Meat, Other — Protein supply quantity in Eastern Africa
Eastern Africa: Meat, Other — Protein supply quantity was 82,104 t in 2023. ▲ Rising
Meat, Other — Protein supply quantity in Eastern Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, meat, other — protein supply quantity in Eastern Africa stood at 82,104 t. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 8.2% on the previous year and up 13.2% over ten years.
Over the whole period, meat, other — protein supply quantity in Eastern Africa peaked at 82,104 t in 2023 and was at its lowest, 71,326 t, in 2012.
That places Eastern Africa 14th out of 29 groups 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 | 76,391 t | 71,326 t | 82,042 t | 10 |
| 2020s | 79,370 t | 75,854 t | 82,104 t | 4 |
Countries ranked near Eastern Africa
More agriculture & rural data for Eastern Africa
- Edible offal of pigs, fresh, chilled or frozen — Production 54,812 t (2024)
- Fat of pigs — Production 63,544 t (2024)
- Unmanufactured tobacco — Area harvested 546,014 ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 23.97 million An (2024)
- Unmanufactured tobacco — Production 641,088 t (2024)
- Bananas — Area harvested 1.08 million ha (2024)
- Tomatoes — Production 3.49 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 23.97 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 1.01 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 23.97 million An (2024)
Frequently asked questions
- What is meat, other — protein supply quantity in Eastern Africa?
- Meat, other — protein supply quantity in Eastern Africa was 82,104 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — protein supply quantity recorded in Eastern Africa?
- The highest recorded value was 82,104 t in 2023.
- What is the lowest meat, other — protein supply quantity recorded in Eastern Africa?
- The lowest recorded value was 71,326 t in 2012.
- How does Eastern Africa rank for meat, other — protein supply quantity?
- Eastern Africa ranks 14th out of 29 groups with data for 2023.
- Is meat, other — protein supply quantity rising or falling in Eastern Africa?
- Over the last ten years it is up 13.2%. The long-run trend across the full record is rising.
- Where does this Eastern Africa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, Other — Protein supply quantity (t). 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.