Meat, Other — Food supply in Senegal
Senegal: Meat, Other — Food supply was 27,005 million Kcal in 2023. ▲ Rising
Meat, Other — Food supply in Senegal, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for meat, other — food supply in Senegal is 27,005 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 0.1% on the previous year and up 34.5% over ten years.
Over the whole period, meat, other — food supply in Senegal peaked at 27,005 million Kcal in 2023 and was at its lowest, 19,816 million Kcal, in 2012.
That places Senegal 48th out of 163 countries with data for 2023, putting it 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 | 21,905 million Kcal | 19,816 million Kcal | 23,825 million Kcal | 10 |
| 2020s | 25,620 million Kcal | 23,809 million Kcal | 27,005 million Kcal | 4 |
Countries ranked near Senegal
More agriculture & rural data for Senegal
- Agriculture, forestry, and fishing, value added (current US$), annual 26.22 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1708 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 333.94 current US$ per person (2025)
- Rural population, annual growth rate 1.11 % change on previous year (2025)
- Rural population, per unit of GDP 0.0002 units per US$ of GDP (2025)
- Rural population, per capita 0.4423 units per person (2025)
- Agriculture share gdp 17.08 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.08 (2025)
- Agricultural raw materials exports 0.8% (2024)
- Agricultural raw materials imports 1.2% (2024)
Frequently asked questions
- What is meat, other — food supply in Senegal?
- Meat, other — food supply in Senegal was 27,005 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — food supply recorded in Senegal?
- The highest recorded value was 27,005 million Kcal in 2023.
- What is the lowest meat, other — food supply recorded in Senegal?
- The lowest recorded value was 19,816 million Kcal in 2012.
- How does Senegal rank for meat, other — food supply?
- Senegal ranks 48th out of 163 countries with data for 2023.
- Is meat, other — food supply rising or falling in Senegal?
- Over the last ten years it is up 34.5%. The long-run trend across the full record is rising.
- Where does this Senegal data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, Other — Food supply (kcal). 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.