Palm kernels — Processing in Americas
Americas: Palm kernels — Processing was 868,329 t in 2013. ◆ Volatile
Palm kernels — Processing in Americas, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for palm kernels — processing in Americas is 868,329 t, measured in 2013. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 6.1% on the previous year and up 112.6% over ten years.
Over the whole period, palm kernels — processing in Americas peaked at 868,329 t in 2013 and was at its lowest, 122,466 t, in 1963.
That places Americas 7th out of 23 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 | 162,256 t | 122,466 t | 222,479 t | 9 |
| 1970s | 233,178 t | 176,606 t | 281,256 t | 10 |
| 1980s | 289,208 t | 260,509 t | 314,582 t | 10 |
| 1990s | 319,633 t | 282,493 t | 355,474 t | 10 |
| 2000s | 505,138 t | 374,320 t | 663,616 t | 10 |
| 2010s | 780,647 t | 679,656 t | 868,329 t | 4 |
Countries ranked near Americas
More agriculture & rural data for Americas
- Tomatoes — Production 25.19 million t (2024)
- Bananas — Production 32.73 million t (2024)
- Bananas — Area harvested 1.37 million ha (2024)
- Unmanufactured tobacco — Production 1.02 million t (2024)
- Unmanufactured tobacco — Area harvested 532,819 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 267.48 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 25.17 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (2024)
- Tomatoes — Yield 63,435 kg/ha (2024)
- Tomatoes — Area harvested 397,122 ha (2024)
Frequently asked questions
- What is palm kernels — processing in Americas?
- Palm kernels — processing in Americas was 868,329 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palm kernels — processing recorded in Americas?
- The highest recorded value was 868,329 t in 2013.
- What is the lowest palm kernels — processing recorded in Americas?
- The lowest recorded value was 122,466 t in 1963.
- How does Americas rank for palm kernels — processing?
- Americas ranks 7th out of 23 groups with data for 2013.
- Is palm kernels — processing rising or falling in Americas?
- Over the last ten years it is up 112.6%. The long-run trend across the full record is volatile.
- Where does this Americas data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm kernels — Processing. 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.