Finnish butter has become a major export success story. The golden dairy product now reaches bakeries across Europe, with France as its largest international customer.
Food Industry Federation economist Bate Ismail said Finnish food exports totaled €2.3 billion last year. Butter accounted for 8.4% of this total, with €194 million worth exported globally.
France imported €66 million worth of Finnish butter, making it the top destination. Sweden followed with €33 million, then the Netherlands at €38 million, and Poland at €16 million.
This year's butter exports show even stronger growth. January through July figures reached €144 million, a 26% increase compared to the same period last year.
Dairy products represent about one-quarter of all Finnish food exports. Alcohol and soft drinks rank as the second largest export category.
French bakeries specifically use Finnish butter as raw material for croissants. The butter's unique properties make it ideal for laminated dough pastries.
Valio's head of sales Ari Ahonen reported the company's export value reached approximately €513 million last year. This represents about 25% of Finland's total food exports.
Industrial milk powder and industrial butter are Valio's largest export products. Each week, about 200 shipping containers of Valio products travel to approximately 50 countries.
Ahonen explained they cannot disclose exact product category shares or customer relationships. He did confirm they serve as significant butter suppliers to major French bakeries.
What makes Finnish butter so special? Baking consultant Mika Parviainen explains the specific requirements for croissant production.
Butter needs to be firm enough to withstand the lamination process yet remain as separate fat layers within the dough. Finnish butter naturally maintains higher hardness than other available butters and doesn't suffer from seasonal variation.
Nordic production conditions contribute to the butter's quality. Clean nature and water systems, grass-based animal feeding, and antibiotic-free practices all affect the milk raw material and ultimately the butter quality.
Milk composition greatly impacts butter structure, and what cows eat affects milk composition. Summer and winter fats therefore require different processing methods.
Sustainability and high quality throughout the production chain give Nordic products their competitive edge. Valio produces all its butter centrally at one facility in Seinäjoki, Finland.
The export numbers tell a clear story: when quality meets specific market needs, even traditional products can become international success stories.