Soyabean Cake — Production in Kazakhstan

Kazakhstan: Soyabean Cake — Production was 51,756 t in 2013. ◆ Volatile

Latest (2013)
51,756 t
Change on year
up 35.4%
World rank
55th
of 98 countries
All-time high
111,720 t
in 2007
All-time low
380 t
in 1994
Years of data
22
1992–2013

Soyabean Cake — Production in Kazakhstan, 1992–2013

025.0k50.0k75.0k100.0k1992200220131992: 2.9k t1993: 3.5k t1994: 380 t1995: 593 t1996: 437 t1997: 646 t1998: 2.6k t1999: 2.3k t2000: 2.3k t2001: 3.0k t2002: 3.9k t2003: 3.0k t2004: 2.1k t2005: 41.3k t2006: 76.0k t2007: 111.7k t2008: 61.6k t2009: 38.9k t2010: 19.5k t2011: 24.9k t2012: 38.2k t2013: 51.8k t

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

Analysis

In 2013, soyabean cake — production in Kazakhstan stood at 51,756 t.

Compared with earlier readings it is up 35.4% on the previous year and up 1,602.5% over ten years.

Over the whole period, soyabean cake — production in Kazakhstan peaked at 111,720 t in 2007 and was at its lowest, 380 t, in 1994.

That places Kazakhstan 55th out of 98 countries 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

DecadeAverage LowestHighest Years
1990s 1,656 t 380 t 3,473 t 8
2000s 34,390 t 2,128 t 111,720 t 10
2010s 33,611 t 19,532 t 51,756 t 4

Countries ranked near Kazakhstan

  1. 52 Hungary 57,300 t compare
  2. 53 Cuba 55,665 t compare
  3. 54 Cambodia 52,650 t compare
  4. 56 Nepal 49,834 t compare
  5. 57 Morocco 49,542 t compare
  6. 58 Poland 40,072 t compare

See the full ranking of 129 places →

More agriculture & rural data for Kazakhstan

All data for Kazakhstan →

Frequently asked questions

What is soyabean cake — production in Kazakhstan?
Soyabean cake — production in Kazakhstan was 51,756 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabean cake — production recorded in Kazakhstan?
The highest recorded value was 111,720 t in 2007.
What is the lowest soyabean cake — production recorded in Kazakhstan?
The lowest recorded value was 380 t in 1994.
How does Kazakhstan rank for soyabean cake — production?
Kazakhstan ranks 55th out of 98 countries with data for 2013.
Is soyabean cake — production rising or falling in Kazakhstan?
Over the last ten years it is up 1,602.5%. The long-run trend across the full record is volatile.
Where does this Kazakhstan 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 — 22 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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.