Eggs — Production in Iran (Islamic Republic of)
Iran (Islamic Republic of): Eggs — Production was 780 1000 t in 2023. ▬ Flat
Eggs — Production in Iran (Islamic Republic of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Iran (Islamic Republic of) recorded 780 1000 t for eggs — production in 2023.
That represents a change of down 2.9% on the previous year and down 12.7% over ten years.
Over the whole period, eggs — production in Iran (Islamic Republic of) peaked at 913 1000 t in 2012 and was at its lowest, 674 1000 t, in 2017.
That places Iran (Islamic Republic of) 20th out of 179 countries with data for 2023, putting it in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 788.8 1000 t | 674 1000 t | 913 1000 t | 10 |
| 2020s | 780.5 1000 t | 756 1000 t | 803 1000 t | 4 |
Countries ranked near Iran (Islamic Republic of)
- 17 Republic of Korea 815 1000 t compare
- 18 Italy 798 1000 t compare
- 19 Philippines 786 1000 t compare
- 21 Bangladesh 779 1000 t compare
- 22 United Kingdom of Great Britain and Northern Ireland 741 1000 t compare
- 23 Netherlands (Kingdom of the) 720 1000 t compare
More agriculture & rural data for Iran (Islamic Republic of)
- Meat of pig with the bone, fresh or chilled — Producing 0 An (2006)
- Edible offal of pigs, fresh, chilled or frozen — Production 0 t (1990)
- Edible offal of pigs, fresh, chilled or frozen — Producing 0 An (2006)
- Swine / pigs — Stocks 0 An (1992)
- Tomatoes — Area harvested 68,517 ha (2024)
- Tomatoes — Yield 47,156 kg/ha (2024)
- Fat of pigs — Production 0 t (1990)
- Tomatoes — Production 3.23 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 0 t (2006)
- Unmanufactured tobacco — Production 20,948 t (2024)
Frequently asked questions
- What is eggs — production in Iran (Islamic Republic of)?
- Eggs — production in Iran (Islamic Republic of) was 780 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — production recorded in Iran (Islamic Republic of)?
- The highest recorded value was 913 1000 t in 2012.
- What is the lowest eggs — production recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 674 1000 t in 2017.
- How does Iran (Islamic Republic of) rank for eggs — production?
- Iran (Islamic Republic of) ranks 20th out of 179 countries with data for 2023.
- Is eggs — production rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is down 12.7%. The long-run trend across the full record is flat.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Production. 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.