Rape and Mustard Cake — Production in Africa

Africa: Rape and Mustard Cake — Production was 99,791 t in 2013. ▲ Rising

Latest (2013)
99,791 t
Change on year
down 7.8%
Rank
12th
of 18 regions
All-time high
116,226 t
in 1992
All-time low
16,950 t
in 1997
Years of data
53
1961–2013

Rape and Mustard Cake — Production in Africa, 1961–2013

20.0k40.0k60.0k80.0k100.0k120.0k196119872013

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

Analysis

The most recent figure for rape and mustard cake — production in Africa is 99,791 t, measured in 2013.

That represents a change of down 7.8% on the previous year and up 114.0% over ten years.

Over the whole period, rape and mustard cake — production in Africa peaked at 116,226 t in 1992 and was at its lowest, 16,950 t, in 1997.

The long-run direction has been consistently rising across the 53 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
1960s 45,292 t 36,972 t 51,629 t 9
1970s 52,049 t 39,002 t 66,843 t 10
1980s 62,108 t 43,251 t 90,147 t 10
1990s 56,015 t 16,950 t 116,226 t 10
2000s 52,794 t 24,919 t 70,679 t 10
2010s 88,156 t 47,907 t 108,193 t 4

Countries ranked near Africa

  1. 9 Mexico 848,200 t compare
  2. 10 Belgium 736,900 t compare
  3. 11 Czechia 578,100 t compare
  4. 12 Netherlands (Kingdom of the) 487,300 t compare
  5. 13 Australia 462,077 t compare
  6. 13 Australia and New Zealand 462,077 t compare
  7. 15 Pakistan 409,014 t compare

See the full ranking of 98 places →

More agriculture & rural data for Africa

All data for Africa →

Frequently asked questions

What is rape and mustard cake — production in Africa?
Rape and mustard cake — production in Africa was 99,791 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustard cake — production recorded in Africa?
The highest recorded value was 116,226 t in 1992.
What is the lowest rape and mustard cake — production recorded in Africa?
The lowest recorded value was 16,950 t in 1997.
How does Africa rank for rape and mustard cake — production?
Africa ranks 12th out of 18 regions with data for 2013.
Is rape and mustard cake — production rising or falling in Africa?
Over the last ten years it is up 114.0%. The long-run trend across the full record is rising.
Where does this Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Cake — Production. Statizoid updates them automatically from the source API.

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Rape and Mustard Cake — Production in Africa. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/rape-and-mustard-cake-production/africa/

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About this data

Indicator
Rape and Mustard Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
98 places, 4,371 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.