Oilseed Cakes, Other — Production in Greece
Greece: Oilseed Cakes, Other — Production was 12,767 t in 2013. ▲ Rising
Oilseed Cakes, Other — Production in Greece, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, oilseed cakes, other — production in Greece stood at 12,767 t.
The figure is up 74.4% on the previous year and up 97.0% over ten years.
Over the whole period, oilseed cakes, other — production in Greece peaked at 13,111 t in 1973 and was at its lowest, 3,485 t, in 1961.
Greece ranks 50th of 100 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 6,241 t | 3,485 t | 7,562 t | 9 |
| 1970s | 7,069 t | 4,131 t | 13,111 t | 10 |
| 1980s | 7,672 t | 5,481 t | 12,208 t | 10 |
| 1990s | 5,153 t | 4,365 t | 5,650 t | 10 |
| 2000s | 6,973 t | 6,250 t | 8,569 t | 10 |
| 2010s | 8,649 t | 7,120 t | 12,767 t | 4 |
Countries ranked near Greece
More agriculture & rural data for Greece
- Agriculture, forestry, and fishing, value added (current US$), annual 3.84 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0357 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 962.12 current US$ per person (2025)
- Rural population, annual growth rate -1 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2078 units per person (2025)
- Agriculture share gdp 3.57 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.57 (2025)
- Agricultural raw materials exports 1.3% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is oilseed cakes, other — production in Greece?
- Oilseed cakes, other — production in Greece was 12,767 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilseed cakes, other — production recorded in Greece?
- The highest recorded value was 13,111 t in 1973.
- What is the lowest oilseed cakes, other — production recorded in Greece?
- The lowest recorded value was 3,485 t in 1961.
- How does Greece rank for oilseed cakes, other — production?
- Greece ranks 50th out of 100 countries with data for 2013.
- Is oilseed cakes, other — production rising or falling in Greece?
- Over the last ten years it is up 97.0%. The long-run trend across the full record is rising.
- Where does this Greece data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilseed Cakes, Other — 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.