Eggs — Food supply in Eastern Europe
Eastern Europe: Eggs — Food supply was 5.10 million million Kcal in 2023. ▬ Flat
Eggs — Food supply in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, eggs — food supply in Eastern Europe stood at 5.10 million million Kcal.
That represents a change of up 0.3% on the previous year and down 4.5% over ten years.
Over the whole period, eggs — food supply in Eastern Europe peaked at 5.56 million million Kcal in 2019 and was at its lowest, 5.09 million million Kcal, in 2022.
That places Eastern Europe 12th out of 29 groups with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5.33 million million Kcal | 5.12 million million Kcal | 5.56 million million Kcal | 10 |
| 2020s | 5.25 million million Kcal | 5.09 million million Kcal | 5.55 million million Kcal | 4 |
Countries ranked near Eastern Europe
- 9 Pakistan 1.24 million million Kcal compare
- 10 Thailand 1.15 million million Kcal compare
- 11 France 1.12 million million Kcal compare
- 12 Argentina 1.07 million million Kcal compare
- 13 Italy 999,762 million Kcal compare
- 14 Colombia 994,318 million Kcal compare
- 15 Malaysia 966,861 million Kcal compare
More agriculture & rural data for Eastern Europe
- Tomatoes — Production, annual growth rate 2.06 % change on previous year (2024)
- Other fruits, n.e.c. — Yield 1,212 kg/ha (2024)
- Raw hides and skins of goats or kids — Production 6,589 t (2024)
- Raw hides and skins of goats or kids — Producing Animals/Slaughtered 1.91 million An (2024)
- Raw hides and skins of sheep or lambs — Yield/Carcass Weight 3 kg/An (2024)
- Raw hides and skins of sheep or lambs — Production 49,927 t (2024)
- Other fruits, n.e.c. — Production 2,500 t (2024)
- Raw hides and skins of sheep or lambs — Producing Animals/Slaughtered 17.51 million An (2024)
- Raw milk of cattle — Milk Animals 12.95 million An (2024)
- Raw milk of cattle — Yield/Carcass Weight 5,862 kg/An (2024)
Frequently asked questions
- What is eggs — food supply in Eastern Europe?
- Eggs — food supply in Eastern Europe was 5.10 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Eastern Europe?
- The highest recorded value was 5.56 million million Kcal in 2019.
- What is the lowest eggs — food supply recorded in Eastern Europe?
- The lowest recorded value was 5.09 million million Kcal in 2022.
- How does Eastern Europe rank for eggs — food supply?
- Eastern Europe ranks 12th out of 29 groups with data for 2023.
- Is eggs — food supply rising or falling in Eastern Europe?
- Over the last ten years it is down 4.5%. The long-run trend across the full record is flat.
- Where does this Eastern Europe 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.