Soyabean Cake — Domestic supply quantity in Senegal

Senegal: Soyabean Cake — Domestic supply quantity was 26,417 t in 2013. ◆ Volatile

Latest (2013)
26,417 t
Change on year
up 180.6%
World rank
96th
of 151 countries
All-time high
26,417 t
in 2013
All-time low
0 t
in 1961
Years of data
53
1961–2013

Soyabean Cake — Domestic supply quantity in Senegal, 1961–2013

010.0k20.0k30.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for soyabean cake — domestic supply quantity in Senegal is 26,417 t, measured in 2013. That is the highest value across all 53 years on record.

That represents a change of up 180.6% on the previous year and up 55.8% over five years.

Over the whole period, soyabean cake — domestic supply quantity in Senegal peaked at 26,417 t in 2013 and was at its lowest, 0 t, in 1961.

That places Senegal 96th out of 151 countries with data for 2013, putting it 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

DecadeAverage LowestHighest Years
1960s 0 t 0 t 0 t 9
1970s 0 t 0 t 0 t 10
1980s 0 t 0 t 0 t 10
1990s 0 t 0 t 0 t 10
2000s 2,237 t 0 t 16,952 t 10
2010s 12,389 t 1,930 t 26,417 t 4

Countries ranked near Senegal

  1. 93 Cameroon 45,344 t compare
  2. 94 Kazakhstan 43,971 t compare
  3. 95 Mauritius 34,719 t compare
  4. 97 Estonia 25,852 t compare
  5. 98 North Macedonia 21,294 t compare
  6. 99 Albania 17,253 t compare

See the full ranking of 193 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is soyabean cake — domestic supply quantity in Senegal?
Soyabean cake — domestic supply quantity in Senegal was 26,417 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean cake — domestic supply quantity recorded in Senegal?
The highest recorded value was 26,417 t in 2013.
What is the lowest soyabean cake — domestic supply quantity recorded in Senegal?
The lowest recorded value was 0 t in 1961.
How does Senegal rank for soyabean cake — domestic supply quantity?
Senegal ranks 96th out of 151 countries with data for 2013.
Where does this Senegal 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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Soyabean Cake — Domestic supply quantity in Senegal. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/soyabean-cake-domestic-supply-quantity/senegal/

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About this data

Indicator
Soyabean Cake — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
193 places, 9,227 data points, 1961–2013
Last refreshed

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.