Bovine Meat — Food in Sri Lanka

Sri Lanka: Bovine Meat — Food was 27 1000 t in 2023. ▬ Flat

Latest (2023)
27 1000 t
Change on year
down 3.6%
World rank
108th
of 164 countries
All-time high
34 1000 t
in 2010
All-time low
24 1000 t
in 2014
Years of data
14
2010–2023

Bovine Meat — Food in Sri Lanka, 2010–2023

01020302010201620232010: 34 1000 t2011: 27 1000 t2012: 29 1000 t2013: 27 1000 t2014: 24 1000 t2015: 32 1000 t2016: 32 1000 t2017: 30 1000 t2018: 30 1000 t2019: 30 1000 t2020: 30 1000 t2021: 28 1000 t2022: 28 1000 t2023: 27 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, bovine meat — food in Sri Lanka stood at 27 1000 t.

That represents a change of down 3.6% on the previous year and unchanged over ten years.

Over the whole period, bovine meat — food in Sri Lanka peaked at 34 1000 t in 2010 and was at its lowest, 24 1000 t, in 2014.

That places Sri Lanka 108th out of 164 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 29.5 1000 t 24 1000 t 34 1000 t 10
2020s 28.25 1000 t 27 1000 t 30 1000 t 4

Countries ranked near Sri Lanka

  1. 105 Madagascar 30 1000 t compare
  2. 106 Oman 29 1000 t compare
  3. 106 Georgia 29 1000 t compare
  4. 109 Mozambique 25 1000 t compare
  5. 110 Bahrain 22 1000 t compare
  6. 111 Nicaragua 21 1000 t compare
  7. 111 Slovenia 21 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Sri Lanka

All data for Sri Lanka →

Frequently asked questions

What is bovine meat — food in Sri Lanka?
Bovine meat — food in Sri Lanka was 27 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bovine meat — food recorded in Sri Lanka?
The highest recorded value was 34 1000 t in 2010.
What is the lowest bovine meat — food recorded in Sri Lanka?
The lowest recorded value was 24 1000 t in 2014.
How does Sri Lanka rank for bovine meat — food?
Sri Lanka ranks 108th out of 164 countries with data for 2023.
Is bovine meat — food rising or falling in Sri Lanka?
Over the last ten years it is unchanged. The long-run trend across the full record is flat.
Where does this Sri Lanka data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Food. Statizoid updates them automatically from the source API.

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

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Bovine Meat — Food in Sri Lanka. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/bovine-meat-food/sri-lanka/

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About this data

Indicator
Bovine Meat — Food
Unit
1000 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.