Poultry Meat — Processing in Eastern Europe
Eastern Europe: Poultry Meat — Processing was 178 1000 t in 2023. ◆ Volatile
Poultry Meat — Processing in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Eastern Europe recorded 178 1000 t for poultry meat — processing in 2023.
That represents a change of down 25.8% on the previous year and up 67.9% over ten years.
Over the whole period, poultry meat — processing in Eastern Europe peaked at 501 1000 t in 2020 and was at its lowest, 68 1000 t, in 2011.
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 | 232.7 1000 t | 68 1000 t | 438 1000 t | 10 |
| 2020s | 290.5 1000 t | 178 1000 t | 501 1000 t | 4 |
Countries ranked near Eastern Europe
- 3 Russian Federation 104 1000 t compare
- 4 France 94 1000 t compare
- 5 Germany 91 1000 t compare
- 6 New Zealand 87 1000 t compare
- 6 Australia and New Zealand 87 1000 t compare
- 8 Sweden 63 1000 t compare
- 9 Spain 44 1000 t compare
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is poultry meat — processing in Eastern Europe?
- Poultry meat — processing in Eastern Europe was 178 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — processing recorded in Eastern Europe?
- The highest recorded value was 501 1000 t in 2020.
- What is the lowest poultry meat — processing recorded in Eastern Europe?
- The lowest recorded value was 68 1000 t in 2011.
- How does Eastern Europe rank for poultry meat — processing?
- Eastern Europe ranks 6th out of 17 groups with data for 2023.
- Is poultry meat — processing rising or falling in Eastern Europe?
- Over the last ten years it is up 67.9%. The long-run trend across the full record is volatile.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Processing. 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.