Groundnut Cake — Import Quantity in Malaysia
Malaysia: Groundnut Cake — Import Quantity was 560 t in 2013. ◆ Volatile
Groundnut Cake — Import Quantity in Malaysia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Malaysia recorded 560 t for groundnut cake — import quantity in 2013.
That represents a change of up 36.6% on the previous year and up 2,566.7% over ten years.
Over the whole period, groundnut cake — import quantity in Malaysia peaked at 51,410 t in 1993 and was at its lowest, 0 t, in 1961.
That places Malaysia 19th out of 122 countries with data for 2013, putting it in the top 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 | 1,258 t | 0 t | 11,322 t | 9 |
| 1970s | 14,638 t | 10,292 t | 21,608 t | 10 |
| 1980s | 23,330 t | 5,070 t | 47,260 t | 10 |
| 1990s | 26,384 t | 1,030 t | 51,410 t | 10 |
| 2000s | 93.3 t | 0 t | 344 t | 10 |
| 2010s | 292.5 t | 0 t | 560 t | 4 |
Countries ranked near Malaysia
- 16 China, Hong Kong SAR 700 t compare
- 16 Dominican Republic 700 t compare
- 16 Caribbean 700 t compare
- 20 Jordan 482 t compare
- 21 United Arab Emirates 406 t compare
- 22 Czechoslovakia 400 t compare
More agriculture & rural data for Malaysia
- Agriculture share gdp 8.22 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.22 (2025)
- Agricultural raw materials exports 1.1% (2025)
- Agricultural raw materials imports 1.3% (2025)
- Rural population 22.6% (2025)
- Rural population growth -0.9% (2025)
- Rural population 8.13 million (2025)
- Agriculture, forestry, and fishing, value added 8.2% (2025)
- Agriculture, forestry, and fishing, value added 38.79 billion current US$ (2025)
- Bananas — Production 335,444 t (2024)
Frequently asked questions
- What is groundnut cake — import quantity in Malaysia?
- Groundnut cake — import quantity in Malaysia was 560 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — import quantity recorded in Malaysia?
- The highest recorded value was 51,410 t in 1993.
- What is the lowest groundnut cake — import quantity recorded in Malaysia?
- The lowest recorded value was 0 t in 1961.
- How does Malaysia rank for groundnut cake — import quantity?
- Malaysia ranks 19th out of 122 countries with data for 2013.
- Is groundnut cake — import quantity rising or falling in Malaysia?
- Over the last ten years it is up 2,566.7%. The long-run trend across the full record is volatile.
- Where does this Malaysia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Cake — Import 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.