Bovine Meat — Production in Montenegro
Montenegro: Bovine Meat — Production was 3 1000 t in 2023. ▼ Falling
Bovine Meat — Production in Montenegro, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Montenegro recorded 3 1000 t for bovine meat — production in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 25.0% over ten years.
Over the whole period, bovine meat — production in Montenegro peaked at 6 1000 t in 2020 and was at its lowest, 3 1000 t, in 2015.
That places Montenegro 139th out of 177 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 4.3 1000 t | 3 1000 t | 5 1000 t | 10 |
| 2020s | 4 1000 t | 3 1000 t | 6 1000 t | 4 |
Countries ranked near Montenegro
- 138 North Macedonia 4 1000 t compare
- 139 Papua New Guinea 3 1000 t compare
- 139 New Caledonia 3 1000 t compare
- 142 Bhutan 2 1000 t compare
- 142 Gambia 2 1000 t compare
- 142 Suriname 2 1000 t compare
- 142 Kuwait 2 1000 t compare
- 142 Vanuatu 2 1000 t compare
- 142 Guyana 2 1000 t compare
- 142 Mauritius 2 1000 t compare
- 142 Belize 2 1000 t compare
More agriculture & rural data for Montenegro
- Agriculture share gdp 3.37 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.37 (2025)
- Agricultural raw materials exports 6.4% (2024)
- Agricultural raw materials imports 0.5% (2024)
- Rural population 34.4% (2025)
- Rural population growth -0.3% (2025)
- Rural population 214,303 (2025)
- Agriculture, forestry, and fishing, value added 3.4% (2025)
- Agriculture, forestry, and fishing, value added 310.86 million current US$ (2025)
- Unmanufactured tobacco — Production 233.79 t (2024)
Frequently asked questions
- What is bovine meat — production in Montenegro?
- Bovine meat — production in Montenegro was 3 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bovine meat — production recorded in Montenegro?
- The highest recorded value was 6 1000 t in 2020.
- What is the lowest bovine meat — production recorded in Montenegro?
- The lowest recorded value was 3 1000 t in 2015.
- How does Montenegro rank for bovine meat — production?
- Montenegro ranks 139th out of 177 countries with data for 2023.
- Is bovine meat — production rising or falling in Montenegro?
- Over the last ten years it is down 25.0%. The long-run trend across the full record is falling.
- Where does this Montenegro 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.