Bovine Meat — Losses in Africa

Africa: Bovine Meat — Losses was 65 1000 t in 2023. ▲ Rising

Latest (2023)
65 1000 t
Change on year
up 3.2%
Rank
3rd
of 21 regions
All-time high
65 1000 t
in 2023
All-time low
27 1000 t
in 2010
Years of data
14
2010–2023

Bovine Meat — Losses in Africa, 2010–2023

02040602010201620232010: 27 1000 t2011: 28 1000 t2012: 62 1000 t2013: 63 1000 t2014: 49 1000 t2015: 50 1000 t2016: 51 1000 t2017: 53 1000 t2018: 54 1000 t2019: 62 1000 t2020: 63 1000 t2021: 63 1000 t2022: 63 1000 t2023: 65 1000 t

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

Analysis

The most recent figure for bovine meat — losses in Africa is 65 1000 t, measured in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 3.2% on the previous year and up 3.2% over ten years.

Over the whole period, bovine meat — losses in Africa peaked at 65 1000 t in 2023 and was at its lowest, 27 1000 t, in 2010.

Africa ranks 3rd of 21 regions on this measure, 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 49.9 1000 t 27 1000 t 63 1000 t 10
2020s 63.5 1000 t 63 1000 t 65 1000 t 4

Countries ranked near Africa

  1. 1 Argentina 295 1000 t compare
  2. 2 Peru 60 1000 t compare
  3. 3 Tajikistan 21 1000 t compare
  4. 4 Kazakhstan 18 1000 t compare
  5. 5 Turkmenistan 15 1000 t compare
  6. 6 Mongolia 14 1000 t compare
  7. 6 Colombia 14 1000 t compare

See the full ranking of 59 places →

More agriculture & rural data for Africa

All data for Africa →

Frequently asked questions

What is bovine meat — losses in Africa?
Bovine meat — losses in Africa was 65 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bovine meat — losses recorded in Africa?
The highest recorded value was 65 1000 t in 2023.
What is the lowest bovine meat — losses recorded in Africa?
The lowest recorded value was 27 1000 t in 2010.
How does Africa rank for bovine meat — losses?
Africa ranks 3rd out of 21 regions with data for 2023.
Is bovine meat — losses rising or falling in Africa?
Over the last ten years it is up 3.2%. The long-run trend across the full record is rising.
Where does this Africa data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Losses. Statizoid updates them automatically from the source API.

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Bovine Meat — Losses in Africa. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/bovine-meat-losses/africa/

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About this data

Indicator
Bovine Meat — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
59 places, 728 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.