Soyabean Cake — Production in Small Island Developing States
Small Island Developing States: Soyabean Cake — Production was 81,883 t in 2013. ◆ Volatile
Soyabean Cake — Production in Small Island Developing States, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, soyabean cake — production in Small Island Developing States stood at 81,883 t.
Compared with earlier readings it is up 15.3% on the previous year and down 32.7% over ten years.
Over the whole period, soyabean cake — production in Small Island Developing States peaked at 173,518 t in 1992 and was at its lowest, 6,095 t, in 1961.
Small Island Developing States ranks 27th of 31 groups on this measure, 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 | 24,657 t | 6,095 t | 42,304 t | 9 |
| 1970s | 37,121 t | 13,933 t | 60,095 t | 10 |
| 1980s | 88,557 t | 61,098 t | 132,564 t | 10 |
| 1990s | 101,161 t | 40,759 t | 173,518 t | 10 |
| 2000s | 109,238 t | 63,144 t | 137,372 t | 10 |
| 2010s | 87,016 t | 71,022 t | 102,919 t | 4 |
Countries ranked near Small Island Developing States
More agriculture & rural data for Small Island Developing States
- Rubber — Import Quantity 340 t (2013)
- Cotton lint — Import Quantity 23,779 t (2013)
- Hard Fibres, Other — Domestic supply quantity 6,017 t (2013)
- Brans — Feed 863,120 t (2013)
- Brans — Domestic supply quantity 857,522 t (2013)
- Brans — Production 843,965 t (2013)
- Rape and Mustardseed — Food supply quantity 2,502 t (2013)
- Alcoholic Beverages — Import Quantity 497,529 t (2013)
- Hard Fibres, Other — Other uses 6,017 t (2013)
- Alcoholic Beverages — Food supply quantity 1.37 million t (2013)
Frequently asked questions
- What is soyabean cake — production in Small Island Developing States?
- Soyabean cake — production in Small Island Developing States was 81,883 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — production recorded in Small Island Developing States?
- The highest recorded value was 173,518 t in 1992.
- What is the lowest soyabean cake — production recorded in Small Island Developing States?
- The lowest recorded value was 6,095 t in 1961.
- How does Small Island Developing States rank for soyabean cake — production?
- Small Island Developing States ranks 27th out of 31 groups with data for 2013.
- Is soyabean cake — production rising or falling in Small Island Developing States?
- Over the last ten years it is down 32.7%. The long-run trend across the full record is volatile.
- Where does this Small Island Developing States 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.