The choice of products is also explained by the economic conditions.
Meat remains one of the most common sources of protein in the world; however, the tastes of different regions are shaped by the level of prosperity, cultural traditions, and the characteristics of local agriculture.
The top five countries for beef consumption are: Argentina (46 kilograms per person), Zimbabwe (44.4), the USA (38), Israel (36.1), and Brazil (34.6).
Argentina leads due to its long-standing asado culture — traditional Argentine barbecue, where beef is both a national symbol and everyday food. Following it is Zimbabwe, where beef constitutes a significant part of the national diet, making the country a notable exception in the vast African region.
The five countries with the highest pork consumption are Croatia (57.4 kilograms per person), Spain (56.5), Montenegro (53.5), Hong Kong (52.6), and Poland (51.6).
At the top are Croatia and Spain, where pork occupies a central place in cuisine — from cured delicacies to regional stews. Montenegro and Hong Kong also rank high, as pork is traditionally used in their everyday dishes.
The top five countries for chicken meat consumption are: Saint Vincent and the Grenadines (94.1 kilograms per person), Tonga (90.6), the Marshall Islands (74.8), Samoa (74.8), and Israel (70.8).
All these countries, except for Israel, are island nations. Chicken is an accessible and inexpensive source of protein that is easier to raise in conditions of limited land resources.
The five main consumers of lamb and goat meat are: Mongolia (68.5 kilograms per person), Bahrain (23.4), New Caledonia (21.9), Turkmenistan (20.3), and Chad (19.0).
Mongolia significantly outpaces the other countries — this reflects its nomadic pastoral culture. The harsh, soil-poor landscape makes it difficult to grow crops, so meat traditionally forms the basis of the diet.
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