Eggs — Fat supply quantity in Czech Republic
Czech Republic: Eggs — Fat supply quantity was 2.18 g/cap/d in 2023. ▼ Falling
Eggs — Fat supply quantity in Czech Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, eggs — fat supply quantity in Czech Republic stood at 2.18 g/cap/d.
Compared with earlier readings it is up 10.7% on the previous year and down 25.9% over ten years.
Over the whole period, eggs — fat supply quantity in Czech Republic peaked at 3.23 g/cap/d in 2011 and was at its lowest, 1.97 g/cap/d, in 2022.
That places Czech Republic 75th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2.57 g/cap/d | 2.2 g/cap/d | 3.23 g/cap/d | 10 |
| 2020s | 2.25 g/cap/d | 1.97 g/cap/d | 2.53 g/cap/d | 4 |
Countries ranked near Czech Republic
More agriculture & rural data for Czech Republic
- Agriculture, forestry, and fishing, value added (current US$), annual 15.68 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0195 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 700.32 current US$ per person (2025)
- Rural population, annual growth rate -0.4625 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2712 units per person (2025)
- Agriculture share gdp 1.95 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.95 (2025)
- Agricultural raw materials exports 0.9% (2024)
- Agricultural raw materials imports 1.0% (2024)
Frequently asked questions
- What is eggs — fat supply quantity in Czech Republic?
- Eggs — fat supply quantity in Czech Republic was 2.18 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — fat supply quantity recorded in Czech Republic?
- The highest recorded value was 3.23 g/cap/d in 2011.
- What is the lowest eggs — fat supply quantity recorded in Czech Republic?
- The lowest recorded value was 1.97 g/cap/d in 2022.
- How does Czech Republic rank for eggs — fat supply quantity?
- Czech Republic ranks 75th out of 164 countries with data for 2023.
- Is eggs — fat supply quantity rising or falling in Czech Republic?
- Over the last ten years it is down 25.9%. The long-run trend across the full record is falling.
- Where does this Czech Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Fat supply quantity (g/capita/day). 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
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.