Soyabean Cake — Domestic supply quantity in Togo
Togo: Soyabean Cake — Domestic supply quantity was 542 t in 2013. ◆ Volatile
Soyabean Cake — Domestic supply quantity in Togo, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, soyabean cake — domestic supply quantity in Togo stood at 542 t.
Compared with earlier readings it is down 34.8% on the previous year and up 834.5% over ten years.
Over the whole period, soyabean cake — domestic supply quantity in Togo peaked at 831 t in 2012 and was at its lowest, 0 t, in 1961.
Togo ranks 137th of 151 countries on this measure, in the bottom quarter.
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 | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 2.4 t | 0 t | 24 t | 10 |
| 1990s | 50.7 t | 26 t | 97 t | 10 |
| 2000s | 41.8 t | 8 t | 64 t | 10 |
| 2010s | 384.25 t | 62 t | 831 t | 4 |
Countries ranked near Togo
More agriculture & rural data for Togo
- Agriculture, forestry, and fishing, value added (current US$), annual 6.38 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2033 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 281.29 current US$ per person (2025)
- Rural population, annual growth rate 1.15 % change on previous year (2025)
- Rural population, per unit of GDP 0.0004 units per US$ of GDP (2025)
- Rural population, per capita 0.5561 units per person (2025)
- Agriculture share gdp 20.33 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 20.33 (2025)
- Agricultural raw materials exports 5.1% (2024)
- Agricultural raw materials imports 1.4% (2024)
Frequently asked questions
- What is soyabean cake — domestic supply quantity in Togo?
- Soyabean cake — domestic supply quantity in Togo was 542 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — domestic supply quantity recorded in Togo?
- The highest recorded value was 831 t in 2012.
- What is the lowest soyabean cake — domestic supply quantity recorded in Togo?
- The lowest recorded value was 0 t in 1961.
- How does Togo rank for soyabean cake — domestic supply quantity?
- Togo ranks 137th out of 151 countries with data for 2013.
- Is soyabean cake — domestic supply quantity rising or falling in Togo?
- Over the last ten years it is up 834.5%. The long-run trend across the full record is volatile.
- Where does this Togo 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.