Soyabean Cake — Import Quantity in Central African Republic
Central African Republic: Soyabean Cake — Import Quantity was 28 t in 2013. ◆ Volatile
Soyabean Cake — Import Quantity in Central African Republic, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, soyabean cake — import quantity in Central African Republic stood at 28 t. That is the highest value across all 53 years on record.
The figure is up 86.7% on the previous year.
Over the whole period, soyabean cake — import quantity in Central African Republic peaked at 28 t in 2013 and was at its lowest, 0 t, in 1961.
Central African Republic ranks 32nd of 32 groups 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 | 0 t | 0 t | 0 t | 10 |
| 1990s | 0 t | 0 t | 0 t | 10 |
| 2000s | 0 t | 0 t | 0 t | 10 |
| 2010s | 10.75 t | 0 t | 28 t | 4 |
Countries ranked near Central African Republic
- 29 Australia and New Zealand 762,192 t compare
- 30 Caribbean 717,476 t compare
- 31 Saudi Arabia 632,199 t compare
- 32 Australia 630,499 t compare
- 33 Russian Federation 630,320 t compare
- 34 Ecuador 617,973 t compare
- 35 Pakistan 596,945 t compare
More agriculture & rural data for Central African Republic
- Agriculture share gdp 27.61 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 27.61 (2025)
- Agricultural raw materials exports 5.9% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 55.4% (2025)
- Rural population growth 2.6% (2025)
- Rural population 3.06 million (2025)
- Agriculture, forestry, and fishing, value added 27.6% (2025)
- Agriculture, forestry, and fishing, value added 846.47 million current US$ (2025)
- Bananas — Production 57,240 t (2024)
Frequently asked questions
- What is soyabean cake — import quantity in Central African Republic?
- Soyabean cake — import quantity in Central African Republic was 28 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — import quantity recorded in Central African Republic?
- The highest recorded value was 28 t in 2013.
- What is the lowest soyabean cake — import quantity recorded in Central African Republic?
- The lowest recorded value was 0 t in 1961.
- How does Central African Republic rank for soyabean cake — import quantity?
- Central African Republic ranks 32nd out of 32 groups with data for 2013.
- Where does this Central African Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Cake — Import 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.