Groundnut Cake β€” Export Quantity in Small Island Developing States

Small Island Developing States: Groundnut Cake β€” Export Quantity was 271 t in 2013. β—† Volatile

Latest (2013)
271 t
Change on year
up 276.4%
Rank
22nd
of 31 groups
All-time high
25,331 t
in 1967
All-time low
0 t
in 1983
Years of data
53
1961–2013

Groundnut Cake β€” Export Quantity in Small Island Developing States, 1961–2013

010.0k20.0k30.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for groundnut cake β€” export quantity in Small Island Developing States is 271 t, measured in 2013.

The figure is up 276.4% on the previous year.

Over the whole period, groundnut cake β€” export quantity in Small Island Developing States peaked at 25,331 t in 1967 and was at its lowest, 0 t, in 1983.

That places Small Island Developing States 22nd 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

DecadeAverage LowestHighest Years
1960s 16,978 t 6,727 t 25,331 t 9
1970s 4,443 t 80 t 20,682 t 10
1980s 293 t 0 t 2,037 t 10
1990s 187.1 t 0 t 1,871 t 10
2000s 0 t 0 t 0 t 10
2010s 94.25 t 17 t 271 t 4

Countries ranked near Small Island Developing States

  1. 19 France 70 t compare
  2. 20 Ethiopia 51 t compare
  3. 21 Nigeria 49 t compare
  4. 22 Sudan (former) 30 t compare
  5. 23 Mozambique 28 t compare
  6. 24 Chad 21 t compare
  7. 25 Egypt 19 t compare

See the full ranking of 133 places β†’

More agriculture & rural data for Small Island Developing States

All data for Small Island Developing States β†’

Frequently asked questions

What is groundnut cake β€” export quantity in Small Island Developing States?
Groundnut cake β€” export quantity in Small Island Developing States was 271 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnut cake β€” export quantity recorded in Small Island Developing States?
The highest recorded value was 25,331 t in 1967.
What is the lowest groundnut cake β€” export quantity recorded in Small Island Developing States?
The lowest recorded value was 0 t in 1983.
How does Small Island Developing States rank for groundnut cake β€” export quantity?
Small Island Developing States ranks 22nd out of 31 groups with data for 2013.
Where does this Small Island Developing States data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Cake β€” Export Quantity. Statizoid updates them automatically from the source API.

Download this data

CSV Β· JSON β€” 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Groundnut Cake β€” Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
133 places, 6,750 data points, 1961–2013
Last refreshed

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.