Eggs — Food supply in Ethiopia
Ethiopia: Eggs — Food supply was 1.05 kcal/cap/d in 2023. ▬ Flat
Eggs — Food supply in Ethiopia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for eggs — food supply in Ethiopia is 1.05 kcal/cap/d, measured in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 7.1% on the previous year and down 8.7% over ten years.
Over the whole period, eggs — food supply in Ethiopia peaked at 1.44 kcal/cap/d in 2015 and was at its lowest, 1.05 kcal/cap/d, in 2023.
Ethiopia ranks 162nd of 164 countries on this measure, in the bottom quarter.
Eggs — Food supply in Ethiopia, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 1.18 kcal/cap/d | — |
| 2011 | 1.17 kcal/cap/d | -0.8% |
| 2012 | 1.15 kcal/cap/d | -1.7% |
| 2013 | 1.15 kcal/cap/d | +0.0% |
| 2014 | 1.18 kcal/cap/d | +2.6% |
| 2015 | 1.44 kcal/cap/d | +22.0% |
| 2016 | 1.41 kcal/cap/d | -2.1% |
| 2017 | 1.38 kcal/cap/d | -2.1% |
| 2018 | 1.28 kcal/cap/d | -7.2% |
| 2019 | 1.27 kcal/cap/d | -0.8% |
| 2020 | 1.16 kcal/cap/d | -8.7% |
| 2021 | 1.17 kcal/cap/d | +0.9% |
| 2022 | 1.13 kcal/cap/d | -3.4% |
| 2023 | 1.05 kcal/cap/d | -7.1% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.26 kcal/cap/d | 1.15 kcal/cap/d | 1.44 kcal/cap/d | 10 |
| 2020s | 1.13 kcal/cap/d | 1.05 kcal/cap/d | 1.17 kcal/cap/d | 4 |
Countries ranked near Ethiopia
More agriculture & rural data for Ethiopia
- Agriculture, forestry, and fishing, value added (current US$), annual -20.36 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.3282 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 306.11 current US$ per person (2025)
- Rural population, annual growth rate 1.93 % change on previous year (2025)
- Rural population, per unit of GDP 0.0008 units per US$ of GDP (2025)
- Rural population, per capita 0.7589 units per person (2025)
- Agriculture share gdp 32.82 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 32.82 (2025)
- Agricultural raw materials exports 9.7% (2023)
- Agricultural raw materials imports 0.5% (2023)
Frequently asked questions
- What is eggs — food supply in Ethiopia?
- Eggs — food supply in Ethiopia was 1.05 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Ethiopia?
- The highest recorded value was 1.44 kcal/cap/d in 2015.
- What is the lowest eggs — food supply recorded in Ethiopia?
- The lowest recorded value was 1.05 kcal/cap/d in 2023.
- How does Ethiopia rank for eggs — food supply?
- Ethiopia ranks 162nd out of 164 countries with data for 2023.
- Is eggs — food supply rising or falling in Ethiopia?
- Over the last ten years it is down 8.7%. The long-run trend across the full record is flat.
- Where does this Ethiopia 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.
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.