Groundnut Cake — Feed in Least Developed Countries
Least Developed Countries: Groundnut Cake — Feed was 1.22 million t in 2013. ◆ Volatile
Groundnut Cake — Feed 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 — feed in Least Developed Countries is 1.22 million t, measured in 2013.
Compared with earlier readings it is up 2.8% on the previous year and up 71.9% over ten years.
Over the whole period, groundnut cake — feed in Least Developed Countries peaked at 1.28 million t in 2011 and was at its lowest, 115,258 t, in 1961.
That places Least Developed Countries 9th out of 32 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 | 172,648 t | 115,258 t | 263,565 t | 9 |
| 1970s | 303,317 t | 222,005 t | 363,136 t | 10 |
| 1980s | 406,601 t | 365,650 t | 440,996 t | 10 |
| 1990s | 478,668 t | 353,137 t | 640,158 t | 10 |
| 2000s | 763,016 t | 643,433 t | 1.03 million t | 10 |
| 2010s | 1.18 million t | 1.03 million t | 1.28 million t | 4 |
Countries ranked near Least Developed Countries
More agriculture & rural data for Least Developed Countries
- Brans — Production 13.14 million t (2013)
- Cotton lint — Other uses 850,939 t (2013)
- Cotton lint — Domestic supply quantity 850,939 t (2013)
- Alcohol, Non-Food — Import Quantity 161,951 t (2013)
- Cotton lint — Import Quantity 458,882 t (2013)
- Alcohol, Non-Food — Domestic supply quantity 1.20 million t (2013)
- Brans — Feed 12.34 million t (2013)
- Brans — Domestic supply quantity 12.72 million t (2013)
- Soyabean Cake — Feed 861,281 t (2013)
- Soyabean Cake — Domestic supply quantity 860,778 t (2013)
Frequently asked questions
- What is groundnut cake — feed in Least Developed Countries?
- Groundnut cake — feed in Least Developed Countries was 1.22 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — feed recorded in Least Developed Countries?
- The highest recorded value was 1.28 million t in 2011.
- What is the lowest groundnut cake — feed recorded in Least Developed Countries?
- The lowest recorded value was 115,258 t in 1961.
- How does Least Developed Countries rank for groundnut cake — feed?
- Least Developed Countries ranks 9th out of 32 groups with data for 2013.
- Is groundnut cake — feed rising or falling in Least Developed Countries?
- Over the last ten years it is up 71.9%. 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 — Feed. Statizoid updates them automatically from the source API.
Download this data
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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.