Palmkernel Cake — Feed in South Africa

South Africa: Palmkernel Cake — Feed was 37,783 t in 2013. ◆ Volatile

Latest (2013)
37,783 t
Change on year
down 18.4%
Rank
24th
of 30 groups
All-time high
47,983 t
in 2010
All-time low
0 t
in 1961
Years of data
53
1961–2013

Palmkernel Cake — Feed in South Africa, 1961–2013

010.0k20.0k30.0k40.0k50.0k196119872013

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

Analysis

South Africa recorded 37,783 t for palmkernel cake — feed in 2013.

Compared with earlier readings it is down 18.4% on the previous year and up 568.5% over ten years.

Over the whole period, palmkernel cake — feed in South Africa peaked at 47,983 t in 2010 and was at its lowest, 0 t, in 1961.

South Africa ranks 24th of 30 groups on this measure, in the bottom quarter.

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 745.1 t 0 t 4,825 t 10
2000s 4,538 t 0 t 24,251 t 10
2010s 36,231 t 12,866 t 47,983 t 4

Countries ranked near South Africa

  1. 21 Brazil 72,684 t compare
  2. 22 Belgium-Luxembourg 50,791 t compare
  3. 23 Malaysia 44,439 t compare
  4. 24 Sweden 43,881 t compare
  5. 25 Pakistan 42,299 t compare
  6. 26 Honduras 38,790 t compare
  7. 27 Guatemala 36,821 t compare

See the full ranking of 136 places →

More agriculture & rural data for South Africa

All data for South Africa →

Frequently asked questions

What is palmkernel cake — feed in South Africa?
Palmkernel cake — feed in South Africa was 37,783 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest palmkernel cake — feed recorded in South Africa?
The highest recorded value was 47,983 t in 2010.
What is the lowest palmkernel cake — feed recorded in South Africa?
The lowest recorded value was 0 t in 1961.
How does South Africa rank for palmkernel cake — feed?
South Africa ranks 24th out of 30 groups with data for 2013.
Is palmkernel cake — feed rising or falling in South Africa?
Over the last ten years it is up 568.5%. The long-run trend across the full record is volatile.
Where does this South Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Feed. Statizoid updates them automatically from the source API.

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CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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Palmkernel Cake — Feed in South Africa. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/palmkernel-cake-feed/south-africa/

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About this data

Indicator
Palmkernel Cake — Feed
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
136 places, 6,803 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.