Eggs — Production in Syrian Arab Republic

Syrian Arab Republic: Eggs — Production was 97 1000 t in 2023. ▼ Falling

Latest (2023)
97 1000 t
Change on year
up 9.0%
World rank
62nd
of 179 countries
All-time high
172 1000 t
in 2011
All-time low
89 1000 t
in 2022
Years of data
14
2010–2023

Eggs — Production in Syrian Arab Republic, 2010–2023

0501001502010201620232010: 163 1000 t2011: 172 1000 t2012: 147 1000 t2013: 123 1000 t2014: 112 1000 t2015: 112 1000 t2016: 112 1000 t2017: 112 1000 t2018: 112 1000 t2019: 123 1000 t2020: 121 1000 t2021: 105 1000 t2022: 89 1000 t2023: 97 1000 t

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

Analysis

Syrian Arab Republic recorded 97 1000 t for eggs — production in 2023.

The figure is up 9.0% on the previous year and down 21.1% over ten years.

Over the whole period, eggs — production in Syrian Arab Republic peaked at 172 1000 t in 2011 and was at its lowest, 89 1000 t, in 2022.

Syrian Arab Republic ranks 62nd of 179 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 128.8 1000 t 112 1000 t 172 1000 t 10
2020s 103 1000 t 89 1000 t 121 1000 t 4

Countries ranked near Syrian Arab Republic

  1. 59 Bolivia (Plurinational State of) 113 1000 t compare
  2. 60 Cuba 111 1000 t compare
  3. 61 Tunisia 100 1000 t compare
  4. 63 Cameroon 91 1000 t compare
  5. 63 Kenya 91 1000 t compare
  6. 65 Sri Lanka 90 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Syrian Arab Republic

All data for Syrian Arab Republic →

Frequently asked questions

What is eggs — production in Syrian Arab Republic?
Eggs — production in Syrian Arab Republic was 97 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest eggs — production recorded in Syrian Arab Republic?
The highest recorded value was 172 1000 t in 2011.
What is the lowest eggs — production recorded in Syrian Arab Republic?
The lowest recorded value was 89 1000 t in 2022.
How does Syrian Arab Republic rank for eggs — production?
Syrian Arab Republic ranks 62nd out of 179 countries with data for 2023.
Is eggs — production rising or falling in Syrian Arab Republic?
Over the last ten years it is down 21.1%. The long-run trend across the full record is falling.
Where does this Syrian Arab Republic 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

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.