Rape and Mustard Cake — Export Quantity in Europe
Europe: Rape and Mustard Cake — Export Quantity was 5.24 million t in 2013. ◆ Volatile
Rape and Mustard Cake — Export Quantity in Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, rape and mustard cake — export quantity in Europe stood at 5.24 million t. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 9.5% on the previous year and up 134.9% over ten years.
Over the whole period, rape and mustard cake — export quantity in Europe peaked at 5.24 million t in 2013 and was at its lowest, 58,782 t, in 1964.
That places Europe 2nd out of 30 groups with data for 2013, putting it in the top 10%.
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 | 124,561 t | 58,782 t | 206,406 t | 9 |
| 1970s | 272,595 t | 191,487 t | 330,791 t | 10 |
| 1980s | 672,136 t | 335,041 t | 1.15 million t | 10 |
| 1990s | 1.67 million t | 1.23 million t | 2.60 million t | 10 |
| 2000s | 3.18 million t | 2.16 million t | 4.83 million t | 10 |
| 2010s | 4.86 million t | 4.33 million t | 5.24 million t | 4 |
Countries ranked near Europe
More agriculture & rural data for Europe
- Bananas — Area harvested 21,030 ha (2024)
- Unmanufactured tobacco — Area harvested 63,355 ha (2024)
- Tomatoes — Production 22.48 million t (2024)
- Tomatoes — Yield 56,412 kg/ha (2024)
- Tomatoes — Area harvested 398,589 ha (2024)
- Unmanufactured tobacco — Production 137,267 t (2024)
- Swine / pigs — Stocks 177.78 million An (2024)
- Bananas — Production 663,560 t (2024)
- Milk, Total — Milk Animals 69.42 million An (2024)
- Fruit Primary — Production 77.67 million t (2024)
Frequently asked questions
- What is rape and mustard cake — export quantity in Europe?
- Rape and mustard cake — export quantity in Europe was 5.24 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — export quantity recorded in Europe?
- The highest recorded value was 5.24 million t in 2013.
- What is the lowest rape and mustard cake — export quantity recorded in Europe?
- The lowest recorded value was 58,782 t in 1964.
- How does Europe rank for rape and mustard cake — export quantity?
- Europe ranks 2nd out of 30 groups with data for 2013.
- Is rape and mustard cake — export quantity rising or falling in Europe?
- Over the last ten years it is up 134.9%. The long-run trend across the full record is volatile.
- Where does this Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Cake — Export 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.