Butter, Ghee — Fat supply quantity in Mongolia

Mongolia: Butter, Ghee — Fat supply quantity was 10,937 t in 2023. ▼ Falling

Latest (2023)
10,937 t
Change on year
down 13.3%
World rank
64th
of 182 countries
All-time high
15,573 t
in 2015
All-time low
10,937 t
in 2023
Years of data
14
2010–2023

Butter, Ghee — Fat supply quantity in Mongolia, 2010–2023

05.0k10.0k15.0k2010201620232010: 11.3k t2011: 12.8k t2012: 14.2k t2013: 14.6k t2014: 14.4k t2015: 15.6k t2016: 12.0k t2017: 12.1k t2018: 12.3k t2019: 12.2k t2020: 13.8k t2021: 11.5k t2022: 12.6k t2023: 10.9k t

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

Analysis

In 2023, butter, ghee — fat supply quantity in Mongolia stood at 10,937 t. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 13.3% on the previous year and down 25.2% over ten years.

Over the whole period, butter, ghee — fat supply quantity in Mongolia peaked at 15,573 t in 2015 and was at its lowest, 10,937 t, in 2023.

Mongolia ranks 64th of 182 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 13,149 t 11,271 t 15,573 t 10
2020s 12,209 t 10,937 t 13,755 t 4

Countries ranked near Mongolia

  1. 61 Hungary 11,922 t compare
  2. 62 Israel 11,876 t compare
  3. 63 Iraq 11,187 t compare
  4. 65 Bahrain 10,903 t compare
  5. 66 Lithuania 10,867 t compare
  6. 67 Greece 10,633 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mongolia

All data for Mongolia →

Frequently asked questions

What is butter, ghee — fat supply quantity in Mongolia?
Butter, ghee — fat supply quantity in Mongolia was 10,937 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest butter, ghee — fat supply quantity recorded in Mongolia?
The highest recorded value was 15,573 t in 2015.
What is the lowest butter, ghee — fat supply quantity recorded in Mongolia?
The lowest recorded value was 10,937 t in 2023.
How does Mongolia rank for butter, ghee — fat supply quantity?
Mongolia ranks 64th out of 182 countries with data for 2023.
Is butter, ghee — fat supply quantity rising or falling in Mongolia?
Over the last ten years it is down 25.2%. The long-run trend across the full record is falling.
Where does this Mongolia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Fat supply quantity (t). 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
Butter, Ghee — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.