Soyabean Cake — Production in Sri Lanka
Sri Lanka: Soyabean Cake — Production was 7,459 t in 2013. ◆ Volatile
Soyabean Cake — Production in Sri Lanka, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Sri Lanka recorded 7,459 t for soyabean cake — production in 2013. That is the highest value across all 53 years on record.
That represents a change of up 223.2% on the previous year and up 223.2% over ten years.
Over the whole period, soyabean cake — production in Sri Lanka peaked at 7,459 t in 2013 and was at its lowest, 14 t, in 1966.
Sri Lanka ranks 76th of 98 countries 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 | 18.11 t | 14 t | 25 t | 9 |
| 1970s | 450.5 t | 34 t | 1,494 t | 10 |
| 1980s | 2,286 t | 499 t | 5,412 t | 10 |
| 1990s | 1,735 t | 302 t | 6,787 t | 10 |
| 2000s | 2,393 t | 1,757 t | 3,172 t | 10 |
| 2010s | 3,537 t | 1,856 t | 7,459 t | 4 |
Countries ranked near Sri Lanka
- 73 Benin 11,423 t compare
- 74 Bosnia and Herzegovina 10,686 t compare
- 75 Republic of Moldova 10,640 t compare
- 77 Czechoslovakia 7,000 t compare
- 78 Trinidad and Tobago 6,483 t compare
- 79 Uzbekistan 5,760 t compare
More agriculture & rural data for Sri Lanka
- Agriculture share gdp 8.36 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.36 (2025)
- Agricultural raw materials exports 2.7% (2024)
- Agricultural raw materials imports 1.9% (2024)
- Rural population 79.5% (2025)
- Rural population growth -0.9% (2025)
- Rural population 17.31 million (2025)
- Agriculture, forestry, and fishing, value added 8.4% (2025)
- Agriculture, forestry, and fishing, value added 9.10 billion current US$ (2025)
- Unmanufactured tobacco — Production 8,514 t (2024)
Frequently asked questions
- What is soyabean cake — production in Sri Lanka?
- Soyabean cake — production in Sri Lanka was 7,459 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean cake — production recorded in Sri Lanka?
- The highest recorded value was 7,459 t in 2013.
- What is the lowest soyabean cake — production recorded in Sri Lanka?
- The lowest recorded value was 14 t in 1966.
- How does Sri Lanka rank for soyabean cake — production?
- Sri Lanka ranks 76th out of 98 countries with data for 2013.
- Is soyabean cake — production rising or falling in Sri Lanka?
- Over the last ten years it is up 223.2%. The long-run trend across the full record is volatile.
- Where does this Sri Lanka 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.