Poultry Meat — Production in India

India: Poultry Meat — Production was 5,063 1000 t in 2023. ▲ Rising

Latest (2023)
5,063 1000 t
Change on year
up 0.5%
World rank
5th
of 179 countries
All-time high
5,063 1000 t
in 2023
All-time low
2,226 1000 t
in 2010
Years of data
14
2010–2023

Poultry Meat — Production in India, 2010–2023

02.0k4.0k6.0k2010201620232010: 2.2k 1000 t2011: 2.5k 1000 t2012: 2.7k 1000 t2013: 2.9k 1000 t2014: 3.1k 1000 t2015: 3.3k 1000 t2016: 3.5k 1000 t2017: 3.8k 1000 t2018: 4.1k 1000 t2019: 4.4k 1000 t2020: 4.5k 1000 t2021: 4.7k 1000 t2022: 5.0k 1000 t2023: 5.1k 1000 t

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

Analysis

India recorded 5,063 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 0.5% on the previous year and up 75.9% over ten years.

Over the whole period, poultry meat — production in India peaked at 5,063 1000 t in 2023 and was at its lowest, 2,226 1000 t, in 2010.

That places India 5th out of 179 countries with data for 2023, putting it 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 3,247 1000 t 2,226 1000 t 4,387 1000 t 10
2020s 4,826 1000 t 4,519 1000 t 5,063 1000 t 4

Countries ranked near India

  1. 2 China, mainland 25,630 1000 t compare
  2. 3 Brazil 14,971 1000 t compare
  3. 4 Russian Federation 5,340 1000 t compare
  4. 6 Indonesia 4,494 1000 t compare
  5. 7 Mexico 3,907 1000 t compare
  6. 8 Poland 2,758 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for India

All data for India →

Frequently asked questions

What is poultry meat — production in India?
Poultry meat — production in India was 5,063 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — production recorded in India?
The highest recorded value was 5,063 1000 t in 2023.
What is the lowest poultry meat — production recorded in India?
The lowest recorded value was 2,226 1000 t in 2010.
How does India rank for poultry meat — production?
India ranks 5th out of 179 countries with data for 2023.
Is poultry meat — production rising or falling in India?
Over the last ten years it is up 75.9%. The long-run trend across the full record is rising.
Where does this India 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.