Africa vs Turkey: Eggs — Fat supply quantity
Eggs — Fat supply quantity over time
- Africa
- Turkey
How they compare
Africa currently reports 273,978 t against 80,621 t in Turkey, a difference of 193,357 t.
That makes Africa's figure about 3.4 times Turkey's.
Across all 14 years both countries report, Africa has been ahead every year.
Africa ranks 15th and Turkey ranks 13th of 30 groups.
Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Africa | Turkey | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 235,914 t | 56,346 t | 179,568 t | Africa |
| 2020s | 278,880 t | 75,827 t | 203,053 t | Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — fat supply quantity, Africa or Turkey?
- Africa, at 273,978 t against 80,621 t in Turkey as of 2023.
- What is the difference in eggs — fat supply quantity between Africa and Turkey?
- 193,357 t, with Africa ahead.
- How many years of comparable data are there for Africa and Turkey?
- 14 years are reported by both, from 2010 to 2023.
- How do Africa and Turkey rank globally for eggs — fat supply quantity?
- Africa ranks 15th and Turkey ranks 13th of 30 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Eggs — Fat supply quantity (t). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.