Meat, Other — Protein supply quantity in Turkmenistan
Turkmenistan: Meat, Other — Protein supply quantity was 2,486 t in 2023. ◆ Volatile
Meat, Other — Protein supply quantity in Turkmenistan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, meat, other — protein supply quantity in Turkmenistan stood at 2,486 t.
That represents a change of down 2.7% on the previous year and up 842.9% over ten years.
Over the whole period, meat, other — protein supply quantity in Turkmenistan peaked at 2,822 t in 2021 and was at its lowest, 240.74 t, in 2010.
That places Turkmenistan 57th out of 163 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,159 t | 240.74 t | 2,245 t | 10 |
| 2020s | 2,578 t | 2,449 t | 2,822 t | 4 |
Countries ranked near Turkmenistan
More agriculture & rural data for Turkmenistan
- Agriculture, forestry, and fishing, value added (current US$), annual 14.36 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1236 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 808.11 current US$ per person (2025)
- Rural population, annual growth rate 1.63 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.5289 units per person (2025)
- Agriculture share gdp 12.36 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 12.36 (2025)
- Rural population 52.9% (2025)
- Rural population growth 1.6% (2025)
Frequently asked questions
- What is meat, other — protein supply quantity in Turkmenistan?
- Meat, other — protein supply quantity in Turkmenistan was 2,486 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat, other — protein supply quantity recorded in Turkmenistan?
- The highest recorded value was 2,822 t in 2021.
- What is the lowest meat, other — protein supply quantity recorded in Turkmenistan?
- The lowest recorded value was 240.74 t in 2010.
- How does Turkmenistan rank for meat, other — protein supply quantity?
- Turkmenistan ranks 57th out of 163 countries with data for 2023.
- Is meat, other — protein supply quantity rising or falling in Turkmenistan?
- Over the last ten years it is up 842.9%. The long-run trend across the full record is volatile.
- Where does this Turkmenistan 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.