Soyabean Cake — Import Quantity in Oman

Oman: Soyabean Cake — Import Quantity was 57,274 t in 2013. ◆ Volatile

Latest (2013)
57,274 t
Change on year
up 13.8%
World rank
77th
of 158 countries
All-time high
57,274 t
in 2013
All-time low
0 t
in 1999
Years of data
24
1990–2013

Soyabean Cake — Import Quantity in Oman, 1990–2013

020.0k40.0k60.0k1990200120131990: 7.3k t1991: 14.9k t1992: 9.5k t1993: 3.1k t1994: 4.2k t1995: 2.9k t1996: 1.2k t1997: 25 t1998: 6 t1999: 0 t2000: 2.7k t2001: 0 t2002: 154 t2003: 38 t2004: 4.3k t2005: 1.0k t2006: 9.7k t2007: 27.5k t2008: 14.5k t2009: 21.3k t2010: 35.3k t2011: 47.7k t2012: 50.3k t2013: 57.3k t

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

Analysis

In 2013, soyabean cake — import quantity in Oman stood at 57,274 t. That is the highest value across all 24 years on record.

The figure is up 13.8% on the previous year and up 150,621.0% over ten years.

Over the whole period, soyabean cake — import quantity in Oman peaked at 57,274 t in 2013 and was at its lowest, 0 t, in 1999.

Oman ranks 77th 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

DecadeAverage LowestHighest Years
1990s 4,322 t 0 t 14,889 t 10
2000s 8,126 t 0 t 27,484 t 10
2010s 47,656 t 35,299 t 57,274 t 4

Countries ranked near Oman

  1. 74 Slovakia 64,624 t compare
  2. 75 Israel 61,572 t compare
  3. 76 Kuwait 60,486 t compare
  4. 78 Serbia 53,174 t compare
  5. 79 China, Taiwan Province of 50,592 t compare
  6. 80 Norway 48,840 t compare

See the full ranking of 190 places →

More agriculture & rural data for Oman

All data for Oman →

Frequently asked questions

What is soyabean cake — import quantity in Oman?
Soyabean cake — import quantity in Oman was 57,274 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean cake — import quantity recorded in Oman?
The highest recorded value was 57,274 t in 2013.
What is the lowest soyabean cake — import quantity recorded in Oman?
The lowest recorded value was 0 t in 1999.
How does Oman rank for soyabean cake — import quantity?
Oman ranks 77th out of 158 countries with data for 2013.
Is soyabean cake — import quantity rising or falling in Oman?
Over the last ten years it is up 150,621.0%. The long-run trend across the full record is volatile.
Where does this Oman 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 — 24 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Soyabean Cake — Import Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
190 places, 9,099 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.