Milk - Excluding Butter — Feed in Georgia

Georgia: Milk - Excluding Butter — Feed was 121 1000 t in 2023. ▲ Rising

Latest (2023)
121 1000 t
Change on year
up 0.8%
World rank
66th
of 179 countries
All-time high
127 1000 t
in 2016
All-time low
51 1000 t
in 2010
Years of data
14
2010–2023

Milk - Excluding Butter — Feed in Georgia, 2010–2023

0501001502010201620232010: 51 1000 t2011: 54 1000 t2012: 58 1000 t2013: 62 1000 t2014: 90 1000 t2015: 91 1000 t2016: 127 1000 t2017: 127 1000 t2018: 121 1000 t2019: 120 1000 t2020: 110 1000 t2021: 96 1000 t2022: 120 1000 t2023: 121 1000 t

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

Analysis

The most recent figure for milk - excluding butter — feed in Georgia is 121 1000 t, measured in 2023.

That represents a change of up 0.8% on the previous year and up 95.2% over ten years.

Over the whole period, milk - excluding butter — feed in Georgia peaked at 127 1000 t in 2016 and was at its lowest, 51 1000 t, in 2010.

Georgia ranks 66th of 179 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 90.1 1000 t 51 1000 t 127 1000 t 10
2020s 111.75 1000 t 96 1000 t 121 1000 t 4

Countries ranked near Georgia

  1. 63 Albania 123 1000 t compare
  2. 63 United Arab Emirates 123 1000 t compare
  3. 65 Myanmar 122 1000 t compare
  4. 67 North Macedonia 119 1000 t compare
  5. 68 Kenya 111 1000 t compare
  6. 69 Ethiopia 110 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Georgia

All data for Georgia →

Frequently asked questions

What is milk - excluding butter — feed in Georgia?
Milk - excluding butter — feed in Georgia was 121 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest milk - excluding butter — feed recorded in Georgia?
The highest recorded value was 127 1000 t in 2016.
What is the lowest milk - excluding butter — feed recorded in Georgia?
The lowest recorded value was 51 1000 t in 2010.
How does Georgia rank for milk - excluding butter — feed?
Georgia ranks 66th out of 179 countries with data for 2023.
Is milk - excluding butter — feed rising or falling in Georgia?
Over the last ten years it is up 95.2%. The long-run trend across the full record is rising.
Where does this Georgia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Milk - Excluding Butter — Feed. 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
Milk - Excluding Butter — Feed
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
210 places, 2,816 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.