Soyabeans — Processing in Least Developed Countries (LDCs)
Least Developed Countries (LDCs): Soyabeans — Processing was 2,455 1000 t in 2023. ◆ Volatile
Soyabeans — Processing in Least Developed Countries (LDCs), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Least Developed Countries (LDCs) recorded 2,455 1000 t for soyabeans — processing in 2023.
That represents a change of down 19.3% on the previous year and up 137.2% over ten years.
Over the whole period, soyabeans — processing in Least Developed Countries (LDCs) peaked at 3,259 1000 t in 2021 and was at its lowest, 648 1000 t, in 2010.
Least Developed Countries (LDCs) ranks 21st of 31 groups on this measure, 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,276 1000 t | 648 1000 t | 2,425 1000 t | 10 |
| 2020s | 2,966 1000 t | 2,455 1000 t | 3,259 1000 t | 4 |
Countries ranked near Least Developed Countries (LDCs)
More agriculture & rural data for Least Developed Countries (LDCs)
- Bananas — Area harvested 1.83 million ha (2024)
- Unmanufactured tobacco — Area harvested 482,612 ha (2024)
- Tomatoes — Production 7.49 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 47 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 2.07 million t (2024)
- Unmanufactured tobacco — Production 596,645 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 43.68 million An (2024)
- Fat of pigs — Production 146,458 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 133,673 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 43.68 million An (2024)
Frequently asked questions
- What is soyabeans — processing in Least Developed Countries (LDCs)?
- Soyabeans — processing in Least Developed Countries (LDCs) was 2,455 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabeans — processing recorded in Least Developed Countries (LDCs)?
- The highest recorded value was 3,259 1000 t in 2021.
- What is the lowest soyabeans — processing recorded in Least Developed Countries (LDCs)?
- The lowest recorded value was 648 1000 t in 2010.
- How does Least Developed Countries (LDCs) rank for soyabeans — processing?
- Least Developed Countries (LDCs) ranks 21st out of 31 groups with data for 2023.
- Is soyabeans — processing rising or falling in Least Developed Countries (LDCs)?
- Over the last ten years it is up 137.2%. The long-run trend across the full record is volatile.
- Where does this Least Developed Countries (LDCs) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabeans — Processing. Statizoid updates them automatically from the source API.
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About this data
A 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 capita 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.