Spanish egg consumption in the year 2000 was 223 eggs per person in contrast to 300 in 1987. Currently, Northern Spain has the highest consumption, meanwhile along the Mediterranean coastline consumption is lower. The large majority of Spanish production is for direct consumption (85%), in which 75% is for home consumption and 25% is for restaurants consumption. The rest is for the egg product industry. Eggs have a very god balance between nutritional value and price.

Consumption evolution in Spain per person and year

(Source: Agriculture, Fish and Food Department)