Mongolia vs Southern Europe: Meat, Other — Processing
Meat, Other — Processing over time
- Mongolia
- Southern Europe
How they compare
Mongolia currently reports 0 1000 t against 0 1000 t in Southern Europe, a difference of 0 1000 t.
Across all 9 years both countries report, Southern Europe has been ahead every year.
Mongolia ranks 3rd and Southern Europe ranks 5th of 10 countries.
Head to head by decade
| Decade | Mongolia | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | — |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat, other — processing, Mongolia or Southern Europe?
- Mongolia, at 0 1000 t against 0 1000 t in Southern Europe as of 2022.
- What is the difference in meat, other — processing between Mongolia and Southern Europe?
- 0 1000 t, with Mongolia ahead.
- How many years of comparable data are there for Mongolia and Southern Europe?
- 9 years are reported by both, from 2010 to 2022.
- How do Mongolia and Southern Europe rank globally for meat, other — processing?
- Mongolia ranks 3rd and Southern Europe ranks 5th of 10 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat, Other — Processing. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.