Meat, Other — Protein supply quantity in Lithuania

Lithuania: Meat, Other — Protein supply quantity was 532.55 t in 2023. ▼ Falling

Latest (2023)
532.55 t
Change on year
up 1.0%
World rank
102nd
of 181 countries
All-time high
748.81 t
in 2019
All-time low
484.51 t
in 2016
Years of data
14
2010–2023

Meat, Other — Protein supply quantity in Lithuania, 2010–2023

02004006008002010201620232010: 577.5 t2011: 731.3 t2012: 676.1 t2013: 632.1 t2014: 579.5 t2015: 711.1 t2016: 484.5 t2017: 582.3 t2018: 673.8 t2019: 748.8 t2020: 610.7 t2021: 652 t2022: 527.5 t2023: 532.5 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2023, meat, other — protein supply quantity in Lithuania stood at 532.55 t.

The figure is up 1.0% on the previous year and down 15.8% over ten years.

Over the whole period, meat, other — protein supply quantity in Lithuania peaked at 748.81 t in 2019 and was at its lowest, 484.51 t, in 2016.

Lithuania ranks 102nd of 181 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 639.71 t 484.51 t 748.81 t 10
2020s 580.68 t 527.45 t 652.02 t 4

Countries ranked near Lithuania

  1. 99 Sweden 674.03 t compare
  2. 100 Yemen 640.84 t compare
  3. 101 North Macedonia 582.3 t compare
  4. 103 Finland 530.49 t compare
  5. 104 Belarus 509.5 t compare
  6. 105 Guatemala 490.68 t compare

See the full ranking of 212 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is meat, other — protein supply quantity in Lithuania?
Meat, other — protein supply quantity in Lithuania was 532.55 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest meat, other — protein supply quantity recorded in Lithuania?
The highest recorded value was 748.81 t in 2019.
What is the lowest meat, other — protein supply quantity recorded in Lithuania?
The lowest recorded value was 484.51 t in 2016.
How does Lithuania rank for meat, other — protein supply quantity?
Lithuania ranks 102nd out of 181 countries with data for 2023.
Is meat, other — protein supply quantity rising or falling in Lithuania?
Over the last ten years it is down 15.8%. The long-run trend across the full record is falling.
Where does this Lithuania 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

Indicator
Meat, Other — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,895 data points, 2010–2023
Last refreshed

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.