Soyabeans — Protein supply quantity in India

India: Soyabeans — Protein supply quantity was 90,030 t in 2023. ▲ Rising

Latest (2023)
90,030 t
Change on year
up 3.5%
World rank
6th
of 182 countries
All-time high
90,030 t
in 2023
All-time low
40,089 t
in 2014
Years of data
14
2010–2023

Soyabeans — Protein supply quantity in India, 2010–2023

020.0k40.0k60.0k80.0k100.0k2010201620232010: 53.4k t2011: 55.3k t2012: 56.9k t2013: 58.8k t2014: 40.1k t2015: 72.7k t2016: 88.7k t2017: 77.9k t2018: 80.1k t2019: 76.1k t2020: 83.6k t2021: 82.3k t2022: 87.0k t2023: 90.0k t

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

Analysis

India recorded 90,030 t for soyabeans — protein supply quantity in 2023. That is the highest value across all 14 years on record.

That represents a change of up 3.5% on the previous year and up 53.2% over ten years.

Over the whole period, soyabeans — protein supply quantity in India peaked at 90,030 t in 2023 and was at its lowest, 40,089 t, in 2014.

That places India 6th out of 182 countries with data for 2023, putting it in the top 10%.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 65,988 t 40,089 t 88,660 t 10
2020s 85,739 t 82,317 t 90,030 t 4

Countries ranked near India

  1. 3 Indonesia 892,847 t compare
  2. 4 Viet Nam 180,861 t compare
  3. 5 Nigeria 102,326 t compare
  4. 7 Republic of Korea 88,309 t compare
  5. 8 China, Taiwan Province of 67,326 t compare
  6. 9 Thailand 44,101 t compare

See the full ranking of 213 places →

More agriculture & rural data for India

All data for India →

Frequently asked questions

What is soyabeans — protein supply quantity in India?
Soyabeans — protein supply quantity in India was 90,030 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest soyabeans — protein supply quantity recorded in India?
The highest recorded value was 90,030 t in 2023.
What is the lowest soyabeans — protein supply quantity recorded in India?
The lowest recorded value was 40,089 t in 2014.
How does India rank for soyabeans — protein supply quantity?
India ranks 6th out of 182 countries with data for 2023.
Is soyabeans — protein supply quantity rising or falling in India?
Over the last ten years it is up 53.2%. The long-run trend across the full record is rising.
Where does this India data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabeans — Protein supply quantity (t). Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Soyabeans — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,857 data points, 2010–2023
Last refreshed

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.