Mutton & Goat Meat — Protein supply quantity in Australia
Australia: Mutton & Goat Meat — Protein supply quantity was 45,279 t in 2023. ▲ Rising
Mutton & Goat Meat — Protein supply quantity in Australia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, mutton & goat meat — protein supply quantity in Australia stood at 45,279 t.
Compared with earlier readings it is up 7.9% on the previous year and up 21.3% over ten years.
Over the whole period, mutton & goat meat — protein supply quantity in Australia peaked at 46,943 t in 2016 and was at its lowest, 33,367 t, in 2011.
Australia ranks 11th of 182 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 40,195 t | 33,367 t | 46,943 t | 10 |
| 2020s | 41,510 t | 36,781 t | 45,279 t | 4 |
Countries ranked near Australia
- 8 Australia and New Zealand 54,956 t compare
- 10 Ethiopia 45,643 t compare
- 12 Bangladesh 45,162 t compare
- 13 United Kingdom of Great Britain and Northern Ireland 40,750 t compare
- 14 Uzbekistan 40,577 t compare
More agriculture & rural data for Australia
- 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 1.7% (2025)
- Agricultural raw materials imports 0.5% (2025)
- Rural population 12.3% (2025)
- Rural population growth 0.6% (2025)
- Rural population 3.39 million (2025)
- Agriculture, forestry, and fishing, value added 2.3% (2025)
- Agriculture, forestry, and fishing, value added 40.76 billion current US$ (2025)
- Bananas — Production 368,735 t (2024)
Frequently asked questions
- What is mutton & goat meat — protein supply quantity in Australia?
- Mutton & goat meat — protein supply quantity in Australia was 45,279 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest mutton & goat meat — protein supply quantity recorded in Australia?
- The highest recorded value was 46,943 t in 2016.
- What is the lowest mutton & goat meat — protein supply quantity recorded in Australia?
- The lowest recorded value was 33,367 t in 2011.
- How does Australia rank for mutton & goat meat — protein supply quantity?
- Australia ranks 11th out of 182 countries with data for 2023.
- Is mutton & goat meat — protein supply quantity rising or falling in Australia?
- Over the last ten years it is up 21.3%. The long-run trend across the full record is rising.
- Where does this Australia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Mutton & Goat Meat — 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.