Groundnut Cake — Production in Uzbekistan

Uzbekistan: Groundnut Cake — Production was 0 t in 2013. ◆ Volatile

Latest (2013)
0 t
World rank
93rd
of 99 countries
All-time high
6,379 t
in 1994
All-time low
0 t
in 2000
Years of data
22
1992–2013

Groundnut Cake — Production in Uzbekistan, 1992–2013

02.0k4.0k6.0k1992200220131992: 5.2k t1993: 4.8k t1994: 6.4k t1995: 5.1k t1996: 327 t1997: 419 t1998: 380 t1999: 27 t2000: 0 t2001: 20 t2002: 94 t2003: 232 t2004: 0 t2005: 72 t2006: 0 t2007: 0 t2008: 0 t2009: 0 t2010: 0 t2011: 0 t2012: 0 t2013: 0 t

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

Analysis

Uzbekistan recorded 0 t for groundnut cake — production in 2013. That is the lowest value across all 22 years on record.

That represents a change of down 100.0% over ten years.

Over the whole period, groundnut cake — production in Uzbekistan peaked at 6,379 t in 1994 and was at its lowest, 0 t, in 2000.

That places Uzbekistan 93rd 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

DecadeAverage LowestHighest Years
1990s 2,840 t 27 t 6,379 t 8
2000s 41.8 t 0 t 232 t 10
2010s 0 t 0 t 0 t 4

Countries ranked near Uzbekistan

  1. 90 Saint Kitts and Nevis 11 t compare
  2. 91 T�rkiye 10 t compare
  3. 92 Botswana 4 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

See the full ranking of 131 places →

More agriculture & rural data for Uzbekistan

All data for Uzbekistan →

Frequently asked questions

What is groundnut cake — production in Uzbekistan?
Groundnut cake — production in Uzbekistan was 0 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnut cake — production recorded in Uzbekistan?
The highest recorded value was 6,379 t in 1994.
What is the lowest groundnut cake — production recorded in Uzbekistan?
The lowest recorded value was 0 t in 2000.
How does Uzbekistan rank for groundnut cake — production?
Uzbekistan ranks 93rd out of 99 countries with data for 2013.
Is groundnut cake — production rising or falling in Uzbekistan?
Over the last ten years it is down 100.0%. The long-run trend across the full record is volatile.
Where does this Uzbekistan 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 — 22 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.