Spices — Protein supply quantity in Mongolia

Mongolia: Spices — Protein supply quantity was 14.87 t in 2023. ◆ Volatile

Latest (2023)
14.87 t
Change on year
down 68.5%
World rank
171st
of 182 countries
All-time high
47.17 t
in 2022
All-time low
6.9 t
in 2010
Years of data
14
2010–2023

Spices — Protein supply quantity in Mongolia, 2010–2023

10203040502010201620232010: 6.9 t2011: 9.1 t2012: 9.7 t2013: 12.2 t2014: 10.8 t2015: 12.1 t2016: 11.9 t2017: 15.1 t2018: 17.2 t2019: 23.7 t2020: 18 t2021: 44.8 t2022: 47.2 t2023: 14.9 t

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

Analysis

Mongolia recorded 14.87 t for spices — protein supply quantity in 2023.

The figure is down 68.5% on the previous year and up 21.7% over ten years.

Over the whole period, spices — protein supply quantity in Mongolia peaked at 47.17 t in 2022 and was at its lowest, 6.9 t, in 2010.

Mongolia ranks 171st of 182 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

DecadeAverage LowestHighest Years
2010s 12.86 t 6.9 t 23.73 t 10
2020s 31.21 t 14.87 t 47.17 t 4

Countries ranked near Mongolia

  1. 168 Gambia 21.29 t compare
  2. 169 French Polynesia 18.67 t compare
  3. 170 Samoa 16.62 t compare
  4. 172 New Caledonia 14.33 t compare
  5. 173 Vanuatu 8.69 t compare
  6. 174 Micronesia 4.24 t compare

See the full ranking of 213 places →

More agriculture & rural data for Mongolia

All data for Mongolia →

Frequently asked questions

What is spices — protein supply quantity in Mongolia?
Spices — protein supply quantity in Mongolia was 14.87 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest spices — protein supply quantity recorded in Mongolia?
The highest recorded value was 47.17 t in 2022.
What is the lowest spices — protein supply quantity recorded in Mongolia?
The lowest recorded value was 6.9 t in 2010.
How does Mongolia rank for spices — protein supply quantity?
Mongolia ranks 171st out of 182 countries with data for 2023.
Is spices — protein supply quantity rising or falling in Mongolia?
Over the last ten years it is up 21.7%. 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 Spices — 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
Spices — 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, 2,901 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.