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The image presents cheese production data in tons across five months for various cheese types: ricotta cheese is 2,000 (March), 3,000 (April), 1,000 (May), 0 (June), 1,000 (July); Parmesan cheese is 2,000 (March), 1,000 (April), 3,000 (May), 1,000 (June), 2,000 (July); Monterey jack cheese is 6,000 (March), 5,000 (April), 3,000 (May), 4,000 (June), 5,000 (July); feta cheese is 3,000 (March), 2,000 (April), 2,000 (May), 1,000 (June), 2,000 (July); mozzarella cheese is 14,000 (March), 13,000 (April), 9,000 (May), 13,000 (June), 12,000 (July); cottage cheese is 2,000 (March), 1,000 (April), 2,000 (May), 2,000 (June), 3,000 (July); cheddar cheese is 15,000 (March), 14,000 (April), 16,000 (May), 13,000 (June), 15,000 (July).
Given the complexity of the image, the above description may not be entirely accurate.
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This graph illustrates the quantity of output of various cheeses produced in Canada throughout the year 2019. The vertical axis indicates the sorts of cheeses, and the horizontal axis displays their the production volume of that. Notably, this chart reveals the output over five months of the year.
Overall, cheddar cheese is the most in demand, with mozzarella coming in second. The average of these two is around 13,000 tons over five months.
In contrast, the other cheeses are produced only in small quantities and it can be speculated that there is no market for them. Cottage cheese is above the other remaining types, but it still has s low ratio compared to the top two. Additionally, the average of the remaining cheeses, which includes ricotta, Parmesan, Monterey jack, and feta cheese, is 1,500 tons, which is almost one-ninth of the top two.
Then, the most productive month can considered April since it has the highest production volume for most kinds of cheese.
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