Rape and Mustard Cake — Production in Belarus
Belarus: Rape and Mustard Cake — Production was 404,220 t in 2013. ◆ Volatile
Rape and Mustard Cake — Production in Belarus, 1992–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for rape and mustard cake — production in Belarus is 404,220 t, measured in 2013. That is the highest value across all 22 years on record.
That represents a change of up 35.4% on the previous year and up 1,771.4% over ten years.
Over the whole period, rape and mustard cake — production in Belarus peaked at 404,220 t in 2013 and was at its lowest, 4,500 t, in 1994.
Belarus ranks 16th of 70 countries on this measure, in the top quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1990s | 9,270 t | 4,500 t | 18,360 t | 8 |
| 2000s | 65,148 t | 15,000 t | 199,380 t | 10 |
| 2010s | 290,160 t | 206,400 t | 404,220 t | 4 |
Countries ranked near Belarus
- 13 Australia 462,077 t compare
- 13 Australia and New Zealand 462,077 t compare
- 15 Pakistan 409,014 t compare
- 17 United Arab Emirates 337,999 t compare
- 18 Belgium-Luxembourg 332,000 t compare
- 19 Russian Federation 295,677 t compare
More agriculture & rural data for Belarus
- Agriculture share gdp 6.9 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.9 (2025)
- Agricultural raw materials exports 3.6% (2021)
- Agricultural raw materials imports 1.3% (2021)
- Rural population 20.5% (2025)
- Rural population growth -2.2% (2025)
- Rural population 1.86 million (2025)
- Agriculture, forestry, and fishing, value added 6.9% (2025)
- Agriculture, forestry, and fishing, value added 6.44 billion current US$ (2025)
- Tomatoes — Production 346,979 t (2024)
Frequently asked questions
- What is rape and mustard cake — production in Belarus?
- Rape and mustard cake — production in Belarus was 404,220 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — production recorded in Belarus?
- The highest recorded value was 404,220 t in 2013.
- What is the lowest rape and mustard cake — production recorded in Belarus?
- The lowest recorded value was 4,500 t in 1994.
- How does Belarus rank for rape and mustard cake — production?
- Belarus ranks 16th out of 70 countries with data for 2013.
- Is rape and mustard cake — production rising or falling in Belarus?
- Over the last ten years it is up 1,771.4%. The long-run trend across the full record is volatile.
- Where does this Belarus 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.
Download this data
CSV · JSON — 22 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.