Belgium vs Eastern Africa: Eggs — Food supply
Eggs — Food supply over time
- Belgium
- Eastern Africa
How they compare
Eastern Africa currently reports 626,507 million Kcal against 487,935 million Kcal in Belgium, a difference of 138,572 million Kcal.
That makes Eastern Africa's figure about 1.3 times Belgium's.
Across all 14 years both countries report, Eastern Africa has been ahead every year.
Belgium ranks 27th and Eastern Africa ranks 24th of 164 countries.
Eastern Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Belgium | Eastern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 150,531 million Kcal | 483,010 million Kcal | 332,478 million Kcal | Eastern Africa |
| 2020s | 308,979 million Kcal | 602,666 million Kcal | 293,687 million Kcal | Eastern Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Belgium or Eastern Africa?
- Eastern Africa, at 626,507 million Kcal against 487,935 million Kcal in Belgium as of 2023.
- What is the difference in eggs — food supply between Belgium and Eastern Africa?
- 138,572 million Kcal, with Eastern Africa ahead.
- How many years of comparable data are there for Belgium and Eastern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Belgium and Eastern Africa rank globally for eggs — food supply?
- Belgium ranks 27th and Eastern Africa ranks 24th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Eggs — Food supply (kcal). 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.