Soyabean Cake — Export Quantity in Georgia

Georgia: Soyabean Cake — Export Quantity was 14,408 t in 2013. ◆ Volatile

Latest (2013)
14,408 t
Change on year
up 64.6%
World rank
38th
of 126 countries
All-time high
14,408 t
in 2013
All-time low
0 t
in 1992
Years of data
22
1992–2013

Soyabean Cake — Export Quantity in Georgia, 1992–2013

05.0k10.0k15.0k1992200220131992: 0 t1993: 0 t1994: 0 t1995: 0 t1996: 0 t1997: 0 t1998: 0 t1999: 0 t2000: 0 t2001: 0 t2002: 0 t2003: 361 t2004: 0 t2005: 0 t2006: 7.3k t2007: 620 t2008: 2.5k t2009: 7.5k t2010: 10.4k t2011: 4.1k t2012: 8.8k t2013: 14.4k t

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

Analysis

Georgia recorded 14,408 t for soyabean cake — export quantity in 2013. That is the highest value across all 22 years on record.

Compared with earlier readings it is up 64.6% on the previous year and up 3,891.1% over ten years.

Over the whole period, soyabean cake — export quantity in Georgia peaked at 14,408 t in 2013 and was at its lowest, 0 t, in 1992.

Georgia ranks 38th of 126 countries 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

DecadeAverage LowestHighest Years
1990s 0 t 0 t 0 t 8
2000s 1,832 t 0 t 7,538 t 10
2010s 9,400 t 4,052 t 14,408 t 4

Countries ranked near Georgia

  1. 35 Czechia 19,780 t compare
  2. 36 Mexico 17,477 t compare
  3. 37 Uganda 17,000 t compare
  4. 39 Malaysia 13,707 t compare
  5. 40 T�rkiye 12,696 t compare
  6. 41 China, Taiwan Province of 9,841 t compare

See the full ranking of 157 places →

More agriculture & rural data for Georgia

All data for Georgia →

Frequently asked questions

What is soyabean cake — export quantity in Georgia?
Soyabean cake — export quantity in Georgia was 14,408 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean cake — export quantity recorded in Georgia?
The highest recorded value was 14,408 t in 2013.
What is the lowest soyabean cake — export quantity recorded in Georgia?
The lowest recorded value was 0 t in 1992.
How does Georgia rank for soyabean cake — export quantity?
Georgia ranks 38th out of 126 countries with data for 2013.
Is soyabean cake — export quantity rising or falling in Georgia?
Over the last ten years it is up 3,891.1%. The long-run trend across the full record is volatile.
Where does this Georgia 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 — 22 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Soyabean Cake — Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
157 places, 7,395 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.