Groundnut Cake — Export Quantity in Northern America
Northern America: Groundnut Cake — Export Quantity was 8,448 t in 2013. ◆ Volatile
Groundnut Cake — Export Quantity in Northern America, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, groundnut cake — export quantity in Northern America stood at 8,448 t.
Compared with earlier readings it is down 62.9% on the previous year and up 49.4% over ten years.
Over the whole period, groundnut cake — export quantity in Northern America peaked at 59,200 t in 1981 and was at its lowest, 0 t, in 1961.
That places Northern America 13th 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 | 0 t | 0 t | 0 t | 9 |
| 1970s | 6,390 t | 0 t | 20,500 t | 10 |
| 1980s | 20,890 t | 4,966 t | 59,200 t | 10 |
| 1990s | 20,955 t | 3,933 t | 42,820 t | 10 |
| 2000s | 4,709 t | 2,518 t | 8,334 t | 10 |
| 2010s | 11,681 t | 1,998 t | 22,766 t | 4 |
Countries ranked near Northern America
More agriculture & rural data for Northern America
- Bananas — Area harvested 334 ha (2024)
- Unmanufactured tobacco — Area harvested 77,565 ha (2024)
- Bananas — Production 3,561 t (2024)
- Unmanufactured tobacco — Production 175,300 t (2024)
- Meat of pig with the bone, fresh or chilled — Production 14.89 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 968,025 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 151.17 million An (2024)
- Fat of pigs — Production 3.56 million t (2024)
- Swine / pigs — Stocks 88.89 million An (2024)
- Fat of pigs — Producing Animals/Slaughtered 151.17 million An (2024)
Frequently asked questions
- What is groundnut cake — export quantity in Northern America?
- Groundnut cake — export quantity in Northern America was 8,448 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — export quantity recorded in Northern America?
- The highest recorded value was 59,200 t in 1981.
- What is the lowest groundnut cake — export quantity recorded in Northern America?
- The lowest recorded value was 0 t in 1961.
- How does Northern America rank for groundnut cake — export quantity?
- Northern America ranks 13th out of 31 groups with data for 2013.
- Is groundnut cake — export quantity rising or falling in Northern America?
- Over the last ten years it is up 49.4%. The long-run trend across the full record is volatile.
- Where does this Northern America 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.