Milk Powder (WMP)

Whole Milk Powder (WMP) retains the full cream content of milk (26-42% fat), offering a rich flavor profile for reconstitution into liquid milk, chocolate manufacturing, and bakery applications. New Zealand is the dominant global exporter, with Fonterra's production decisions significantly influencing global pricing.

Regular (26% fat)28% FatInstant WMPAgglomeratedCIFCFRFOB
Quick Facts

Milk Powder (WMP) at a Glance

Common Origins
New ZealandEuropean UnionArgentinaUruguayAustralia
Common Destinations
ChinaAlgeriaSri LankaBangladeshNigeria
Grades & Specifications
Regular (26% fat)28% FatInstant WMPAgglomerated
INCOTERMS
CIFCFRFOB
Unit of Measure
Metric Tons

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Milk Powder (SMP)

Skimmed Milk Powder (SMP) is produced by removing water and fat from pasteurized milk, yielding a shelf-stable protein ingredient with less than 1.5% fat. It is used in reconstituted milk, bakery products, confectionery, and infant formula. New Zealand's GDT auction is the key price discovery mechanism.

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