Milk - Excluding Butter — Processing in Europe
Europe: Milk - Excluding Butter — Processing was 77,163 1000 t in 2023. ▲ Rising
Milk - Excluding Butter — Processing in Europe, 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 Europe is 77,163 1000 t, measured in 2023.
That represents a change of down 0.1% on the previous year and up 6.2% over ten years.
Over the whole period, milk - excluding butter — processing in Europe peaked at 77,258 1000 t in 2022 and was at its lowest, 69,047 1000 t, in 2010.
That places Europe 4th out of 31 groups 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 73,696 1000 t | 69,047 1000 t | 76,997 1000 t | 10 |
| 2020s | 77,136 1000 t | 76,889 1000 t | 77,258 1000 t | 4 |
Countries ranked near Europe
- 1 India 98,343 1000 t compare
- 2 Pakistan 22,603 1000 t compare
- 3 Germany 12,850 1000 t compare
- 4 Australia and New Zealand 10,977 1000 t compare
- 5 France 10,456 1000 t compare
- 6 New Zealand 9,273 1000 t compare
- 7 Russian Federation 7,776 1000 t compare
More agriculture & rural data for Europe
- Unmanufactured tobacco — Area harvested 63,355 ha (2024)
- Bananas — Production 663,560 t (2024)
- Bananas — Area harvested 21,030 ha (2024)
- Unmanufactured tobacco — Production 137,267 t (2024)
- Swine / pigs — Stocks 177.78 million An (2024)
- Tomatoes — Area harvested 398,589 ha (2024)
- Tomatoes — Production 22.48 million t (2024)
- Tomatoes — Yield 56,412 kg/ha (2024)
- Meat, Poultry — Yield/Carcass Weight 1,912 g/An (2024)
- Eggs Primary — Production 11.31 million t (2024)
Frequently asked questions
- What is milk - excluding butter — processing in Europe?
- Milk - excluding butter — processing in Europe was 77,163 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — processing recorded in Europe?
- The highest recorded value was 77,258 1000 t in 2022.
- What is the lowest milk - excluding butter — processing recorded in Europe?
- The lowest recorded value was 69,047 1000 t in 2010.
- How does Europe rank for milk - excluding butter — processing?
- Europe ranks 4th out of 31 groups with data for 2023.
- Is milk - excluding butter — processing rising or falling in Europe?
- Over the last ten years it is up 6.2%. The long-run trend across the full record is rising.
- Where does this Europe 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.