Soyabean Cake — Production in Central America
Central America: Soyabean Cake — Production was 1.95 million t in 2013. ◆ Volatile
Soyabean Cake — Production in Central America, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean cake — production in Central America is 1.95 million t, measured in 2013.
That represents a change of down 2.7% on the previous year and up 3.9% over ten years.
Over the whole period, soyabean cake — production in Central America peaked at 2.70 million t in 1999 and was at its lowest, 4,353 t, in 1961.
That places Central America 18th out of 31 groups with data for 2013, putting it 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 | 37,144 t | 4,353 t | 96,560 t | 9 |
| 1970s | 442,445 t | 172,261 t | 803,222 t | 10 |
| 1980s | 1.30 million t | 895,027 t | 1.65 million t | 10 |
| 1990s | 2.06 million t | 1.51 million t | 2.70 million t | 10 |
| 2000s | 1.96 million t | 1.79 million t | 2.14 million t | 10 |
| 2010s | 2.00 million t | 1.93 million t | 2.13 million t | 4 |
Countries ranked near Central America
More agriculture & rural data for Central America
- Meat of pig with the bone, fresh or chilled — Production 2.05 million t (2024)
- Unmanufactured tobacco — Production 67,514 t (2024)
- Bananas — Area harvested 215,845 ha (2024)
- Bananas — Production 9.27 million t (2024)
- Unmanufactured tobacco — Area harvested 32,019 ha (2024)
- Tomatoes — Production 5.12 million t (2024)
- Tomatoes — Yield 50,692 kg/ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 25.03 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 82 kg/An (2024)
- Tomatoes — Area harvested 100,964 ha (2024)
Frequently asked questions
- What is soyabean cake — production in Central America?
- Soyabean cake — production in Central America was 1.95 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — production recorded in Central America?
- The highest recorded value was 2.70 million t in 1999.
- What is the lowest soyabean cake — production recorded in Central America?
- The lowest recorded value was 4,353 t in 1961.
- How does Central America rank for soyabean cake — production?
- Central America ranks 18th out of 31 groups with data for 2013.
- Is soyabean cake — production rising or falling in Central America?
- Over the last ten years it is up 3.9%. The long-run trend across the full record is volatile.
- Where does this Central America 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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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.