Pigmeat — Protein supply quantity in Hungary

Hungary: Pigmeat — Protein supply quantity was 63,044 t in 2023. ▲ Rising

Latest (2023)
63,044 t
Change on year
down 2.6%
World rank
26th
of 180 countries
All-time high
72,596 t
in 2018
All-time low
47,671 t
in 2013
Years of data
14
2010–2023

Pigmeat — Protein supply quantity in Hungary, 2010–2023

020.0k40.0k60.0k80.0k2010201620232010: 53.7k t2011: 55.6k t2012: 53.1k t2013: 47.7k t2014: 54.1k t2015: 60.6k t2016: 64.3k t2017: 66.4k t2018: 72.6k t2019: 69.0k t2020: 64.2k t2021: 66.8k t2022: 64.7k t2023: 63.0k t

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

Analysis

The most recent figure for pigmeat — protein supply quantity in Hungary is 63,044 t, measured in 2023.

The figure is down 2.6% on the previous year and up 32.2% over ten years.

Over the whole period, pigmeat — protein supply quantity in Hungary peaked at 72,596 t in 2018 and was at its lowest, 47,671 t, in 2013.

That places Hungary 26th 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 59,708 t 47,671 t 72,596 t 10
2020s 64,694 t 63,044 t 66,842 t 4

Countries ranked near Hungary

  1. 23 Australia and New Zealand 88,869 t compare
  2. 24 Chile 84,407 t compare
  3. 25 Australia 75,629 t compare
  4. 27 Czechia 62,461 t compare
  5. 28 Portugal 55,482 t compare
  6. 29 Austria 54,000 t compare

See the full ranking of 211 places →

More agriculture & rural data for Hungary

All data for Hungary →

Frequently asked questions

What is pigmeat — protein supply quantity in Hungary?
Pigmeat — protein supply quantity in Hungary was 63,044 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — protein supply quantity recorded in Hungary?
The highest recorded value was 72,596 t in 2018.
What is the lowest pigmeat — protein supply quantity recorded in Hungary?
The lowest recorded value was 47,671 t in 2013.
How does Hungary rank for pigmeat — protein supply quantity?
Hungary ranks 26th out of 180 countries with data for 2023.
Is pigmeat — protein supply quantity rising or falling in Hungary?
Over the last ten years it is up 32.2%. The long-run trend across the full record is rising.
Where does this Hungary 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.