Mongolia vs Switzerland: Rye and products — Food supply
Rye and products — Food supply over time
- Mongolia
- Switzerland
How they compare
Switzerland currently reports 14,530 million Kcal against 10,982 million Kcal in Mongolia, a difference of 3,548 million Kcal.
That makes Switzerland's figure about 1.3 times Mongolia's.
Across all 11 years both countries report, Switzerland has been ahead every year.
Mongolia ranks 31st and Switzerland ranks 29th of 145 countries.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mongolia | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,298 million Kcal | 23,952 million Kcal | 21,654 million Kcal | Switzerland |
| 2020s | 5,491 million Kcal | 15,168 million Kcal | 9,677 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher rye and products — food supply, Mongolia or Switzerland?
- Switzerland, at 14,530 million Kcal against 10,982 million Kcal in Mongolia as of 2023.
- What is the difference in rye and products — food supply between Mongolia and Switzerland?
- 3,548 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Mongolia and Switzerland?
- 11 years are reported by both, from 2010 to 2021.
- How do Mongolia and Switzerland rank globally for rye and products — food supply?
- Mongolia ranks 31st and Switzerland ranks 29th of 145 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Rye and products — Food supply (kcal). 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.