Palmkernel Cake — Domestic supply quantity in Africa
Africa: Palmkernel Cake — Domestic supply quantity was 672,602 t in 2013. ◆ Volatile
Palmkernel Cake — Domestic supply quantity in Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, palmkernel cake — domestic supply quantity in Africa stood at 672,602 t.
Compared with earlier readings it is down 4.7% on the previous year and up 18.9% over ten years.
Over the whole period, palmkernel cake — domestic supply quantity in Africa peaked at 706,376 t in 2009 and was at its lowest, 15,874 t, in 1964.
Africa ranks 10th of 30 groups 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 | 24,659 t | 15,874 t | 36,310 t | 9 |
| 1970s | 56,199 t | 26,543 t | 95,645 t | 10 |
| 1980s | 141,573 t | 72,008 t | 190,860 t | 10 |
| 1990s | 193,464 t | 109,678 t | 316,808 t | 10 |
| 2000s | 574,084 t | 170,918 t | 706,376 t | 10 |
| 2010s | 677,302 t | 635,460 t | 705,729 t | 4 |
Countries ranked near Africa
More agriculture & rural data for Africa
- Tomatoes — Production 26.38 million t (2024)
- Bananas — Production 31.26 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 47.50 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.37 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 50 kg/An (2024)
- Bananas — Area harvested 2.29 million ha (2024)
- Unmanufactured tobacco — Production 706,446 t (2024)
- Tomatoes — Area harvested 1.67 million ha (2024)
- Tomatoes — Yield 15,779 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 613,627 ha (2024)
Frequently asked questions
- What is palmkernel cake — domestic supply quantity in Africa?
- Palmkernel cake — domestic supply quantity in Africa was 672,602 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — domestic supply quantity recorded in Africa?
- The highest recorded value was 706,376 t in 2009.
- What is the lowest palmkernel cake — domestic supply quantity recorded in Africa?
- The lowest recorded value was 15,874 t in 1964.
- How does Africa rank for palmkernel cake — domestic supply quantity?
- Africa ranks 10th out of 30 groups with data for 2013.
- Is palmkernel cake — domestic supply quantity rising or falling in Africa?
- Over the last ten years it is up 18.9%. The long-run trend across the full record is volatile.
- Where does this Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Domestic supply quantity. 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.