Butter, Ghee — Domestic supply quantity in European Union (27)
European Union (27): Butter, Ghee — Domestic supply quantity was 2,024 1000 t in 2023. ▲ Rising
Butter, Ghee — Domestic supply quantity in European Union (27), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for butter, ghee — domestic supply quantity in European Union (27) is 2,024 1000 t, measured in 2023.
The figure is down 1.5% on the previous year and up 19.8% over ten years.
Over the whole period, butter, ghee — domestic supply quantity in European Union (27) peaked at 2,055 1000 t in 2022 and was at its lowest, 1,610 1000 t, in 2014.
European Union (27) ranks 4th of 29 groups on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Butter, Ghee — Domestic supply quantity in European Union (27), year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 1,625 1000 t | — |
| 2011 | 1,654 1000 t | +1.8% |
| 2012 | 1,639 1000 t | -0.9% |
| 2013 | 1,689 1000 t | +3.1% |
| 2014 | 1,610 1000 t | -4.7% |
| 2015 | 1,653 1000 t | +2.7% |
| 2016 | 1,689 1000 t | +2.2% |
| 2017 | 1,717 1000 t | +1.7% |
| 2018 | 1,766 1000 t | +2.9% |
| 2019 | 1,928 1000 t | +9.2% |
| 2020 | 1,981 1000 t | +2.7% |
| 2021 | 1,990 1000 t | +0.5% |
| 2022 | 2,055 1000 t | +3.3% |
| 2023 | 2,024 1000 t | -1.5% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,697 1000 t | 1,610 1000 t | 1,928 1000 t | 10 |
| 2020s | 2,012 1000 t | 1,981 1000 t | 2,055 1000 t | 4 |
Countries ranked near European Union (27)
More agriculture & rural data for European Union (27)
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Frequently asked questions
- What is butter, ghee — domestic supply quantity in European Union (27)?
- Butter, ghee — domestic supply quantity in European Union (27) was 2,024 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — domestic supply quantity recorded in European Union (27)?
- The highest recorded value was 2,055 1000 t in 2022.
- What is the lowest butter, ghee — domestic supply quantity recorded in European Union (27)?
- The lowest recorded value was 1,610 1000 t in 2014.
- How does European Union (27) rank for butter, ghee — domestic supply quantity?
- European Union (27) ranks 4th out of 29 groups with data for 2023.
- Is butter, ghee — domestic supply quantity rising or falling in European Union (27)?
- Over the last ten years it is up 19.8%. The long-run trend across the full record is rising.
- Where does this European Union (27) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Domestic supply quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.