Soyabean Cake — Export Quantity in Eastern Europe
Eastern Europe: Soyabean Cake — Export Quantity was 522,635 t in 2013. ◆ Volatile
Soyabean Cake — Export Quantity in Eastern Europe, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean cake — export quantity in Eastern Europe is 522,635 t, measured in 2013. That is the highest value across all 53 years on record.
That represents a change of up 73.2% on the previous year and up 2,233.7% over ten years.
Over the whole period, soyabean cake — export quantity in Eastern Europe peaked at 522,635 t in 2013 and was at its lowest, 0 t, in 1961.
Eastern Europe ranks 15th of 31 groups on this measure, 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 31,600 t | 0 t | 124,100 t | 10 |
| 1990s | 27,397 t | 7,239 t | 84,646 t | 10 |
| 2000s | 83,692 t | 10,873 t | 234,581 t | 10 |
| 2010s | 309,380 t | 172,466 t | 522,635 t | 4 |
Countries ranked near Eastern Europe
More agriculture & rural data for Eastern Europe
- Tomatoes — Production 6.41 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Unmanufactured tobacco — Production 30,568 t (2024)
- Bananas — Production 0 t (2024)
- Bananas — Area harvested 0 ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
Frequently asked questions
- What is soyabean cake — export quantity in Eastern Europe?
- Soyabean cake — export quantity in Eastern Europe was 522,635 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — export quantity recorded in Eastern Europe?
- The highest recorded value was 522,635 t in 2013.
- What is the lowest soyabean cake — export quantity recorded in Eastern Europe?
- The lowest recorded value was 0 t in 1961.
- How does Eastern Europe rank for soyabean cake — export quantity?
- Eastern Europe ranks 15th out of 31 groups with data for 2013.
- Is soyabean cake — export quantity rising or falling in Eastern Europe?
- Over the last ten years it is up 2,233.7%. The long-run trend across the full record is volatile.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Cake — Export 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.