Bovine Meat — Food supply in Morocco
Morocco: Bovine Meat — Food supply was 39.21 kcal/cap/d in 2023. ▲ Rising
Bovine Meat — Food supply in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, bovine meat — food supply in Morocco stood at 39.21 kcal/cap/d.
The figure is up 1.6% on the previous year and up 2.0% over ten years.
Over the whole period, bovine meat — food supply in Morocco peaked at 45.45 kcal/cap/d in 2019 and was at its lowest, 37.31 kcal/cap/d, in 2010.
That places Morocco 78th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Bovine Meat — Food supply in Morocco, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 37.31 kcal/cap/d | — |
| 2011 | 37.87 kcal/cap/d | +1.5% |
| 2012 | 38 kcal/cap/d | +0.3% |
| 2013 | 38.44 kcal/cap/d | +1.2% |
| 2014 | 38.87 kcal/cap/d | +1.1% |
| 2015 | 39.34 kcal/cap/d | +1.2% |
| 2016 | 39.67 kcal/cap/d | +0.8% |
| 2017 | 40.24 kcal/cap/d | +1.4% |
| 2018 | 39.81 kcal/cap/d | -1.1% |
| 2019 | 45.45 kcal/cap/d | +14.2% |
| 2020 | 43.76 kcal/cap/d | -3.7% |
| 2021 | 43.65 kcal/cap/d | -0.3% |
| 2022 | 38.61 kcal/cap/d | -11.5% |
| 2023 | 39.21 kcal/cap/d | +1.6% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 39.5 kcal/cap/d | 37.31 kcal/cap/d | 45.45 kcal/cap/d | 10 |
| 2020s | 41.31 kcal/cap/d | 38.61 kcal/cap/d | 43.76 kcal/cap/d | 4 |
Countries ranked near Morocco
More agriculture & rural data for Morocco
- Agriculture, forestry, and fishing, value added (current US$), annual 13.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1055 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 500.5 current US$ per person (2025)
- Rural population, annual growth rate 0.0275 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3687 units per person (2025)
- Share of GDP from agriculture 10.5% (2025)
- Agriculture as a share of GDP vs. GDP per capita 10.5% (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is bovine meat — food supply in Morocco?
- Bovine meat — food supply in Morocco was 39.21 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bovine meat — food supply recorded in Morocco?
- The highest recorded value was 45.45 kcal/cap/d in 2019.
- What is the lowest bovine meat — food supply recorded in Morocco?
- The lowest recorded value was 37.31 kcal/cap/d in 2010.
- How does Morocco rank for bovine meat — food supply?
- Morocco ranks 78th out of 164 countries with data for 2023.
- Is bovine meat — food supply rising or falling in Morocco?
- Over the last ten years it is up 2.0%. The long-run trend across the full record is rising.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Food supply (kcal/capita/day). 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
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.