Eggs — Food supply in Eastern Europe
Eastern Europe: Eggs — Food supply was 48.97 kcal/cap/d in 2023. ▬ Flat
Eggs — Food supply in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Eastern Europe recorded 48.97 kcal/cap/d for eggs — food supply in 2023.
Compared with earlier readings it is up 1.4% on the previous year and down 1.5% over ten years.
Over the whole period, eggs — food supply in Eastern Europe peaked at 51.87 kcal/cap/d in 2020 and was at its lowest, 47.6 kcal/cap/d, in 2016.
That places Eastern Europe 7th out of 29 groups with data for 2023, putting it in the top quarter.
Eggs — Food supply in Eastern Europe, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 50.6 kcal/cap/d | — |
| 2011 | 50.46 kcal/cap/d | -0.3% |
| 2012 | 49.99 kcal/cap/d | -0.9% |
| 2013 | 49.73 kcal/cap/d | -0.5% |
| 2014 | 49.57 kcal/cap/d | -0.3% |
| 2015 | 47.65 kcal/cap/d | -3.9% |
| 2016 | 47.6 kcal/cap/d | -0.1% |
| 2017 | 47.63 kcal/cap/d | +0.1% |
| 2018 | 51.03 kcal/cap/d | +7.1% |
| 2019 | 51.79 kcal/cap/d | +1.5% |
| 2020 | 51.87 kcal/cap/d | +0.2% |
| 2021 | 49.34 kcal/cap/d | -4.9% |
| 2022 | 48.3 kcal/cap/d | -2.1% |
| 2023 | 48.97 kcal/cap/d | +1.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 49.61 kcal/cap/d | 47.6 kcal/cap/d | 51.79 kcal/cap/d | 10 |
| 2020s | 49.62 kcal/cap/d | 48.3 kcal/cap/d | 51.87 kcal/cap/d | 4 |
Countries ranked near Eastern Europe
More agriculture & rural data for Eastern Europe
- Meat of pig with the bone, fresh or chilled — Production, annual 5.05 % change on previous year (2024)
- Cabbages — Production, annual growth rate -1.1 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 4.91 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing -1.57 % change on previous year (2024)
- Fat of pigs — Production, annual growth rate 5.08 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate -1.57 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 6.59 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate -4.67 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 2.06 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 7.06 % change on previous year (2024)
Frequently asked questions
- What is eggs — food supply in Eastern Europe?
- Eggs — food supply in Eastern Europe was 48.97 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Eastern Europe?
- The highest recorded value was 51.87 kcal/cap/d in 2020.
- What is the lowest eggs — food supply recorded in Eastern Europe?
- The lowest recorded value was 47.6 kcal/cap/d in 2016.
- How does Eastern Europe rank for eggs — food supply?
- Eastern Europe ranks 7th out of 29 groups with data for 2023.
- Is eggs — food supply rising or falling in Eastern Europe?
- Over the last ten years it is down 1.5%. The long-run trend across the full record is flat.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
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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.