Sunflowerseed Cake — Export Quantity in Western Asia

Western Asia: Sunflowerseed Cake — Export Quantity was 14,275 t in 2013. ◆ Volatile

Latest (2013)
14,275 t
Change on year
down 57.2%
Rank
20th
of 31 groups
All-time high
117,177 t
in 1974
All-time low
0 t
in 1979
Years of data
53
1961–2013

Sunflowerseed Cake — Export Quantity in Western Asia, 1961–2013

025.0k50.0k75.0k100.0k125.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2013, sunflowerseed cake — export quantity in Western Asia stood at 14,275 t.

The figure is down 57.2% on the previous year and up 769.4% over ten years.

Over the whole period, sunflowerseed cake — export quantity in Western Asia peaked at 117,177 t in 1974 and was at its lowest, 0 t, in 1979.

Western Asia ranks 20th of 31 groups on this measure, 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

DecadeAverage LowestHighest Years
1960s 59,620 t 23,000 t 104,116 t 9
1970s 67,848 t 0 t 117,177 t 10
1980s 785.1 t 0 t 3,536 t 10
1990s 2,175 t 0 t 12,270 t 10
2000s 5,650 t 149 t 29,672 t 10
2010s 17,018 t 7,594 t 33,327 t 4

Countries ranked near Western Asia

  1. 17 Belgium 40,730 t compare
  2. 18 Slovenia 38,739 t compare
  3. 19 Italy 38,434 t compare
  4. 20 Republic of Moldova 30,955 t compare
  5. 21 Serbia and Montenegro 28,834 t compare
  6. 22 Austria 28,667 t compare
  7. 23 Greece 27,575 t compare

See the full ranking of 119 places →

More agriculture & rural data for Western Asia

All data for Western Asia →

Frequently asked questions

What is sunflowerseed cake — export quantity in Western Asia?
Sunflowerseed cake — export quantity in Western Asia was 14,275 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest sunflowerseed cake — export quantity recorded in Western Asia?
The highest recorded value was 117,177 t in 1974.
What is the lowest sunflowerseed cake — export quantity recorded in Western Asia?
The lowest recorded value was 0 t in 1979.
How does Western Asia rank for sunflowerseed cake — export quantity?
Western Asia ranks 20th out of 31 groups with data for 2013.
Is sunflowerseed cake — export quantity rising or falling in Western Asia?
Over the last ten years it is up 769.4%. The long-run trend across the full record is volatile.
Where does this Western Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sunflowerseed Cake — Export Quantity. 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

Indicator
Sunflowerseed Cake — Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
119 places, 5,492 data points, 1961–2013
Last refreshed

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.