Eggs — Other uses (non-food) by country
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...
What the numbers show
Eggs — Other uses (non-food) is currently reported for 24 countries. The highest value is 9 1000 t in United Kingdom of Great Britain and Northern Ireland; the lowest is 0 1000 t in Saudi Arabia.
The median across all reporting countries is 1 1000 t, and the mean is 2.12 1000 t.
Over the past decade 5 countries rose and 6 fell. The largest increase was in United Kingdom of Great Britain and Northern Ireland (up 125.0%), and the largest decrease in Russian Federation (down 100.0%).
Eggs — Other uses: full country ranking
| # | Country | Latest | Year | 10-year change | Trend |
|---|---|---|---|---|---|
| 1 | United Kingdom of Great Britain and Northern Ireland | 9 1000 t | 2023 | up 125.0% | volatile |
| 1 | United Kingdom | 9 1000 t | 2023 | up 125.0% | volatile |
| 3 | Belarus | 6 1000 t | 2023 | — | volatile |
| 4 | United States | 5 1000 t | 2016 | — | volatile |
| 4 | Canada | 5 1000 t | 2023 | up 66.7% | volatile |
| 6 | Sweden | 4 1000 t | 2023 | up 100.0% | rising |
| 7 | France | 3 1000 t | 2022 | down 76.9% | volatile |
| 8 | Republic of Korea | 2 1000 t | 2023 | up 100.0% | rising |
| 9 | Australia and New Zealand | 1 1000 t | 2023 | — | volatile |
| 9 | Austria | 1 1000 t | 2023 | unchanged | volatile |
| 9 | Australia | 1 1000 t | 2023 | — | volatile |
| 9 | Romania | 1 1000 t | 2023 | — | volatile |
| 9 | Portugal | 1 1000 t | 2023 | — | volatile |
| 9 | Ireland | 1 1000 t | 2022 | — | volatile |
| 9 | Indonesia | 1 1000 t | 2023 | — | volatile |
| 9 | Switzerland | 1 1000 t | 2023 | unchanged | flat |
| 17 | Russian Federation | 0 1000 t | 2023 | down 100.0% | falling |
| 17 | Belgium | 0 1000 t | 2023 | down 100.0% | volatile |
| 17 | Germany | 0 1000 t | 2020 | down 100.0% | volatile |
| 17 | Ukraine | 0 1000 t | 2023 | — | volatile |
| 17 | Italy | 0 1000 t | 2023 | down 100.0% | volatile |
| 17 | Nicaragua | 0 1000 t | 2017 | — | volatile |
| 17 | Russia | 0 1000 t | 2023 | down 100.0% | falling |
| 17 | Saudi Arabia | 0 1000 t | 2023 | — | volatile |
Regions and income groups
Aggregates are excluded from the country ranking above so that a region can never outrank a country.
- World 42 1000 t
- Europe 24 1000 t
- Northern Europe 13 1000 t
- Asia 12 1000 t
- Eastern Asia 11 1000 t
- European Union (27) 9 1000 t
- Eastern Europe 7 1000 t
- Americas 6 1000 t
- Northern America 5 1000 t
- United States of America 5 1000 t
- Western Europe 2 1000 t
- Oceania 1 1000 t
- South-Eastern Asia 1 1000 t
- Southern Europe 1 1000 t
- Low Income Food Deficit Countries (LIFDCs) 0 1000 t
- Western Asia 0 1000 t
- Central America 0 1000 t
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.