
- Rural population 38.08 million (2025)
- Agriculture, forestry, and fishing, value added 25.3% (2025)
- Agriculture, forestry, and fishing, value added 20.66 billion current US$ (2025)
- Unmanufactured tobacco — Production 26,644 t (2024)
Frequently asked questions
- What is groundnut cake — export quantity in Myanmar?
- Groundnut cake — export quantity in Myanmar was 3,000 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — export quantity recorded in Myanmar?
- The highest recorded value was 126,000 t in 1963.
- What is the lowest groundnut cake — export quantity recorded in Myanmar?
- The lowest recorded value was 490 t in 1999.
- How does Myanmar rank for groundnut cake — export quantity?
- Myanmar ranks 8th out of 102 countries with data for 2013.
- Is groundnut cake — export quantity rising or falling in Myanmar?
- Over the last ten years it is down 16.7%. The long-run trend across the full record is volatile.
- Where does this Myanmar 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.