Sesameseed Cake — Production in Southern Asia
Southern Asia: Sesameseed Cake — Production was 183,779 t in 2013. ▬ Flat
Sesameseed Cake — Production in Southern Asia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sesameseed cake — production in Southern Asia is 183,779 t, measured in 2013.
That represents a change of down 4.6% on the previous year and down 21.2% over ten years.
Over the whole period, sesameseed cake — production in Southern Asia peaked at 376,630 t in 1990 and was at its lowest, 172,744 t, in 2008.
That places Southern Asia 4th out of 21 regions with data for 2013, putting it in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 202,198 t | 174,916 t | 221,714 t | 9 |
| 1970s | 210,432 t | 175,692 t | 254,280 t | 10 |
| 1980s | 268,029 t | 214,927 t | 346,080 t | 10 |
| 1990s | 282,109 t | 195,898 t | 376,630 t | 10 |
| 2000s | 208,602 t | 172,744 t | 236,174 t | 10 |
| 2010s | 192,658 t | 173,587 t | 220,656 t | 4 |
Countries ranked near Southern Asia
- 1 Myanmar 278,700 t compare
- 2 China, mainland 261,120 t compare
- 3 India 158,080 t compare
- 4 Sudan (former) 52,250 t compare
- 5 Mozambique 43,016 t compare
- 6 T�rkiye 40,347 t compare
- 7 Japan 39,500 t compare
More agriculture & rural data for Southern Asia
- Tomatoes — Production 25.92 million t (2024)
- Bananas — Production 39.26 million t (2024)
- Bananas — Area harvested 1.07 million ha (2024)
- Unmanufactured tobacco — Production 1.04 million t (2024)
- Unmanufactured tobacco — Area harvested 522,889 ha (2024)
- Cattle and Buffaloes — Stocks 459.10 million An (2024)
- Eggs Primary — Yield/Carcass Weight 9,595 g/An (2024)
- Citrus Fruit, Total — Production 21.49 million t (2024)
- Citrus Fruit, Total — Yield 13,863 kg/ha (2024)
- Citrus Fruit, Total — Area harvested 1.55 million ha (2024)
Frequently asked questions
- What is sesameseed cake — production in Southern Asia?
- Sesameseed cake — production in Southern Asia was 183,779 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest sesameseed cake — production recorded in Southern Asia?
- The highest recorded value was 376,630 t in 1990.
- What is the lowest sesameseed cake — production recorded in Southern Asia?
- The lowest recorded value was 172,744 t in 2008.
- How does Southern Asia rank for sesameseed cake — production?
- Southern Asia ranks 4th out of 21 regions with data for 2013.
- Is sesameseed cake — production rising or falling in Southern Asia?
- Over the last ten years it is down 21.2%. The long-run trend across the full record is flat.
- Where does this Southern Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sesameseed Cake — Production. Statizoid updates them automatically from the source API.
Download this data
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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.