Semi-finished product · Food ingredients
Butter
One kilogram of butter from cow's milk
This page shows what the product is made of and where each figure comes from. It shows no death toll. The toll is computed from this bill of materials from session 19, and published only once it has an uncertainty interval and has passed a backtest.
Butter from whole cow's milk at France's extraction rate, 4.6 kg of butter per 100 kg of milk. Milk is not in the materials register — livestock there is meat — so the milk is carried as an unregistered input: its mass is counted and its farming reaches no harm yet. That gap is why the grade is LOW.
- Overall grade — low
- Status — draft
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What it is made of
Each line is one component of one kilogram of butter from cow's milk: how much of it goes in, how much had to be produced for that, and where the figure comes from.
| Component | Quantity | Source |
|---|---|---|
|
Milk
ingredient |
1.00 kg × 21.7 produced for it |
FAO Statistics Division, Technical Conversion Factors for Agricultural Commodities — nati…
· medium
France: butter of cow milk 4.6% of whole fresh milk (printed p. 545), so 1 / 0.046 kg of milk per kilogram Registered as the material `milk` on 2026-09-18, when FAO's Milk, Total production entered the register: this line reached no supply chain until then, and it is why a croissant traced 15%. |
Down to raw materials
The whole chain multiplied out — everything one kilogram of butter from cow's milk needs, through every intermediate product, with every loss on the way included.
| Input | Per functional unit |
|---|---|
| Milk | 21.7 kg |
An input marked “not in the register” is counted by mass and reaches no supply chain yet. Industries appear as the euros or tonne-kilometres the bill of materials gives them.
How much of it is explicit
100% of this product’s mass is explicit in its own bill of materials.
Its whole chain draws on 21.7 kg of materials, losses included. 100% of that is registered raw materials — the part the model can trace harm to — 0% is inputs not yet in the register, and 0% is a declared remainder.
In the input–output model it belongs to “Manufacture of food products; beverages and tobacco products” (FIGARO industry C10-12).
In the input–output model it belongs to “Manufacture of food products; beverages and tobacco products” (FIGARO industry C10T12).
What uses it
Products whose own bill of materials includes this one.
- Croissant — 30.0 g in one butter croissant as made — 123 g of dough — with its 3 g of packaging
The number this page does not show
The harm in this chain is not shown.
The model allocates the harm counted where each raw material is produced to the products that use it. That number is a count of people with a run behind it and no uncertainty interval yet, and nothing of that kind is published before the backtest of session 21. What this page can show without it is the structure: what the product is made of, and where each part of that knowledge comes from.