An Economic Study of the Food Gap in Red Meat in Egypt

Red meats are considered one of the primary products of the Animal Production Sector in Egypt, The value of red meats produced in Egypt in 2012 amounted to about 38 billion pounds, i.e. about 37% of the total value of animal production in Egypt in the same year which was estimated at about 94.4 billion pounds. Per capita share of red meats in Egypt in 2012 was about 12.7 kg/year, which is much lower than its counterpart worldwide in the same year, which was about 42.7 kg/year. Also the food gap in red meats in Egypt in the same year was about 264,000 tons.
The present research aimed to investigating some Study of the Food Gap in Red Meat in Egypt some economic indicators of red meat production in Egypt and estimating its general trends during the period covered by the study 1996-2012 and its future expectations in 2020.
Among the most significant findings reached by the present research are the following:
1. The domestic production of red meats from both cows and buffaloes during the period covered by the study increased by about 82.5% and 42.7%, respectively, with an annual increase of about 3.2% and 1.6%, respectively, based on their average increase during the same period, which was about 336.8, and 322.1 thousand tons, respectively.
2. The gross production of red meats from different sources increased by about 53.9%, with an annual increase of about 2% as estimated from their average, which was about 791.7 thousand tons. This increase in the gross production of red meats is attributed to the increase in the domestic production of cow and buffalo meats.
3. The domestic consumption of red meats in Egypt during the period covered by the study increased by about 84.3% higher the minimum consumption rate in 1997. This increase is attributed to overpopulation, the improved per capita income, and the increase demand on red meat consumption at an annual increase rate of about 2.3%.
4. Per capita consumption of red meats increased by 55.4% with an average of 14.6 kg/year, while per capita consumption of red meats worldwide during the same period increased by 22.4 % higher than the minimum consumption rate .                                     
5. The total food gap in red meats worldwide ranged between 1,435 and 2,742 thousand tons in 1996 and 2012, respectively, with an annual average of about 1970.4 thousand tons.