Milk - Excluding Butter — Protein supply quantity in Uganda
Uganda: Milk - Excluding Butter — Protein supply quantity was 87,240 t in 2023. ▲ Rising
Milk - Excluding Butter — Protein supply quantity in Uganda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Uganda recorded 87,240 t for milk - excluding butter — protein supply quantity in 2023.
That represents a change of down 10.9% on the previous year and up 97.2% over ten years.
Over the whole period, milk - excluding butter — protein supply quantity in Uganda peaked at 97,899 t in 2022 and was at its lowest, 41,055 t, in 2010.
Uganda ranks 36th of 164 countries on this measure, in the top 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 | 46,995 t | 41,055 t | 60,294 t | 10 |
| 2020s | 86,601 t | 79,447 t | 97,899 t | 4 |
Countries ranked near Uganda
More agriculture & rural data for Uganda
- Agriculture, forestry, and fishing, value added (current US$), annual 22.05 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2613 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 315.24 current US$ per person (2025)
- Rural population, annual growth rate 1.75 % change on previous year (2025)
- Rural population, per unit of GDP 0.0006 units per US$ of GDP (2025)
- Rural population, per capita 0.6806 units per person (2025)
- Agriculture share gdp 26.13 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 26.13 (2025)
- Agricultural raw materials exports 1.4% (2024)
- Agricultural raw materials imports 1.2% (2024)
Frequently asked questions
- What is milk - excluding butter — protein supply quantity in Uganda?
- Milk - excluding butter — protein supply quantity in Uganda was 87,240 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 Uganda?
- The highest recorded value was 97,899 t in 2022.
- What is the lowest milk - excluding butter — protein supply quantity recorded in Uganda?
- The lowest recorded value was 41,055 t in 2010.
- How does Uganda rank for milk - excluding butter — protein supply quantity?
- Uganda ranks 36th out of 164 countries with data for 2023.
- Is milk - excluding butter — protein supply quantity rising or falling in Uganda?
- Over the last ten years it is up 97.2%. The long-run trend across the full record is rising.
- Where does this Uganda 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.