Oilseed Cakes, Other — Export Quantity in Tunisia
Tunisia: Oilseed Cakes, Other — Export Quantity was 168,499 t in 2013. ◆ Volatile
Oilseed Cakes, Other — Export Quantity in Tunisia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oilseed cakes, other — export quantity in Tunisia is 168,499 t, measured in 2013.
The figure is up 82.6% on the previous year and up 896.2% over ten years.
Over the whole period, oilseed cakes, other — export quantity in Tunisia peaked at 170,258 t in 2008 and was at its lowest, 0 t, in 1978.
Tunisia ranks 3rd of 126 countries on this measure, in the top 10%.
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 | 610.33 t | 146 t | 975 t | 9 |
| 1970s | 148.9 t | 0 t | 476 t | 10 |
| 1980s | 55.4 t | 0 t | 398 t | 10 |
| 1990s | 0 t | 0 t | 0 t | 10 |
| 2000s | 68,720 t | 0 t | 170,258 t | 10 |
| 2010s | 114,472 t | 77,078 t | 168,499 t | 4 |
Countries ranked near Tunisia
- 1 India 1.03 million t compare
- 2 Belgium-Luxembourg 188,978 t compare
- 4 Belgium 142,643 t compare
- 5 China, mainland 132,923 t compare
- 6 France 100,906 t compare
More agriculture & rural data for Tunisia
- Agriculture share gdp 10.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.29 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 1.4% (2024)
- Rural population 29.3% (2025)
- Rural population growth -0.6% (2025)
- Rural population 3.62 million (2025)
- Agriculture, forestry, and fishing, value added 10.3% (2025)
- Agriculture, forestry, and fishing, value added 5.92 billion current US$ (2025)
- Unmanufactured tobacco — Production 2,216 t (2024)
Frequently asked questions
- What is oilseed cakes, other — export quantity in Tunisia?
- Oilseed cakes, other — export quantity in Tunisia was 168,499 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilseed cakes, other — export quantity recorded in Tunisia?
- The highest recorded value was 170,258 t in 2008.
- What is the lowest oilseed cakes, other — export quantity recorded in Tunisia?
- The lowest recorded value was 0 t in 1978.
- How does Tunisia rank for oilseed cakes, other — export quantity?
- Tunisia ranks 3rd out of 126 countries with data for 2013.
- Is oilseed cakes, other — export quantity rising or falling in Tunisia?
- Over the last ten years it is up 896.2%. The long-run trend across the full record is volatile.
- Where does this Tunisia 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.
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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.