Soyabean Cake — Domestic supply quantity in Czechoslovakia
Czechoslovakia: Soyabean Cake — Domestic supply quantity was 397,387 t in 1992. ◆ Volatile
Soyabean Cake — Domestic supply quantity in Czechoslovakia, 1961–1992
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Czechoslovakia recorded 397,387 t for soyabean cake — domestic supply quantity in 1992.
That represents a change of down 5.2% on the previous year and down 35.2% over ten years.
Over the whole period, soyabean cake — domestic supply quantity in Czechoslovakia peaked at 702,500 t in 1980 and was at its lowest, 16,900 t, in 1963.
Czechoslovakia ranks 51st of 161 countries 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 33,630 t | 16,900 t | 47,238 t | 9 |
| 1970s | 415,862 t | 155,750 t | 564,250 t | 10 |
| 1980s | 501,925 t | 283,600 t | 702,500 t | 10 |
| 1990s | 377,894 t | 316,900 t | 419,395 t | 3 |
Countries ranked near Czechoslovakia
More agriculture & rural data for Czechoslovakia
- Unmanufactured tobacco — Production 11,557 t (1992)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 115 kg/An (1992)
- Meat of pig with the bone, fresh or chilled — Production 834,493 t (1992)
- Meat of pig with the bone, fresh or chilled — Producing 7.25 million An (1992)
- Fat of pigs — Producing Animals/Slaughtered 7.25 million An (1992)
- Fat of pigs — Production 7,200 t (1992)
- Edible offal of pigs, fresh, chilled or frozen — Producing 7.25 million An (1992)
- Edible offal of pigs, fresh, chilled or frozen — Production 33,270 t (1992)
- Swine / pigs — Stocks 7.04 million An (1992)
- Tomatoes — Production 113,170 t (1992)
Frequently asked questions
- What is soyabean cake — domestic supply quantity in Czechoslovakia?
- Soyabean cake — domestic supply quantity in Czechoslovakia was 397,387 t in 1992, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — domestic supply quantity recorded in Czechoslovakia?
- The highest recorded value was 702,500 t in 1980.
- What is the lowest soyabean cake — domestic supply quantity recorded in Czechoslovakia?
- The lowest recorded value was 16,900 t in 1963.
- How does Czechoslovakia rank for soyabean cake — domestic supply quantity?
- Czechoslovakia ranks 51st out of 161 countries with data for 1992.
- Is soyabean cake — domestic supply quantity rising or falling in Czechoslovakia?
- Over the last ten years it is down 35.2%. The long-run trend across the full record is volatile.
- Where does this Czechoslovakia 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.
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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.