Oilseed Cakes, Other — Production in Mauritius
Mauritius: Oilseed Cakes, Other — Production was 14 t in 2013. ◆ Volatile
Oilseed Cakes, Other — Production in Mauritius, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, oilseed cakes, other — production in Mauritius stood at 14 t.
The figure is up 40.0% on the previous year and down 44.0% over ten years.
Over the whole period, oilseed cakes, other — production in Mauritius peaked at 319 t in 1987 and was at its lowest, 1 t, in 2006.
That places Mauritius 93rd out of 100 countries with data for 2013, putting it in the bottom quarter.
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 | 53.33 t | 8 t | 83 t | 9 |
| 1970s | 78.9 t | 45 t | 97 t | 10 |
| 1980s | 94.9 t | 9 t | 319 t | 10 |
| 1990s | 16.8 t | 4 t | 29 t | 10 |
| 2000s | 8.1 t | 1 t | 25 t | 10 |
| 2010s | 10.5 t | 8 t | 14 t | 4 |
Countries ranked near Mauritius
More agriculture & rural data for Mauritius
- Agriculture, forestry, and fishing, value added (current US$), annual 17.99 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0462 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 599.72 current US$ per person (2025)
- Rural population, annual growth rate -0.1976 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.6096 units per person (2025)
- Agriculture share gdp 4.62 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.62 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.4% (2024)
Frequently asked questions
- What is oilseed cakes, other — production in Mauritius?
- Oilseed cakes, other — production in Mauritius was 14 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilseed cakes, other — production recorded in Mauritius?
- The highest recorded value was 319 t in 1987.
- What is the lowest oilseed cakes, other — production recorded in Mauritius?
- The lowest recorded value was 1 t in 2006.
- How does Mauritius rank for oilseed cakes, other — production?
- Mauritius ranks 93rd out of 100 countries with data for 2013.
- Is oilseed cakes, other — production rising or falling in Mauritius?
- Over the last ten years it is down 44.0%. The long-run trend across the full record is volatile.
- Where does this Mauritius 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.