Oilcrops — Production in Czechoslovakia
Czechoslovakia: Oilcrops — Production was 568,259 t in 1992. ◆ Volatile
Oilcrops — Production in Czechoslovakia, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oilcrops — production in Czechoslovakia is 568,259 t, measured in 1992.
The figure is down 12.5% on the previous year and up 135.2% over ten years.
Over the whole period, oilcrops — production in Czechoslovakia peaked at 649,680 t in 1991 and was at its lowest, 76,385 t, in 1964.
That places Czechoslovakia 64th out of 174 countries with data for 1992, putting it 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 | 92,711 t | 76,385 t | 115,629 t | 9 |
| 1970s | 147,282 t | 85,827 t | 211,103 t | 10 |
| 1980s | 367,963 t | 241,639 t | 509,302 t | 10 |
| 1990s | 574,363 t | 505,149 t | 649,680 t | 3 |
Countries ranked near Czechoslovakia
- 61 Republic of Moldova 612,795 t
- 62 Slovakia 612,384 t
- 63 Vanuatu 590,310 t compare
- 65 Lithuania 556,530 t
- 66 Bangladesh 550,680 t compare
- 67 Senegal 509,458 t compare
More agriculture & rural data for Czechoslovakia
- Unmanufactured tobacco — Production 11,557 t (1992)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 115 kg/An (1992)
- Meat of pig with the bone, fresh or chilled — Production 834,493 t (1992)
- Meat of pig with the bone, fresh or chilled — Producing 7.25 million An (1992)
- Fat of pigs — Producing Animals/Slaughtered 7.25 million An (1992)
- Fat of pigs — Production 7,200 t (1992)
- Edible offal of pigs, fresh, chilled or frozen — Producing 7.25 million An (1992)
- Edible offal of pigs, fresh, chilled or frozen — Production 33,270 t (1992)
- Swine / pigs — Stocks 7.04 million An (1992)
- Tomatoes — Production 113,170 t (1992)
Frequently asked questions
- What is oilcrops — production in Czechoslovakia?
- Oilcrops — production in Czechoslovakia was 568,259 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — production recorded in Czechoslovakia?
- The highest recorded value was 649,680 t in 1991.
- What is the lowest oilcrops — production recorded in Czechoslovakia?
- The lowest recorded value was 76,385 t in 1964.
- How does Czechoslovakia rank for oilcrops — production?
- Czechoslovakia ranks 64th out of 174 countries with data for 1992.
- Is oilcrops — production rising or falling in Czechoslovakia?
- Over the last ten years it is up 135.2%. The long-run trend across the full record is volatile.
- Where does this Czechoslovakia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops — Production. Statizoid updates them automatically from the source API.
Download this data
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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.