Rape and Mustardseed — Processing in Belgium-Luxembourg
Belgium-Luxembourg: Rape and Mustardseed — Processing was 621,000 t in 1999. ◆ Volatile
Rape and Mustardseed — Processing in Belgium-Luxembourg, 1961–1999
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Belgium-Luxembourg recorded 621,000 t for rape and mustardseed — processing in 1999.
The figure is up 58.6% on the previous year and up 5.1% over ten years.
Over the whole period, rape and mustardseed — processing in Belgium-Luxembourg peaked at 750,305 t in 1991 and was at its lowest, 977 t, in 1963.
Belgium-Luxembourg ranks 18th of 70 countries on this measure, in the top quarter.
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 | 3,243 t | 977 t | 5,089 t | 9 |
| 1970s | 3,269 t | 2,096 t | 4,818 t | 10 |
| 1980s | 274,204 t | 23,801 t | 590,967 t | 10 |
| 1990s | 560,107 t | 376,000 t | 750,305 t | 10 |
Countries ranked near Belgium-Luxembourg
- 15 Belarus 673,700 t compare
- 16 Pakistan 659,700 t compare
- 17 United Arab Emirates 637,831 t compare
- 19 Russian Federation 596,400 t compare
- 20 Denmark 469,600 t compare
- 21 Czechoslovakia 410,000 t compare
More agriculture & rural data for Belgium-Luxembourg
- Unmanufactured tobacco — Production 1,314 t (1999)
- Swine / pigs — Stocks 7.63 million An (1999)
- Tomatoes — Area harvested 900 ha (1999)
- Tomatoes — Yield 324,878 kg/ha (1999)
- Unmanufactured tobacco — Area harvested 382 ha (1999)
- Edible offal of pigs, fresh, chilled or frozen — Production 64,900 t (1999)
- Fat of pigs — Production 72,400 t (1999)
- Edible offal of pigs, fresh, chilled or frozen — Producing 10.64 million An (1999)
- Tomatoes — Production 292,390 t (1999)
- Fat of pigs — Producing Animals/Slaughtered 10.64 million An (1999)
Frequently asked questions
- What is rape and mustardseed — processing in Belgium-Luxembourg?
- Rape and mustardseed — processing in Belgium-Luxembourg was 621,000 t in 1999, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustardseed — processing recorded in Belgium-Luxembourg?
- The highest recorded value was 750,305 t in 1991.
- What is the lowest rape and mustardseed — processing recorded in Belgium-Luxembourg?
- The lowest recorded value was 977 t in 1963.
- How does Belgium-Luxembourg rank for rape and mustardseed — processing?
- Belgium-Luxembourg ranks 18th out of 70 countries with data for 1999.
- Is rape and mustardseed — processing rising or falling in Belgium-Luxembourg?
- Over the last ten years it is up 5.1%. The long-run trend across the full record is volatile.
- Where does this Belgium-Luxembourg data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustardseed — Processing. Statizoid updates them automatically from the source API.
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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.