Bovine Meat — Fat supply quantity in Iraq

Iraq: Bovine Meat — Fat supply quantity was 10,023 t in 2023. ▼ Falling

Latest (2023)
10,023 t
Change on year
up 14.4%
World rank
84th
of 182 countries
All-time high
10,537 t
in 2013
All-time low
7,401 t
in 2018
Years of data
14
2010–2023

Bovine Meat — Fat supply quantity in Iraq, 2010–2023

02.5k5.0k7.5k10.0k2010201620232010: 9.2k t2011: 9.7k t2012: 10.2k t2013: 10.5k t2014: 10.4k t2015: 7.4k t2016: 7.4k t2017: 7.8k t2018: 7.4k t2019: 9.1k t2020: 8.6k t2021: 8.6k t2022: 8.8k t2023: 10.0k t

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

Analysis

Iraq recorded 10,023 t for bovine meat — fat supply quantity in 2023.

That represents a change of up 14.4% on the previous year and down 4.9% over ten years.

Over the whole period, bovine meat — fat supply quantity in Iraq peaked at 10,537 t in 2013 and was at its lowest, 7,401 t, in 2018.

Iraq ranks 84th of 182 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 8,916 t 7,401 t 10,537 t 10
2020s 9,008 t 8,599 t 10,023 t 4

Countries ranked near Iraq

  1. 81 United Arab Emirates 10,656 t compare
  2. 82 Lebanon 10,136 t compare
  3. 83 Denmark 10,110 t compare
  4. 85 Armenia 9,861 t compare
  5. 86 Jordan 9,860 t compare
  6. 87 China, Hong Kong SAR 9,262 t compare

See the full ranking of 213 places →

More agriculture & rural data for Iraq

All data for Iraq →

Frequently asked questions

What is bovine meat — fat supply quantity in Iraq?
Bovine meat — fat supply quantity in Iraq was 10,023 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bovine meat — fat supply quantity recorded in Iraq?
The highest recorded value was 10,537 t in 2013.
What is the lowest bovine meat — fat supply quantity recorded in Iraq?
The lowest recorded value was 7,401 t in 2018.
How does Iraq rank for bovine meat — fat supply quantity?
Iraq ranks 84th out of 182 countries with data for 2023.
Is bovine meat — fat supply quantity rising or falling in Iraq?
Over the last ten years it is down 4.9%. The long-run trend across the full record is falling.
Where does this Iraq data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Bovine Meat — Fat supply quantity in Iraq. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/bovine-meat-fat-supply-quantity-t/iraq/

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About this data

Indicator
Bovine Meat — Fat 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, 2,901 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.