Meat, Other — Domestic supply quantity in Europe
Europe: Meat, Other — Domestic supply quantity was 1,086 1000 t in 2023. ▼ Falling
Meat, Other — Domestic supply quantity in Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for meat, other — domestic supply quantity in Europe is 1,086 1000 t, measured in 2023.
Compared with earlier readings it is up 0.6% on the previous year and down 39.4% over ten years.
Over the whole period, meat, other — domestic supply quantity in Europe peaked at 1,793 1000 t in 2013 and was at its lowest, 986 1000 t, in 2020.
That places Europe 6th out of 29 groups with data for 2023, putting it in the top 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 | 1,499 1000 t | 1,009 1000 t | 1,793 1000 t | 10 |
| 2020s | 1,048 1000 t | 986 1000 t | 1,086 1000 t | 4 |
Countries ranked near Europe
- 3 Russian Federation 582 1000 t compare
- 4 Papua New Guinea 443 1000 t compare
- 5 India 194 1000 t compare
- 6 Kazakhstan 180 1000 t compare
- 7 Nigeria 177 1000 t compare
- 8 Ethiopia 127 1000 t compare
- 9 Ghana 125 1000 t compare
More agriculture & rural data for Europe
- Swine / pigs — Stocks 177.78 million An (2024)
- Unmanufactured tobacco — Area harvested 63,355 ha (2024)
- Tomatoes — Production 22.48 million t (2024)
- Unmanufactured tobacco — Production 137,267 t (2024)
- Tomatoes — Yield 56,412 kg/ha (2024)
- Bananas — Area harvested 21,030 ha (2024)
- Bananas — Production 663,560 t (2024)
- Tomatoes — Area harvested 398,589 ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 41.59 million ha (2024)
- Cereals, primary — Area harvested 108.59 million ha (2024)
Frequently asked questions
- What is meat, other — domestic supply quantity in Europe?
- Meat, other — domestic supply quantity in Europe was 1,086 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — domestic supply quantity recorded in Europe?
- The highest recorded value was 1,793 1000 t in 2013.
- What is the lowest meat, other — domestic supply quantity recorded in Europe?
- The lowest recorded value was 986 1000 t in 2020.
- How does Europe rank for meat, other — domestic supply quantity?
- Europe ranks 6th out of 29 groups with data for 2023.
- Is meat, other — domestic supply quantity rising or falling in Europe?
- Over the last ten years it is down 39.4%. The long-run trend across the full record is falling.
- Where does this Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, Other — 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
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.