Poultry Meat — Protein supply quantity in Sri Lanka
Sri Lanka: Poultry Meat — Protein supply quantity was 38,617 t in 2023. ▲ Rising
Poultry Meat — Protein supply quantity in Sri Lanka, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Sri Lanka recorded 38,617 t for poultry meat — protein supply quantity in 2023.
Compared with earlier readings it is up 3.0% on the previous year and up 74.5% over ten years.
Over the whole period, poultry meat — protein supply quantity in Sri Lanka peaked at 38,878 t in 2021 and was at its lowest, 16,686 t, in 2010.
That places Sri Lanka 60th 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 | 26,194 t | 16,686 t | 36,715 t | 10 |
| 2020s | 37,587 t | 35,345 t | 38,878 t | 4 |
Countries ranked near Sri Lanka
More agriculture & rural data for Sri Lanka
- Agriculture, forestry, and fishing, value added (current US$), annual 9.1 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0836 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 418.3 current US$ per person (2025)
- Rural population, annual growth rate -0.9172 % change on previous year (2025)
- Rural population, per unit of GDP 0.0002 units per US$ of GDP (2025)
- Rural population, per capita 0.7955 units per person (2025)
- Agriculture share gdp 8.36 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.36 (2025)
- Agricultural raw materials exports 2.7% (2024)
- Agricultural raw materials imports 1.9% (2024)
Frequently asked questions
- What is poultry meat — protein supply quantity in Sri Lanka?
- Poultry meat — protein supply quantity in Sri Lanka was 38,617 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — protein supply quantity recorded in Sri Lanka?
- The highest recorded value was 38,878 t in 2021.
- What is the lowest poultry meat — protein supply quantity recorded in Sri Lanka?
- The lowest recorded value was 16,686 t in 2010.
- How does Sri Lanka rank for poultry meat — protein supply quantity?
- Sri Lanka ranks 60th out of 164 countries with data for 2023.
- Is poultry meat — protein supply quantity rising or falling in Sri Lanka?
- Over the last ten years it is up 74.5%. The long-run trend across the full record is rising.
- Where does this Sri Lanka 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
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.