Palmkernel Cake — Production in Guatemala
Guatemala: Palmkernel Cake — Production was 38,000 t in 2013. ◆ Volatile
Palmkernel Cake — Production in Guatemala, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, palmkernel cake — production in Guatemala stood at 38,000 t. That is the highest value across all 53 years on record.
That represents a change of up 14.5% on the previous year and up 287.8% over ten years.
Over the whole period, palmkernel cake — production in Guatemala peaked at 38,000 t in 2013 and was at its lowest, 0 t, in 1962.
That places Guatemala 10th out of 58 countries with data for 2013, putting it in the top quarter.
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 | 4.22 t | 0 t | 38 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 708 t | 0 t | 1,464 t | 10 |
| 1990s | 4,379 t | 1,485 t | 7,994 t | 10 |
| 2000s | 14,283 t | 7,900 t | 23,000 t | 10 |
| 2010s | 29,700 t | 23,000 t | 38,000 t | 4 |
Countries ranked near Guatemala
- 7 Ecuador 53,581 t compare
- 8 C�te d'Ivoire 53,460 t compare
- 9 Honduras 51,600 t compare
- 11 Cameroon 30,500 t compare
- 12 Costa Rica 29,700 t compare
- 13 China, mainland 27,500 t compare
More agriculture & rural data for Guatemala
- Agriculture share gdp 9.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.55 (2025)
- Agricultural raw materials exports 2.9% (2024)
- Agricultural raw materials imports 1.8% (2024)
- Rural population 43.7% (2025)
- Rural population growth 0.7% (2025)
- Rural population 8.17 million (2025)
- Agriculture, forestry, and fishing, value added 9.6% (2025)
- Agriculture, forestry, and fishing, value added 11.78 billion current US$ (2025)
- Bananas — Production 2.84 million t (2024)
Frequently asked questions
- What is palmkernel cake — production in Guatemala?
- Palmkernel cake — production in Guatemala was 38,000 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — production recorded in Guatemala?
- The highest recorded value was 38,000 t in 2013.
- What is the lowest palmkernel cake — production recorded in Guatemala?
- The lowest recorded value was 0 t in 1962.
- How does Guatemala rank for palmkernel cake — production?
- Guatemala ranks 10th out of 58 countries with data for 2013.
- Is palmkernel cake — production rising or falling in Guatemala?
- Over the last ten years it is up 287.8%. The long-run trend across the full record is volatile.
- Where does this Guatemala data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Production. 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.