Milk - Excluding Butter — Fat supply quantity in Belgium
Belgium: Milk - Excluding Butter — Fat supply quantity was 120,679 t in 2023. ▲ Rising
Milk - Excluding Butter — Fat supply quantity in Belgium, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Belgium recorded 120,679 t for milk - excluding butter — fat supply quantity in 2023.
That represents a change of up 3.6% on the previous year and up 25.7% over ten years.
Over the whole period, milk - excluding butter — fat supply quantity in Belgium peaked at 123,161 t in 2021 and was at its lowest, 89,487 t, in 2010.
Belgium ranks 29th of 164 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 102,781 t | 89,487 t | 116,542 t | 10 |
| 2020s | 119,575 t | 116,536 t | 123,161 t | 4 |
Countries ranked near Belgium
- 26 Romania 193,273 t compare
- 27 Ethiopia, The Federal Democratic Republic of 165,935 t compare
- 28 South Africa 127,514 t compare
- 30 Kazakhstan, Republic of 119,515 t compare
- 31 Greece 115,487 t compare
- 32 Saudi Arabia 114,963 t compare
More agriculture & rural data for Belgium
- Agriculture share gdp 0.7302 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.7302 (2025)
- Agricultural raw materials exports 1.2% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 12.3% (2025)
- Rural population growth 0.2% (2025)
- Rural population 1.47 million (2025)
- Agriculture, forestry, and fishing, value added 0.7% (2025)
- Agriculture, forestry, and fishing, value added 5.30 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is milk - excluding butter — fat supply quantity in Belgium?
- Milk - excluding butter — fat supply quantity in Belgium was 120,679 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — fat supply quantity recorded in Belgium?
- The highest recorded value was 123,161 t in 2021.
- What is the lowest milk - excluding butter — fat supply quantity recorded in Belgium?
- The lowest recorded value was 89,487 t in 2010.
- How does Belgium rank for milk - excluding butter — fat supply quantity?
- Belgium ranks 29th out of 164 countries with data for 2023.
- Is milk - excluding butter — fat supply quantity rising or falling in Belgium?
- Over the last ten years it is up 25.7%. The long-run trend across the full record is rising.
- Where does this Belgium data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Milk - Excluding Butter — Fat supply quantity (t). 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.