Cloves — Fat supply quantity in Mongolia
Mongolia: Cloves — Fat supply quantity was 0 t in 2023. ◆ Volatile
Cloves — Fat supply quantity in Mongolia, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Mongolia recorded 0 t for cloves — fat supply quantity in 2023. That is the lowest value across all 10 years on record.
The figure is down 100.0% on the previous year and down 100.0% over ten years.
Over the whole period, cloves — fat supply quantity in Mongolia peaked at 0.13 t in 2021 and was at its lowest, 0 t, in 2015.
Mongolia ranks 158th of 172 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.015 t | 0 t | 0.03 t | 6 |
| 2020s | 0.0625 t | 0 t | 0.13 t | 4 |
Countries ranked near Mongolia
- 158 Nauru 0 t compare
- 158 Turkmenistan 0 t compare
- 158 Timor-Leste 0 t compare
- 158 Kiribati 0 t compare
- 158 Tajikistan 0 t compare
- 158 Saint Kitts and Nevis 0 t compare
- 158 Solomon Islands 0 t compare
- 158 French Polynesia 0 t compare
- 158 Burkina Faso 0 t compare
- 158 Belize 0 t compare
- 158 Madagascar 0 t compare
- 158 United Arab Emirates 0 t compare
- 158 Brazil 0 t compare
- 158 Guatemala 0 t compare
More agriculture & rural data for Mongolia
- Agriculture share gdp 8.94 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.94 (2025)
- Agricultural raw materials exports 2.7% (2023)
- Agricultural raw materials imports 0.4% (2023)
- Rural population 28.9% (2025)
- Rural population growth 0.6% (2025)
- Rural population 1.03 million (2025)
- Agriculture, forestry, and fishing, value added 8.9% (2025)
- Agriculture, forestry, and fishing, value added 2.27 billion current US$ (2025)
- Tomatoes — Production 2,070 t (2024)
Frequently asked questions
- What is cloves — fat supply quantity in Mongolia?
- Cloves — fat supply quantity in Mongolia was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — fat supply quantity recorded in Mongolia?
- The highest recorded value was 0.13 t in 2021.
- What is the lowest cloves — fat supply quantity recorded in Mongolia?
- The lowest recorded value was 0 t in 2015.
- How does Mongolia rank for cloves — fat supply quantity?
- Mongolia ranks 158th out of 172 countries with data for 2023.
- Is cloves — fat supply quantity rising or falling in Mongolia?
- Over the last ten years it is down 100.0%. 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 Cloves — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.