Meat — Residuals in New Zealand
New Zealand: Meat — Residuals was -1 1000 t in 2023. ◆ Volatile
Meat — Residuals in New Zealand, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, meat — residuals in New Zealand stood at -1 1000 t.
The figure is up 50.0% on the previous year and up 50.0% over five years.
Over the whole period, meat — residuals in New Zealand peaked at 205 1000 t in 2011 and was at its lowest, -2 1000 t, in 2018.
New Zealand ranks 126th of 164 countries on this measure, in the bottom quarter.
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 | 20 1000 t | -2 1000 t | 205 1000 t | 10 |
| 2020s | -1.75 1000 t | -2 1000 t | -1 1000 t | 4 |
Countries ranked near New Zealand
- 126 Saudi Arabia -1 1000 t compare
- 126 Lithuania, Republic of -1 1000 t compare
- 126 North Macedonia, Republic of -1 1000 t compare
- 126 Myanmar -1 1000 t compare
- 126 Bulgaria -1 1000 t compare
- 126 Denmark -1 1000 t compare
- 126 Zambia -1 1000 t compare
- 126 China, Hong Kong SAR -1 1000 t compare
- 126 Morocco -1 1000 t compare
- 126 Germany -1 1000 t compare
- 126 Bangladesh -1 1000 t compare
More agriculture & rural data for New Zealand
- Agriculture, forestry, and fishing, value added (current US$), annual -10.07 % change on previous year (2023)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0401 current US$ per US$ of GDP (2023)
- Agriculture, forestry, and fishing, value added (current US$), per 1,976 current US$ per person (2023)
- Rural population, annual growth rate 0.275 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.16 units per person (2025)
- Agriculture share gdp 4.01 (2023)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.01 (2023)
- Agricultural raw materials exports 9.3% (2025)
- Agricultural raw materials imports 0.8% (2025)
Frequently asked questions
- What is meat — residuals in New Zealand?
- Meat — residuals in New Zealand was -1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — residuals recorded in New Zealand?
- The highest recorded value was 205 1000 t in 2011.
- What is the lowest meat — residuals recorded in New Zealand?
- The lowest recorded value was -2 1000 t in 2018.
- How does New Zealand rank for meat — residuals?
- New Zealand ranks 126th out of 164 countries with data for 2023.
- Where does this New Zealand data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — Residuals. 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.