Pigmeat — Protein supply quantity in Lesotho

Lesotho: Pigmeat — Protein supply quantity was 1,763 t in 2023. ◆ Volatile

Latest (2023)
1,763 t
Change on year
up 11.1%
World rank
108th
of 180 countries
All-time high
1,763 t
in 2023
All-time low
79.2 t
in 2010
Years of data
14
2010–2023

Pigmeat — Protein supply quantity in Lesotho, 2010–2023

05001.0k1.5k2.0k2010201620232010: 79.2 t2011: 129 t2012: 133 t2013: 540.2 t2014: 1.4k t2015: 1.4k t2016: 1.5k t2017: 1.4k t2018: 1.3k t2019: 1.1k t2020: 1.3k t2021: 1.4k t2022: 1.6k t2023: 1.8k t

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

Analysis

The most recent figure for pigmeat — protein supply quantity in Lesotho is 1,763 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 11.1% on the previous year and up 226.3% over ten years.

Over the whole period, pigmeat — protein supply quantity in Lesotho peaked at 1,763 t in 2023 and was at its lowest, 79.2 t, in 2010.

That places Lesotho 108th out of 180 countries with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 900.32 t 79.2 t 1,466 t 10
2020s 1,505 t 1,315 t 1,763 t 4

Countries ranked near Lesotho

  1. 105 Côte d'Ivoire 1,966 t compare
  2. 106 Liberia 1,850 t compare
  3. 107 Bahamas 1,773 t compare
  4. 109 Polynesia 1,759 t compare
  5. 110 Malta 1,737 t compare
  6. 111 Guinea-Bissau 1,670 t compare

See the full ranking of 211 places →

More agriculture & rural data for Lesotho

All data for Lesotho →

Frequently asked questions

What is pigmeat — protein supply quantity in Lesotho?
Pigmeat — protein supply quantity in Lesotho was 1,763 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pigmeat — protein supply quantity recorded in Lesotho?
The highest recorded value was 1,763 t in 2023.
What is the lowest pigmeat — protein supply quantity recorded in Lesotho?
The lowest recorded value was 79.2 t in 2010.
How does Lesotho rank for pigmeat — protein supply quantity?
Lesotho ranks 108th out of 180 countries with data for 2023.
Is pigmeat — protein supply quantity rising or falling in Lesotho?
Over the last ten years it is up 226.3%. The long-run trend across the full record is volatile.
Where does this Lesotho 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.