Eggs — Food supply in France
France: Eggs — Food supply was 46.2 kcal/cap/d in 2023. ▬ Flat
Eggs — Food supply in France, 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 France is 46.2 kcal/cap/d, measured in 2023.
The figure is down 1.8% on the previous year and up 0.8% over ten years.
Over the whole period, eggs — food supply in France peaked at 48.29 kcal/cap/d in 2020 and was at its lowest, 40.14 kcal/cap/d, in 2016.
That places France 35th out of 164 countries with data for 2023, putting it in the top quarter.
Eggs — Food supply in France, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 46.95 kcal/cap/d | — |
| 2011 | 44.6 kcal/cap/d | -5.0% |
| 2012 | 43.95 kcal/cap/d | -1.5% |
| 2013 | 45.82 kcal/cap/d | +4.3% |
| 2014 | 45.72 kcal/cap/d | -0.2% |
| 2015 | 46.84 kcal/cap/d | +2.4% |
| 2016 | 40.14 kcal/cap/d | -14.3% |
| 2017 | 43.39 kcal/cap/d | +8.1% |
| 2018 | 42.15 kcal/cap/d | -2.9% |
| 2019 | 46.77 kcal/cap/d | +11.0% |
| 2020 | 48.29 kcal/cap/d | +3.2% |
| 2021 | 45.26 kcal/cap/d | -6.3% |
| 2022 | 47.07 kcal/cap/d | +4.0% |
| 2023 | 46.2 kcal/cap/d | -1.8% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 44.63 kcal/cap/d | 40.14 kcal/cap/d | 46.95 kcal/cap/d | 10 |
| 2020s | 46.7 kcal/cap/d | 45.26 kcal/cap/d | 48.29 kcal/cap/d | 4 |
Countries ranked near France
More agriculture & rural data for France
- Agriculture, forestry, and fishing, value added (current US$), annual 14.99 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.014 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 687.36 current US$ per person (2025)
- Rural population, annual growth rate 0.033 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2115 units per person (2025)
- Agriculture share gdp 1.4 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.4 (2025)
- Agricultural raw materials exports 1.0% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is eggs — food supply in France?
- Eggs — food supply in France was 46.2 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in France?
- The highest recorded value was 48.29 kcal/cap/d in 2020.
- What is the lowest eggs — food supply recorded in France?
- The lowest recorded value was 40.14 kcal/cap/d in 2016.
- How does France rank for eggs — food supply?
- France ranks 35th out of 164 countries with data for 2023.
- Is eggs — food supply rising or falling in France?
- Over the last ten years it is up 0.8%. The long-run trend across the full record is flat.
- Where does this France 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.