Meat, Other — Stock Variation in Ireland

Ireland: Meat, Other — Stock Variation was 2 1000 t in 2023. ◆ Volatile

Latest (2023)
2 1000 t
Change on year
unchanged
World rank
5th
of 178 countries
All-time high
2 1000 t
in 2018
All-time low
-1 1000 t
in 2012
Years of data
14
2010–2023

Meat, Other — Stock Variation in Ireland, 2010–2023

-10122010201620232010: 0 1000 t2011: 1 1000 t2012: -1 1000 t2013: 0 1000 t2014: 1 1000 t2015: 1 1000 t2016: 1 1000 t2017: 0 1000 t2018: 2 1000 t2019: 1 1000 t2020: 1 1000 t2021: 2 1000 t2022: 2 1000 t2023: 2 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for meat, other — stock variation in Ireland is 2 1000 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is unchanged over five years.

Over the whole period, meat, other — stock variation in Ireland peaked at 2 1000 t in 2018 and was at its lowest, -1 1000 t, in 2012.

That places Ireland 5th out of 178 countries with data for 2023, putting it in the top 10%.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.6 1000 t -1 1000 t 2 1000 t 10
2020s 1.75 1000 t 1 1000 t 2 1000 t 4

Countries ranked near Ireland

  1. 2 China 36 1000 t compare
  2. 3 Saudi Arabia 8 1000 t compare
  3. 4 Ethiopia 3 1000 t compare
  4. 5 Belgium 2 1000 t compare
  5. 7 Kyrgyzstan 1 1000 t compare
  6. 7 Oman 1 1000 t compare
  7. 7 France 1 1000 t compare
  8. 7 Germany 1 1000 t compare
  9. 7 Thailand 1 1000 t compare

See the full ranking of 209 places →

More agriculture & rural data for Ireland

All data for Ireland →

Frequently asked questions

What is meat, other — stock variation in Ireland?
Meat, other — stock variation in Ireland was 2 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest meat, other — stock variation recorded in Ireland?
The highest recorded value was 2 1000 t in 2018.
What is the lowest meat, other — stock variation recorded in Ireland?
The lowest recorded value was -1 1000 t in 2012.
How does Ireland rank for meat, other — stock variation?
Ireland ranks 5th out of 178 countries with data for 2023.
Where does this Ireland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat, Other — Stock Variation. Statizoid updates them automatically from the source API.

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Meat, Other — Stock Variation in Ireland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/meat-other-stock-variation/ireland/

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About this data

Indicator
Meat, Other — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
209 places, 2,822 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.