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World Data Atlas Topics Agriculture

Yield of meat in Peru

Agriculture Livestock

Camels	281 100 g/An in 2022	FAO
Cattle	1,464 100 g/An in 2022	FAO
Goats	126 100 g/An in 2022	FAO
Rabbit	11,964 0.1 g/An in 2022	FAO
Rodents	2,525 0.1 g/An in 2022	FAO
Sheep	129 100 g/An in 2022	FAO

Agriculture Livestock Poultry

Chicken

22,421 0.1 g/An in 2022

FAO

South America (100 g/An in 2022)

Uruguay is the top country by yield of meat among 12 countries. As of 2022, yield of meat in Uruguay was 2,644 100 g/an that accounts for 9.97% of total yield of meat. The top 5 countries (others are Chile, Brazil, Venezuela (Bolivarian Republic of), and Argentina) account for 46.86% of it. The total yield of meat was estimated at 26,519 100 g/an in 2022.

Uruguay	2,644	FAO
Chile	2,602	FAO
Brazil	2,450	FAO
Venezuela (Bolivarian Republic of)	2,409	FAO
Argentina	2,321	FAO
Colombia	2,282	FAO
Paraguay	2,244	FAO
Ecuador	2,167	FAO
Suriname	2,054	FAO
Bolivia	1,976	FAO
Guyana	1,906	FAO
Peru	1,464	FAO

Agriculture Agricultural Products

Eggs	173,239 100 mg/An in 2022	FAO
Hides Cattle Fresh		1 timeseries
Meat	1,464 100 g/An in 2022	FAO
Skins Fresh		2 timeseries

Agriculture Agricultural Products Meat (100 g/An in 2022)

Beef and Buffalo	1,464	FAO
Pork	525	FAO

Agriculture Indicators

Production	192,718.4 t in 2022	FAO + 1 other
Slaughtered	1,316,220 an in 2022	FAO
Yield	1,464 100 g/An in 2022	FAO

Agriculture Indicators

Yield

100Mg/An Hg Hg/An

Area Area Equipped for Full Control Irrigation Area Equipped for Irrigation Consumption Laying Planted Production Seed Slaughtered Stocks Water Management

Agricultural Products

Meat

Beef Beef and Buffalo Beef and Veal Boneless Indigenous Meat and Meat Preparations Meat products Other Meat Pork

Alfalfa Animal Hair Animal Wool Bee products Beet Pulp Beverages Beverages and Tobacco Butter Cake Cane tops Cereals products Chocolate Cocoons Dairy Products Dairy Products and Eggs Dregs Eggs Extracts Fat Fatty acids Fatty Subs Fish Meal Flour Food Food Preparations Forage products Gluten Hides Homogen. Cooked Fruit Preparation Homogen.Veget.Preparation Husks and Skins Ice cream Lactose Margarine Mixes and doughs Natural Gums Natural Rubber Non Food Offals Oil Pastry Powder and Cake Preservation Methods Pyrethrum Sauce Skins Starch Straw Husks Sugar Sugar and Honey Textile Fibres Tobacco products Vitamins Water Waxes Yogh Conc.Or Not

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