Milk - Excluding Butter — Processing in Western Europe
Western Europe: Milk - Excluding Butter — Processing was 33,479 1000 t in 2023. ▬ Flat
Milk - Excluding Butter — Processing in Western Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, milk - excluding butter — processing in Western Europe stood at 33,479 1000 t.
That represents a change of up 0.6% on the previous year and down 2.1% over ten years.
Over the whole period, milk - excluding butter — processing in Western Europe peaked at 35,068 1000 t in 2016 and was at its lowest, 32,161 1000 t, in 2010.
Western Europe ranks 7th of 31 groups on this measure, in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 33,714 1000 t | 32,161 1000 t | 35,068 1000 t | 10 |
| 2020s | 33,416 1000 t | 33,243 1000 t | 33,657 1000 t | 4 |
Countries ranked near Western Europe
- 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
- 8 Poland 6,177 1000 t compare
- 9 Ireland 6,052 1000 t compare
- 10 Iran (Islamic Republic of) 5,062 1000 t compare
More agriculture & rural data for Western Europe
- Bananas — Area harvested 11,010 ha (2024)
- Swine / pigs — Stocks 52.45 million An (2024)
- Tomatoes — Area harvested 9,144 ha (2024)
- Tomatoes — Yield 219,568 kg/ha (2024)
- Tomatoes — Production 2.01 million t (2024)
- Unmanufactured tobacco — Area harvested 1,412 ha (2024)
- Unmanufactured tobacco — Production 3,406 t (2024)
- Bananas — Production 210,920 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 952,035 t (2024)
- Vegetables Primary — Yield 32,549 kg/ha (2024)
Frequently asked questions
- What is milk - excluding butter — processing in Western Europe?
- Milk - excluding butter — processing in Western Europe was 33,479 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — processing recorded in Western Europe?
- The highest recorded value was 35,068 1000 t in 2016.
- What is the lowest milk - excluding butter — processing recorded in Western Europe?
- The lowest recorded value was 32,161 1000 t in 2010.
- How does Western Europe rank for milk - excluding butter — processing?
- Western Europe ranks 7th out of 31 groups with data for 2023.
- Is milk - excluding butter — processing rising or falling in Western Europe?
- Over the last ten years it is down 2.1%. The long-run trend across the full record is flat.
- Where does this Western 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.