Mutton & Goat Meat — Fat supply quantity in Türkiye
Türkiye: Mutton & Goat Meat — Fat supply quantity was 106,461 t in 2023. ▲ Rising
Mutton & Goat Meat — Fat supply quantity in Türkiye, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Türkiye recorded 106,461 t for mutton & goat meat — fat supply quantity in 2023. That is the highest value across all 14 years on record.
The figure is up 17.0% on the previous year and up 97.4% over ten years.
Over the whole period, mutton & goat meat — fat supply quantity in Türkiye peaked at 106,461 t in 2023 and was at its lowest, 19,993 t, in 2019.
That places Türkiye 10th out of 39 regions with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 53,090 t | 19,993 t | 69,278 t | 10 |
| 2020s | 83,778 t | 65,203 t | 106,461 t | 4 |
Countries ranked near Türkiye
- 7 Australia 48,467 t compare
- 8 Uzbekistan 43,805 t compare
- 9 United Kingdom of Great Britain and Northern Ireland 43,774 t compare
- 10 Nigeria 41,764 t compare
- 11 Russian Federation 35,457 t compare
- 12 Saudi Arabia 32,450 t compare
- 13 Mongolia 30,516 t compare
More agriculture & rural data for Türkiye
- Tomatoes — Area harvested 182,324 ha (2024)
- Bananas — Area harvested 12,918 ha (2024)
- Bananas — Production 875,000 t (2024)
- Unmanufactured tobacco — Production 108,000 t (2024)
- Unmanufactured tobacco — Area harvested 78,033 ha (2024)
- Tomatoes — Production 14.62 million t (2024)
- Tomatoes — Yield 80,170 kg/ha (2024)
- Swine / pigs — Stocks 1,724 An (2024)
- Fat of pigs — Producing Animals/Slaughtered 0 An (2017)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (2017)
Frequently asked questions
- What is mutton & goat meat — fat supply quantity in Türkiye?
- Mutton & goat meat — fat supply quantity in Türkiye was 106,461 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest mutton & goat meat — fat supply quantity recorded in Türkiye?
- The highest recorded value was 106,461 t in 2023.
- What is the lowest mutton & goat meat — fat supply quantity recorded in Türkiye?
- The lowest recorded value was 19,993 t in 2019.
- How does Türkiye rank for mutton & goat meat — fat supply quantity?
- Türkiye ranks 10th out of 39 regions with data for 2023.
- Is mutton & goat meat — fat supply quantity rising or falling in Türkiye?
- Over the last ten years it is up 97.4%. The long-run trend across the full record is rising.
- Where does this Türkiye data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Mutton & Goat Meat — Fat 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.