Poultry Meat — Import quantity in Belgium

Belgium: Poultry Meat — Import quantity was 285 1000 t in 2023. ▲ Rising

Latest (2023)
285 1000 t
Change on year
down 7.8%
World rank
16th
of 181 countries
All-time high
322 1000 t
in 2019
All-time low
187 1000 t
in 2010
Years of data
14
2010–2023

Poultry Meat — Import quantity in Belgium, 2010–2023

01002003002010201620232010: 187 1000 t2011: 227 1000 t2012: 257 1000 t2013: 253 1000 t2014: 253 1000 t2015: 267 1000 t2016: 258 1000 t2017: 315 1000 t2018: 305 1000 t2019: 322 1000 t2020: 303 1000 t2021: 312 1000 t2022: 309 1000 t2023: 285 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for poultry meat — import quantity in Belgium is 285 1000 t, measured in 2023.

That represents a change of down 7.8% on the previous year and up 12.6% over ten years.

Over the whole period, poultry meat — import quantity in Belgium peaked at 322 1000 t in 2019 and was at its lowest, 187 1000 t, in 2010.

Belgium ranks 16th of 181 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 264.4 1000 t 187 1000 t 322 1000 t 10
2020s 302.25 1000 t 285 1000 t 312 1000 t 4

Countries ranked near Belgium

  1. 13 Cuba 294 1000 t compare
  2. 13 Republic of Korea 294 1000 t compare
  3. 15 Philippines 291 1000 t compare
  4. 17 Viet Nam 243 1000 t compare
  5. 18 China, Taiwan Province of 241 1000 t compare
  6. 19 Malaysia 238 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Belgium

All data for Belgium →

Frequently asked questions

What is poultry meat — import quantity in Belgium?
Poultry meat — import quantity in Belgium was 285 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — import quantity recorded in Belgium?
The highest recorded value was 322 1000 t in 2019.
What is the lowest poultry meat — import quantity recorded in Belgium?
The lowest recorded value was 187 1000 t in 2010.
How does Belgium rank for poultry meat — import quantity?
Belgium ranks 16th out of 181 countries with data for 2023.
Is poultry meat — import quantity rising or falling in Belgium?
Over the last ten years it is up 12.6%. The long-run trend across the full record is rising.
Where does this Belgium data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Import quantity. 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 — Import quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,892 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.