Eggs — Losses in South-Eastern Asia

South-Eastern Asia: Eggs — Losses was 389 1000 t in 2023. ▲ Rising

Latest (2023)
389 1000 t
Change on year
up 7.8%
Rank
7th
of 31 groups
All-time high
642 1000 t
in 2019
All-time low
293 1000 t
in 2010
Years of data
14
2010–2023

Eggs — Losses in South-Eastern Asia, 2010–2023

02004006002010201620232010: 293 1000 t2011: 295 1000 t2012: 316 1000 t2013: 346 1000 t2014: 363 1000 t2015: 380 1000 t2016: 398 1000 t2017: 560 1000 t2018: 570 1000 t2019: 642 1000 t2020: 354 1000 t2021: 354 1000 t2022: 361 1000 t2023: 389 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for eggs — losses in South-Eastern Asia is 389 1000 t, measured in 2023.

Compared with earlier readings it is up 7.8% on the previous year and up 12.4% over ten years.

Over the whole period, eggs — losses in South-Eastern Asia peaked at 642 1000 t in 2019 and was at its lowest, 293 1000 t, in 2010.

South-Eastern Asia ranks 7th of 31 groups on this measure, in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 416.3 1000 t 293 1000 t 642 1000 t 10
2020s 364.5 1000 t 354 1000 t 389 1000 t 4

Countries ranked near South-Eastern Asia

  1. 4 Mexico 284 1000 t compare
  2. 5 Indonesia 181 1000 t compare
  3. 6 Pakistan 102 1000 t compare
  4. 7 Brazil 101 1000 t compare
  5. 8 Colombia 91 1000 t compare
  6. 9 Thailand 85 1000 t compare
  7. 10 Bangladesh 72 1000 t compare
  8. 10 Republic of Korea 72 1000 t compare

See the full ranking of 211 places →

More agriculture & rural data for South-Eastern Asia

All data for South-Eastern Asia →

Frequently asked questions

What is eggs — losses in South-Eastern Asia?
Eggs — losses in South-Eastern Asia was 389 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest eggs — losses recorded in South-Eastern Asia?
The highest recorded value was 642 1000 t in 2019.
What is the lowest eggs — losses recorded in South-Eastern Asia?
The lowest recorded value was 293 1000 t in 2010.
How does South-Eastern Asia rank for eggs — losses?
South-Eastern Asia ranks 7th out of 31 groups with data for 2023.
Is eggs — losses rising or falling in South-Eastern Asia?
Over the last ten years it is up 12.4%. The long-run trend across the full record is rising.
Where does this South-Eastern Asia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Losses. 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

Indicator
Eggs — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,849 data points, 2010–2023
Last refreshed

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.