Oilcrops — Processing in Slovakia

Slovakia: Oilcrops — Processing was 184,735 t in 2013. ▲ Rising

Latest (2013)
184,735 t
Change on year
down 5.9%
World rank
88th
of 173 countries
All-time high
327,601 t
in 2006
All-time low
98,391 t
in 1993
Years of data
21
1993–2013

Oilcrops — Processing in Slovakia, 1993–2013

100.0k150.0k200.0k250.0k300.0k350.0k1993200320131993: 98.4k t1994: 120.8k t1995: 139.0k t1996: 127.5k t1997: 145.6k t1998: 197.4k t1999: 201.4k t2000: 157.5k t2001: 151.8k t2002: 215.6k t2003: 199.3k t2004: 250.2k t2005: 303.8k t2006: 327.6k t2007: 298.5k t2008: 315.8k t2009: 309.6k t2010: 261.1k t2011: 214.8k t2012: 196.3k t2013: 184.7k t

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

Analysis

The most recent figure for oilcrops — processing in Slovakia is 184,735 t, measured in 2013.

That represents a change of down 5.9% on the previous year and down 7.3% over ten years.

Over the whole period, oilcrops — processing in Slovakia peaked at 327,601 t in 2006 and was at its lowest, 98,391 t, in 1993.

Slovakia ranks 88th of 173 countries on this measure, in the middle of the range.

The long-run direction has been consistently rising across the 21 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
1990s 147,146 t 98,391 t 201,438 t 7
2000s 252,988 t 151,820 t 327,601 t 10
2010s 214,229 t 184,735 t 261,050 t 4

Countries ranked near Slovakia

  1. 85 Guinea 222,689 t compare
  2. 86 Melanesia 212,243 t compare
  3. 87 Ecuador 204,235 t compare
  4. 89 Lithuania 176,079 t compare
  5. 90 Benin 170,149 t compare
  6. 91 Republic of Moldova 157,750 t compare

See the full ranking of 205 places →

More agriculture & rural data for Slovakia

All data for Slovakia →

Frequently asked questions

What is oilcrops — processing in Slovakia?
Oilcrops — processing in Slovakia was 184,735 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest oilcrops — processing recorded in Slovakia?
The highest recorded value was 327,601 t in 2006.
What is the lowest oilcrops — processing recorded in Slovakia?
The lowest recorded value was 98,391 t in 1993.
How does Slovakia rank for oilcrops — processing?
Slovakia ranks 88th out of 173 countries with data for 2013.
Is oilcrops — processing rising or falling in Slovakia?
Over the last ten years it is down 7.3%. The long-run trend across the full record is rising.
Where does this Slovakia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops — Processing. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 21 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Oilcrops — Processing
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
205 places, 9,840 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.