Meat — Domestic supply quantity in Kenya

Kenya: Meat — Domestic supply quantity was 564 1000 t in 2023. ▼ Falling

Latest (2023)
564 1000 t
Change on year
up 10.8%
World rank
72nd
of 182 countries
All-time high
824 1000 t
in 2018
All-time low
509 1000 t
in 2022
Years of data
14
2010–2023

Meat — Domestic supply quantity in Kenya, 2010–2023

02004006008002010201620232010: 676 1000 t2011: 674 1000 t2012: 632 1000 t2013: 655 1000 t2014: 727 1000 t2015: 748 1000 t2016: 769 1000 t2017: 808 1000 t2018: 824 1000 t2019: 635 1000 t2020: 579 1000 t2021: 544 1000 t2022: 509 1000 t2023: 564 1000 t

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

Analysis

The most recent figure for meat — domestic supply quantity in Kenya is 564 1000 t, measured in 2023.

That represents a change of up 10.8% on the previous year and down 13.9% over ten years.

Over the whole period, meat — domestic supply quantity in Kenya peaked at 824 1000 t in 2018 and was at its lowest, 509 1000 t, in 2022.

That places Kenya 72nd out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 714.8 1000 t 632 1000 t 824 1000 t 10
2020s 549 1000 t 509 1000 t 579 1000 t 4

Countries ranked near Kenya

  1. 69 Serbia 594 1000 t compare
  2. 70 Ghana 587 1000 t compare
  3. 71 Switzerland 567 1000 t compare
  4. 73 Yemen 541 1000 t compare
  5. 74 Burkina Faso 531 1000 t compare
  6. 75 Ireland 529 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Kenya

All data for Kenya →

Frequently asked questions

What is meat — domestic supply quantity in Kenya?
Meat — domestic supply quantity in Kenya was 564 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest meat — domestic supply quantity recorded in Kenya?
The highest recorded value was 824 1000 t in 2018.
What is the lowest meat — domestic supply quantity recorded in Kenya?
The lowest recorded value was 509 1000 t in 2022.
How does Kenya rank for meat — domestic supply quantity?
Kenya ranks 72nd out of 182 countries with data for 2023.
Is meat — domestic supply quantity rising or falling in Kenya?
Over the last ten years it is down 13.9%. The long-run trend across the full record is falling.
Where does this Kenya data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — Domestic supply quantity. 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
Meat — Domestic supply quantity
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.