Palm kernels — Production in Middle Africa
Middle Africa: Palm kernels — Production was 91,920 t in 2013. ▲ Rising
Palm kernels — Production in Middle Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, palm kernels — production in Middle Africa stood at 91,920 t.
The figure is up 2.3% on the previous year and down 4.5% over ten years.
Over the whole period, palm kernels — production in Middle Africa peaked at 119,906 t in 2009 and was at its lowest, 51,590 t, in 1978.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 69,493 t | 59,635 t | 77,053 t | 9 |
| 1970s | 56,197 t | 51,590 t | 63,339 t | 10 |
| 1980s | 68,391 t | 62,350 t | 75,371 t | 10 |
| 1990s | 83,178 t | 78,252 t | 89,644 t | 10 |
| 2000s | 103,884 t | 90,537 t | 119,906 t | 10 |
| 2010s | 98,776 t | 89,830 t | 119,645 t | 4 |
Countries ranked near Middle Africa
- 9 C�te d'Ivoire 99,000 t compare
- 10 Guatemala 74,000 t compare
- 11 Cameroon 62,000 t compare
- 12 Benin 56,000 t compare
- 13 China, mainland 55,000 t compare
- 14 Guinea 53,000 t compare
- 15 Costa Rica 52,158 t compare
More agriculture & rural data for Middle Africa
- Tomatoes — Area harvested 113,974 ha (2024)
- Tomatoes — Yield 19,128 kg/ha (2024)
- Tomatoes — Production 2.18 million t (2024)
- Unmanufactured tobacco — Area harvested 16,416 ha (2024)
- Unmanufactured tobacco — Production 13,891 t (2024)
- Bananas — Area harvested 511,443 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 4.75 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 57 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 270,208 t (2024)
- Swine / pigs — Stocks 8.08 million An (2024)
Frequently asked questions
- What is palm kernels — production in Middle Africa?
- Palm kernels — production in Middle Africa was 91,920 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palm kernels — production recorded in Middle Africa?
- The highest recorded value was 119,906 t in 2009.
- What is the lowest palm kernels — production recorded in Middle Africa?
- The lowest recorded value was 51,590 t in 1978.
- How does Middle Africa rank for palm kernels — production?
- Middle Africa ranks 12th out of 18 groups with data for 2013.
- Is palm kernels — production rising or falling in Middle Africa?
- Over the last ten years it is down 4.5%. The long-run trend across the full record is rising.
- Where does this Middle Africa 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 — 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.