Poultry Meat — Fat supply quantity in El Salvador
El Salvador: Poultry Meat — Fat supply quantity was 15,060 t in 2023. ▲ Rising
Poultry Meat — Fat supply quantity in El Salvador, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, poultry meat — fat supply quantity in El Salvador stood at 15,060 t. That is the highest value across all 14 years on record.
The figure is up 6.0% on the previous year and up 50.5% over ten years.
Over the whole period, poultry meat — fat supply quantity in El Salvador peaked at 15,060 t in 2023 and was at its lowest, 8,615 t, in 2010.
That places El Salvador 66th out of 164 countries with data for 2023, putting it 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 | 11,040 t | 8,615 t | 12,913 t | 10 |
| 2020s | 13,861 t | 12,169 t | 15,060 t | 4 |
Countries ranked near El Salvador
More agriculture & rural data for El Salvador
- Agriculture, forestry, and fishing, value added (current US$), annual 2.84 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.044 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 253.9 current US$ per person (2025)
- Rural population, annual growth rate -1.41 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2448 units per person (2025)
- Agriculture share gdp 4.4 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.4 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 2.0% (2024)
Frequently asked questions
- What is poultry meat — fat supply quantity in El Salvador?
- Poultry meat — fat supply quantity in El Salvador was 15,060 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — fat supply quantity recorded in El Salvador?
- The highest recorded value was 15,060 t in 2023.
- What is the lowest poultry meat — fat supply quantity recorded in El Salvador?
- The lowest recorded value was 8,615 t in 2010.
- How does El Salvador rank for poultry meat — fat supply quantity?
- El Salvador ranks 66th out of 164 countries with data for 2023.
- Is poultry meat — fat supply quantity rising or falling in El Salvador?
- Over the last ten years it is up 50.5%. The long-run trend across the full record is rising.
- Where does this El Salvador 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.