Soyabean Cake — Production in Egypt
Egypt: Soyabean Cake — Production was 1.32 million t in 2013. ◆ Volatile
Soyabean Cake — Production in Egypt, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean cake — production in Egypt is 1.32 million t, measured in 2013.
Compared with earlier readings it is down 8.7% on the previous year and up 348.8% over ten years.
Over the whole period, soyabean cake — production in Egypt peaked at 1.46 million t in 2011 and was at its lowest, 0 t, in 1961.
Egypt ranks 14th of 98 countries on this measure, in the top quarter.
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 | 14,018 t | 0 t | 74,400 t | 10 |
| 1980s | 119,840 t | 68,000 t | 164,000 t | 10 |
| 1990s | 101,680 t | 72,800 t | 140,000 t | 10 |
| 2000s | 507,664 t | 174,400 t | 1.10 million t | 10 |
| 2010s | 1.38 million t | 1.30 million t | 1.46 million t | 4 |
Countries ranked near Egypt
- 11 China, Taiwan Province of 1.63 million t compare
- 12 Bolivia (Plurinational State of) 1.58 million t compare
- 13 Japan 1.45 million t compare
- 15 Italy 1.26 million t compare
- 16 Canada 1.24 million t compare
- 17 Russian Federation 1.13 million t compare
More agriculture & rural data for Egypt
- Agriculture share gdp 16.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 16.55 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 2.1% (2024)
- Rural population 57.1% (2025)
- Rural population growth 1.4% (2025)
- Rural population 67.58 million (2025)
- Agriculture, forestry, and fishing, value added 16.6% (2025)
- Agriculture, forestry, and fishing, value added 60.46 billion current US$ (2025)
- Bananas — Production 1.25 million t (2024)
Frequently asked questions
- What is soyabean cake — production in Egypt?
- Soyabean cake — production in Egypt was 1.32 million t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — production recorded in Egypt?
- The highest recorded value was 1.46 million t in 2011.
- What is the lowest soyabean cake — production recorded in Egypt?
- The lowest recorded value was 0 t in 1961.
- How does Egypt rank for soyabean cake — production?
- Egypt ranks 14th out of 98 countries with data for 2013.
- Is soyabean cake — production rising or falling in Egypt?
- Over the last ten years it is up 348.8%. The long-run trend across the full record is volatile.
- Where does this Egypt 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.
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.