Groundnut Cake — Production in Central African Republic
Central African Republic: Groundnut Cake — Production was 53,823 t in 2013. ▲ Rising
Groundnut Cake — Production in Central African Republic, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Central African Republic recorded 53,823 t for groundnut cake — production in 2013.
The figure is up 9.2% on the previous year and up 24.7% over ten years.
Over the whole period, groundnut cake — production in Central African Republic peaked at 54,141 t in 2009 and was at its lowest, 18,378 t, in 1964.
That places Central African Republic 22nd out of 32 groups with data for 2013, putting it 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 | 20,371 t | 18,378 t | 24,753 t | 9 |
| 1970s | 29,135 t | 22,524 t | 36,669 t | 10 |
| 1980s | 33,717 t | 25,315 t | 38,858 t | 10 |
| 1990s | 29,731 t | 25,450 t | 36,195 t | 10 |
| 2000s | 45,329 t | 33,600 t | 54,141 t | 10 |
| 2010s | 50,648 t | 46,244 t | 53,823 t | 4 |
Countries ranked near Central African Republic
More agriculture & rural data for Central African Republic
- Agriculture share gdp 27.61 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 27.61 (2025)
- Agricultural raw materials exports 5.9% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 55.4% (2025)
- Rural population growth 2.6% (2025)
- Rural population 3.06 million (2025)
- Agriculture, forestry, and fishing, value added 27.6% (2025)
- Agriculture, forestry, and fishing, value added 846.47 million current US$ (2025)
- Bananas — Production 57,240 t (2024)
Frequently asked questions
- What is groundnut cake — production in Central African Republic?
- Groundnut cake — production in Central African Republic was 53,823 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — production recorded in Central African Republic?
- The highest recorded value was 54,141 t in 2009.
- What is the lowest groundnut cake — production recorded in Central African Republic?
- The lowest recorded value was 18,378 t in 1964.
- How does Central African Republic rank for groundnut cake — production?
- Central African Republic ranks 22nd out of 32 groups with data for 2013.
- Is groundnut cake — production rising or falling in Central African Republic?
- Over the last ten years it is up 24.7%. The long-run trend across the full record is rising.
- Where does this Central African Republic 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
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.