Milk - Excluding Butter — Production in Gambia
Gambia: Milk - Excluding Butter — Production was 49 1000 t in 2023. ▼ Falling
Milk - Excluding Butter — Production in Gambia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for milk - excluding butter — production in Gambia is 49 1000 t, measured in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 34.7% over ten years.
Over the whole period, milk - excluding butter — production in Gambia peaked at 80 1000 t in 2015 and was at its lowest, 49 1000 t, in 2021.
That places Gambia 120th out of 157 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 75.7 1000 t | 71 1000 t | 80 1000 t | 10 |
| 2020s | 55.5 1000 t | 49 1000 t | 75 1000 t | 4 |
Countries ranked near Gambia
More agriculture & rural data for Gambia
- Agriculture, forestry, and fishing, value added (current US$), annual 25.87 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2385 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 219.17 current US$ per person (2025)
- Rural population, annual growth rate 0.2766 % change on previous year (2025)
- Rural population, per unit of GDP 0.0004 units per US$ of GDP (2025)
- Rural population, per capita 0.3501 units per person (2025)
- Agriculture share gdp 23.85 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 23.85 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 0.3% (2024)
Frequently asked questions
- What is milk - excluding butter — production in Gambia?
- Milk - excluding butter — production in Gambia was 49 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — production recorded in Gambia?
- The highest recorded value was 80 1000 t in 2015.
- What is the lowest milk - excluding butter — production recorded in Gambia?
- The lowest recorded value was 49 1000 t in 2021.
- How does Gambia rank for milk - excluding butter — production?
- Gambia ranks 120th out of 157 countries with data for 2023.
- Is milk - excluding butter — production rising or falling in Gambia?
- Over the last ten years it is down 34.7%. The long-run trend across the full record is falling.
- Where does this Gambia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Milk - Excluding Butter — Production. 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.