Soyabean Cake — Production in Israel

Israel: Soyabean Cake — Production was 269,200 t in 2013. ▲ Rising

Latest (2013)
269,200 t
Change on year
up 31.6%
World rank
32nd
of 98 countries
All-time high
570,800 t
in 2002
All-time low
124,480 t
in 1961
Years of data
53
1961–2013

Soyabean Cake — Production in Israel, 1961–2013

100.0k200.0k300.0k400.0k500.0k600.0k196119872013

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

Analysis

In 2013, soyabean cake — production in Israel stood at 269,200 t.

Compared with earlier readings it is up 31.6% on the previous year and down 40.5% over ten years.

Over the whole period, soyabean cake — production in Israel peaked at 570,800 t in 2002 and was at its lowest, 124,480 t, in 1961.

Israel ranks 32nd of 98 countries on this measure, in the middle of the range.

The long-run direction has been consistently rising across the 53 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
1960s 144,822 t 124,480 t 166,400 t 9
1970s 236,372 t 173,440 t 288,880 t 10
1980s 282,073 t 228,224 t 325,256 t 10
1990s 285,889 t 175,664 t 455,200 t 10
2000s 415,840 t 202,400 t 570,800 t 10
2010s 271,600 t 204,560 t 310,240 t 4

Countries ranked near Israel

  1. 29 Tunisia 360,200 t compare
  2. 30 Norway 323,371 t compare
  3. 31 Colombia 270,270 t compare
  4. 33 Iran (Islamic Republic of) 227,520 t compare
  5. 34 Greece 223,962 t compare
  6. 35 Yugoslav SFR 211,536 t compare

See the full ranking of 129 places →

More agriculture & rural data for Israel

All data for Israel →

Frequently asked questions

What is soyabean cake — production in Israel?
Soyabean cake — production in Israel was 269,200 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean cake — production recorded in Israel?
The highest recorded value was 570,800 t in 2002.
What is the lowest soyabean cake — production recorded in Israel?
The lowest recorded value was 124,480 t in 1961.
How does Israel rank for soyabean cake — production?
Israel ranks 32nd out of 98 countries with data for 2013.
Is soyabean cake — production rising or falling in Israel?
Over the last ten years it is down 40.5%. The long-run trend across the full record is rising.
Where does this Israel 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 Israel. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/soyabean-cake-production/israel/

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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.