Rape and Mustard Cake — Production in Israel
Israel: Rape and Mustard Cake — Production was 31,500 t in 2013. ◆ Volatile
Rape and Mustard Cake — Production in Israel, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, rape and mustard cake — production in Israel stood at 31,500 t.
That represents a change of down 0.3% on the previous year and up 197.7% over ten years.
Over the whole period, rape and mustard cake — production in Israel peaked at 36,700 t in 2010 and was at its lowest, 0 t, in 1961.
That places Israel 46th 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 7.33 t | 0 t | 26 t | 9 |
| 1970s | 2.5 t | 0 t | 25 t | 10 |
| 1980s | 3,617 t | 0 t | 24,400 t | 10 |
| 1990s | 12,968 t | 6,283 t | 27,450 t | 10 |
| 2000s | 16,719 t | 10,582 t | 22,500 t | 10 |
| 2010s | 32,650 t | 30,800 t | 36,700 t | 4 |
Countries ranked near Israel
- 43 Kazakhstan 44,148 t compare
- 44 Republic of Korea 32,202 t compare
- 45 Switzerland 32,000 t compare
- 47 Bulgaria 24,533 t compare
- 48 Yugoslav SFR 24,156 t compare
- 49 Algeria 23,278 t compare
More agriculture & rural data for Israel
- Agriculture share gdp 1.29 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.29 (2024)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 8.4% (2025)
- Rural population growth 0.7% (2025)
- Rural population 852,511 (2025)
- Agriculture, forestry, and fishing, value added 1.3% (2024)
- Agriculture, forestry, and fishing, value added 6.97 billion current US$ (2024)
- Bananas — Production 197,001 t (2024)
Frequently asked questions
- What is rape and mustard cake — production in Israel?
- Rape and mustard cake — production in Israel was 31,500 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — production recorded in Israel?
- The highest recorded value was 36,700 t in 2010.
- What is the lowest rape and mustard cake — production recorded in Israel?
- The lowest recorded value was 0 t in 1961.
- How does Israel rank for rape and mustard cake — production?
- Israel ranks 46th out of 70 countries with data for 2013.
- Is rape and mustard cake — production rising or falling in Israel?
- Over the last ten years it is up 197.7%. The long-run trend across the full record is volatile.
- Where does this Israel 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 — 53 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.