Rape and Mustard Cake — Domestic supply quantity in Morocco
Morocco: Rape and Mustard Cake — Domestic supply quantity was 53,973 t in 2013. ◆ Volatile
Rape and Mustard Cake — Domestic supply quantity in Morocco, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for rape and mustard cake — domestic supply quantity in Morocco is 53,973 t, measured in 2013.
That represents a change of down 47.3% on the previous year and up 9,713.3% over ten years.
Over the whole period, rape and mustard cake — domestic supply quantity in Morocco peaked at 102,407 t in 2012 and was at its lowest, 0 t, in 1963.
Morocco ranks 46th of 116 countries 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 | 25.67 t | 0 t | 60 t | 9 |
| 1970s | 390.7 t | 0 t | 1,216 t | 10 |
| 1980s | 4,833 t | 331 t | 16,320 t | 10 |
| 1990s | 14,225 t | 285 t | 28,090 t | 10 |
| 2000s | 9,829 t | 550 t | 33,395 t | 10 |
| 2010s | 71,584 t | 48,435 t | 102,407 t | 4 |
Countries ranked near Morocco
More agriculture & rural data for Morocco
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 36.9% (2025)
- Rural population growth 0.0% (2025)
- Rural population 14.17 million (2025)
- Agriculture, forestry, and fishing, value added 10.5% (2025)
- Agriculture, forestry, and fishing, value added 19.23 billion current US$ (2025)
- Bananas — Production 310,110 t (2024)
Frequently asked questions
- What is rape and mustard cake — domestic supply quantity in Morocco?
- Rape and mustard cake — domestic supply quantity in Morocco was 53,973 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — domestic supply quantity recorded in Morocco?
- The highest recorded value was 102,407 t in 2012.
- What is the lowest rape and mustard cake — domestic supply quantity recorded in Morocco?
- The lowest recorded value was 0 t in 1963.
- How does Morocco rank for rape and mustard cake — domestic supply quantity?
- Morocco ranks 46th out of 116 countries with data for 2013.
- Is rape and mustard cake — domestic supply quantity rising or falling in Morocco?
- Over the last ten years it is up 9,713.3%. The long-run trend across the full record is volatile.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Cake — Domestic supply 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.