Soyabean Cake — Domestic supply quantity in France
France: Soyabean Cake — Domestic supply quantity was 3.34 million t in 2013. ▲ Rising
Soyabean Cake — Domestic supply quantity in France, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, soyabean cake — domestic supply quantity in France stood at 3.34 million t.
Compared with earlier readings it is down 8.5% on the previous year and down 35.1% over ten years.
Over the whole period, soyabean cake — domestic supply quantity in France peaked at 5.14 million t in 2003 and was at its lowest, 215,300 t, in 1961.
France ranks 9th of 151 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 577,873 t | 215,300 t | 834,234 t | 9 |
| 1970s | 1.96 million t | 1.17 million t | 3.25 million t | 10 |
| 1980s | 3.76 million t | 3.30 million t | 4.20 million t | 10 |
| 1990s | 3.86 million t | 3.53 million t | 4.31 million t | 10 |
| 2000s | 4.57 million t | 3.99 million t | 5.14 million t | 10 |
| 2010s | 3.68 million t | 3.34 million t | 3.97 million t | 4 |
Countries ranked near France
More agriculture & rural data for France
- Agriculture share gdp 1.4 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.4 (2025)
- Agricultural raw materials exports 1.0% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 21.2% (2025)
- Rural population growth 0.0% (2025)
- Rural population 14.54 million (2025)
- Agriculture, forestry, and fishing, value added 1.4% (2025)
- Agriculture, forestry, and fishing, value added 47.24 billion current US$ (2025)
- Bananas — Production 210,920 t (2024)
Frequently asked questions
- What is soyabean cake — domestic supply quantity in France?
- Soyabean cake — domestic supply quantity in France was 3.34 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 France?
- The highest recorded value was 5.14 million t in 2003.
- What is the lowest soyabean cake — domestic supply quantity recorded in France?
- The lowest recorded value was 215,300 t in 1961.
- How does France rank for soyabean cake — domestic supply quantity?
- France ranks 9th out of 151 countries with data for 2013.
- Is soyabean cake — domestic supply quantity rising or falling in France?
- Over the last ten years it is down 35.1%. The long-run trend across the full record is rising.
- Where does this France 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.