Palmkernel Cake — Domestic supply quantity in El Salvador

El Salvador: Palmkernel Cake — Domestic supply quantity was 11,083 t in 2013. ◆ Volatile

Latest (2013)
11,083 t
Change on year
up 0.5%
World rank
41st
of 118 countries
All-time high
11,083 t
in 2013
All-time low
0 t
in 1961
Years of data
53
1961–2013

Palmkernel Cake — Domestic supply quantity in El Salvador, 1961–2013

02.5k5.0k7.5k10.0k196119872013

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

Analysis

The most recent figure for palmkernel cake — domestic supply quantity in El Salvador is 11,083 t, measured in 2013. That is the highest value across all 53 years on record.

The figure is up 0.5% on the previous year.

Over the whole period, palmkernel cake — domestic supply quantity in El Salvador peaked at 11,083 t in 2013 and was at its lowest, 0 t, in 1961.

That places El Salvador 41st out of 118 countries with data for 2013, 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
1960s 0 t 0 t 0 t 9
1970s 0 t 0 t 0 t 10
1980s 0 t 0 t 0 t 10
1990s 1,566 t 0 t 4,384 t 10
2000s 41.1 t 0 t 411 t 10
2010s 5,528 t 0 t 11,083 t 4

Countries ranked near El Salvador

  1. 38 Denmark 17,500 t compare
  2. 39 Mexico 15,234 t compare
  3. 40 Sierra Leone 14,820 t compare
  4. 42 Angola 10,800 t compare
  5. 43 Paraguay 7,750 t compare
  6. 44 Benin 7,000 t compare

See the full ranking of 148 places →

More agriculture & rural data for El Salvador

All data for El Salvador →

Frequently asked questions

What is palmkernel cake — domestic supply quantity in El Salvador?
Palmkernel cake — domestic supply quantity in El Salvador was 11,083 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest palmkernel cake — domestic supply quantity recorded in El Salvador?
The highest recorded value was 11,083 t in 2013.
What is the lowest palmkernel cake — domestic supply quantity recorded in El Salvador?
The lowest recorded value was 0 t in 1961.
How does El Salvador rank for palmkernel cake — domestic supply quantity?
El Salvador ranks 41st out of 118 countries with data for 2013.
Where does this El Salvador 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.

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Palmkernel Cake — Domestic supply quantity in El Salvador. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/palmkernel-cake-domestic-supply-quantity/el-salvador/

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About this data

Indicator
Palmkernel Cake — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
148 places, 7,369 data points, 1961–2013
Last refreshed

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.