Eggs — Food supply in Viet Nam
Viet Nam: Eggs — Food supply was 505,130 million Kcal in 2023. ▲ Rising
Eggs — Food supply in Viet Nam, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Viet Nam recorded 505,130 million Kcal for eggs — food supply in 2023.
Compared with earlier readings it is up 0.6% on the previous year and up 22.0% over ten years.
Over the whole period, eggs — food supply in Viet Nam peaked at 511,966 million Kcal in 2020 and was at its lowest, 335,875 million Kcal, in 2017.
Viet Nam ranks 19th of 39 regions on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 410,026 million Kcal | 335,875 million Kcal | 508,501 million Kcal | 10 |
| 2020s | 491,390 million Kcal | 446,200 million Kcal | 511,966 million Kcal | 4 |
Countries ranked near Viet Nam
- 16 United Kingdom of Great Britain and Northern Ireland 958,647 million Kcal compare
- 17 Spain 914,816 million Kcal compare
- 18 Bangladesh 874,073 million Kcal compare
- 19 Republic of Korea 858,341 million Kcal compare
- 20 Philippines 852,712 million Kcal compare
- 21 Canada 799,324 million Kcal compare
- 22 Ukraine 776,301 million Kcal compare
More agriculture & rural data for Viet Nam
- Bananas — Production 2.64 million t (2024)
- Bananas — Area harvested 144,600 ha (2024)
- Meat, Poultry — Producing Animals/Slaughtered 824,264 1000 An (2024)
- Oilcrops, Cake Equivalent — Production 379,811 t (2024)
- Oilcrops, Cake Equivalent — Yield 996.7 kg/ha (2024)
- Oilcrops, Cake Equivalent — Area harvested 381,062 ha (2024)
- Milk, Total — Milk Animals 354,787 An (2024)
- Milk, Total — Production 1.30 million t (2024)
- Milk, Total — Yield/Carcass Weight 3,670 kg/An (2024)
- Meat, Total — Production 5.60 million t (2024)
Frequently asked questions
- What is eggs — food supply in Viet Nam?
- Eggs — food supply in Viet Nam was 505,130 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Viet Nam?
- The highest recorded value was 511,966 million Kcal in 2020.
- What is the lowest eggs — food supply recorded in Viet Nam?
- The lowest recorded value was 335,875 million Kcal in 2017.
- How does Viet Nam rank for eggs — food supply?
- Viet Nam ranks 19th out of 39 regions with data for 2023.
- Is eggs — food supply rising or falling in Viet Nam?
- Over the last ten years it is up 22.0%. The long-run trend across the full record is rising.
- Where does this Viet Nam 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.