Rape and Mustard Cake — Production in World
World: Rape and Mustard Cake — Production was 33.10 million t in 2013. ◆ Volatile
Rape and Mustard Cake — Production in World, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, rape and mustard cake — production in World stood at 33.10 million t. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 1.3% on the previous year and up 77.4% over ten years.
Over the whole period, rape and mustard cake — production in World peaked at 33.10 million t in 2013 and was at its lowest, 1.87 million t, in 1964.
World ranks 1st of 28 groups on this measure, in the top 10%.
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 | 2.36 million t | 1.87 million t | 2.97 million t | 9 |
| 1970s | 4.19 million t | 3.04 million t | 5.67 million t | 10 |
| 1980s | 9.32 million t | 5.87 million t | 12.38 million t | 10 |
| 1990s | 16.40 million t | 13.64 million t | 20.10 million t | 10 |
| 2000s | 23.70 million t | 18.66 million t | 30.36 million t | 10 |
| 2010s | 32.47 million t | 32.04 million t | 33.10 million t | 4 |
Countries ranked near World
More agriculture & rural data for World
- Agricultural raw materials exports 1.2% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 42.2% (2025)
- Rural population growth 0.3% (2025)
- Rural population 3.46 billion (2025)
- Agriculture, forestry, and fishing, value added 4.0% (2025)
- Agriculture, forestry, and fishing, value added 4.75 trillion current US$ (2025)
- Bananas — Production 139.41 million t (2024)
- Bananas — Area harvested 5.88 million ha (2024)
- Unmanufactured tobacco — Production 6.05 million t (2024)
Frequently asked questions
- What is rape and mustard cake — production in World?
- Rape and mustard cake — production in World was 33.10 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — production recorded in World?
- The highest recorded value was 33.10 million t in 2013.
- What is the lowest rape and mustard cake — production recorded in World?
- The lowest recorded value was 1.87 million t in 1964.
- How does World rank for rape and mustard cake — production?
- World ranks 1st out of 28 groups with data for 2013.
- Is rape and mustard cake — production rising or falling in World?
- Over the last ten years it is up 77.4%. The long-run trend across the full record is volatile.
- Where does this World 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.