Poultry Meat — Fat supply quantity in Bangladesh
Bangladesh: Poultry Meat — Fat supply quantity was 26,572 t in 2023. ▲ Rising
Poultry Meat — Fat supply quantity in Bangladesh, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for poultry meat — fat supply quantity in Bangladesh is 26,572 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 2.7% on the previous year and up 30.4% over ten years.
Over the whole period, poultry meat — fat supply quantity in Bangladesh peaked at 26,572 t in 2023 and was at its lowest, 17,698 t, in 2010.
Bangladesh ranks 45th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 21,401 t | 17,698 t | 23,680 t | 10 |
| 2020s | 25,543 t | 24,554 t | 26,572 t | 4 |
Countries ranked near Bangladesh
- 42 Belarus, Republic of 33,686 t compare
- 43 China, Hong Kong SAR 28,552 t compare
- 44 Portugal 28,142 t compare
- 46 Cuba 26,045 t compare
- 47 Nigeria 25,942 t compare
- 48 Yemen, Republic of 25,614 t compare
More agriculture & rural data for Bangladesh
- Agriculture share gdp 11.42 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.42 (2025)
- Agricultural raw materials exports 0.8% (2018)
- Agricultural raw materials imports 6.0% (2018)
- Rural population 66.8% (2025)
- Rural population growth 0.4% (2025)
- Rural population 117.29 million (2025)
- Agriculture, forestry, and fishing, value added 11.4% (2025)
- Agriculture, forestry, and fishing, value added 52.13 billion current US$ (2025)
- Bananas — Production 813,560 t (2024)
Frequently asked questions
- What is poultry meat — fat supply quantity in Bangladesh?
- Poultry meat — fat supply quantity in Bangladesh was 26,572 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — fat supply quantity recorded in Bangladesh?
- The highest recorded value was 26,572 t in 2023.
- What is the lowest poultry meat — fat supply quantity recorded in Bangladesh?
- The lowest recorded value was 17,698 t in 2010.
- How does Bangladesh rank for poultry meat — fat supply quantity?
- Bangladesh ranks 45th out of 164 countries with data for 2023.
- Is poultry meat — fat supply quantity rising or falling in Bangladesh?
- Over the last ten years it is up 30.4%. The long-run trend across the full record is rising.
- Where does this Bangladesh data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Fat 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
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.