Eggs — Food supply in Seychelles
Seychelles: Eggs — Food supply was 36.78 kcal/cap/d in 2023. ▲ Rising
Eggs — Food supply in Seychelles, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Seychelles recorded 36.78 kcal/cap/d for eggs — food supply in 2023.
Compared with earlier readings it is up 5.8% on the previous year and up 43.8% over ten years.
Over the whole period, eggs — food supply in Seychelles peaked at 36.84 kcal/cap/d in 2016 and was at its lowest, 18.71 kcal/cap/d, in 2017.
That places Seychelles 65th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Eggs — Food supply in Seychelles, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 29.37 kcal/cap/d | — |
| 2011 | 33.13 kcal/cap/d | +12.8% |
| 2012 | 28.13 kcal/cap/d | -15.1% |
| 2013 | 25.57 kcal/cap/d | -9.1% |
| 2014 | 29.16 kcal/cap/d | +14.0% |
| 2015 | 19.83 kcal/cap/d | -32.0% |
| 2016 | 36.84 kcal/cap/d | +85.8% |
| 2017 | 18.71 kcal/cap/d | -49.2% |
| 2018 | 23.27 kcal/cap/d | +24.4% |
| 2019 | 27.11 kcal/cap/d | +16.5% |
| 2020 | 24.26 kcal/cap/d | -10.5% |
| 2021 | 34.76 kcal/cap/d | +43.3% |
| 2022 | 34.75 kcal/cap/d | -0.0% |
| 2023 | 36.78 kcal/cap/d | +5.8% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 27.11 kcal/cap/d | 18.71 kcal/cap/d | 36.84 kcal/cap/d | 10 |
| 2020s | 32.64 kcal/cap/d | 24.26 kcal/cap/d | 36.78 kcal/cap/d | 4 |
Countries ranked near Seychelles
More agriculture & rural data for Seychelles
- Agriculture, forestry, and fishing, value added (current US$), annual 5.96 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0261 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 506.85 current US$ per person (2025)
- Rural population, annual growth rate 0.7772 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.5452 units per person (2025)
- Agriculture share gdp 2.61 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.61 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.8% (2024)
Frequently asked questions
- What is eggs — food supply in Seychelles?
- Eggs — food supply in Seychelles was 36.78 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Seychelles?
- The highest recorded value was 36.84 kcal/cap/d in 2016.
- What is the lowest eggs — food supply recorded in Seychelles?
- The lowest recorded value was 18.71 kcal/cap/d in 2017.
- How does Seychelles rank for eggs — food supply?
- Seychelles ranks 65th out of 164 countries with data for 2023.
- Is eggs — food supply rising or falling in Seychelles?
- Over the last ten years it is up 43.8%. The long-run trend across the full record is rising.
- Where does this Seychelles 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.