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World Data Atlas Topics Agriculture

Yield of meat in Uzbekistan

Agriculture Livestock

Camels	2,100 100 g/An in 2022	FAO
Cattle	1,816 100 g/An in 2022	FAO
Horse	1,877 100 g/An in 2022	FAO
Rabbit	14,371 0.1 g/An in 2022	FAO
Sheep	170 100 g/An in 2022	FAO

Agriculture Livestock Poultry

Chicken

19,732 0.1 g/An in 2022

FAO

Asia (100 g/An in 2022)

Japan is the top country by yield of meat among 20 countries. As of 2022, yield of meat in Japan was 4,500 100 g/an that accounts for 11.76% of total yield of meat. The top 5 countries (others are India, Republic of Korea, Tajikistan, and Nepal) account for 45.21% of it. The total yield of meat was estimated at 38,267 100 g/an in 2022.

Japan	4,500	FAO
India	3,681	FAO
Republic of Korea	3,251	FAO
Tajikistan	2,973	FAO
Nepal	2,895	FAO
Kyrgyzstan	2,154	FAO
Uzbekistan	1,816	FAO
Kazakhstan	1,764	FAO
Turkmenistan	1,617	FAO
Afghanistan	1,571	FAO
Democratic People's Republic of Korea	1,500	FAO
China	1,481	FAO
Pakistan	1,355	FAO
Mongolia	1,283	FAO
Sri Lanka	1,250	FAO
Armenia	1,206	FAO
Azerbaijan	1,118	FAO
Georgia	1,097	FAO
Bhutan	1,030	FAO
Bangladesh	725	FAO

Agriculture Agricultural Products

Eggs	120,696 100 mg/An in 2022	FAO
Hides Cattle Fresh		1 timeseries
Meat	1,816 100 g/An in 2022	FAO
Skins Fresh Sheep		1 timeseries

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

Beef and Buffalo	1,816	FAO
Pork	1,074	FAO

Agriculture Indicators

Production	1,028,182.7 t in 2022	FAO + 1 other
Slaughtered	5,663,107 an in 2022	FAO
Yield	1,816 100 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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