Palmkernel Cake — Production in South America
South America: Palmkernel Cake — Production was 264,424 t in 2013. ▲ Rising
Palmkernel Cake — Production in South America, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for palmkernel cake — production in South America is 264,424 t, measured in 2013. That is the highest value across all 53 years on record.
That represents a change of up 7.7% on the previous year and up 85.7% over ten years.
Over the whole period, palmkernel cake — production in South America peaked at 264,424 t in 2013 and was at its lowest, 36,292 t, in 1963.
South America ranks 8th of 23 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 51,141 t | 36,292 t | 75,886 t | 9 |
| 1970s | 82,723 t | 62,242 t | 102,169 t | 10 |
| 1980s | 104,871 t | 94,650 t | 116,363 t | 10 |
| 1990s | 116,162 t | 101,992 t | 129,545 t | 10 |
| 2000s | 177,916 t | 138,062 t | 229,471 t | 10 |
| 2010s | 240,829 t | 223,331 t | 264,424 t | 4 |
Countries ranked near South America
More agriculture & rural data for South America
- Bananas — Area harvested 1.00 million ha (2024)
- Bananas — Production 20.74 million t (2024)
- Tomatoes — Area harvested 132,585 ha (2024)
- Tomatoes — Yield 62,811 kg/ha (2024)
- Tomatoes — Production 8.33 million t (2024)
- Unmanufactured tobacco — Production 747,608 t (2024)
- Unmanufactured tobacco — Area harvested 401,333 ha (2024)
- Milk, Total — Yield/Carcass Weight 2,346 kg/An (2024)
- Beef and Buffalo Meat, primary — Producing Animals/Slaughtered 68.28 million An (2024)
- Beef and Buffalo Meat, primary — Production 16.58 million t (2024)
Frequently asked questions
- What is palmkernel cake — production in South America?
- Palmkernel cake — production in South America was 264,424 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — production recorded in South America?
- The highest recorded value was 264,424 t in 2013.
- What is the lowest palmkernel cake — production recorded in South America?
- The lowest recorded value was 36,292 t in 1963.
- How does South America rank for palmkernel cake — production?
- South America ranks 8th out of 23 groups with data for 2013.
- Is palmkernel cake — production rising or falling in South America?
- Over the last ten years it is up 85.7%. The long-run trend across the full record is rising.
- Where does this South America 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.