Eggs — Production in Kyrgyzstan

Kyrgyzstan: Eggs — Production was 38 1000 t in 2023. ▲ Rising

Latest (2023)
38 1000 t
Change on year
up 11.8%
World rank
104th
of 179 countries
All-time high
38 1000 t
in 2023
All-time low
21 1000 t
in 2010
Years of data
14
2010–2023

Eggs — Production in Kyrgyzstan, 2010–2023

0102030402010201620232010: 21 1000 t2011: 22 1000 t2012: 23 1000 t2013: 24 1000 t2014: 25 1000 t2015: 24 1000 t2016: 26 1000 t2017: 29 1000 t2018: 29 1000 t2019: 31 1000 t2020: 31 1000 t2021: 31 1000 t2022: 34 1000 t2023: 38 1000 t

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

Analysis

In 2023, eggs — production in Kyrgyzstan stood at 38 1000 t. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 11.8% on the previous year and up 58.3% over ten years.

Over the whole period, eggs — production in Kyrgyzstan peaked at 38 1000 t in 2023 and was at its lowest, 21 1000 t, in 2010.

Kyrgyzstan ranks 104th of 179 countries 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

DecadeAverage LowestHighest Years
2010s 25.4 1000 t 21 1000 t 31 1000 t 10
2020s 33.5 1000 t 31 1000 t 38 1000 t 4

Countries ranked near Kyrgyzstan

  1. 101 Armenia 40 1000 t compare
  2. 101 Slovakia 40 1000 t compare
  3. 103 Nicaragua 39 1000 t compare
  4. 105 Croatia 34 1000 t compare
  5. 105 Panama 34 1000 t compare
  6. 107 Republic of Moldova 33 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Kyrgyzstan

All data for Kyrgyzstan →

Frequently asked questions

What is eggs — production in Kyrgyzstan?
Eggs — production in Kyrgyzstan was 38 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest eggs — production recorded in Kyrgyzstan?
The highest recorded value was 38 1000 t in 2023.
What is the lowest eggs — production recorded in Kyrgyzstan?
The lowest recorded value was 21 1000 t in 2010.
How does Kyrgyzstan rank for eggs — production?
Kyrgyzstan ranks 104th out of 179 countries with data for 2023.
Is eggs — production rising or falling in Kyrgyzstan?
Over the last ten years it is up 58.3%. The long-run trend across the full record is rising.
Where does this Kyrgyzstan 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.

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Eggs — Production in Kyrgyzstan. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/eggs-production/kyrgyz-republic/

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About this data

Indicator
Eggs — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
210 places, 2,868 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.