Mutton & Goat Meat — Protein supply quantity in Iran (Islamic Republic of)
Iran (Islamic Republic of): Mutton & Goat Meat — Protein supply quantity was 46,185 t in 2023. ▼ Falling
Mutton & Goat Meat — Protein supply quantity in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, mutton & goat meat — protein supply quantity in Iran (Islamic Republic of) stood at 46,185 t.
That represents a change of down 5.1% on the previous year and down 26.6% over ten years.
Over the whole period, mutton & goat meat — protein supply quantity in Iran (Islamic Republic of) peaked at 67,488 t in 2014 and was at its lowest, 30,830 t, in 2020.
That places Iran (Islamic Republic of) 5th out of 20 regions with data for 2023, putting it in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Mutton & Goat Meat — Protein supply quantity in Iran (Islamic Republic of), year by year
| Year | t | Change |
|---|---|---|
| 2010 | 65,923 t | — |
| 2011 | 66,610 t | +1.0% |
| 2012 | 63,690 t | -4.4% |
| 2013 | 62,903 t | -1.2% |
| 2014 | 67,488 t | +7.3% |
| 2015 | 57,845 t | -14.3% |
| 2016 | 63,126 t | +9.1% |
| 2017 | 64,405 t | +2.0% |
| 2018 | 57,352 t | -11.0% |
| 2019 | 46,712 t | -18.6% |
| 2020 | 30,830 t | -34.0% |
| 2021 | 45,482 t | +47.5% |
| 2022 | 48,651 t | +7.0% |
| 2023 | 46,185 t | -5.1% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 61,606 t | 46,712 t | 67,488 t | 10 |
| 2020s | 42,787 t | 30,830 t | 48,651 t | 4 |
Countries ranked near Iran (Islamic Republic of)
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Frequently asked questions
- What is mutton & goat meat — protein supply quantity in Iran (Islamic Republic of)?
- Mutton & goat meat — protein supply quantity in Iran (Islamic Republic of) was 46,185 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 Iran (Islamic Republic of)?
- The highest recorded value was 67,488 t in 2014.
- What is the lowest mutton & goat meat — protein supply quantity recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 30,830 t in 2020.
- How does Iran (Islamic Republic of) rank for mutton & goat meat — protein supply quantity?
- Iran (Islamic Republic of) ranks 5th out of 20 regions with data for 2023.
- Is mutton & goat meat — protein supply quantity rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is down 26.6%. The long-run trend across the full record is falling.
- Where does this Iran (Islamic Republic of) 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.
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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.