Pigmeat — Food supply in Malaysia
Malaysia: Pigmeat — Food supply was 487,637 million Kcal in 2023. ▼ Falling
Pigmeat — Food supply in Malaysia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for pigmeat — food supply in Malaysia is 487,637 million Kcal, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 3.2% on the previous year and down 8.0% over ten years.
Over the whole period, pigmeat — food supply in Malaysia peaked at 576,572 million Kcal in 2010 and was at its lowest, 487,637 million Kcal, in 2023.
Malaysia ranks 43rd of 162 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 546,464 million Kcal | 507,304 million Kcal | 576,572 million Kcal | 10 |
| 2020s | 509,177 million Kcal | 487,637 million Kcal | 546,355 million Kcal | 4 |
Countries ranked near Malaysia
More agriculture & rural data for Malaysia
- Agriculture, forestry, and fishing, value added (current US$), annual 13.04 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0822 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,078 current US$ per person (2025)
- Rural population, annual growth rate -0.913 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2261 units per person (2025)
- Agriculture share gdp 8.22 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.22 (2025)
- Agricultural raw materials exports 1.1% (2025)
- Agricultural raw materials imports 1.3% (2025)
Frequently asked questions
- What is pigmeat — food supply in Malaysia?
- Pigmeat — food supply in Malaysia was 487,637 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pigmeat — food supply recorded in Malaysia?
- The highest recorded value was 576,572 million Kcal in 2010.
- What is the lowest pigmeat — food supply recorded in Malaysia?
- The lowest recorded value was 487,637 million Kcal in 2023.
- How does Malaysia rank for pigmeat — food supply?
- Malaysia ranks 43rd out of 162 countries with data for 2023.
- Is pigmeat — food supply rising or falling in Malaysia?
- Over the last ten years it is down 8.0%. The long-run trend across the full record is falling.
- Where does this Malaysia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pigmeat — 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.