Soyabean Cake — Domestic supply quantity in Europe
Europe: Soyabean Cake — Domestic supply quantity was 29.83 million t in 2013. ▲ Rising
Soyabean Cake — Domestic supply quantity in Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Europe recorded 29.83 million t for soyabean cake — domestic supply quantity in 2013.
The figure is down 5.0% on the previous year and down 14.3% over ten years.
Over the whole period, soyabean cake — domestic supply quantity in Europe peaked at 36.51 million t in 2007 and was at its lowest, 2.42 million t, in 1961.
Europe ranks 5th of 29 regions 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 | 5.15 million t | 2.42 million t | 7.61 million t | 9 |
| 1970s | 15.93 million t | 9.80 million t | 23.59 million t | 10 |
| 1980s | 26.19 million t | 23.32 million t | 28.85 million t | 10 |
| 1990s | 26.23 million t | 23.70 million t | 29.20 million t | 10 |
| 2000s | 33.61 million t | 28.53 million t | 36.51 million t | 10 |
| 2010s | 31.93 million t | 29.83 million t | 33.56 million t | 4 |
Countries ranked near Europe
More agriculture & rural data for Europe
- Swine / pigs — Stocks 177.78 million An (2024)
- Unmanufactured tobacco — Area harvested 63,355 ha (2024)
- Tomatoes — Production 22.48 million t (2024)
- Unmanufactured tobacco — Production 137,267 t (2024)
- Tomatoes — Yield 56,412 kg/ha (2024)
- Bananas — Area harvested 21,030 ha (2024)
- Bananas — Production 663,560 t (2024)
- Tomatoes — Area harvested 398,589 ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 41.59 million ha (2024)
- Cereals, primary — Area harvested 108.59 million ha (2024)
Frequently asked questions
- What is soyabean cake — domestic supply quantity in Europe?
- Soyabean cake — domestic supply quantity in Europe was 29.83 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 Europe?
- The highest recorded value was 36.51 million t in 2007.
- What is the lowest soyabean cake — domestic supply quantity recorded in Europe?
- The lowest recorded value was 2.42 million t in 1961.
- How does Europe rank for soyabean cake — domestic supply quantity?
- Europe ranks 5th out of 29 regions with data for 2013.
- Is soyabean cake — domestic supply quantity rising or falling in Europe?
- Over the last ten years it is down 14.3%. The long-run trend across the full record is rising.
- Where does this Europe 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.