Poultry Meat — Protein supply quantity in Congo

Congo: Poultry Meat — Protein supply quantity was 37,329 t in 2023. ◆ Volatile

Latest (2023)
37,329 t
Change on year
up 37.0%
World rank
67th
of 182 countries
All-time high
37,329 t
in 2023
All-time low
5,138 t
in 2010
Years of data
14
2010–2023

Poultry Meat — Protein supply quantity in Congo, 2010–2023

10.0k20.0k30.0k40.0k2010201620232010: 5.1k t2011: 6.7k t2012: 7.4k t2013: 9.7k t2014: 10.6k t2015: 12.5k t2016: 12.3k t2017: 17.7k t2018: 19.6k t2019: 18.5k t2020: 21.5k t2021: 25.1k t2022: 27.2k t2023: 37.3k t

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

Analysis

In 2023, poultry meat — protein supply quantity in Congo stood at 37,329 t. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 37.0% on the previous year and up 286.5% over ten years.

Over the whole period, poultry meat — protein supply quantity in Congo peaked at 37,329 t in 2023 and was at its lowest, 5,138 t, in 2010.

Congo ranks 67th of 182 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 12,010 t 5,138 t 19,562 t 10
2020s 27,781 t 21,499 t 37,329 t 4

Countries ranked near Congo

  1. 64 Hungary 38,745 t compare
  2. 65 Sri Lanka 38,617 t compare
  3. 66 Libya 37,641 t compare
  4. 68 Panama 36,751 t compare
  5. 69 Mozambique 33,760 t compare
  6. 70 Nepal 33,240 t compare

See the full ranking of 213 places →

More agriculture & rural data for Congo

All data for Congo →

Frequently asked questions

What is poultry meat — protein supply quantity in Congo?
Poultry meat — protein supply quantity in Congo was 37,329 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest poultry meat — protein supply quantity recorded in Congo?
The highest recorded value was 37,329 t in 2023.
What is the lowest poultry meat — protein supply quantity recorded in Congo?
The lowest recorded value was 5,138 t in 2010.
How does Congo rank for poultry meat — protein supply quantity?
Congo ranks 67th out of 182 countries with data for 2023.
Is poultry meat — protein supply quantity rising or falling in Congo?
Over the last ten years it is up 286.5%. The long-run trend across the full record is volatile.
Where does this Congo data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Poultry Meat — Protein supply quantity (t). 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 — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.