Pigmeat — Protein supply quantity in Denmark

Denmark: Pigmeat — Protein supply quantity was 47,145 t in 2023. ▲ Rising

Latest (2023)
47,145 t
Change on year
up 10.7%
World rank
35th
of 180 countries
All-time high
47,145 t
in 2023
All-time low
13,525 t
in 2011
Years of data
14
2010–2023

Pigmeat — Protein supply quantity in Denmark, 2010–2023

10.0k20.0k30.0k40.0k50.0k2010201620232010: 16.7k t2011: 13.5k t2012: 19.2k t2013: 19.3k t2014: 28.7k t2015: 37.2k t2016: 33.5k t2017: 35.0k t2018: 38.1k t2019: 38.4k t2020: 37.7k t2021: 46.2k t2022: 42.6k t2023: 47.1k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for pigmeat — protein supply quantity in Denmark is 47,145 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 10.7% on the previous year and up 144.4% over ten years.

Over the whole period, pigmeat — protein supply quantity in Denmark peaked at 47,145 t in 2023 and was at its lowest, 13,525 t, in 2011.

That places Denmark 35th out of 180 countries 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

DecadeAverage LowestHighest Years
2010s 27,957 t 13,525 t 38,362 t 10
2020s 43,408 t 37,675 t 47,145 t 4

Countries ranked near Denmark

  1. 32 Malawi 51,913 t compare
  2. 33 Belarus 49,408 t compare
  3. 34 Caribbean 49,072 t compare
  4. 36 Sweden 46,489 t compare
  5. 37 Serbia 46,247 t compare
  6. 38 China, Hong Kong SAR 46,229 t compare

See the full ranking of 211 places →

More agriculture & rural data for Denmark

All data for Denmark →

Frequently asked questions

What is pigmeat — protein supply quantity in Denmark?
Pigmeat — protein supply quantity in Denmark was 47,145 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — protein supply quantity recorded in Denmark?
The highest recorded value was 47,145 t in 2023.
What is the lowest pigmeat — protein supply quantity recorded in Denmark?
The lowest recorded value was 13,525 t in 2011.
How does Denmark rank for pigmeat — protein supply quantity?
Denmark ranks 35th out of 180 countries with data for 2023.
Is pigmeat — protein supply quantity rising or falling in Denmark?
Over the last ten years it is up 144.4%. The long-run trend across the full record is rising.
Where does this Denmark data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pigmeat — 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

Indicator
Pigmeat — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,860 data points, 2010–2023
Last refreshed

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.