Milk - Excluding Butter — Fat supply quantity in Uganda
Uganda: Milk - Excluding Butter — Fat supply quantity was 110,410 t in 2023. ▲ Rising
Milk - Excluding Butter — Fat supply quantity in Uganda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, milk - excluding butter — fat supply quantity in Uganda stood at 110,410 t.
The figure is down 10.8% on the previous year and up 98.9% over ten years.
Over the whole period, milk - excluding butter — fat supply quantity in Uganda peaked at 123,780 t in 2022 and was at its lowest, 51,394 t, in 2010.
That places Uganda 35th out of 182 countries with data for 2023, putting it 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 | 59,123 t | 51,394 t | 76,204 t | 10 |
| 2020s | 109,520 t | 100,551 t | 123,780 t | 4 |
Countries ranked near Uganda
- 32 Greece 115,487 t compare
- 33 Saudi Arabia 114,963 t compare
- 34 Iran (Islamic Republic of) 114,503 t compare
- 36 Switzerland 107,156 t compare
- 37 United Republic of Tanzania 100,285 t compare
- 38 Sweden 90,930 t compare
More agriculture & rural data for Uganda
- Agriculture share gdp 26.13 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 26.13 (2025)
- Agricultural raw materials exports 1.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
- Rural population 68.1% (2025)
- Rural population growth 1.7% (2025)
- Rural population 34.97 million (2025)
- Agriculture, forestry, and fishing, value added 26.1% (2025)
- Agriculture, forestry, and fishing, value added 16.20 billion current US$ (2025)
- Bananas — Production 560,000 t (1990)
Frequently asked questions
- What is milk - excluding butter — fat supply quantity in Uganda?
- Milk - excluding butter — fat supply quantity in Uganda was 110,410 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 Uganda?
- The highest recorded value was 123,780 t in 2022.
- What is the lowest milk - excluding butter — fat supply quantity recorded in Uganda?
- The lowest recorded value was 51,394 t in 2010.
- How does Uganda rank for milk - excluding butter — fat supply quantity?
- Uganda ranks 35th out of 182 countries with data for 2023.
- Is milk - excluding butter — fat supply quantity rising or falling in Uganda?
- Over the last ten years it is up 98.9%. The long-run trend across the full record is rising.
- Where does this Uganda 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.