Rape and Mustard Cake — Production in Ireland

Ireland: Rape and Mustard Cake — Production was 22,996 t in 2013. ◆ Volatile

Latest (2013)
22,996 t
Change on year
down 5.0%
World rank
51st
of 70 countries
All-time high
31,671 t
in 2007
All-time low
0 t
in 1961
Years of data
53
1961–2013

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

010.0k20.0k30.0k196119872013

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

Analysis

The most recent figure for rape and mustard cake — production in Ireland is 22,996 t, measured in 2013.

The figure is down 5.0% on the previous year and up 303.7% over ten years.

Over the whole period, rape and mustard cake — production in Ireland peaked at 31,671 t in 2007 and was at its lowest, 0 t, in 1961.

That places Ireland 51st out of 70 countries with data for 2013, 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

DecadeAverage LowestHighest Years
1960s 0 t 0 t 0 t 9
1970s 182.2 t 0 t 904 t 10
1980s 2,250 t 274 t 8,843 t 10
1990s 6,219 t 770 t 11,433 t 10
2000s 11,833 t 4,111 t 31,671 t 10
2010s 22,863 t 19,089 t 25,163 t 4

Countries ranked near Ireland

  1. 48 Yugoslav SFR 24,156 t compare
  2. 49 Algeria 23,278 t compare
  3. 50 Paraguay 23,000 t compare
  4. 52 Ethiopia 22,161 t compare
  5. 53 Greece 15,700 t compare
  6. 54 Republic of Moldova 14,784 t compare

See the full ranking of 98 places →

More agriculture & rural data for Ireland

All data for Ireland →

Frequently asked questions

What is rape and mustard cake — production in Ireland?
Rape and mustard cake — production in Ireland was 22,996 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustard cake — production recorded in Ireland?
The highest recorded value was 31,671 t in 2007.
What is the lowest rape and mustard cake — production recorded in Ireland?
The lowest recorded value was 0 t in 1961.
How does Ireland rank for rape and mustard cake — production?
Ireland ranks 51st out of 70 countries with data for 2013.
Is rape and mustard cake — production rising or falling in Ireland?
Over the last ten years it is up 303.7%. The long-run trend across the full record is volatile.
Where does this Ireland 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 Ireland. 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-production/ireland/

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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.