Bovine Meat — Production in Dominican Republic
Dominican Republic: Bovine Meat — Production was 63 1000 t in 2023. ▼ Falling
Bovine Meat — Production in Dominican Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for bovine meat — production in Dominican Republic is 63 1000 t, measured in 2023.
The figure is up 3.3% on the previous year and down 37.6% over ten years.
Over the whole period, bovine meat — production in Dominican Republic peaked at 113 1000 t in 2010 and was at its lowest, 58 1000 t, in 2017.
Dominican Republic ranks 81st of 159 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 86.4 1000 t | 58 1000 t | 113 1000 t | 10 |
| 2020s | 63 1000 t | 61 1000 t | 66 1000 t | 4 |
Countries ranked near Dominican Republic
More agriculture & rural data for Dominican Republic
- Agriculture, forestry, and fishing, value added (current US$), annual 5.94 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.046 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 509.02 current US$ per person (2025)
- Rural population, annual growth rate 0.4279 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2748 units per person (2025)
- Agriculture share gdp 4.6 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.6 (2025)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
Frequently asked questions
- What is bovine meat — production in Dominican Republic?
- Bovine meat — production in Dominican Republic was 63 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bovine meat — production recorded in Dominican Republic?
- The highest recorded value was 113 1000 t in 2010.
- What is the lowest bovine meat — production recorded in Dominican Republic?
- The lowest recorded value was 58 1000 t in 2017.
- How does Dominican Republic rank for bovine meat — production?
- Dominican Republic ranks 81st out of 159 countries with data for 2023.
- Is bovine meat — production rising or falling in Dominican Republic?
- Over the last ten years it is down 37.6%. The long-run trend across the full record is falling.
- Where does this Dominican Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Production. 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.