Palmkernel Cake — Domestic supply quantity in Costa Rica
Costa Rica: Palmkernel Cake — Domestic supply quantity was 33,041 t in 2013. ◆ Volatile
Palmkernel Cake — Domestic supply quantity in Costa Rica, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Costa Rica recorded 33,041 t for palmkernel cake — domestic supply quantity in 2013. That is the highest value across all 53 years on record.
The figure is up 15.8% on the previous year and up 86.0% over ten years.
Over the whole period, palmkernel cake — domestic supply quantity in Costa Rica peaked at 33,041 t in 2013 and was at its lowest, 124 t, in 1973.
Costa Rica ranks 30th of 113 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 | 1,096 t | 500 t | 1,500 t | 9 |
| 1970s | 382.4 t | 124 t | 988 t | 10 |
| 1980s | 4,054 t | 824 t | 6,492 t | 10 |
| 1990s | 9,907 t | 7,000 t | 12,773 t | 10 |
| 2000s | 21,588 t | 10,800 t | 31,569 t | 10 |
| 2010s | 28,210 t | 20,950 t | 33,041 t | 4 |
Countries ranked near Costa Rica
More agriculture & rural data for Costa Rica
- Agriculture share gdp 3.37 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.37 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 20.3% (2025)
- Rural population growth -1.6% (2025)
- Rural population 1.04 million (2025)
- Agriculture, forestry, and fishing, value added 3.4% (2025)
- Agriculture, forestry, and fishing, value added 3.46 billion current US$ (2025)
- Bananas — Production 2.63 million t (2024)
Frequently asked questions
- What is palmkernel cake — domestic supply quantity in Costa Rica?
- Palmkernel cake — domestic supply quantity in Costa Rica was 33,041 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — domestic supply quantity recorded in Costa Rica?
- The highest recorded value was 33,041 t in 2013.
- What is the lowest palmkernel cake — domestic supply quantity recorded in Costa Rica?
- The lowest recorded value was 124 t in 1973.
- How does Costa Rica rank for palmkernel cake — domestic supply quantity?
- Costa Rica ranks 30th out of 113 countries with data for 2013.
- Is palmkernel cake — domestic supply quantity rising or falling in Costa Rica?
- Over the last ten years it is up 86.0%. The long-run trend across the full record is volatile.
- Where does this Costa Rica 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.