Eggs — Food supply in Belgium
Belgium: Eggs — Food supply was 487,935 million Kcal in 2023. ▲ Rising
Eggs — Food supply in Belgium, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for eggs — food supply in Belgium is 487,935 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 63.7% on the previous year and up 168.1% over ten years.
Over the whole period, eggs — food supply in Belgium peaked at 487,935 million Kcal in 2023 and was at its lowest, 110,535 million Kcal, in 2016.
That places Belgium 27th out of 164 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 150,531 million Kcal | 110,535 million Kcal | 207,684 million Kcal | 10 |
| 2020s | 308,979 million Kcal | 214,778 million Kcal | 487,935 million Kcal | 4 |
Countries ranked near Belgium
- 24 Uzbekistan 569,411 million Kcal compare
- 25 Egypt 537,136 million Kcal compare
- 26 South Africa 492,516 million Kcal compare
- 28 Saudi Arabia 476,328 million Kcal compare
- 29 Peru 470,921 million Kcal compare
- 30 Netherlands (Kingdom of the) 424,467 million Kcal compare
More agriculture & rural data for Belgium
- Agriculture share gdp 0.7302 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.7302 (2025)
- Agricultural raw materials exports 1.2% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 12.3% (2025)
- Rural population growth 0.2% (2025)
- Rural population 1.47 million (2025)
- Agriculture, forestry, and fishing, value added 0.7% (2025)
- Agriculture, forestry, and fishing, value added 5.30 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is eggs — food supply in Belgium?
- Eggs — food supply in Belgium was 487,935 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Belgium?
- The highest recorded value was 487,935 million Kcal in 2023.
- What is the lowest eggs — food supply recorded in Belgium?
- The lowest recorded value was 110,535 million Kcal in 2016.
- How does Belgium rank for eggs — food supply?
- Belgium ranks 27th out of 164 countries with data for 2023.
- Is eggs — food supply rising or falling in Belgium?
- Over the last ten years it is up 168.1%. The long-run trend across the full record is rising.
- Where does this Belgium data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Food supply (kcal). 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.