Rape and Mustard Cake — Stock Variation in Azerbaijan
Azerbaijan: Rape and Mustard Cake — Stock Variation was 0 t in 2013. ▬ Flat
Rape and Mustard Cake — Stock Variation in Azerbaijan, 1992–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, rape and mustard cake — stock variation in Azerbaijan stood at 0 t.
Over the whole period, rape and mustard cake — stock variation in Azerbaijan peaked at 700 t in 2010 and was at its lowest, -700 t, in 2009.
Azerbaijan ranks 7th of 29 countries on this measure, in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1990s | 0 t | 0 t | 0 t | 8 |
| 2000s | -70 t | -700 t | 0 t | 10 |
| 2010s | 175 t | 0 t | 700 t | 4 |
Countries ranked near Azerbaijan
- 4 Kazakhstan 10,000 t compare
- 4 Yugoslav SFR 10,000 t
- 6 Nepal 5,000 t compare
- 7 Algeria 0 t compare
- 7 Argentina 0 t compare
- 7 Bosnia and Herzegovina 0 t compare
- 7 Brazil 0 t compare
- 7 Chile 0 t compare
- 7 C�te d'Ivoire 0 t compare
- 7 Eswatini 0 t compare
- 7 Ethiopia 0 t compare
- 7 Ethiopia PDR 0 t
- 7 Hungary 0 t compare
- 7 India 0 t compare
- 7 Italy 0 t compare
- 7 Kenya 0 t compare
- 7 Lithuania 0 t compare
- 7 Morocco 0 t compare
- 7 Norway 0 t compare
- 7 Republic of Korea 0 t compare
- 7 Russian Federation 0 t compare
- 7 Serbia 0 t compare
- 7 Serbia and Montenegro 0 t compare
- 7 Slovakia 0 t compare
More agriculture & rural data for Azerbaijan
- Agriculture share gdp 5.93 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.93 (2025)
- Agricultural raw materials exports 0.7% (2025)
- Agricultural raw materials imports 1.1% (2025)
- Rural population 41.4% (2025)
- Rural population growth 0.3% (2025)
- Rural population 4.24 million (2025)
- Agriculture, forestry, and fishing, value added 5.9% (2025)
- Agriculture, forestry, and fishing, value added 4.50 billion current US$ (2025)
- Unmanufactured tobacco — Production 7,777 t (2024)
Frequently asked questions
- What is rape and mustard cake — stock variation in Azerbaijan?
- Rape and mustard cake — stock variation in Azerbaijan was 0 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustard cake — stock variation recorded in Azerbaijan?
- The highest recorded value was 700 t in 2010.
- What is the lowest rape and mustard cake — stock variation recorded in Azerbaijan?
- The lowest recorded value was -700 t in 2009.
- How does Azerbaijan rank for rape and mustard cake — stock variation?
- Azerbaijan ranks 7th out of 29 countries with data for 2013.
- Where does this Azerbaijan data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Cake — Stock Variation. 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.