Eggs — Food supply in Libya
Libya: Eggs — Food supply was 30.91 kcal/cap/d in 2023. ▼ Falling
Eggs — Food supply in Libya, 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 Libya is 30.91 kcal/cap/d, measured in 2023.
The figure is up 3.5% on the previous year and up 4.5% over ten years.
Over the whole period, eggs — food supply in Libya peaked at 35.42 kcal/cap/d in 2015 and was at its lowest, 28.67 kcal/cap/d, in 2014.
Libya ranks 78th of 164 countries on this measure, 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 | 32.85 kcal/cap/d | 28.67 kcal/cap/d | 35.42 kcal/cap/d | 10 |
| 2020s | 30.73 kcal/cap/d | 29.86 kcal/cap/d | 32.1 kcal/cap/d | 4 |
Countries ranked near Libya
- 75 Iceland 31.86 kcal/cap/d compare
- 76 Croatia 31.39 kcal/cap/d compare
- 77 Latvia 31.24 kcal/cap/d compare
- 79 El Salvador 29.77 kcal/cap/d compare
- 80 Australia and New Zealand 28.61 kcal/cap/d compare
- 81 New Caledonia 27.99 kcal/cap/d compare
More agriculture & rural data for Libya
- Agriculture, forestry, and fishing, value added (current US$), annual -37.76 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.015 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 96.79 current US$ per person (2025)
- Rural population, annual growth rate 0.835 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.1209 units per person (2025)
- Agriculture share gdp 1.5 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.5 (2025)
- Agricultural raw materials exports 0.0% (2019)
- Agricultural raw materials imports 0.4% (2019)
Frequently asked questions
- What is eggs — food supply in Libya?
- Eggs — food supply in Libya was 30.91 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Libya?
- The highest recorded value was 35.42 kcal/cap/d in 2015.
- What is the lowest eggs — food supply recorded in Libya?
- The lowest recorded value was 28.67 kcal/cap/d in 2014.
- How does Libya rank for eggs — food supply?
- Libya ranks 78th out of 164 countries with data for 2023.
- Is eggs — food supply rising or falling in Libya?
- Over the last ten years it is up 4.5%. The long-run trend across the full record is falling.
- Where does this Libya 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.