Palmkernel Cake — Import Quantity in Southern Europe
Southern Europe: Palmkernel Cake — Import Quantity was 298,824 t in 2013. ◆ Volatile
Palmkernel Cake — Import Quantity in Southern Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, palmkernel cake — import quantity in Southern Europe stood at 298,824 t. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 8.2% on the previous year and up 75.5% over ten years.
Over the whole period, palmkernel cake — import quantity in Southern Europe peaked at 298,824 t in 2013 and was at its lowest, 0 t, in 1961.
Southern Europe ranks 10th 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 | 0 t | 0 t | 0 t | 9 |
| 1970s | 470.4 t | 0 t | 1,651 t | 10 |
| 1980s | 21,345 t | 0 t | 81,573 t | 10 |
| 1990s | 118,104 t | 19,112 t | 169,294 t | 10 |
| 2000s | 179,718 t | 138,124 t | 221,518 t | 10 |
| 2010s | 226,010 t | 158,106 t | 298,824 t | 4 |
Countries ranked near Southern Europe
More agriculture & rural data for Southern Europe
- Unmanufactured tobacco — Production 103,293 t (2024)
- Bananas — Production 452,640 t (2024)
- Bananas — Area harvested 10,020 ha (2024)
- Cereals, primary — Area harvested 12.04 million ha (2024)
- Citrus Fruit, Total — Production 10.62 million t (2024)
- Citrus Fruit, Total — Yield 20,730 kg/ha (2024)
- Citrus Fruit, Total — Area harvested 512,270 ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 2.49 million ha (2024)
- Cereals, primary — Production 53.97 million t (2024)
- Cereals, primary — Yield 4,482 kg/ha (2024)
Frequently asked questions
- What is palmkernel cake — import quantity in Southern Europe?
- Palmkernel cake — import quantity in Southern Europe was 298,824 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — import quantity recorded in Southern Europe?
- The highest recorded value was 298,824 t in 2013.
- What is the lowest palmkernel cake — import quantity recorded in Southern Europe?
- The lowest recorded value was 0 t in 1961.
- How does Southern Europe rank for palmkernel cake — import quantity?
- Southern Europe ranks 10th out of 30 groups with data for 2013.
- Is palmkernel cake — import quantity rising or falling in Southern Europe?
- Over the last ten years it is up 75.5%. The long-run trend across the full record is volatile.
- Where does this Southern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Import 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.