Soyabean Cake — Domestic supply quantity in Canada
Canada: Soyabean Cake — Domestic supply quantity was 2.00 million t in 2013. ▲ Rising
Soyabean Cake — Domestic supply quantity in Canada, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Canada recorded 2.00 million t for soyabean cake — domestic supply quantity in 2013.
That represents a change of down 4.8% on the previous year and down 14.4% over ten years.
Over the whole period, soyabean cake — domestic supply quantity in Canada peaked at 2.54 million t in 2007 and was at its lowest, 386,681 t, in 1961.
Canada ranks 20th of 161 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 445,629 t | 386,681 t | 551,999 t | 9 |
| 1970s | 763,835 t | 519,037 t | 1.18 million t | 10 |
| 1980s | 1.25 million t | 1.06 million t | 1.43 million t | 10 |
| 1990s | 1.64 million t | 1.28 million t | 2.04 million t | 10 |
| 2000s | 2.30 million t | 2.07 million t | 2.54 million t | 10 |
| 2010s | 2.02 million t | 1.97 million t | 2.11 million t | 4 |
Countries ranked near Canada
More agriculture & rural data for Canada
- Agriculture share gdp 1.93 (2022)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.93 (2022)
- Agricultural raw materials exports 2.9% (2024)
- Agricultural raw materials imports 0.7% (2024)
- Rural population 17.1% (2025)
- Rural population growth -0.1% (2025)
- Rural population 7.13 million (2025)
- Agriculture, forestry, and fishing, value added 1.9% (2022)
- Agriculture, forestry, and fishing, value added 42.53 billion current US$ (2022)
- Unmanufactured tobacco — Production 27,780 t (2024)
Frequently asked questions
- What is soyabean cake — domestic supply quantity in Canada?
- Soyabean cake — domestic supply quantity in Canada was 2.00 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — domestic supply quantity recorded in Canada?
- The highest recorded value was 2.54 million t in 2007.
- What is the lowest soyabean cake — domestic supply quantity recorded in Canada?
- The lowest recorded value was 386,681 t in 1961.
- How does Canada rank for soyabean cake — domestic supply quantity?
- Canada ranks 20th out of 161 countries with data for 2013.
- Is soyabean cake — domestic supply quantity rising or falling in Canada?
- Over the last ten years it is down 14.4%. The long-run trend across the full record is rising.
- Where does this Canada data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Cake — Domestic supply 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
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.