Poultry Meat — Fat supply quantity in India

India: Poultry Meat — Fat supply quantity was 405,973 t in 2023. ▲ Rising

Latest (2023)
405,973 t
Change on year
up 0.5%
World rank
4th
of 182 countries
All-time high
405,973 t
in 2023
All-time low
178,956 t
in 2010
Years of data
14
2010–2023

Poultry Meat — Fat supply quantity in India, 2010–2023

0100.0k200.0k300.0k400.0k2010201620232010: 179.0k t2011: 195.7k t2012: 199.0k t2013: 217.5k t2014: 246.1k t2015: 264.1k t2016: 278.7k t2017: 305.2k t2018: 328.7k t2019: 352.0k t2020: 362.8k t2021: 375.9k t2022: 404.0k t2023: 406.0k t

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

Analysis

In 2023, poultry meat — fat supply quantity in India stood at 405,973 t. That is the highest value across all 14 years on record.

That represents a change of up 0.5% on the previous year and up 86.7% over ten years.

Over the whole period, poultry meat — fat supply quantity in India peaked at 405,973 t in 2023 and was at its lowest, 178,956 t, in 2010.

India ranks 4th of 182 countries on this measure, in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 256,600 t 178,956 t 351,961 t 10
2020s 387,174 t 362,780 t 405,973 t 4

Countries ranked near India

  1. 1 China 3.25 million t compare
  2. 2 China, mainland 3.13 million t compare
  3. 3 Brazil 799,881 t compare
  4. 5 Russian Federation 403,374 t compare
  5. 6 Mexico 394,995 t compare
  6. 7 Indonesia 360,188 t compare

See the full ranking of 213 places →

More agriculture & rural data for India

All data for India →

Frequently asked questions

What is poultry meat — fat supply quantity in India?
Poultry meat — fat supply quantity in India was 405,973 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — fat supply quantity recorded in India?
The highest recorded value was 405,973 t in 2023.
What is the lowest poultry meat — fat supply quantity recorded in India?
The lowest recorded value was 178,956 t in 2010.
How does India rank for poultry meat — fat supply quantity?
India ranks 4th out of 182 countries with data for 2023.
Is poultry meat — fat supply quantity rising or falling in India?
Over the last ten years it is up 86.7%. The long-run trend across the full record is rising.
Where does this India 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

Indicator
Poultry Meat — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.