Poultry Meat — Food in Gambia
Gambia: Poultry Meat — Food was 42 1000 t in 2023. ◆ Volatile
Poultry Meat — Food in Gambia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for poultry meat — food in Gambia is 42 1000 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 7.7% on the previous year and up 740.0% over ten years.
Over the whole period, poultry meat — food in Gambia peaked at 42 1000 t in 2023 and was at its lowest, 5 1000 t, in 2010.
Gambia ranks 121st of 164 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13.4 1000 t | 5 1000 t | 26 1000 t | 10 |
| 2020s | 34 1000 t | 26 1000 t | 42 1000 t | 4 |
Countries ranked near Gambia
- 118 Tajikistan 47 1000 t compare
- 119 Fiji 43 1000 t compare
- 119 Cyprus 43 1000 t compare
- 122 Papua New Guinea 41 1000 t compare
- 122 North Macedonia 41 1000 t compare
- 124 Afghanistan 34 1000 t compare
More agriculture & rural data for Gambia
- Agriculture, forestry, and fishing, value added (current US$), annual 25.87 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2385 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 219.17 current US$ per person (2025)
- Rural population, annual growth rate 0.2766 % change on previous year (2025)
- Rural population, per unit of GDP 0.0004 units per US$ of GDP (2025)
- Rural population, per capita 0.3501 units per person (2025)
- Agriculture share gdp 23.85 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.85 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 0.3% (2024)
Frequently asked questions
- What is poultry meat — food in Gambia?
- Poultry meat — food in Gambia was 42 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — food recorded in Gambia?
- The highest recorded value was 42 1000 t in 2023.
- What is the lowest poultry meat — food recorded in Gambia?
- The lowest recorded value was 5 1000 t in 2010.
- How does Gambia rank for poultry meat — food?
- Gambia ranks 121st out of 164 countries with data for 2023.
- Is poultry meat — food rising or falling in Gambia?
- Over the last ten years it is up 740.0%. The long-run trend across the full record is volatile.
- Where does this Gambia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Food. 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.