Spices, Other — Production in Egypt

Egypt: Spices, Other — Production was 30 1000 t in 2023. ▲ Rising

Latest (2023)
30 1000 t
Change on year
unchanged
World rank
24th
of 105 countries
All-time high
30 1000 t
in 2021
All-time low
24 1000 t
in 2010
Years of data
14
2010–2023

Spices, Other — Production in Egypt, 2010–2023

01020302010201620232010: 24 1000 t2011: 26 1000 t2012: 28 1000 t2013: 28 1000 t2014: 27 1000 t2015: 28 1000 t2016: 28 1000 t2017: 28 1000 t2018: 29 1000 t2019: 29 1000 t2020: 29 1000 t2021: 30 1000 t2022: 30 1000 t2023: 30 1000 t

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

Analysis

The most recent figure for spices, other — production in Egypt is 30 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 7.1% over ten years.

Over the whole period, spices, other — production in Egypt peaked at 30 1000 t in 2021 and was at its lowest, 24 1000 t, in 2010.

Egypt ranks 24th of 105 countries on this measure, in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 27.5 1000 t 24 1000 t 29 1000 t 10
2020s 29.75 1000 t 29 1000 t 30 1000 t 4

Countries ranked near Egypt

  1. 21 Cameroon 52 1000 t compare
  2. 22 Guyana 34 1000 t compare
  3. 22 Morocco 34 1000 t compare
  4. 25 Myanmar 29 1000 t compare
  5. 25 Philippines 29 1000 t compare
  6. 27 China, Taiwan Province of 24 1000 t compare

See the full ranking of 134 places →

More agriculture & rural data for Egypt

All data for Egypt →

Frequently asked questions

What is spices, other — production in Egypt?
Spices, other — production in Egypt was 30 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices, other — production recorded in Egypt?
The highest recorded value was 30 1000 t in 2021.
What is the lowest spices, other — production recorded in Egypt?
The lowest recorded value was 24 1000 t in 2010.
How does Egypt rank for spices, other — production?
Egypt ranks 24th out of 105 countries with data for 2023.
Is spices, other — production rising or falling in Egypt?
Over the last ten years it is up 7.1%. The long-run trend across the full record is rising.
Where does this Egypt data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — Production. Statizoid updates them automatically from the source API.

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Spices, Other — Production in Egypt. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/spices-other-production/egypt-arab-rep/

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About this data

Indicator
Spices, Other — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
134 places, 1,762 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.