Livestock has emerged as the fastest‑growing component of global agriculture, according to a new study by the Food and Agriculture Organisation (FAO), which highlights rising demand for animal‑source foods such as poultry, eggs and pork.
The report shows that the global supply of terrestrial animal‑source foods (TASF) has expanded sharply over the past six decades, positioning livestock ahead of other vibrant segments including crop production, fisheries, aquaculture, forestry, agribusiness, agricultural inputs, finance and research.
Poultry meat has recorded the most rapid expansion, increasing nearly fivefold since 1961. Eggs and pig meat have also nearly doubled over the same period, while bovine meat has remained largely stable or declined in several regions.
Between 1961 and 2022, overall TASF production rose significantly, reflecting both population growth and changing dietary patterns.
Global meat production climbed from about 71 million tonnes in 1961 to 361 million tonnes in 2022, milk output grew from 342 million tonnes to 930 million tonnes, and egg production surged from 15 million tonnes to 94 million tonnes.
Despite this growth, the study notes sharp regional disparities. Asia has become the largest producer of animal‑source foods, followed by Europe, while per capita availability remains highest in North America. In contrast, sub‑Saharan Africa has seen only modest gains, with stagnant per capita supply in most countries.
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FAO warns that food loss and waste remain a major constraint, with around one‑third of global food production lost or wasted, including roughly 14 per cent of animal‑source foods. Weak cold‑chain infrastructure, poor storage systems and the perishable nature of livestock products are cited as key challenges, particularly in developing economies.
The report also points out that many livestock breeds and species can thrive in environments less suited for crop production, contributing to diverse and nutritious diets. However, it stresses that to fully optimise this contribution, the sector must confront structural and environmental pressures.
“These challenges span environmental pressures, such as deforestation, land‑use change, greenhouse gas emissions, unsustainable use of land and water, pollution and competition between food and feed, as well as herd management issues, including low productivity, overgrazing and poor animal welfare,” the study notes.
It further highlights risks linked to human–livestock interactions, including zoonotic and foodborne diseases and antimicrobial resistance, alongside broader social concerns such as inequity. FAO concludes that addressing these issues will be critical to ensuring livestock continues to contribute positively to both human and planetary health.
By Masaki Enock
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