Poultry Meat — Export quantity in Canada

Canada: Poultry Meat — Export quantity was 153 1000 t in 2023. ▼ Falling

Latest (2023)
153 1000 t
Change on year
up 1.3%
World rank
17th
of 165 countries
All-time high
185 1000 t
in 2013
All-time low
151 1000 t
in 2022
Years of data
14
2010–2023

Poultry Meat — Export quantity in Canada, 2010–2023

0501001502002010201620232010: 182 1000 t2011: 178 1000 t2012: 174 1000 t2013: 185 1000 t2014: 172 1000 t2015: 169 1000 t2016: 173 1000 t2017: 172 1000 t2018: 155 1000 t2019: 157 1000 t2020: 165 1000 t2021: 174 1000 t2022: 151 1000 t2023: 153 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for poultry meat — export quantity in Canada is 153 1000 t, measured in 2023.

The figure is up 1.3% on the previous year and down 17.3% over ten years.

Over the whole period, poultry meat — export quantity in Canada peaked at 185 1000 t in 2013 and was at its lowest, 151 1000 t, in 2022.

Canada ranks 17th of 165 countries on this measure, in the top 10%.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 171.7 1000 t 155 1000 t 185 1000 t 10
2020s 160.75 1000 t 151 1000 t 174 1000 t 4

Countries ranked near Canada

  1. 14 Spain 237 1000 t compare
  2. 15 United Kingdom of Great Britain and Northern Ireland 222 1000 t compare
  3. 16 Italy 192 1000 t compare
  4. 18 United Arab Emirates 138 1000 t compare
  5. 19 Chile 131 1000 t compare
  6. 20 Denmark 128 1000 t compare

See the full ranking of 196 places →

More agriculture & rural data for Canada

All data for Canada →

Frequently asked questions

What is poultry meat — export quantity in Canada?
Poultry meat — export quantity in Canada was 153 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — export quantity recorded in Canada?
The highest recorded value was 185 1000 t in 2013.
What is the lowest poultry meat — export quantity recorded in Canada?
The lowest recorded value was 151 1000 t in 2022.
How does Canada rank for poultry meat — export quantity?
Canada ranks 17th out of 165 countries with data for 2023.
Is poultry meat — export quantity rising or falling in Canada?
Over the last ten years it is down 17.3%. The long-run trend across the full record is falling.
Where does this Canada data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Export quantity. 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
Poultry Meat — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
196 places, 2,413 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.