Soyabean Cake — Production in Cambodia

Cambodia: Soyabean Cake — Production was 52,650 t in 2013. ◆ Volatile

Latest (2013)
52,650 t
Change on year
unchanged
World rank
54th
of 98 countries
All-time high
52,650 t
in 2010
All-time low
405 t
in 1980
Years of data
53
1961–2013

Soyabean Cake — Production in Cambodia, 1961–2013

020.0k40.0k60.0k196119872013

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

Analysis

The most recent figure for soyabean cake — production in Cambodia is 52,650 t, measured in 2013. That is the highest value across all 53 years on record.

Compared with earlier readings it is up 109.7% over ten years.

Over the whole period, soyabean cake — production in Cambodia peaked at 52,650 t in 2010 and was at its lowest, 405 t, in 1980.

Cambodia ranks 54th of 98 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
1960s 1,170 t 810 t 1,620 t 9
1970s 1,118 t 648 t 1,620 t 10
1980s 757.3 t 405 t 1,620 t 10
1990s 17,618 t 6,480 t 24,300 t 10
2000s 31,509 t 25,110 t 38,880 t 10
2010s 51,638 t 48,600 t 52,650 t 4

Countries ranked near Cambodia

  1. 51 Viet Nam 59,064 t compare
  2. 52 Hungary 57,300 t compare
  3. 53 Cuba 55,665 t compare
  4. 55 Kazakhstan 51,756 t compare
  5. 56 Nepal 49,834 t compare
  6. 57 Morocco 49,542 t compare

See the full ranking of 129 places →

More agriculture & rural data for Cambodia

All data for Cambodia →

Frequently asked questions

What is soyabean cake — production in Cambodia?
Soyabean cake — production in Cambodia was 52,650 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean cake — production recorded in Cambodia?
The highest recorded value was 52,650 t in 2010.
What is the lowest soyabean cake — production recorded in Cambodia?
The lowest recorded value was 405 t in 1980.
How does Cambodia rank for soyabean cake — production?
Cambodia ranks 54th out of 98 countries with data for 2013.
Is soyabean cake — production rising or falling in Cambodia?
Over the last ten years it is up 109.7%. The long-run trend across the full record is volatile.
Where does this Cambodia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Cake — Production. Statizoid updates them automatically from the source API.

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Soyabean Cake — Production in Cambodia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/soyabean-cake-production/cambodia/

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About this data

Indicator
Soyabean Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
129 places, 6,253 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.