Groundnut Cake — Production in Botswana

Botswana: Groundnut Cake — Production was 4 t in 2013. ◆ Volatile

Latest (2013)
4 t
Change on year
down 89.2%
World rank
92nd
of 99 countries
All-time high
1,151 t
in 1969
All-time low
1 t
in 1998
Years of data
53
1961–2013

Groundnut Cake — Production in Botswana, 1961–2013

02505007501.0k1.2k196119872013

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

Analysis

Botswana recorded 4 t for groundnut cake — production in 2013.

That represents a change of down 89.2% on the previous year and down 96.0% over ten years.

Over the whole period, groundnut cake — production in Botswana peaked at 1,151 t in 1969 and was at its lowest, 1 t, in 1998.

Botswana ranks 92nd of 99 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 529.89 t 171 t 1,151 t 9
1970s 609.2 t 133 t 1,131 t 10
1980s 148.7 t 34 t 331 t 10
1990s 135.8 t 1 t 272 t 10
2000s 162.5 t 47 t 427 t 10
2010s 169.5 t 4 t 474 t 4

Countries ranked near Botswana

  1. 89 Albania 20 t compare
  2. 90 Saint Kitts and Nevis 11 t compare
  3. 91 T�rkiye 10 t compare
  4. 93 France 0 t compare
  5. 93 Hungary 0 t compare
  6. 93 Ireland 0 t compare
  7. 93 Israel 0 t compare
  8. 93 Mauritius 0 t compare
  9. 93 United Kingdom of Great Britain and Northern Ireland 0 t compare
  10. 93 Uzbekistan 0 t compare

See the full ranking of 131 places →

More agriculture & rural data for Botswana

All data for Botswana →

Frequently asked questions

What is groundnut cake — production in Botswana?
Groundnut cake — production in Botswana was 4 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnut cake — production recorded in Botswana?
The highest recorded value was 1,151 t in 1969.
What is the lowest groundnut cake — production recorded in Botswana?
The lowest recorded value was 1 t in 1998.
How does Botswana rank for groundnut cake — production?
Botswana ranks 92nd out of 99 countries with data for 2013.
Is groundnut cake — production rising or falling in Botswana?
Over the last ten years it is down 96.0%. The long-run trend across the full record is volatile.
Where does this Botswana data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnut Cake — Production. 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

Indicator
Groundnut Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
131 places, 6,574 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.