Poultry Meat — Production in Denmark

Denmark: Poultry Meat — Production was 159 1000 t in 2023. ▼ Falling

Latest (2023)
159 1000 t
Change on year
up 4.6%
World rank
68th
of 179 countries
All-time high
189 1000 t
in 2011
All-time low
145 1000 t
in 2015
Years of data
14
2010–2023

Poultry Meat — Production in Denmark, 2010–2023

0501001502002010201620232010: 187 1000 t2011: 189 1000 t2012: 188 1000 t2013: 168 1000 t2014: 160 1000 t2015: 145 1000 t2016: 154 1000 t2017: 152 1000 t2018: 156 1000 t2019: 158 1000 t2020: 166 1000 t2021: 163 1000 t2022: 152 1000 t2023: 159 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 Denmark is 159 1000 t, measured in 2023.

The figure is up 4.6% on the previous year and down 5.4% over ten years.

Over the whole period, poultry meat — production in Denmark peaked at 189 1000 t in 2011 and was at its lowest, 145 1000 t, in 2015.

That places Denmark 68th out of 179 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 165.7 1000 t 145 1000 t 189 1000 t 10
2020s 160 1000 t 152 1000 t 166 1000 t 4

Countries ranked near Denmark

  1. 65 Ireland 166 1000 t compare
  2. 66 El Salvador 165 1000 t compare
  3. 67 Nicaragua 163 1000 t compare
  4. 69 Mozambique 157 1000 t compare
  5. 70 Burkina Faso 153 1000 t compare
  6. 71 Austria 149 1000 t compare
  7. 71 Costa Rica 149 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Denmark

All data for Denmark →

Frequently asked questions

What is poultry meat — production in Denmark?
Poultry meat — production in Denmark was 159 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — production recorded in Denmark?
The highest recorded value was 189 1000 t in 2011.
What is the lowest poultry meat — production recorded in Denmark?
The lowest recorded value was 145 1000 t in 2015.
How does Denmark rank for poultry meat — production?
Denmark ranks 68th out of 179 countries with data for 2023.
Is poultry meat — production rising or falling in Denmark?
Over the last ten years it is down 5.4%. The long-run trend across the full record is falling.
Where does this Denmark 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.

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 — 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.