Groundnut Cake — Feed in Australia and New Zealand
Australia and New Zealand: Groundnut Cake — Feed was 1,708 t in 2013. ▲ Rising
Groundnut Cake — Feed in Australia and New Zealand, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, groundnut cake — feed in Australia and New Zealand stood at 1,708 t.
Compared with earlier readings it is up 5.6% on the previous year and down 43.3% over ten years.
Over the whole period, groundnut cake — feed in Australia and New Zealand peaked at 3,013 t in 2003 and was at its lowest, 737 t, in 1962.
Australia and New Zealand ranks 66th of 131 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 1,123 t | 737 t | 1,894 t | 9 |
| 1970s | 1,798 t | 1,269 t | 2,462 t | 10 |
| 1980s | 1,917 t | 965 t | 2,578 t | 10 |
| 1990s | 2,023 t | 1,489 t | 2,529 t | 10 |
| 2000s | 1,963 t | 1,302 t | 3,013 t | 10 |
| 2010s | 1,839 t | 1,617 t | 2,131 t | 4 |
Countries ranked near Australia and New Zealand
More agriculture & rural data for Australia and New Zealand
- Tomatoes — Yield 86,030 kg/ha (2024)
- Bananas — Production 368,735 t (2024)
- Fat of pigs — Production 21,661 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 6.36 million An (2024)
- Unmanufactured tobacco — Production 3,605 t (2005)
- Unmanufactured tobacco — Area harvested 1,417 ha (2005)
- Tomatoes — Production 491,636 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 6.36 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 80 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 511,939 t (2024)
Frequently asked questions
- What is groundnut cake — feed in Australia and New Zealand?
- Groundnut cake — feed in Australia and New Zealand was 1,708 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — feed recorded in Australia and New Zealand?
- The highest recorded value was 3,013 t in 2003.
- What is the lowest groundnut cake — feed recorded in Australia and New Zealand?
- The lowest recorded value was 737 t in 1962.
- How does Australia and New Zealand rank for groundnut cake — feed?
- Australia and New Zealand ranks 66th out of 131 countries with data for 2013.
- Is groundnut cake — feed rising or falling in Australia and New Zealand?
- Over the last ten years it is down 43.3%. The long-run trend across the full record is rising.
- Where does this Australia and New Zealand data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Cake — Feed. 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.