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Eggs are the ultimate everyday food – portable, affordable, easy to cook and store, and packed with nutrients most Kenyans need more of. Yet Kenya’s per-capita egg supply remains marginal.
According to Food and Agriculture Organisation (FAO) data, Kenya’s per-capita egg consumption stood at just 1.42 kilogrammes in 2021 – roughly 24 eggs per person per year, or less than one egg every two weeks.
So why aren’t we eating more eggs?
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