Groundnut Cake — Production in Mauritania
Mauritania: Groundnut Cake — Production was 176 t in 2013. ◆ Volatile
Groundnut Cake — Production in Mauritania, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Mauritania recorded 176 t for groundnut cake — production in 2013.
Compared with earlier readings it is up 9.3% on the previous year and down 64.6% over ten years.
Over the whole period, groundnut cake — production in Mauritania peaked at 1,546 t in 1999 and was at its lowest, 72 t, in 1961.
That places Mauritania 87th out of 99 countries 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 | 84.11 t | 72 t | 93 t | 9 |
| 1970s | 411.9 t | 102 t | 687 t | 10 |
| 1980s | 395 t | 119 t | 876 t | 10 |
| 1990s | 560.5 t | 357 t | 1,546 t | 10 |
| 2000s | 359.4 t | 87 t | 846 t | 10 |
| 2010s | 168.75 t | 159 t | 179 t | 4 |
Countries ranked near Mauritania
- 84 Trinidad and Tobago 275 t compare
- 85 Slovakia 200 t compare
- 86 Guatemala 179 t compare
- 88 Saint Vincent and the Grenadines 65 t compare
- 89 Albania 20 t compare
- 90 Saint Kitts and Nevis 11 t compare
More agriculture & rural data for Mauritania
- Agriculture share gdp 19.95 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 19.95 (2025)
- Agricultural raw materials exports 0.2% (2024)
- Agricultural raw materials imports 0.3% (2024)
- Rural population 38.5% (2025)
- Rural population growth 0.5% (2025)
- Rural population 2.05 million (2025)
- Agriculture, forestry, and fishing, value added 20.0% (2025)
- Agriculture, forestry, and fishing, value added 2.33 billion current US$ (2025)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (1992)
Frequently asked questions
- What is groundnut cake — production in Mauritania?
- Groundnut cake — production in Mauritania was 176 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — production recorded in Mauritania?
- The highest recorded value was 1,546 t in 1999.
- What is the lowest groundnut cake — production recorded in Mauritania?
- The lowest recorded value was 72 t in 1961.
- How does Mauritania rank for groundnut cake — production?
- Mauritania ranks 87th out of 99 countries with data for 2013.
- Is groundnut cake — production rising or falling in Mauritania?
- Over the last ten years it is down 64.6%. The long-run trend across the full record is volatile.
- Where does this Mauritania 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.