Bovine Meat — Stock Variation in Mongolia

Mongolia: Bovine Meat — Stock Variation was -7 1000 t in 2023. ◆ Volatile

Latest (2023)
-7 1000 t
Change on year
down 216.7%
World rank
177th
of 182 countries
All-time high
27 1000 t
in 2020
All-time low
-20 1000 t
in 2021
Years of data
14
2010–2023

Bovine Meat — Stock Variation in Mongolia, 2010–2023

-20-1001020302010201620232010: 0 1000 t2011: 0 1000 t2012: 0 1000 t2013: -1 1000 t2014: 1 1000 t2015: 26 1000 t2016: 12 1000 t2017: 18 1000 t2018: 4 1000 t2019: 0 1000 t2020: 27 1000 t2021: -20 1000 t2022: 6 1000 t2023: -7 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for bovine meat — stock variation in Mongolia is -7 1000 t, measured in 2023.

Compared with earlier readings it is down 216.7% on the previous year and down 600.0% over ten years.

Over the whole period, bovine meat — stock variation in Mongolia peaked at 27 1000 t in 2020 and was at its lowest, -20 1000 t, in 2021.

That places Mongolia 177th out of 182 countries with data for 2023, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 6 1000 t -1 1000 t 26 1000 t 10
2020s 1.5 1000 t -20 1000 t 27 1000 t 4

Countries ranked near Mongolia

  1. 174 Indonesia -1 1000 t compare
  2. 175 Finland -3 1000 t compare
  3. 176 Latvia -5 1000 t compare
  4. 178 Egypt -11 1000 t compare
  5. 179 Poland -41 1000 t compare
  6. 180 Germany -61 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mongolia

All data for Mongolia →

Frequently asked questions

What is bovine meat — stock variation in Mongolia?
Bovine meat — stock variation in Mongolia was -7 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bovine meat — stock variation recorded in Mongolia?
The highest recorded value was 27 1000 t in 2020.
What is the lowest bovine meat — stock variation recorded in Mongolia?
The lowest recorded value was -20 1000 t in 2021.
How does Mongolia rank for bovine meat — stock variation?
Mongolia ranks 177th out of 182 countries with data for 2023.
Is bovine meat — stock variation rising or falling in Mongolia?
Over the last ten years it is down 600.0%. The long-run trend across the full record is volatile.
Where does this Mongolia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bovine Meat — Stock Variation. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Bovine Meat — Stock Variation
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,885 data points, 2010–2023
Last refreshed

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.