Poultry Meat — Production in Guatemala

Guatemala: Poultry Meat — Production was 441 1000 t in 2023. ▲ Rising

Latest (2023)
441 1000 t
Change on year
up 4.0%
World rank
45th
of 179 countries
All-time high
441 1000 t
in 2023
All-time low
184 1000 t
in 2010
Years of data
14
2010–2023

Poultry Meat — Production in Guatemala, 2010–2023

01002003004002010201620232010: 184 1000 t2011: 190 1000 t2012: 190 1000 t2013: 192 1000 t2014: 215 1000 t2015: 229 1000 t2016: 231 1000 t2017: 232 1000 t2018: 228 1000 t2019: 342 1000 t2020: 428 1000 t2021: 342 1000 t2022: 424 1000 t2023: 441 1000 t

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

Analysis

Guatemala recorded 441 1000 t for poultry meat — production in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 4.0% on the previous year and up 129.7% over ten years.

Over the whole period, poultry meat — production in Guatemala peaked at 441 1000 t in 2023 and was at its lowest, 184 1000 t, in 2010.

Guatemala ranks 45th of 179 countries on this measure, in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 223.3 1000 t 184 1000 t 342 1000 t 10
2020s 408.75 1000 t 342 1000 t 441 1000 t 4

Countries ranked near Guatemala

  1. 42 Romania 501 1000 t compare
  2. 43 Belarus 484 1000 t compare
  3. 44 Algeria 458 1000 t compare
  4. 46 Belgium 428 1000 t compare
  5. 47 Dominican Republic 391 1000 t compare
  6. 48 Portugal 379 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Guatemala

All data for Guatemala →

Frequently asked questions

What is poultry meat — production in Guatemala?
Poultry meat — production in Guatemala was 441 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — production recorded in Guatemala?
The highest recorded value was 441 1000 t in 2023.
What is the lowest poultry meat — production recorded in Guatemala?
The lowest recorded value was 184 1000 t in 2010.
How does Guatemala rank for poultry meat — production?
Guatemala ranks 45th out of 179 countries with data for 2023.
Is poultry meat — production rising or falling in Guatemala?
Over the last ten years it is up 129.7%. The long-run trend across the full record is rising.
Where does this Guatemala 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.