Argentina vs Australia and New Zealand: Meat — Production
Meat — Production over time
- Argentina
- Australia and New Zealand
How they compare
Australia and New Zealand currently reports 6,574 1000 t against 6,500 1000 t in Argentina, a difference of 74 1000 t.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Australia and New Zealand ahead.
Argentina ranks 12th and Australia and New Zealand ranks 11th of 193 countries.
Across the 2 decades both report, Argentina averaged higher in 1 and Australia and New Zealand in 1.
Head to head by decade
| Decade | Argentina | Australia and New Zealand | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,379 1000 t | 5,942 1000 t | 562.9 1000 t | Australia and New Zealand |
| 2020s | 6,306 1000 t | 6,156 1000 t | 150 1000 t | Argentina |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — production, Argentina or Australia and New Zealand?
- Australia and New Zealand, at 6,574 1000 t against 6,500 1000 t in Argentina as of 2023.
- What is the difference in meat — production between Argentina and Australia and New Zealand?
- 74 1000 t, with Australia and New Zealand ahead.
- How many years of comparable data are there for Argentina and Australia and New Zealand?
- 14 years are reported by both, from 2010 to 2023.
- How do Argentina and Australia and New Zealand rank globally for meat — production?
- Argentina ranks 12th and Australia and New Zealand ranks 11th of 193 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.