Eggs — Domestic supply quantity in Oceania

Oceania: Eggs — Domestic supply quantity was 354 1000 t in 2023. ▲ Rising

Latest (2023)
354 1000 t
Change on year
up 10.3%
Rank
30th
of 31 groups
All-time high
370 1000 t
in 2021
All-time low
248 1000 t
in 2010
Years of data
14
2010–2023

Eggs — Domestic supply quantity in Oceania, 2010–2023

01002003004002010201620232010: 248 1000 t2011: 279 1000 t2012: 285 1000 t2013: 316 1000 t2014: 310 1000 t2015: 308 1000 t2016: 320 1000 t2017: 333 1000 t2018: 347 1000 t2019: 355 1000 t2020: 343 1000 t2021: 370 1000 t2022: 321 1000 t2023: 354 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Oceania recorded 354 1000 t for eggs — domestic supply quantity in 2023.

That represents a change of up 10.3% on the previous year and up 12.0% over ten years.

Over the whole period, eggs — domestic supply quantity in Oceania peaked at 370 1000 t in 2021 and was at its lowest, 248 1000 t, in 2010.

That places Oceania 30th out of 31 groups with data for 2023, putting it in the bottom quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 310.1 1000 t 248 1000 t 355 1000 t 10
2020s 347 1000 t 321 1000 t 370 1000 t 4

Countries ranked near Oceania

  1. 27 Peru 503 1000 t compare
  2. 28 Uzbekistan 472 1000 t compare
  3. 29 Viet Nam 471 1000 t compare
  4. 30 Saudi Arabia 457 1000 t compare
  5. 31 Belgium 398 1000 t compare
  6. 32 China, Taiwan Province of 390 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Oceania

All data for Oceania →

Frequently asked questions

What is eggs — domestic supply quantity in Oceania?
Eggs — domestic supply quantity in Oceania was 354 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest eggs — domestic supply quantity recorded in Oceania?
The highest recorded value was 370 1000 t in 2021.
What is the lowest eggs — domestic supply quantity recorded in Oceania?
The lowest recorded value was 248 1000 t in 2010.
How does Oceania rank for eggs — domestic supply quantity?
Oceania ranks 30th out of 31 groups with data for 2023.
Is eggs — domestic supply quantity rising or falling in Oceania?
Over the last ten years it is up 12.0%. The long-run trend across the full record is rising.
Where does this Oceania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Domestic supply quantity. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Eggs — Domestic supply quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.