Spices, Other — Protein supply quantity in Mongolia
Mongolia: Spices, Other — Protein supply quantity was 2.38 t in 2023. ▲ Rising
Spices, Other — Protein supply quantity in Mongolia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Mongolia recorded 2.38 t for spices, other — protein supply quantity in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 78.7% on the previous year and down 45.5% over ten years.
Over the whole period, spices, other — protein supply quantity in Mongolia peaked at 13.56 t in 2021 and was at its lowest, 2.38 t, in 2023.
That places Mongolia 174th 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5.46 t | 4.01 t | 8.67 t | 10 |
| 2020s | 8.53 t | 2.38 t | 13.56 t | 4 |
Countries ranked near Mongolia
- 171 Gambia 5.02 t compare
- 172 Micronesia 3.29 t compare
- 173 Sao Tome and Principe 3.24 t compare
- 175 Cambodia 1.96 t compare
- 176 Saint Kitts and Nevis 1.94 t compare
- 177 Marshall Islands 1.84 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 spices, other — protein supply quantity in Mongolia?
- Spices, other — protein supply quantity in Mongolia was 2.38 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — protein supply quantity recorded in Mongolia?
- The highest recorded value was 13.56 t in 2021.
- What is the lowest spices, other — protein supply quantity recorded in Mongolia?
- The lowest recorded value was 2.38 t in 2023.
- How does Mongolia rank for spices, other — protein supply quantity?
- Mongolia ranks 174th out of 182 countries with data for 2023.
- Is spices, other — protein supply quantity rising or falling in Mongolia?
- Over the last ten years it is down 45.5%. 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 Spices, Other — 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
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.