Balance Sheet for Food Commodities 2025, preliminary and 2024 final figures

The total consumption of cereals was about 86.2 kilograms in 2025. Consumption decreased from the previous year roughly 1.1 kilograms.

• In 2025, were consumed 49.3 kilograms of wheat, 11.4 kilograms of rye, 11.0 kilograms of oats, 1.3 kilograms of barley and 8.3 kilograms of rice per person.
• The total consumption of uncooked meat as carcass meat (with bones) was 78.1 kilograms per capita in 2025, when game and offal are also taken into account. Consumption decreased about 0.2 kilograms. Pork, poultry and mutton consumption increased slightly, beef consumption decreased from the previous year.
• Approximately 82 litres (84.3 kilograms) of liquid milk were used per capita, which was nearly 4.0 per cent less than in 2024.
• The total consumption of liquid milk products was 127 kilograms per capita, about 2.6 per cent less than in 2024.
• About 27 kilograms of cheese were consumed in 2025, nearly one kilogram more than the previous year.
• The consumption of eggs was approximately 12 kilograms per capita in 2025 and 11.8 in 2024. 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 roughly 50 kilograms, the consumption of dried fruit and fruit preserves 7.1 kilograms, and the consumption of fresh vegetables 64.5 kilograms.
• In 2025, the total consumption of fish was approximately 14.4 kilograms per capita.

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.