Soyabean Cake — Domestic supply quantity in Luxembourg
Luxembourg: Soyabean Cake — Domestic supply quantity was 12,713 t in 2013. ▼ Falling
Soyabean Cake — Domestic supply quantity in Luxembourg, 2000–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, soyabean cake — domestic supply quantity in Luxembourg stood at 12,713 t.
Compared with earlier readings it is up 15.1% on the previous year and down 40.0% over ten years.
Over the whole period, soyabean cake — domestic supply quantity in Luxembourg peaked at 21,898 t in 2001 and was at its lowest, 8,141 t, in 2000.
Luxembourg ranks 111th of 151 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2000s | 16,537 t | 8,141 t | 21,898 t | 10 |
| 2010s | 13,146 t | 11,043 t | 15,111 t | 4 |
Countries ranked near Luxembourg
More agriculture & rural data for Luxembourg
- Agriculture, forestry, and fishing, value added (current US$), annual 20.21 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0023 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 341.94 current US$ per person (2025)
- Rural population, annual growth rate 0.6761 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0512 units per person (2025)
- Agriculture share gdp 0.2322 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.2322 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.6% (2024)
Frequently asked questions
- What is soyabean cake — domestic supply quantity in Luxembourg?
- Soyabean cake — domestic supply quantity in Luxembourg was 12,713 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — domestic supply quantity recorded in Luxembourg?
- The highest recorded value was 21,898 t in 2001.
- What is the lowest soyabean cake — domestic supply quantity recorded in Luxembourg?
- The lowest recorded value was 8,141 t in 2000.
- How does Luxembourg rank for soyabean cake — domestic supply quantity?
- Luxembourg ranks 111th out of 151 countries with data for 2013.
- Is soyabean cake — domestic supply quantity rising or falling in Luxembourg?
- Over the last ten years it is down 40.0%. The long-run trend across the full record is falling.
- Where does this Luxembourg 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 — 14 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.