Bovine Meat — Production in Lithuania

Lithuania: Bovine Meat — Production was 46 1000 t in 2023. ▲ Rising

Latest (2023)
46 1000 t
Change on year
up 2.2%
World rank
93rd
of 177 countries
All-time high
46 1000 t
in 2021
All-time low
38 1000 t
in 2013
Years of data
14
2010–2023

Bovine Meat — Production in Lithuania, 2010–2023

010203040502010201620232010: 44 1000 t2011: 42 1000 t2012: 41 1000 t2013: 38 1000 t2014: 40 1000 t2015: 45 1000 t2016: 43 1000 t2017: 42 1000 t2018: 42 1000 t2019: 44 1000 t2020: 43 1000 t2021: 46 1000 t2022: 45 1000 t2023: 46 1000 t

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

Analysis

The most recent figure for bovine meat — production in Lithuania is 46 1000 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 2.2% on the previous year and up 21.1% over ten years.

Over the whole period, bovine meat — production in Lithuania peaked at 46 1000 t in 2021 and was at its lowest, 38 1000 t, in 2013.

Lithuania ranks 93rd of 177 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 42.1 1000 t 38 1000 t 45 1000 t 10
2020s 45 1000 t 43 1000 t 46 1000 t 4

Countries ranked near Lithuania

  1. 90 Cambodia 59 1000 t compare
  2. 91 Haiti 51 1000 t compare
  3. 92 Tunisia 50 1000 t compare
  4. 93 Lebanon 46 1000 t compare
  5. 95 Jordan 44 1000 t compare
  6. 96 Saudi Arabia 42 1000 t compare
  7. 96 Iraq 42 1000 t compare
  8. 96 Syrian Arab Republic 42 1000 t compare

See the full ranking of 208 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is bovine meat — production in Lithuania?
Bovine meat — production in Lithuania was 46 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bovine meat — production recorded in Lithuania?
The highest recorded value was 46 1000 t in 2021.
What is the lowest bovine meat — production recorded in Lithuania?
The lowest recorded value was 38 1000 t in 2013.
How does Lithuania rank for bovine meat — production?
Lithuania ranks 93rd out of 177 countries with data for 2023.
Is bovine meat — production rising or falling in Lithuania?
Over the last ten years it is up 21.1%. The long-run trend across the full record is rising.
Where does this Lithuania 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

Indicator
Bovine Meat — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
208 places, 2,849 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.