Meat, Other — Food supply in Uruguay
Uruguay: Meat, Other — Food supply was 1,095 million Kcal in 2023. ▲ Rising
Meat, Other — Food supply in Uruguay, 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 Uruguay is 1,095 million Kcal, measured in 2023. That is the lowest value across all 14 years on record.
The figure is down 82.8% on the previous year and down 65.4% over ten years.
Over the whole period, meat, other — food supply in Uruguay peaked at 7,100 million Kcal in 2021 and was at its lowest, 1,095 million Kcal, in 2023.
That places Uruguay 111th 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 | 3,720 million Kcal | 2,784 million Kcal | 4,432 million Kcal | 10 |
| 2020s | 4,749 million Kcal | 1,095 million Kcal | 7,100 million Kcal | 4 |
Countries ranked near Uruguay
More agriculture & rural data for Uruguay
- Agriculture, forestry, and fishing, value added (current US$), annual 3.67 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0638 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,609 current US$ per person (2025)
- Rural population, annual growth rate -1.32 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0435 units per person (2025)
- Agriculture share gdp 6.38 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.38 (2025)
- Agricultural raw materials exports 14.1% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is meat, other — food supply in Uruguay?
- Meat, other — food supply in Uruguay was 1,095 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — food supply recorded in Uruguay?
- The highest recorded value was 7,100 million Kcal in 2021.
- What is the lowest meat, other — food supply recorded in Uruguay?
- The lowest recorded value was 1,095 million Kcal in 2023.
- How does Uruguay rank for meat, other — food supply?
- Uruguay ranks 111th out of 163 countries with data for 2023.
- Is meat, other — food supply rising or falling in Uruguay?
- Over the last ten years it is down 65.4%. The long-run trend across the full record is rising.
- Where does this Uruguay 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.