Palm kernels — Production in Nicaragua

Nicaragua: Palm kernels — Production was 463 1000 t in 2023. ◆ Volatile

Latest (2023)
463 1000 t
Change on year
down 11.0%
World rank
26th
of 42 countries
All-time high
520 1000 t
in 2022
All-time low
80 1000 t
in 2012
Years of data
14
2010–2023

Palm kernels — Production in Nicaragua, 2010–2023

1002003004005002010201620232010: 87 1000 t2011: 87 1000 t2012: 80 1000 t2013: 100 1000 t2014: 190 1000 t2015: 220 1000 t2016: 230 1000 t2017: 280 1000 t2018: 300 1000 t2019: 416 1000 t2020: 480 1000 t2021: 500 1000 t2022: 520 1000 t2023: 463 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, palm kernels — production in Nicaragua stood at 463 1000 t.

The figure is down 11.0% on the previous year and up 363.0% over ten years.

Over the whole period, palm kernels — production in Nicaragua peaked at 520 1000 t in 2022 and was at its lowest, 80 1000 t, in 2012.

That places Nicaragua 26th out of 42 countries with data for 2023, 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

DecadeAverage LowestHighest Years
2010s 199 1000 t 80 1000 t 416 1000 t 10
2020s 490.75 1000 t 463 1000 t 520 1000 t 4

Countries ranked near Nicaragua

  1. 23 Cambodia 614 1000 t compare
  2. 24 Philippines 541 1000 t compare
  3. 25 Venezuela (Bolivarian Republic of) 522 1000 t compare
  4. 27 Sierra Leone 421 1000 t compare
  5. 28 Dominican Republic 332 1000 t compare
  6. 28 Caribbean 332 1000 t compare

See the full ranking of 59 places →

More agriculture & rural data for Nicaragua

All data for Nicaragua →

Frequently asked questions

What is palm kernels — production in Nicaragua?
Palm kernels — production in Nicaragua was 463 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palm kernels — production recorded in Nicaragua?
The highest recorded value was 520 1000 t in 2022.
What is the lowest palm kernels — production recorded in Nicaragua?
The lowest recorded value was 80 1000 t in 2012.
How does Nicaragua rank for palm kernels — production?
Nicaragua ranks 26th out of 42 countries with data for 2023.
Is palm kernels — production rising or falling in Nicaragua?
Over the last ten years it is up 363.0%. The long-run trend across the full record is volatile.
Where does this Nicaragua data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm kernels — Production. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Palm kernels — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
59 places, 826 data points, 2010–2023
Last refreshed

A 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 capita 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.