Meat — Food supply in Kenya
Kenya: Meat — Food supply was 49.37 kcal/cap/d in 2023. ▼ Falling
Meat — Food supply in Kenya, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for meat — food supply in Kenya is 49.37 kcal/cap/d, measured in 2023.
The figure is up 5.3% on the previous year and down 33.5% over ten years.
Over the whole period, meat — food supply in Kenya peaked at 84.13 kcal/cap/d in 2010 and was at its lowest, 46.9 kcal/cap/d, in 2022.
That places Kenya 154th out of 164 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.
Meat — Food supply in Kenya, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 84.13 kcal/cap/d | — |
| 2011 | 81.34 kcal/cap/d | -3.3% |
| 2012 | 73.52 kcal/cap/d | -9.6% |
| 2013 | 74.2 kcal/cap/d | +0.9% |
| 2014 | 80.31 kcal/cap/d | +8.2% |
| 2015 | 81 kcal/cap/d | +0.9% |
| 2016 | 81.35 kcal/cap/d | +0.4% |
| 2017 | 83.92 kcal/cap/d | +3.2% |
| 2018 | 83.39 kcal/cap/d | -0.6% |
| 2019 | 61.36 kcal/cap/d | -26.4% |
| 2020 | 54.35 kcal/cap/d | -11.4% |
| 2021 | 49.79 kcal/cap/d | -8.4% |
| 2022 | 46.9 kcal/cap/d | -5.8% |
| 2023 | 49.37 kcal/cap/d | +5.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 78.45 kcal/cap/d | 61.36 kcal/cap/d | 84.13 kcal/cap/d | 10 |
| 2020s | 50.1 kcal/cap/d | 46.9 kcal/cap/d | 54.35 kcal/cap/d | 4 |
Countries ranked near Kenya
More agriculture & rural data for Kenya
- Agriculture, forestry, and fishing, value added (current US$), annual 16.52 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2316 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 547.24 current US$ per person (2025)
- Rural population, annual growth rate 1.47 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.6779 units per person (2025)
- Share of GDP from agriculture 23.2% (2025)
- Agriculture as a share of GDP vs. GDP per capita 23.2% (2025)
- Agricultural raw materials exports 12.9% (2024)
- Agricultural raw materials imports 2.0% (2024)
Frequently asked questions
- What is meat — food supply in Kenya?
- Meat — food supply in Kenya was 49.37 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — food supply recorded in Kenya?
- The highest recorded value was 84.13 kcal/cap/d in 2010.
- What is the lowest meat — food supply recorded in Kenya?
- The lowest recorded value was 46.9 kcal/cap/d in 2022.
- How does Kenya rank for meat — food supply?
- Kenya ranks 154th out of 164 countries with data for 2023.
- Is meat — food supply rising or falling in Kenya?
- Over the last ten years it is down 33.5%. 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 — Food supply (kcal/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.