Eggs — Fat supply quantity in Djibouti

Djibouti: Eggs — Fat supply quantity was 200.87 t in 2023. ◆ Volatile

Latest (2023)
200.87 t
Change on year
up 0.4%
World rank
158th
of 182 countries
All-time high
214.11 t
in 2018
All-time low
19.68 t
in 2010
Years of data
14
2010–2023

Eggs — Fat supply quantity in Djibouti, 2010–2023

0501001502002010201620232010: 19.7 t2011: 34.2 t2012: 50.8 t2013: 53.7 t2014: 103.3 t2015: 159.3 t2016: 168.7 t2017: 160.4 t2018: 214.1 t2019: 91.8 t2020: 121.7 t2021: 147.5 t2022: 200.1 t2023: 200.9 t

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

Analysis

In 2023, eggs — fat supply quantity in Djibouti stood at 200.87 t.

The figure is up 0.4% on the previous year and up 274.1% over ten years.

Over the whole period, eggs — fat supply quantity in Djibouti peaked at 214.11 t in 2018 and was at its lowest, 19.68 t, in 2010.

Djibouti ranks 158th of 182 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 105.59 t 19.68 t 214.11 t 10
2020s 167.53 t 121.67 t 200.87 t 4

Countries ranked near Djibouti

  1. 155 Grenada 219.04 t compare
  2. 156 Cabo Verde 209.23 t compare
  3. 157 New Caledonia 205.78 t compare
  4. 159 Gabon 176.87 t compare
  5. 160 Belize 172.58 t compare
  6. 161 Guinea-Bissau 166.45 t compare

See the full ranking of 213 places →

More agriculture & rural data for Djibouti

All data for Djibouti →

Frequently asked questions

What is eggs — fat supply quantity in Djibouti?
Eggs — fat supply quantity in Djibouti was 200.87 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest eggs — fat supply quantity recorded in Djibouti?
The highest recorded value was 214.11 t in 2018.
What is the lowest eggs — fat supply quantity recorded in Djibouti?
The lowest recorded value was 19.68 t in 2010.
How does Djibouti rank for eggs — fat supply quantity?
Djibouti ranks 158th out of 182 countries with data for 2023.
Is eggs — fat supply quantity rising or falling in Djibouti?
Over the last ten years it is up 274.1%. The long-run trend across the full record is volatile.
Where does this Djibouti data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Eggs — Fat supply quantity in Djibouti. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/eggs-fat-supply-quantity-t/djibouti/

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About this data

Indicator
Eggs — Fat supply quantity (t)
Unit
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.