Availability of eggs

Definition

Grams per person per day of eggs available in a country's food supply. Includes production plus imports minus exports and changes in egg stocks. This indicator takes into consideration eggs as well as processed foods derived from eggs. Data is drawn from the FAO Food Balance Sheets. Note that FAO's methodology for Food Balance Sheets changed for 2014 estimates and after, which may limit comparability pre and post-2014.

Relevance

Availability of eggs in the national food supply is a precursor to consumption of eggs. Eggs are rich in essential fatty acids and micronutrients, including vitamins A and B12, iron, zinc, and iodine, and egg consumption has been associated with improved growth among young children (Ionatti et al. 2017). Note that this indicator does not consider differences in access and affordability of eggs among population subgroups.