Balance Sheet for Food Commodities 2024, preliminary and 2023 final figures

​Data corrected on 17.6.2025.

Read more on the page Changes and corrections in the statistics.

The total consumption of cereals was about 87.3 kilograms in 2024. Consumption increased from the previous year 1.4 kilograms, roughly 1.6 per cent. 

• In 2024, were consumed 49.3 kilograms of wheat, 12.2 kilograms of rye, 12.0 kilograms of oats, 0.8 kilograms of barley and 7.9 kilograms of rice per person.
• The consumption of uncooked meat as carcass meat (with bones) was 78.2 kilograms per capita in 2024, when game and offal are also taken into account. Beef and poultry consumption increased slightly and the total consumption increased less than one per cent from the previous year.
• Approximately 85 litres of liquid milk were used per capita, which was 2.0 per cent less than in 2023.
• The total consumption of liquid milk products was 130 kilograms per capita, about 1.6 per cent less than in 2023.
• In 2024, approximately 26.1 kilograms of cheese was eaten.
• The consumption of eggs was approximately 11.8 kilograms per capita in 2024 and 11.7 in 2023. The figures also include the use of eggs on farms, as well as eggs purchased directly by consumers from farms.
• The consumption of fresh fruit was 48.4 kilograms, the consumption of dried fruit and fruit preserves 6.1 kilograms, and the consumption of fresh vegetables 64.0 kilograms.
• In 2024, the total consumption of fish was approximately 13.7 kilograms* per capita.

*The total fish consumption corrected: After correction, the fish consumption is 13.7 kg per person (correction: +3,1 kg). Corrected 17 June 2025.

The calculation does not indicate the exact amount of food consumption. The figures in the Balance Sheet for Food Commodities represent the amount available for consumption rather than actual consumption, because volumes of storage losses and other waste are not available from all stages of the food chain.
The meat consumption figures reported in the Balance Sheet for Food Commodities and the graph below also include bones, i.e., they are reported as carcass meat. Typically, carcass meat contains 80 per cent of boneless meat. In addition, the cooking loss ranges from 10 to 30 per cent, depending on the product. The weight of cooked meat is around 50 per cent of the weight of carcass meat.