Oranges, Mandarines — Fat supply quantity in Mongolia

Mongolia: Oranges, Mandarines — Fat supply quantity was 7.67 t in 2023. ◆ Volatile

Latest (2023)
7.67 t
Change on year
down 41.1%
World rank
136th
of 182 countries
All-time high
35.01 t
in 2010
All-time low
4.87 t
in 2017
Years of data
14
2010–2023

Oranges, Mandarines — Fat supply quantity in Mongolia, 2010–2023

0102030402010201620232010: 35 t2011: 32.4 t2012: 32.4 t2013: 23.8 t2014: 11.3 t2015: 7.7 t2016: 6.4 t2017: 4.9 t2018: 7.4 t2019: 6.8 t2020: 5.2 t2021: 10.2 t2022: 13 t2023: 7.7 t

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

Analysis

Mongolia recorded 7.67 t for oranges, mandarines — fat supply quantity in 2023.

That represents a change of down 41.1% on the previous year and down 67.8% over ten years.

Over the whole period, oranges, mandarines — fat supply quantity in Mongolia peaked at 35.01 t in 2010 and was at its lowest, 4.87 t, in 2017.

That places Mongolia 136th out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 16.81 t 4.87 t 35.01 t 10
2020s 9.03 t 5.2 t 13.02 t 4

Countries ranked near Mongolia

  1. 133 Djibouti 10.29 t compare
  2. 134 Mauritius 9.19 t compare
  3. 135 Lesotho 8.77 t compare
  4. 137 Malta 7.6 t compare
  5. 138 Zambia 7.33 t compare
  6. 139 China, Macao SAR 6.8 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mongolia

All data for Mongolia →

Frequently asked questions

What is oranges, mandarines — fat supply quantity in Mongolia?
Oranges, mandarines — fat supply quantity in Mongolia was 7.67 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oranges, mandarines — fat supply quantity recorded in Mongolia?
The highest recorded value was 35.01 t in 2010.
What is the lowest oranges, mandarines — fat supply quantity recorded in Mongolia?
The lowest recorded value was 4.87 t in 2017.
How does Mongolia rank for oranges, mandarines — fat supply quantity?
Mongolia ranks 136th out of 182 countries with data for 2023.
Is oranges, mandarines — fat supply quantity rising or falling in Mongolia?
Over the last ten years it is down 67.8%. 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 Oranges, Mandarines — 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
Oranges, Mandarines — 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, 2,897 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.