Spices, Other — Fat supply quantity in Egypt, Arab Republic of
Egypt, Arab Republic of: Spices, Other — Fat supply quantity was 2,149 t in 2023. ▼ Falling
Spices, Other — Fat supply quantity in Egypt, Arab Republic of, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for spices, other — fat supply quantity in Egypt, Arab Republic of is 2,149 t, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 27.2% on the previous year and down 66.7% over ten years.
Over the whole period, spices, other — fat supply quantity in Egypt, Arab Republic of peaked at 7,202 t in 2018 and was at its lowest, 2,149 t, in 2023.
That places Egypt, Arab Republic of 23rd out of 164 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 6,262 t | 5,433 t | 7,202 t | 10 |
| 2020s | 4,006 t | 2,149 t | 5,803 t | 4 |
Countries ranked near Egypt, Arab Republic of
More agriculture & rural data for Egypt, Arab Republic of
- Agriculture share gdp 16.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 16.55 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 2.1% (2024)
- Rural population 57.1% (2025)
- Rural population growth 1.4% (2025)
- Rural population 67.58 million (2025)
- Agriculture, forestry, and fishing, value added 16.6% (2025)
- Agriculture, forestry, and fishing, value added 60.46 billion current US$ (2025)
- Bananas — Production 1.25 million t (2024)
Frequently asked questions
- What is spices, other — fat supply quantity in Egypt, Arab Republic of?
- Spices, other — fat supply quantity in Egypt, Arab Republic of was 2,149 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — fat supply quantity recorded in Egypt, Arab Republic of?
- The highest recorded value was 7,202 t in 2018.
- What is the lowest spices, other — fat supply quantity recorded in Egypt, Arab Republic of?
- The lowest recorded value was 2,149 t in 2023.
- How does Egypt, Arab Republic of rank for spices, other — fat supply quantity?
- Egypt, Arab Republic of ranks 23rd out of 164 countries with data for 2023.
- Is spices, other — fat supply quantity rising or falling in Egypt, Arab Republic of?
- Over the last ten years it is down 66.7%. The long-run trend across the full record is falling.
- Where does this Egypt, Arab Republic of data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — Fat supply quantity (t). 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.