Oilcrops — Production in Switzerland
Switzerland: Oilcrops — Production was 85,289 t in 2013. ◆ Volatile
Oilcrops — Production in Switzerland, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oilcrops — production in Switzerland is 85,289 t, measured in 2013.
That represents a change of up 4.2% on the previous year and up 24.2% over ten years.
Over the whole period, oilcrops — production in Switzerland peaked at 87,704 t in 2011 and was at its lowest, 9,100 t, in 1961.
Switzerland ranks 116th of 174 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 | 13,566 t | 9,100 t | 18,839 t | 9 |
| 1970s | 23,689 t | 18,459 t | 30,604 t | 10 |
| 1980s | 41,651 t | 31,882 t | 56,525 t | 10 |
| 1990s | 51,264 t | 39,602 t | 59,154 t | 10 |
| 2000s | 71,502 t | 54,000 t | 82,184 t | 10 |
| 2010s | 84,214 t | 81,838 t | 87,704 t | 4 |
Countries ranked near Switzerland
- 113 Albania 94,340 t compare
- 114 China, Taiwan Province of 88,259 t compare
- 115 Guinea-Bissau 86,020 t compare
- 117 Costa Rica 82,592 t compare
- 118 French Polynesia 82,000 t compare
- 119 Azerbaijan 81,516 t compare
More agriculture & rural data for Switzerland
- Agriculture share gdp 0.6446 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.6446 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 14.3% (2025)
- Rural population growth -0.9% (2025)
- Rural population 1.30 million (2025)
- Agriculture, forestry, and fishing, value added 0.6% (2025)
- Agriculture, forestry, and fishing, value added 6.73 billion current US$ (2025)
- Unmanufactured tobacco — Production 756.04 t (2024)
Frequently asked questions
- What is oilcrops — production in Switzerland?
- Oilcrops — production in Switzerland was 85,289 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — production recorded in Switzerland?
- The highest recorded value was 87,704 t in 2011.
- What is the lowest oilcrops — production recorded in Switzerland?
- The lowest recorded value was 9,100 t in 1961.
- How does Switzerland rank for oilcrops — production?
- Switzerland ranks 116th out of 174 countries with data for 2013.
- Is oilcrops — production rising or falling in Switzerland?
- Over the last ten years it is up 24.2%. The long-run trend across the full record is volatile.
- Where does this Switzerland 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
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.