Milk - Excluding Butter — Protein supply quantity in Zimbabwe
Zimbabwe: Milk - Excluding Butter — Protein supply quantity was 14,774 t in 2023. ▬ Flat
Milk - Excluding Butter — Protein supply quantity in Zimbabwe, 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 Zimbabwe is 14,774 t, measured in 2023.
The figure is up 0.1% on the previous year and up 6.2% over ten years.
Over the whole period, milk - excluding butter — protein supply quantity in Zimbabwe peaked at 14,905 t in 2021 and was at its lowest, 12,182 t, in 2017.
Zimbabwe ranks 98th of 164 countries on this measure, in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13,311 t | 12,182 t | 14,407 t | 10 |
| 2020s | 14,324 t | 12,862 t | 14,905 t | 4 |
Countries ranked near Zimbabwe
- 95 Burkina Faso 17,980 t compare
- 96 Latvia, Republic of 16,866 t compare
- 97 Slovenia, Republic of 16,182 t compare
- 99 Madagascar, Republic of 14,615 t compare
- 100 Paraguay 14,405 t compare
- 101 China, Hong Kong SAR 14,048 t compare
More agriculture & rural data for Zimbabwe
- Agriculture share gdp 9.47 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.47 (2025)
- Agricultural raw materials exports 0.9% (2024)
- Agricultural raw materials imports 0.3% (2024)
- Rural population 59.5% (2025)
- Rural population growth 0.9% (2025)
- Rural population 10.09 million (2025)
- Agriculture, forestry, and fishing, value added 9.5% (2025)
- Agriculture, forestry, and fishing, value added 4.85 billion current US$ (2025)
- Bananas — Production 325,400 t (2024)
Frequently asked questions
- What is milk - excluding butter — protein supply quantity in Zimbabwe?
- Milk - excluding butter — protein supply quantity in Zimbabwe was 14,774 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 Zimbabwe?
- The highest recorded value was 14,905 t in 2021.
- What is the lowest milk - excluding butter — protein supply quantity recorded in Zimbabwe?
- The lowest recorded value was 12,182 t in 2017.
- How does Zimbabwe rank for milk - excluding butter — protein supply quantity?
- Zimbabwe ranks 98th out of 164 countries with data for 2023.
- Is milk - excluding butter — protein supply quantity rising or falling in Zimbabwe?
- Over the last ten years it is up 6.2%. The long-run trend across the full record is flat.
- Where does this Zimbabwe 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.