Meat & Meat Products (http://www.fao.org/ag/againfo/themes/en/meat/home.

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Meat is the most valuable livestock product. Meat is composed of protein and amino acids,
minerals, fats and fatty acids, vitamins and other bioactive components, and small quantities of
carbohydrates. From the nutritional point of view, meat’s importance is derived from its high
quality protein, containing all essential amino acids and it’s highly bioavailable minerals and
vitamins.
While meat consumption has been relatively static in the developed world, annual per
capita consumption of meat has doubled since 1980 in developing countries. Growing population
and incomes, along with changing food preferences are increasing the demand for livestock
products.
World meat production is projected to double by 2050, most of which is expected in
developing countries. The growing meat market provides a significant opportunity for livestock
farmers and meat processors in these countries. Nevertheless, increasing livestock production
and the safe processing and marketing of hygienic meat and meat products represents a big
challenge.
The main emphasis is on adding value, improving safety, minimising waste and
providing policy and technical advice and assistance.
Meat Consumption

Meat can be part of a balanced diet contributing valuable nutrients that are beneficial to health.
Meat and meat products contain important levels of protein, vitamins, minerals and
micronutrients which are essential for growth and development. Further processing of meat
offers the opportunity to add value, reduce prices, improve food safety and extend the shelf-life.
This can result in increased household income and improved nutrition. While the per caput
consumption of meat in some industrialized countries is high, per caput consumption below 10
kg in developing countries must be considered insufficient and often leads to under-nourishment
and malnutrition. It is also estimated that more than 2 billion people in the world are deficient in
key vitamins and minerals, particularly vitamin A, iodine, iron and zinc. Deficiencies occur when
people have limited access to micronutrient-rich foods such as meat, fish, fruit and vegetables.
Most people with micronutrient deficiencies live in low income countries and are typically
deficient in more than one micronutrient. Highly nutritious foods such as meat are particularly
required for HIV AIDS infected communities and also for women and children.
World meat markets at a glance (FAO World Food Outlook 2014)
WORLD BALANCE million tonnes
2013estim
2012 . 2014f'cast %Change: 2014 over 2013
PRODUCTION 304.2 308.5 311.8 1.1
BOVINE MEAT 67 67.7 68 0.5
POULTRY MEAT 105.4 107 108.7 1.6
PIG MEAT 112.4 114.3 115.5 1.1
OVINE MEAT 13.7 13.9 14 0.5
TRADE 29.7 30.9 31.3 1.4
BOVINE MEAT 8 9.1 9.4 3.5
POULTRY 13 13.2 13.5 2.4
PIG MEAT 7.5 7.4 7.2 -2.1
OVINE MEAT 0.8 1 1 -3.7
SUPPLY AND DEMAND INDICATORS
Per caput food consumption (kg/year):
WORLD 42.9 42.9 42.9 -0.1
DEVELOPED 76.2 75.9 76.1 0.3
DEVELOPING 33.5 33.7 33.7 0

To effectively combat such malnutrition and under-nourishment, 20 g of animal protein per

person per day or 7.3 kg per year should be provided. This can be achieved by an annual
consumption of 33 kg lean meat or 45 kg fish or 60 kg eggs or 230 kg milk, respectively. These
sources are usually combined in the daily food intake, but in regions where not all of them are
readily available, intake of the others needs to be increased. Although nutrients from animals
may be of higher quality or more readily absorbed than vegetable sources, it is possible to have a
healthy vegetarian diet.
The steadily growing world population and increasing incomes creates higher demand for meat,
but at the same time leaves limited space for expansion in livestock production. Therefore the
maximum utilization of existing food resources becomes even more important. Poultry meat is of
growing importance to meet this demand.
The FAO programme in meat and meat products aims to assist the member countries in
exploiting the opportunities for livestock development and poverty alleviation through the
promotion of safe and efficient production, processing and marketing of meat and meat products.
From the nutritional point of view, meat’s importance is derived from its high quality protein,
containing all essential amino acids and it’s highly bio available minerals and vitamins. Meat is
rich in Vitamin B12 and iron which are not readily available in vegetarian diets.
Sources of Meat
The most common sources of meat are domesticated animal species such as cattle, pigs and
poultry and to a lesser extent buffaloes, sheep and goats. In some regions other animal species
such as camels, yaks, horses, ostriches and game animals are also eaten as meat. To a limited
extent, meat is also derived from exotic animals such as crocodiles, snakes and lizards.
For thousands of years, poultry supplied meat and eggs, cattle, sheep and goats provided meat
and milk, and pigs provided a source of meat. These species are the main sources of animal
protein for humans. The meat derived from cattle is known as beef, meat derived from pigs as
pork and from chickens as poultry. Pork is the most widely eaten meat in the world accounting
for over 36% of the world meat intake. It is followed by poultry and beef with about 35% and
22% respectively.
Estimated world livestock numbers (million head)
1990 2000 2012 % change
1990-2012
CATTLE AND
BUFFALOES 1445 1467 1684 16.5
PIGS 849 856 966 13.8
POULTRY 1178 1607 2407 104.2
 8 7 5
SHEEP AND GOATS 1795 1811 2165 20.6
The utilization and subsequent consumption of different animal species vary as cultural
preferences and religious beliefs are observed.