Butter, Ghee — Export quantity in New Zealand

New Zealand: Butter, Ghee — Export quantity was 473 1000 t in 2023. ▲ Rising

Latest (2023)
473 1000 t
Change on year
up 4.9%
World rank
2nd
of 152 countries
All-time high
537 1000 t
in 2014
All-time low
280 1000 t
in 2011
Years of data
14
2010–2023

Butter, Ghee — Export quantity in New Zealand, 2010–2023

02004006002010201620232010: 416 1000 t2011: 280 1000 t2012: 463 1000 t2013: 461 1000 t2014: 537 1000 t2015: 528 1000 t2016: 531 1000 t2017: 434 1000 t2018: 459 1000 t2019: 464 1000 t2020: 425 1000 t2021: 401 1000 t2022: 451 1000 t2023: 473 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

New Zealand recorded 473 1000 t for butter, ghee — export quantity in 2023.

That represents a change of up 4.9% on the previous year and up 2.6% over ten years.

Over the whole period, butter, ghee — export quantity in New Zealand peaked at 537 1000 t in 2014 and was at its lowest, 280 1000 t, in 2011.

That places New Zealand 2nd out of 152 countries with data for 2023, putting it in the top 10%.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 457.3 1000 t 280 1000 t 537 1000 t 10
2020s 437.5 1000 t 401 1000 t 473 1000 t 4

Countries ranked near New Zealand

  1. 1 Australia and New Zealand 482 1000 t compare
  2. 3 Netherlands (Kingdom of the) 356 1000 t compare
  3. 4 Ireland 249 1000 t compare
  4. 5 Belgium 159 1000 t compare

See the full ranking of 183 places →

More agriculture & rural data for New Zealand

All data for New Zealand →

Frequently asked questions

What is butter, ghee — export quantity in New Zealand?
Butter, ghee — export quantity in New Zealand was 473 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest butter, ghee — export quantity recorded in New Zealand?
The highest recorded value was 537 1000 t in 2014.
What is the lowest butter, ghee — export quantity recorded in New Zealand?
The lowest recorded value was 280 1000 t in 2011.
How does New Zealand rank for butter, ghee — export quantity?
New Zealand ranks 2nd out of 152 countries with data for 2023.
Is butter, ghee — export quantity rising or falling in New Zealand?
Over the last ten years it is up 2.6%. The long-run trend across the full record is rising.
Where does this New Zealand data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Export 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

Indicator
Butter, Ghee — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
183 places, 2,292 data points, 2010–2023
Last refreshed

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.