Meat — Export quantity in China, mainland

China, mainland: Meat — Export quantity was 1,002 1000 t in 2023. ▬ Flat

Latest (2023)
1,002 1000 t
Change on year
up 2.8%
World rank
16th
of 174 countries
All-time high
1,002 1000 t
in 2023
All-time low
743 1000 t
in 2020
Years of data
14
2010–2023

Meat — Export quantity in China, mainland, 2010–2023

02505007501.0k2010201620232010: 905 1000 t2011: 921 1000 t2012: 948 1000 t2013: 904 1000 t2014: 973 1000 t2015: 882 1000 t2016: 818 1000 t2017: 894 1000 t2018: 913 1000 t2019: 854 1000 t2020: 743 1000 t2021: 848 1000 t2022: 975 1000 t2023: 1.0k 1000 t

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

Analysis

The most recent figure for meat — export quantity in China, mainland is 1,002 1000 t, measured in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 2.8% on the previous year and up 10.8% over ten years.

Over the whole period, meat — export quantity in China, mainland peaked at 1,002 1000 t in 2023 and was at its lowest, 743 1000 t, in 2020.

China, mainland ranks 16th of 174 countries on this measure, in the top 10%.

Averages by decade

DecadeAverage LowestHighest Years
2010s 901.2 1000 t 818 1000 t 973 1000 t 10
2020s 892 1000 t 743 1000 t 1,002 1000 t 4

Countries ranked near China, mainland

  1. 13 India 1,157 1000 t compare
  2. 14 China 1,131 1000 t compare
  3. 15 New Zealand 1,089 1000 t compare
  4. 17 Argentina 970 1000 t compare
  5. 18 Ireland 956 1000 t compare
  6. 19 Italy 747 1000 t compare

See the full ranking of 205 places →

More agriculture & rural data for China, mainland

All data for China, mainland →

Frequently asked questions

What is meat — export quantity in China, mainland?
Meat — export quantity in China, mainland was 1,002 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest meat — export quantity recorded in China, mainland?
The highest recorded value was 1,002 1000 t in 2023.
What is the lowest meat — export quantity recorded in China, mainland?
The lowest recorded value was 743 1000 t in 2020.
How does China, mainland rank for meat — export quantity?
China, mainland ranks 16th out of 174 countries with data for 2023.
Is meat — export quantity rising or falling in China, mainland?
Over the last ten years it is up 10.8%. The long-run trend across the full record is flat.
Where does this China, mainland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — Export 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 — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
205 places, 2,706 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.