Groundnuts — Protein supply quantity in Mongolia

Mongolia: Groundnuts — Protein supply quantity was 124.56 t in 2023. ▲ Rising

Latest (2023)
124.56 t
Change on year
down 56.9%
World rank
153rd
of 182 countries
All-time high
289.19 t
in 2022
All-time low
70.08 t
in 2010
Years of data
14
2010–2023

Groundnuts — Protein supply quantity in Mongolia, 2010–2023

501001502002503002010201620232010: 70.1 t2011: 71.5 t2012: 78.1 t2013: 81.5 t2014: 85.8 t2015: 91.2 t2016: 89 t2017: 93 t2018: 103.8 t2019: 150.2 t2020: 141.1 t2021: 175.8 t2022: 289.2 t2023: 124.6 t

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

Analysis

In 2023, groundnuts — protein supply quantity in Mongolia stood at 124.56 t.

That represents a change of down 56.9% on the previous year and up 52.7% over ten years.

Over the whole period, groundnuts — protein supply quantity in Mongolia peaked at 289.19 t in 2022 and was at its lowest, 70.08 t, in 2010.

That places Mongolia 153rd out of 182 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 91.43 t 70.08 t 150.24 t 10
2020s 182.66 t 124.56 t 289.19 t 4

Countries ranked near Mongolia

  1. 150 Lesotho 156.42 t compare
  2. 151 Malta 149.78 t compare
  3. 152 Maldives 134.34 t compare
  4. 154 Iceland 116.78 t compare
  5. 155 Mauritania 101.9 t compare
  6. 156 Democratic People's Republic of Korea 92.29 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mongolia

All data for Mongolia →

Frequently asked questions

What is groundnuts — protein supply quantity in Mongolia?
Groundnuts — protein supply quantity in Mongolia was 124.56 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest groundnuts — protein supply quantity recorded in Mongolia?
The highest recorded value was 289.19 t in 2022.
What is the lowest groundnuts — protein supply quantity recorded in Mongolia?
The lowest recorded value was 70.08 t in 2010.
How does Mongolia rank for groundnuts — protein supply quantity?
Mongolia ranks 153rd out of 182 countries with data for 2023.
Is groundnuts — protein supply quantity rising or falling in Mongolia?
Over the last ten years it is up 52.7%. The long-run trend across the full record is rising.
Where does this Mongolia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Groundnuts — Protein 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
Groundnuts — Protein 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, 2,881 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.