Soyabean Cake — Import Quantity in Fiji
Fiji: Soyabean Cake — Import Quantity was 11,096 t in 2013. ◆ Volatile
Soyabean Cake — Import Quantity in Fiji, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean cake — import quantity in Fiji is 11,096 t, measured in 2013. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 29.0% on the previous year and up 103.4% over ten years.
Over the whole period, soyabean cake — import quantity in Fiji peaked at 11,096 t in 2013 and was at its lowest, 0 t, in 1961.
Fiji ranks 111th of 158 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 | 10.2 t | 0 t | 102 t | 10 |
| 1990s | 718.8 t | 0 t | 3,178 t | 10 |
| 2000s | 5,785 t | 4,005 t | 7,738 t | 10 |
| 2010s | 8,874 t | 7,683 t | 11,096 t | 4 |
Countries ranked near Fiji
- 108 Botswana 13,000 t compare
- 108 China, Hong Kong SAR 13,000 t compare
- 110 Madagascar 11,390 t compare
- 112 Eswatini 10,844 t compare
- 113 Brazil 10,625 t compare
- 114 Republic of Moldova 10,540 t compare
More agriculture & rural data for Fiji
- Agriculture share gdp 14.05 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 14.05 (2025)
- Agricultural raw materials exports 5.3% (2024)
- Agricultural raw materials imports 0.4% (2024)
- Rural population 40.5% (2025)
- Rural population growth -0.7% (2025)
- Rural population 377,513 (2025)
- Agriculture, forestry, and fishing, value added 14.0% (2025)
- Agriculture, forestry, and fishing, value added 870.56 million current US$ (2025)
- Bananas — Production 13,388 t (2024)
Frequently asked questions
- What is soyabean cake — import quantity in Fiji?
- Soyabean cake — import quantity in Fiji was 11,096 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — import quantity recorded in Fiji?
- The highest recorded value was 11,096 t in 2013.
- What is the lowest soyabean cake — import quantity recorded in Fiji?
- The lowest recorded value was 0 t in 1961.
- How does Fiji rank for soyabean cake — import quantity?
- Fiji ranks 111th out of 158 countries with data for 2013.
- Is soyabean cake — import quantity rising or falling in Fiji?
- Over the last ten years it is up 103.4%. The long-run trend across the full record is volatile.
- Where does this Fiji 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.