Milk - Excluding Butter — Protein supply quantity in Timor-Leste
Timor-Leste: Milk - Excluding Butter — Protein supply quantity was 783.06 t in 2023. ▲ Rising
Milk - Excluding Butter — Protein supply quantity in Timor-Leste, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for milk - excluding butter — protein supply quantity in Timor-Leste is 783.06 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 37.7% on the previous year and up 57.5% over ten years.
Over the whole period, milk - excluding butter — protein supply quantity in Timor-Leste peaked at 783.06 t in 2023 and was at its lowest, 442.83 t, in 2010.
That places Timor-Leste 162nd out of 182 regions with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 548.36 t | 442.83 t | 761.7 t | 10 |
| 2020s | 635.24 t | 524.59 t | 783.06 t | 4 |
Countries ranked near Timor-Leste
More agriculture & rural data for Timor-Leste
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Pulses, Total — Yield 1,413 kg/ha (2024)
- Pulses, Total — Production 10,780 t (2024)
- Roots and Tubers, Total — Area harvested 16,385 ha (2024)
- Roots and Tubers, Total — Yield 3,095 kg/ha (2024)
- Roots and Tubers, Total — Production 50,708 t (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 42,336 An (2024)
- Vegetables Primary — Area harvested 17,870 ha (2024)
- Sheep and Goats — Stocks 184,192 An (2024)
- Pulses, Total — Area harvested 7,627 ha (2024)
Frequently asked questions
- What is milk - excluding butter — protein supply quantity in Timor-Leste?
- Milk - excluding butter — protein supply quantity in Timor-Leste was 783.06 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — protein supply quantity recorded in Timor-Leste?
- The highest recorded value was 783.06 t in 2023.
- What is the lowest milk - excluding butter — protein supply quantity recorded in Timor-Leste?
- The lowest recorded value was 442.83 t in 2010.
- How does Timor-Leste rank for milk - excluding butter — protein supply quantity?
- Timor-Leste ranks 162nd out of 182 regions with data for 2023.
- Is milk - excluding butter — protein supply quantity rising or falling in Timor-Leste?
- Over the last ten years it is up 57.5%. The long-run trend across the full record is rising.
- Where does this Timor-Leste data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Milk - Excluding Butter — Protein supply quantity (t). 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.