Palmkernel Cake — Domestic supply quantity in Western Asia
Western Asia: Palmkernel Cake — Domestic supply quantity was 262,399 t in 2013. ◆ Volatile
Palmkernel Cake — Domestic supply quantity in Western Asia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, palmkernel cake — domestic supply quantity in Western Asia stood at 262,399 t. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 67.1% on the previous year and up 1,312,100.0% over ten years.
Over the whole period, palmkernel cake — domestic supply quantity in Western Asia peaked at 262,399 t in 2013 and was at its lowest, -440 t, in 2004.
That places Western Asia 10th out of 23 regions 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
| Decade | Average | Lowest | Highest | 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 | 5.4 t | 0 t | 54 t | 10 |
| 2000s | 15,086 t | -440 t | 121,891 t | 10 |
| 2010s | 170,968 t | 58,192 t | 262,399 t | 4 |
Countries ranked near Western Asia
More agriculture & rural data for Western Asia
- Bananas — Production 1.37 million t (2024)
- Swine / pigs — Stocks 788,652 An (2024)
- Unmanufactured tobacco — Production 172,662 t (2024)
- Bananas — Area harvested 31,503 ha (2024)
- Tomatoes — Yield 66,983 kg/ha (2024)
- Unmanufactured tobacco — Area harvested 110,431 ha (2024)
- Tomatoes — Production 19.50 million t (2024)
- Tomatoes — Area harvested 291,165 ha (2024)
- Milk, Total — Production 35.84 million t (2024)
- Fruit Primary — Yield 13,182 kg/ha (2024)
Frequently asked questions
- What is palmkernel cake — domestic supply quantity in Western Asia?
- Palmkernel cake — domestic supply quantity in Western Asia was 262,399 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — domestic supply quantity recorded in Western Asia?
- The highest recorded value was 262,399 t in 2013.
- What is the lowest palmkernel cake — domestic supply quantity recorded in Western Asia?
- The lowest recorded value was -440 t in 2004.
- How does Western Asia rank for palmkernel cake — domestic supply quantity?
- Western Asia ranks 10th out of 23 regions with data for 2013.
- Is palmkernel cake — domestic supply quantity rising or falling in Western Asia?
- Over the last ten years it is up 1,312,100.0%. The long-run trend across the full record is volatile.
- Where does this Western Asia 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.