Palmkernel Cake — Other uses in Eastern Asia

Eastern Asia: Palmkernel Cake — Other uses was 66,358 t in 2013. ◆ Volatile

Latest (2013)
66,358 t
Change on year
up 267.2%
Rank
2nd
of 8 groups
All-time high
66,358 t
in 2013
All-time low
0 t
in 1961
Years of data
53
1961–2013

Palmkernel Cake — Other uses in Eastern Asia, 1961–2013

020.0k40.0k60.0k196119872013

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

Analysis

The most recent figure for palmkernel cake — other uses in Eastern Asia is 66,358 t, measured in 2013. That is the highest value across all 53 years on record.

The figure is up 267.2% on the previous year and up 1,787.3% over ten years.

Over the whole period, palmkernel cake — other uses in Eastern Asia peaked at 66,358 t in 2013 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 23.4 t 0 t 234 t 10
1990s 121.7 t 0 t 533 t 10
2000s 3,798 t 354 t 12,092 t 10
2010s 27,242 t 2,669 t 66,358 t 4

Countries ranked near Eastern Asia

  1. 1 China, Taiwan Province of 66,358 t compare
  2. 2 Ghana 4,305 t compare
  3. 3 Kuwait 1,101 t compare
  4. 4 Rwanda 241 t compare
  5. 5 Sri Lanka 99 t compare

See the full ranking of 21 places →

More agriculture & rural data for Eastern Asia

All data for Eastern Asia →

Frequently asked questions

What is palmkernel cake — other uses in Eastern Asia?
Palmkernel cake — other uses in Eastern Asia was 66,358 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest palmkernel cake — other uses recorded in Eastern Asia?
The highest recorded value was 66,358 t in 2013.
What is the lowest palmkernel cake — other uses recorded in Eastern Asia?
The lowest recorded value was 0 t in 1961.
How does Eastern Asia rank for palmkernel cake — other uses?
Eastern Asia ranks 2nd out of 8 groups with data for 2013.
Is palmkernel cake — other uses rising or falling in Eastern Asia?
Over the last ten years it is up 1,787.3%. The long-run trend across the full record is volatile.
Where does this Eastern Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Other uses (non-food). 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 — Other uses in Eastern Asia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/palmkernel-cake-other-uses-non-food/eastern-asia/

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About this data

Indicator
Palmkernel Cake — Other uses (non-food)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
21 places, 1,113 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.