Milk - Excluding Butter — Processing in Australia and New Zealand
Australia and New Zealand: Milk - Excluding Butter — Processing was 10,977 1000 t in 2023. ▬ Flat
Milk - Excluding Butter — Processing in Australia and New Zealand, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for milk - excluding butter — processing in Australia and New Zealand is 10,977 1000 t, measured in 2023.
The figure is down 0.1% on the previous year and down 6.1% over ten years.
Over the whole period, milk - excluding butter — processing in Australia and New Zealand peaked at 13,525 1000 t in 2016 and was at its lowest, 10,639 1000 t, in 2010.
That places Australia and New Zealand 4th out of 115 countries with data for 2023, putting it in the top 10%.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 12,035 1000 t | 10,639 1000 t | 13,525 1000 t | 10 |
| 2020s | 10,986 1000 t | 10,680 1000 t | 11,303 1000 t | 4 |
Countries ranked near Australia and New Zealand
More agriculture & rural data for Australia and New Zealand
- Tomatoes — Production 491,636 t (2024)
- Fat of pigs — Production 21,661 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 6.36 million An (2024)
- Unmanufactured tobacco — Production 3,605 t (2005)
- Unmanufactured tobacco — Area harvested 1,417 ha (2005)
- Tomatoes — Area harvested 5,715 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 6.36 million An (2024)
- Swine / pigs — Stocks 2.74 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 80 kg/An (2024)
- Tomatoes — Yield 86,030 kg/ha (2024)
Frequently asked questions
- What is milk - excluding butter — processing in Australia and New Zealand?
- Milk - excluding butter — processing in Australia and New Zealand was 10,977 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — processing recorded in Australia and New Zealand?
- The highest recorded value was 13,525 1000 t in 2016.
- What is the lowest milk - excluding butter — processing recorded in Australia and New Zealand?
- The lowest recorded value was 10,639 1000 t in 2010.
- How does Australia and New Zealand rank for milk - excluding butter — processing?
- Australia and New Zealand ranks 4th out of 115 countries with data for 2023.
- Is milk - excluding butter — processing rising or falling in Australia and New Zealand?
- Over the last ten years it is down 6.1%. The long-run trend across the full record is flat.
- Where does this Australia and New Zealand data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Milk - Excluding Butter — Processing. 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.