Rape and Mustard Cake — Production in Ethiopia PDR
Ethiopia PDR: Rape and Mustard Cake — Production was 50,085 t in 1992. ◆ Volatile
Rape and Mustard Cake — Production in Ethiopia PDR, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 1992, rape and mustard cake — production in Ethiopia PDR stood at 50,085 t. That is the highest value across all 32 years on record.
The figure is up 1.3% on the previous year and up 445.6% over ten years.
Over the whole period, rape and mustard cake — production in Ethiopia PDR peaked at 50,085 t in 1992 and was at its lowest, 4,608 t, in 1980.
That places Ethiopia PDR 41st out of 69 countries with data for 1992, putting it 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 | 11,456 t | 10,798 t | 11,970 t | 9 |
| 1970s | 12,042 t | 9,324 t | 12,899 t | 10 |
| 1980s | 16,779 t | 4,608 t | 44,631 t | 10 |
| 1990s | 49,289 t | 48,339 t | 50,085 t | 3 |
Countries ranked near Ethiopia PDR
- 38 South Africa 53,800 t compare
- 39 Spain 52,250 t compare
- 40 Brazil 51,583 t compare
- 42 Italy 46,900 t compare
- 43 Kazakhstan 44,148 t
- 44 Republic of Korea 32,202 t compare
More agriculture & rural data for Ethiopia PDR
- Unmanufactured tobacco — Production 2,001 t (1992)
- Tomatoes — Area harvested 4,100 ha (1992)
- Tomatoes — Yield 12,439 kg/ha (1992)
- Tomatoes — Production 51,000 t (1992)
- Unmanufactured tobacco — Area harvested 2,801 ha (1992)
- Swine / pigs — Stocks 20,000 An (1992)
- Bananas — Area harvested 0 ha (1992)
- Meat of pig with the bone, fresh or chilled — Producing 23,000 An (1992)
- Bananas — Production 80,000 t (1992)
- Oilcrops, Oil Equivalent — Yield 241.4 kg/ha (1992)
Frequently asked questions
- What is rape and mustard cake — production in Ethiopia PDR?
- Rape and mustard cake — production in Ethiopia PDR was 50,085 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — production recorded in Ethiopia PDR?
- The highest recorded value was 50,085 t in 1992.
- What is the lowest rape and mustard cake — production recorded in Ethiopia PDR?
- The lowest recorded value was 4,608 t in 1980.
- How does Ethiopia PDR rank for rape and mustard cake — production?
- Ethiopia PDR ranks 41st out of 69 countries with data for 1992.
- Is rape and mustard cake — production rising or falling in Ethiopia PDR?
- Over the last ten years it is up 445.6%. The long-run trend across the full record is volatile.
- Where does this Ethiopia PDR 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 — 32 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.