Mutton & Goat Meat — Food supply in Lithuania
Lithuania: Mutton & Goat Meat — Food supply was 2,368 million Kcal in 2023. ▲ Rising
Mutton & Goat Meat — Food supply in Lithuania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, mutton & goat meat — food supply in Lithuania stood at 2,368 million Kcal.
The figure is up 4.0% on the previous year and up 69.3% over ten years.
Over the whole period, mutton & goat meat — food supply in Lithuania peaked at 2,803 million Kcal in 2020 and was at its lowest, 1,120 million Kcal, in 2016.
Lithuania ranks 128th of 164 countries on this measure, in the bottom 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 | 1,488 million Kcal | 1,120 million Kcal | 2,691 million Kcal | 10 |
| 2020s | 2,498 million Kcal | 2,278 million Kcal | 2,803 million Kcal | 4 |
Countries ranked near Lithuania
More agriculture & rural data for Lithuania
- Agriculture, forestry, and fishing, value added (current US$), annual 4.69 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0227 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 748.66 current US$ per person (2025)
- Rural population, annual growth rate -0.7947 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3092 units per person (2025)
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 2.4% (2025)
- Agricultural raw materials imports 1.7% (2025)
Frequently asked questions
- What is mutton & goat meat — food supply in Lithuania?
- Mutton & goat meat — food supply in Lithuania was 2,368 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest mutton & goat meat — food supply recorded in Lithuania?
- The highest recorded value was 2,803 million Kcal in 2020.
- What is the lowest mutton & goat meat — food supply recorded in Lithuania?
- The lowest recorded value was 1,120 million Kcal in 2016.
- How does Lithuania rank for mutton & goat meat — food supply?
- Lithuania ranks 128th out of 164 countries with data for 2023.
- Is mutton & goat meat — food supply rising or falling in Lithuania?
- Over the last ten years it is up 69.3%. The long-run trend across the full record is rising.
- Where does this Lithuania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Mutton & Goat Meat — Food supply (kcal). 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.