Availability of eggs

Definition

Amounts of eggs available in a country's food supply (sum of production, imports, and net stocks minus exports, food manufacturing, feed, seed, waste, and other uses) at the national level (expressed as grams per person per day).

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.

Additional Information

Recommended citation: FAO. 2024. FAOSTAT: Food Balances (2010-). [Accessed the first week of every month]. https://www.fao.org/faostat/en/#data/FBS. Licence: CC-BY-4.0.