Poultry Meat — Protein supply quantity in Libya
Libya: Poultry Meat — Protein supply quantity was 14.12 g/cap/d in 2023. ▲ Rising
Poultry Meat — Protein supply quantity in Libya, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Libya recorded 14.12 g/cap/d for poultry meat — protein supply quantity in 2023.
That represents a change of down 3.1% on the previous year and up 57.6% over ten years.
Over the whole period, poultry meat — protein supply quantity in Libya peaked at 16.59 g/cap/d in 2021 and was at its lowest, 8.25 g/cap/d, in 2010.
That places Libya 59th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12.08 g/cap/d | 8.25 g/cap/d | 16.5 g/cap/d | 10 |
| 2020s | 14.88 g/cap/d | 14.12 g/cap/d | 16.59 g/cap/d | 4 |
Countries ranked near Libya
More agriculture & rural data for Libya
- Agriculture, forestry, and fishing, value added (current US$), annual -37.76 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.015 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 96.79 current US$ per person (2025)
- Rural population, annual growth rate 0.835 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1209 units per person (2025)
- Agriculture share gdp 1.5 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.5 (2025)
- Agricultural raw materials exports 0.0% (2019)
- Agricultural raw materials imports 0.4% (2019)
Frequently asked questions
- What is poultry meat — protein supply quantity in Libya?
- Poultry meat — protein supply quantity in Libya was 14.12 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — protein supply quantity recorded in Libya?
- The highest recorded value was 16.59 g/cap/d in 2021.
- What is the lowest poultry meat — protein supply quantity recorded in Libya?
- The lowest recorded value was 8.25 g/cap/d in 2010.
- How does Libya rank for poultry meat — protein supply quantity?
- Libya ranks 59th out of 164 countries with data for 2023.
- Is poultry meat — protein supply quantity rising or falling in Libya?
- Over the last ten years it is up 57.6%. The long-run trend across the full record is rising.
- Where does this Libya data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Protein supply quantity (g/capita/day). 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.