Number of livestock slaughtered, meat produced in slaughter houses (including slaughtering service)
Data on slaughtering and purchase of livestock characterise production of meat from Latvian livestock in slaughterhouses recognised by the Food and Veterinary Service of the Republic of Latvia (FVS).
Concepts and definitions
Number of livestock slaughtered in slaughterhouses
Number of Latvian livestock slaughtered for meat production in slaughterhouses recognised by the Food and Veterinary Service (including provision of slaughtering services).
Meat volume produced in slaughter houses
The total volume of meat (in slaughter weight) produced from livestock bred in Latvia in slaughter houses recognised by the Food and Veterinary Service.
Chilled weight of slaughtered livestock or poultry after bleeding, skinning, removal of bowels and separation of head, legs, tail and genitals.
Kidneys and suet are included in slaughter weight.
Survey method and data source
Data on livestock slaughtered and volume of meat produced in slaughterhouses are acquired with the help of full-scope survey conducted using monthly questionnaire 11-puchase "Report on Purchase and Slaughtering of Livestock" and using data of the Slaughterhouse Electronic Reporting System managed by the Agricultural Data Centre.
All slaughterhouses recognised by the FVS purchasing livestock for slaughtering from agricultural holdings of all types as well as providing slaughtering services.
The data are compiled based on the Classification of Administrative Territories and Territorial Units of the Republic of Latvia (CATTU).