Milk - Excluding Butter — Processing in Rwanda

Rwanda: Milk - Excluding Butter — Processing was 49 1000 t in 2023. ▼ Falling

Latest (2023)
49 1000 t
Change on year
up 2.1%
World rank
91st
of 124 countries
All-time high
55 1000 t
in 2011
All-time low
38 1000 t
in 2016
Years of data
14
2010–2023

Milk - Excluding Butter — Processing in Rwanda, 2010–2023

02040602010201620232010: 51 1000 t2011: 55 1000 t2012: 55 1000 t2013: 53 1000 t2014: 48 1000 t2015: 50 1000 t2016: 38 1000 t2017: 44 1000 t2018: 43 1000 t2019: 46 1000 t2020: 53 1000 t2021: 50 1000 t2022: 48 1000 t2023: 49 1000 t

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

Analysis

In 2023, milk - excluding butter — processing in Rwanda stood at 49 1000 t.

The figure is up 2.1% on the previous year and down 7.5% over ten years.

Over the whole period, milk - excluding butter — processing in Rwanda peaked at 55 1000 t in 2011 and was at its lowest, 38 1000 t, in 2016.

Rwanda ranks 91st of 124 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 48.3 1000 t 38 1000 t 55 1000 t 10
2020s 50 1000 t 48 1000 t 53 1000 t 4

Countries ranked near Rwanda

  1. 88 Turkmenistan 64 1000 t compare
  2. 89 Zimbabwe 60 1000 t compare
  3. 90 Jordan 52 1000 t compare
  4. 92 Albania 48 1000 t compare
  5. 93 Bolivia (Plurinational State of) 45 1000 t compare
  6. 94 Zambia 41 1000 t compare

See the full ranking of 155 places →

More agriculture & rural data for Rwanda

All data for Rwanda →

Frequently asked questions

What is milk - excluding butter — processing in Rwanda?
Milk - excluding butter — processing in Rwanda was 49 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest milk - excluding butter — processing recorded in Rwanda?
The highest recorded value was 55 1000 t in 2011.
What is the lowest milk - excluding butter — processing recorded in Rwanda?
The lowest recorded value was 38 1000 t in 2016.
How does Rwanda rank for milk - excluding butter — processing?
Rwanda ranks 91st out of 124 countries with data for 2023.
Is milk - excluding butter — processing rising or falling in Rwanda?
Over the last ten years it is down 7.5%. The long-run trend across the full record is falling.
Where does this Rwanda 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

Indicator
Milk - Excluding Butter — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
155 places, 2,134 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.