Soyabean Cake — Import Quantity in China, Hong Kong SAR
China, Hong Kong SAR: Soyabean Cake — Import Quantity was 13,000 t in 2013. ◆ Volatile
Soyabean Cake — Import Quantity in China, Hong Kong SAR, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, soyabean cake — import quantity in China, Hong Kong SAR stood at 13,000 t.
Compared with earlier readings it is down 2.6% on the previous year and down 54.2% over ten years.
Over the whole period, soyabean cake — import quantity in China, Hong Kong SAR peaked at 33,830 t in 2006 and was at its lowest, 0 t, in 1961.
China, Hong Kong SAR ranks 103rd of 149 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 6,033 t | 0 t | 33,591 t | 10 |
| 1990s | 12,039 t | 6,195 t | 25,044 t | 10 |
| 2000s | 20,384 t | 8,394 t | 33,830 t | 10 |
| 2010s | 12,449 t | 11,314 t | 13,348 t | 4 |
Countries ranked near China, Hong Kong SAR
More agriculture & rural data for China, Hong Kong SAR
- Poultry Birds — Stocks 11,097 1000 An (2024)
- Sheep and Goats — Stocks 704 An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 7,655 An (2024)
- Sheep and Goat Meat — Production 74.83 t (2024)
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Roots and Tubers, Total — Production 60.75 t (2024)
- Roots and Tubers, Total — Yield 13,005 kg/ha (2024)
- Roots and Tubers, Total — Area harvested 5 ha (2024)
- Meat, Poultry — Producing Animals/Slaughtered 15,886 1000 An (2024)
- Meat, Total — Production 140,991 t (2024)
Frequently asked questions
- What is soyabean cake — import quantity in China, Hong Kong SAR?
- Soyabean cake — import quantity in China, Hong Kong SAR was 13,000 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — import quantity recorded in China, Hong Kong SAR?
- The highest recorded value was 33,830 t in 2006.
- What is the lowest soyabean cake — import quantity recorded in China, Hong Kong SAR?
- The lowest recorded value was 0 t in 1961.
- How does China, Hong Kong SAR rank for soyabean cake — import quantity?
- China, Hong Kong SAR ranks 103rd out of 149 countries with data for 2013.
- Is soyabean cake — import quantity rising or falling in China, Hong Kong SAR?
- Over the last ten years it is down 54.2%. The long-run trend across the full record is volatile.
- Where does this China, Hong Kong SAR 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.