Palmkernel Cake β€” Export Quantity in United Republic of Tanzania

United Republic of Tanzania: Palmkernel Cake β€” Export Quantity was 1 t in 2013. β—† Volatile

Latest (2013)
1 t
Rank
11th
of 19 regions
All-time high
156 t
in 2001
All-time low
0 t
in 1961
Years of data
53
1961–2013

Palmkernel Cake β€” Export Quantity in United Republic of Tanzania, 1961–2013

050100150196119872013

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

Analysis

The most recent figure for palmkernel cake β€” export quantity in United Republic of Tanzania is 1 t, measured in 2013.

Over the whole period, palmkernel cake β€” export quantity in United Republic of Tanzania peaked at 156 t in 2001 and was at its lowest, 0 t, in 1961.

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 0 t 0 t 0 t 10
2000s 34.1 t 0 t 156 t 10
2010s 5.25 t 0 t 20 t 4

Countries ranked near United Republic of Tanzania

  1. 8 Germany 22,724 t compare
  2. 9 Belgium-Luxembourg 17,551 t compare
  3. 10 Ireland 16,493 t compare
  4. 11 Spain 13,921 t compare
  5. 12 United Kingdom of Great Britain and Northern Ireland 13,653 t compare
  6. 13 Honduras 12,810 t compare
  7. 14 Ghana 3,097 t compare

See the full ranking of 97 places β†’

More agriculture & rural data for United Republic of Tanzania

All data for United Republic of Tanzania β†’

Frequently asked questions

What is palmkernel cake β€” export quantity in United Republic of Tanzania?
Palmkernel cake β€” export quantity in United Republic of Tanzania was 1 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest palmkernel cake β€” export quantity recorded in United Republic of Tanzania?
The highest recorded value was 156 t in 2001.
What is the lowest palmkernel cake β€” export quantity recorded in United Republic of Tanzania?
The lowest recorded value was 0 t in 1961.
How does United Republic of Tanzania rank for palmkernel cake β€” export quantity?
United Republic of Tanzania ranks 11th out of 19 regions with data for 2013.
Where does this United Republic of Tanzania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake β€” Export Quantity. Statizoid updates them automatically from the source API.

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Palmkernel Cake β€” Export Quantity in United Republic of Tanzania. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/palmkernel-cake-export-quantity/united-republic-of-tanzania/

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About this data

Indicator
Palmkernel Cake β€” Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
97 places, 4,884 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.