Groundnut Cake — Feed in South Africa
South Africa: Groundnut Cake — Feed was 6,917 t in 2013. ◆ Volatile
Groundnut Cake — Feed in South Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, groundnut cake — feed in South Africa stood at 6,917 t.
Compared with earlier readings it is down 22.4% on the previous year and down 67.5% over ten years.
Over the whole period, groundnut cake — feed in South Africa peaked at 90,846 t in 1977 and was at its lowest, 3,731 t, in 1973.
That places South Africa 30th out of 32 groups with data for 2013, putting it in the bottom quarter.
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 | 27,872 t | 4,140 t | 45,627 t | 9 |
| 1970s | 45,303 t | 3,731 t | 90,846 t | 10 |
| 1980s | 48,267 t | 21,554 t | 87,706 t | 10 |
| 1990s | 35,234 t | 20,319 t | 47,684 t | 10 |
| 2000s | 21,435 t | 14,301 t | 29,970 t | 10 |
| 2010s | 10,517 t | 6,917 t | 16,222 t | 4 |
Countries ranked near South Africa
- 27 China, Taiwan Province of 17,630 t compare
- 28 Ethiopia PDR 17,490 t compare
- 29 Zimbabwe 16,995 t compare
- 30 France 16,953 t compare
- 31 Bangladesh 15,023 t compare
- 32 Chile 14,107 t compare
- 33 Guinea-Bissau 14,000 t compare
More agriculture & rural data for South Africa
- Agriculture share gdp 2.83 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.83 (2025)
- Agricultural raw materials exports 2.0% (2025)
- Agricultural raw materials imports 1.0% (2025)
- Rural population 36.2% (2025)
- Rural population growth 0.8% (2025)
- Rural population 23.43 million (2025)
- Agriculture, forestry, and fishing, value added 2.8% (2025)
- Agriculture, forestry, and fishing, value added 12.08 billion current US$ (2025)
- Bananas — Production 430,925 t (2024)
Frequently asked questions
- What is groundnut cake — feed in South Africa?
- Groundnut cake — feed in South Africa was 6,917 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — feed recorded in South Africa?
- The highest recorded value was 90,846 t in 1977.
- What is the lowest groundnut cake — feed recorded in South Africa?
- The lowest recorded value was 3,731 t in 1973.
- How does South Africa rank for groundnut cake — feed?
- South Africa ranks 30th out of 32 groups with data for 2013.
- Is groundnut cake — feed rising or falling in South Africa?
- Over the last ten years it is down 67.5%. The long-run trend across the full record is volatile.
- Where does this South Africa 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.