Poultry Meat — Production in Bahamas

Bahamas: Poultry Meat — Production was 6 1000 t in 2023. ▼ Falling

Latest (2023)
6 1000 t
Change on year
unchanged
World rank
143rd
of 179 countries
All-time high
7 1000 t
in 2010
All-time low
6 1000 t
in 2019
Years of data
14
2010–2023

Poultry Meat — Production in Bahamas, 2010–2023

024682010201620232010: 7 1000 t2011: 7 1000 t2012: 7 1000 t2013: 7 1000 t2014: 7 1000 t2015: 7 1000 t2016: 7 1000 t2017: 7 1000 t2018: 7 1000 t2019: 6 1000 t2020: 6 1000 t2021: 6 1000 t2022: 6 1000 t2023: 6 1000 t

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

Analysis

The most recent figure for poultry meat — production in Bahamas is 6 1000 t, measured in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 14.3% over ten years.

Over the whole period, poultry meat — production in Bahamas peaked at 7 1000 t in 2010 and was at its lowest, 6 1000 t, in 2019.

Bahamas ranks 143rd of 179 countries on this measure, in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 6.9 1000 t 6 1000 t 7 1000 t 10
2020s 6 1000 t 6 1000 t 6 1000 t 4

Countries ranked near Bahamas

  1. 140 Oman 7 1000 t compare
  2. 140 Papua New Guinea 7 1000 t compare
  3. 140 Congo 7 1000 t compare
  4. 144 Mauritania 5 1000 t compare
  5. 144 Malta 5 1000 t compare
  6. 146 Gabon 4 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Bahamas

All data for Bahamas →

Frequently asked questions

What is poultry meat — production in Bahamas?
Poultry meat — production in Bahamas was 6 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — production recorded in Bahamas?
The highest recorded value was 7 1000 t in 2010.
What is the lowest poultry meat — production recorded in Bahamas?
The lowest recorded value was 6 1000 t in 2019.
How does Bahamas rank for poultry meat — production?
Bahamas ranks 143rd out of 179 countries with data for 2023.
Is poultry meat — production rising or falling in Bahamas?
Over the last ten years it is down 14.3%. The long-run trend across the full record is falling.
Where does this Bahamas data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Production. Statizoid updates them automatically from the source API.

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Poultry Meat — Production in Bahamas. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/poultry-meat-production/bahamas-the/

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About this data

Indicator
Poultry Meat — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
210 places, 2,868 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.