Soyabean Cake — Production in Nicaragua
Nicaragua: Soyabean Cake — Production was 5,597 t in 2013. ◆ Volatile
Soyabean Cake — Production in Nicaragua, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for soyabean cake — production in Nicaragua is 5,597 t, measured in 2013.
Compared with earlier readings it is up 4.9% on the previous year and down 14.5% over ten years.
Over the whole period, soyabean cake — production in Nicaragua peaked at 24,508 t in 1998 and was at its lowest, 0 t, in 1961.
That places Nicaragua 80th out of 98 countries with data for 2013, putting it in the bottom 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 | 10.11 t | 0 t | 51 t | 9 |
| 1970s | 706.2 t | 1 t | 1,862 t | 10 |
| 1980s | 16,431 t | 8,371 t | 22,800 t | 10 |
| 1990s | 13,262 t | 6,356 t | 24,508 t | 10 |
| 2000s | 4,566 t | 1,070 t | 9,816 t | 10 |
| 2010s | 4,396 t | 2,984 t | 5,597 t | 4 |
Countries ranked near Nicaragua
- 77 Czechoslovakia 7,000 t compare
- 78 Trinidad and Tobago 6,483 t compare
- 79 Uzbekistan 5,760 t compare
- 81 Lao People's Democratic Republic 4,705 t compare
- 82 Gabon 4,634 t compare
- 83 Honduras 4,420 t compare
More agriculture & rural data for Nicaragua
- Agriculture share gdp 14.48 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 14.48 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.3% (2024)
- Rural population 40.6% (2025)
- Rural population growth 0.9% (2025)
- Rural population 2.84 million (2025)
- Agriculture, forestry, and fishing, value added 14.5% (2025)
- Agriculture, forestry, and fishing, value added 3.22 billion current US$ (2025)
- Bananas — Production 90,616 t (2023)
Frequently asked questions
- What is soyabean cake — production in Nicaragua?
- Soyabean cake — production in Nicaragua was 5,597 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — production recorded in Nicaragua?
- The highest recorded value was 24,508 t in 1998.
- What is the lowest soyabean cake — production recorded in Nicaragua?
- The lowest recorded value was 0 t in 1961.
- How does Nicaragua rank for soyabean cake — production?
- Nicaragua ranks 80th out of 98 countries with data for 2013.
- Is soyabean cake — production rising or falling in Nicaragua?
- Over the last ten years it is down 14.5%. The long-run trend across the full record is volatile.
- Where does this Nicaragua 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.