Groundnut Cake — Production in Yugoslav SFR
Yugoslav SFR: Groundnut Cake — Production was 2,873 t in 1991. ◆ Volatile
Groundnut Cake — Production in Yugoslav SFR, 1961–1991
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Yugoslav SFR recorded 2,873 t for groundnut cake — production in 1991.
Compared with earlier readings it is down 41.5% on the previous year and up 8.4% over ten years.
Over the whole period, groundnut cake — production in Yugoslav SFR peaked at 7,168 t in 1978 and was at its lowest, 438 t, in 1961.
Yugoslav SFR ranks 53rd of 99 countries on this measure, in the middle of the range.
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 | 909.11 t | 438 t | 2,217 t | 9 |
| 1970s | 4,228 t | 1,536 t | 7,168 t | 10 |
| 1980s | 3,148 t | 1,646 t | 4,445 t | 10 |
| 1990s | 3,892 t | 2,873 t | 4,910 t | 2 |
Countries ranked near Yugoslav SFR
- 50 Caribbean 3,099 t compare
- 51 C�te d'Ivoire 2,997 t compare
- 52 Madagascar 2,960 t compare
- 54 Norway 2,832 t compare
- 55 Iraq 2,644 t compare
- 56 Serbia and Montenegro 2,434 t
More agriculture & rural data for Yugoslav SFR
- Fat of pigs — Producing Animals/Slaughtered 10.89 million An (1991)
- Cabbages — Production 659,480 t (1991)
- Tomatoes — Yield 11,715 kg/ha (1991)
- Edible offal of pigs, fresh, chilled or frozen — Production 32,700 t (1991)
- Edible offal of pigs, fresh, chilled or frozen — Producing 10.89 million An (1991)
- Tomatoes — Production 478,087 t (1991)
- Fat of pigs — Production 14,000 t (1991)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 66 kg/An (1991)
- Meat of pig with the bone, fresh or chilled — Producing 10.89 million An (1991)
- Sugar Crops Primary — Area harvested 142,555 ha (1991)
Frequently asked questions
- What is groundnut cake — production in Yugoslav SFR?
- Groundnut cake — production in Yugoslav SFR was 2,873 t in 1991, according to Food and Agriculture Organization of the United Nations.
- What is the highest groundnut cake — production recorded in Yugoslav SFR?
- The highest recorded value was 7,168 t in 1978.
- What is the lowest groundnut cake — production recorded in Yugoslav SFR?
- The lowest recorded value was 438 t in 1961.
- How does Yugoslav SFR rank for groundnut cake — production?
- Yugoslav SFR ranks 53rd out of 99 countries with data for 1991.
- Is groundnut cake — production rising or falling in Yugoslav SFR?
- Over the last ten years it is up 8.4%. The long-run trend across the full record is volatile.
- Where does this Yugoslav SFR 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 — 31 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.