Palm kernels β Processing in Netherlands (Kingdom of the)
Netherlands (Kingdom of the): Palm kernels β Processing was 169 t in 2013. β Volatile
Palm kernels β Processing in Netherlands (Kingdom of the), 1961β2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for palm kernels β processing in Netherlands (Kingdom of the) is 169 t, measured in 2013.
The figure is down 85.6% over ten years.
Over the whole period, palm kernels β processing in Netherlands (Kingdom of the) peaked at 230,166 t in 1972 and was at its lowest, 0 t, in 2007.
Netherlands (Kingdom of the) ranks 38th of 58 countries on this measure, 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 | 122,841 t | 65,688 t | 149,688 t | 9 |
| 1970s | 126,426 t | 33,015 t | 230,166 t | 10 |
| 1980s | 12,890 t | 1,076 t | 24,511 t | 10 |
| 1990s | 3,049 t | 20 t | 10,864 t | 10 |
| 2000s | 377.7 t | 0 t | 2,074 t | 10 |
| 2010s | 42.25 t | 0 t | 169 t | 4 |
Countries ranked near Netherlands (Kingdom of the)
More agriculture & rural data for Netherlands (Kingdom of the)
- Bananas β Production 0 t (2024)
- Bananas β Area harvested 0 ha (2024)
- Unmanufactured tobacco β Production 0 t (2024)
- Unmanufactured tobacco β Area harvested 0 ha (2024)
- Tomatoes β Production 828,480 t (2024)
- Tomatoes β Yield 478,890 kg/ha (2024)
- Tomatoes β Area harvested 1,730 ha (2024)
- Swine / pigs β Stocks 10.19 million An (2024)
- Meat of pig with the bone, fresh or chilled β Producing 13.86 million An (2024)
- Meat of pig with the bone, fresh or chilled β Production 1.39 million t (2024)
Frequently asked questions
- What is palm kernels β processing in Netherlands (Kingdom of the)?
- Palm kernels β processing in Netherlands (Kingdom of the) was 169 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palm kernels β processing recorded in Netherlands (Kingdom of the)?
- The highest recorded value was 230,166 t in 1972.
- What is the lowest palm kernels β processing recorded in Netherlands (Kingdom of the)?
- The lowest recorded value was 0 t in 2007.
- How does Netherlands (Kingdom of the) rank for palm kernels β processing?
- Netherlands (Kingdom of the) ranks 38th out of 58 countries with data for 2013.
- Is palm kernels β processing rising or falling in Netherlands (Kingdom of the)?
- Over the last ten years it is down 85.6%. The long-run trend across the full record is volatile.
- Where does this Netherlands (Kingdom of the) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm kernels β Processing. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.