Diets around the world continue to change, and the COVID-19 pandemic has made this shift even more drastic. Consumers are looking for lower-cost, highly nutrient options in their diets – like eggs, which have increasingly been embraced around the world for their protein and many other nutritional benefits.
U.S. egg consumption
In the U.S., one of the top egg-consuming countries, egg consumption is forecast by the U.S. Department of Agriculture (USDA) to reach nearly 290 eggs per capita in 2020. In addition to its per capita domestic use of 287.4 million eggs, the U.S. is expected by the USDA to export 335 million dozen eggs by 2021. Over the long term, U.S. egg consumption is projected to rise to 8,967 million dozen in 2029. Since the avian flu crisis in 2015, egg prices have fallen and are projected by the Bureau of Labor Statistics to reach a price of $1.54/dozen.
Egg consumption in other countries
Around the world, egg consumption is increasing as eggs are recognized more for their nutritional benefits. In the EU, per capita egg consumption grew just 0.1% over the period from 2008-19 but is projected to grow 0.7% from 2019-30.
Households in Spain have seen a rise in egg consumption over recent years, with consumption estimated most recently at 5.3 billion kilograms in 2018 of non-organic eggs and about 678 million kilograms of organic eggs.
In urban Chinese households in 2018, the average egg consumption per person amounted to around 10.8 kilograms.
In 2019, the per capita egg consumption in Germany was 236 eggs, an increase compared to the previous year at 234 eggs and up from 209 eggs over a decade ago in 2006.
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