Poultry Meat — Food supply in Uganda
Uganda: Poultry Meat — Food supply was 125,819 million Kcal in 2023. ▲ Rising
Poultry Meat — Food supply in Uganda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, poultry meat — food supply in Uganda stood at 125,819 million Kcal. That is the highest value across all 14 years on record.
That represents a change of up 2.9% on the previous year and up 41.0% over ten years.
Over the whole period, poultry meat — food supply in Uganda peaked at 125,819 million Kcal in 2023 and was at its lowest, 82,227 million Kcal, in 2015.
That places Uganda 93rd 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 | 87,974 million Kcal | 82,227 million Kcal | 94,412 million Kcal | 10 |
| 2020s | 120,469 million Kcal | 112,533 million Kcal | 125,819 million Kcal | 4 |
Countries ranked near Uganda
More agriculture & rural data for Uganda
- Agriculture, forestry, and fishing, value added (current US$), annual 22.05 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2613 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 315.24 current US$ per person (2025)
- Rural population, annual growth rate 1.75 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6806 units per person (2025)
- Agriculture share gdp 26.13 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 26.13 (2025)
- Agricultural raw materials exports 1.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
Frequently asked questions
- What is poultry meat — food supply in Uganda?
- Poultry meat — food supply in Uganda was 125,819 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — food supply recorded in Uganda?
- The highest recorded value was 125,819 million Kcal in 2023.
- What is the lowest poultry meat — food supply recorded in Uganda?
- The lowest recorded value was 82,227 million Kcal in 2015.
- How does Uganda rank for poultry meat — food supply?
- Uganda ranks 93rd out of 164 countries with data for 2023.
- Is poultry meat — food supply rising or falling in Uganda?
- Over the last ten years it is up 41.0%. The long-run trend across the full record is rising.
- Where does this Uganda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Food supply (kcal). 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.