Eggs — Seed in Southern Europe

Southern Europe: Eggs — Seed was 143 1000 t in 2023. ▲ Rising

Latest (2023)
143 1000 t
Change on year
up 7.5%
Rank
21st
of 31 groups
All-time high
143 1000 t
in 2023
All-time low
127 1000 t
in 2013
Years of data
14
2010–2023

Eggs — Seed in Southern Europe, 2010–2023

0501001502010201620232010: 128 1000 t2011: 129 1000 t2012: 129 1000 t2013: 127 1000 t2014: 130 1000 t2015: 133 1000 t2016: 136 1000 t2017: 136 1000 t2018: 135 1000 t2019: 132 1000 t2020: 139 1000 t2021: 137 1000 t2022: 133 1000 t2023: 143 1000 t

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

Analysis

Southern Europe recorded 143 1000 t for eggs — seed in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 7.5% on the previous year and up 12.6% over ten years.

Over the whole period, eggs — seed in Southern Europe peaked at 143 1000 t in 2023 and was at its lowest, 127 1000 t, in 2013.

Southern Europe ranks 21st of 31 groups 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 131.5 1000 t 127 1000 t 136 1000 t 10
2020s 138 1000 t 133 1000 t 143 1000 t 4

Countries ranked near Southern Europe

  1. 18 Angola 70 1000 t compare
  2. 19 Egypt 68 1000 t compare
  3. 20 Poland 63 1000 t compare
  4. 21 Peru 62 1000 t compare
  5. 22 Bangladesh 60 1000 t compare
  6. 23 Saudi Arabia 59 1000 t compare
  7. 23 Spain 59 1000 t compare

See the full ranking of 202 places →

More agriculture & rural data for Southern Europe

All data for Southern Europe →

Frequently asked questions

What is eggs — seed in Southern Europe?
Eggs — seed in Southern Europe was 143 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest eggs — seed recorded in Southern Europe?
The highest recorded value was 143 1000 t in 2023.
What is the lowest eggs — seed recorded in Southern Europe?
The lowest recorded value was 127 1000 t in 2013.
How does Southern Europe rank for eggs — seed?
Southern Europe ranks 21st out of 31 groups with data for 2023.
Is eggs — seed rising or falling in Southern Europe?
Over the last ten years it is up 12.6%. The long-run trend across the full record is rising.
Where does this Southern Europe data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Seed. Statizoid updates them automatically from the source API.

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Eggs — Seed in Southern Europe. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/eggs-seed/southern-europe/

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About this data

Indicator
Eggs — Seed
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
202 places, 2,796 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.