Palmkernel Cake — Domestic supply quantity in Middle Africa
Middle Africa: Palmkernel Cake — Domestic supply quantity was 41,233 t in 2013. ◆ Volatile
Palmkernel Cake — Domestic supply quantity in Middle Africa, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for palmkernel cake — domestic supply quantity in Middle Africa is 41,233 t, measured in 2013.
Compared with earlier readings it is up 3.1% on the previous year and up 1.5% over ten years.
Over the whole period, palmkernel cake — domestic supply quantity in Middle Africa peaked at 57,295 t in 2010 and was at its lowest, 931 t, in 1972.
Middle Africa ranks 22nd 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 | 4,392 t | 3,104 t | 7,143 t | 9 |
| 1970s | 4,893 t | 931 t | 13,730 t | 10 |
| 1980s | 19,791 t | 14,439 t | 26,346 t | 10 |
| 1990s | 31,394 t | 25,124 t | 37,940 t | 10 |
| 2000s | 47,303 t | 39,268 t | 57,232 t | 10 |
| 2010s | 45,106 t | 40,000 t | 57,295 t | 4 |
Countries ranked near Middle Africa
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 palmkernel cake — domestic supply quantity in Middle Africa?
- Palmkernel cake — domestic supply quantity in Middle Africa was 41,233 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — domestic supply quantity recorded in Middle Africa?
- The highest recorded value was 57,295 t in 2010.
- What is the lowest palmkernel cake — domestic supply quantity recorded in Middle Africa?
- The lowest recorded value was 931 t in 1972.
- How does Middle Africa rank for palmkernel cake — domestic supply quantity?
- Middle Africa ranks 22nd out of 30 groups with data for 2013.
- Is palmkernel cake — domestic supply quantity rising or falling in Middle Africa?
- Over the last ten years it is up 1.5%. The long-run trend across the full record is volatile.
- Where does this Middle 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.
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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.