Meat — Fat supply quantity in Asia
Asia: Meat — Fat supply quantity was 14.38 g/cap/d in 2023. ▲ Rising
Meat — Fat supply quantity in Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for meat — fat supply quantity in Asia is 14.38 g/cap/d, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 3.2% on the previous year and up 16.4% over ten years.
Over the whole period, meat — fat supply quantity in Asia peaked at 14.38 g/cap/d in 2023 and was at its lowest, 11.84 g/cap/d, in 2020.
Asia ranks 18th of 39 regions 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12.59 g/cap/d | 12.07 g/cap/d | 12.93 g/cap/d | 10 |
| 2020s | 13.29 g/cap/d | 11.84 g/cap/d | 14.38 g/cap/d | 4 |
Countries ranked near Asia
- 15 China 33.1 g/cap/d compare
- 16 China, Hong Kong SAR 32.91 g/cap/d compare
- 17 Samoa 32.66 g/cap/d compare
- 18 Luxembourg 32.26 g/cap/d compare
- 19 Brazil 31.4 g/cap/d compare
- 20 Chile 31.33 g/cap/d compare
- 21 New Caledonia 30.93 g/cap/d compare
More agriculture & rural data for Asia
- Unmanufactured tobacco — Area harvested 2.08 million ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 79 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 68.35 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 866.88 million An (2024)
- Bananas — Production 73.05 million t (2024)
- Unmanufactured tobacco — Production 4.18 million t (2024)
- Tomatoes — Yield 43,044 kg/ha (2024)
- Swine / pigs — Stocks 531.98 million An (2024)
- Tomatoes — Area harvested 2.65 million ha (2024)
- Bananas — Area harvested 2.10 million ha (2024)
Frequently asked questions
- What is meat — fat supply quantity in Asia?
- Meat — fat supply quantity in Asia was 14.38 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — fat supply quantity recorded in Asia?
- The highest recorded value was 14.38 g/cap/d in 2023.
- What is the lowest meat — fat supply quantity recorded in Asia?
- The lowest recorded value was 11.84 g/cap/d in 2020.
- How does Asia rank for meat — fat supply quantity?
- Asia ranks 18th out of 39 regions with data for 2023.
- Is meat — fat supply quantity rising or falling in Asia?
- Over the last ten years it is up 16.4%. The long-run trend across the full record is rising.
- Where does this Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — Fat supply quantity (g/capita/day). 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.