Oilseed Cakes, Other — Export Quantity in Eastern Africa
Eastern Africa: Oilseed Cakes, Other — Export Quantity was 11,795 t in 2013. ◆ Volatile
Oilseed Cakes, Other — Export Quantity in Eastern Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, oilseed cakes, other — export quantity in Eastern Africa stood at 11,795 t.
The figure is up 112.1% on the previous year and up 2,347.1% over ten years.
Over the whole period, oilseed cakes, other — export quantity in Eastern Africa peaked at 44,792 t in 1972 and was at its lowest, 7 t, in 1999.
That places Eastern Africa 11th out of 24 groups with data for 2013, 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 | 26,800 t | 20,590 t | 29,960 t | 9 |
| 1970s | 24,090 t | 15,625 t | 44,792 t | 10 |
| 1980s | 6,495 t | 604 t | 31,697 t | 10 |
| 1990s | 1,475 t | 7 t | 4,439 t | 10 |
| 2000s | 1,718 t | 156 t | 3,064 t | 10 |
| 2010s | 5,870 t | 2,980 t | 11,795 t | 4 |
Countries ranked near Eastern Africa
More agriculture & rural data for Eastern Africa
- Fat of pigs — Production 63,544 t (2024)
- Bananas — Area harvested 1.08 million ha (2024)
- Unmanufactured tobacco — Production 641,088 t (2024)
- Bananas — Production 12.53 million t (2024)
- Unmanufactured tobacco — Area harvested 546,014 ha (2024)
- Tomatoes — Production 3.49 million t (2024)
- Tomatoes — Yield 16,968 kg/ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 23.97 million An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 23.97 million An (2024)
- Swine / pigs — Stocks 29.04 million An (2024)
Frequently asked questions
- What is oilseed cakes, other — export quantity in Eastern Africa?
- Oilseed cakes, other — export quantity in Eastern Africa was 11,795 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilseed cakes, other — export quantity recorded in Eastern Africa?
- The highest recorded value was 44,792 t in 1972.
- What is the lowest oilseed cakes, other — export quantity recorded in Eastern Africa?
- The lowest recorded value was 7 t in 1999.
- How does Eastern Africa rank for oilseed cakes, other — export quantity?
- Eastern Africa ranks 11th out of 24 groups with data for 2013.
- Is oilseed cakes, other — export quantity rising or falling in Eastern Africa?
- Over the last ten years it is up 2,347.1%. The long-run trend across the full record is volatile.
- Where does this Eastern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilseed Cakes, Other — Export Quantity. 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.