Rape and Mustard Cake — Export Quantity in South Africa

South Africa: Rape and Mustard Cake — Export Quantity was 64 t in 2013. ◆ Volatile

Latest (2013)
64 t
Change on year
up 3,100.0%
Rank
26th
of 30 groups
All-time high
64 t
in 2013
All-time low
0 t
in 1961
Years of data
53
1961–2013

Rape and Mustard Cake — Export Quantity in South Africa, 1961–2013

0204060196119872013

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

Analysis

The most recent figure for rape and mustard cake — export quantity in South Africa is 64 t, measured in 2013. That is the highest value across all 53 years on record.

Compared with earlier readings it is up 3,100.0% on the previous year and up 120.7% over five years.

Over the whole period, rape and mustard cake — export quantity in South Africa peaked at 64 t in 2013 and was at its lowest, 0 t, in 1961.

South Africa ranks 26th of 30 groups on this measure, in the bottom quarter.

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 0 t 0 t 0 t 10
1990s 0 t 0 t 0 t 10
2000s 8.6 t 0 t 37 t 10
2010s 22.5 t 1 t 64 t 4

Countries ranked near South Africa

  1. 23 Australia 54,554 t compare
  2. 24 Denmark 53,904 t compare
  3. 25 Kazakhstan 49,044 t compare
  4. 26 Sweden 41,451 t compare
  5. 27 Latvia 40,909 t compare
  6. 28 Bulgaria 40,116 t compare
  7. 29 Hungary 33,552 t compare

See the full ranking of 121 places →

More agriculture & rural data for South Africa

All data for South Africa →

Frequently asked questions

What is rape and mustard cake — export quantity in South Africa?
Rape and mustard cake — export quantity in South Africa was 64 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 South Africa?
The highest recorded value was 64 t in 2013.
What is the lowest rape and mustard cake — export quantity recorded in South Africa?
The lowest recorded value was 0 t in 1961.
How does South Africa rank for rape and mustard cake — export quantity?
South Africa ranks 26th out of 30 groups with data for 2013.
Where does this South Africa 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.

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Rape and Mustard Cake — Export Quantity in South Africa. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/rape-and-mustard-cake-export-quantity/south-africa/

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About this data

Indicator
Rape and Mustard Cake — Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
121 places, 5,621 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.