Fiji vs Iceland: Alcoholic Beverages — Export Quantity
Alcoholic Beverages — Export Quantity over time
- Fiji
- Iceland
How they compare
Iceland currently reports 1,381 t against 1,107 t in Fiji, a difference of 274 t.
That makes Iceland's figure about 1.2 times Fiji's.
The two have swapped places 7 times across 53 shared years of data; in 1961 it was Fiji ahead.
Fiji ranks 129th and Iceland ranks 126th of 174 countries.
Across the 6 decades both report, Fiji averaged higher in 4 and Iceland in 2.
Head to head by decade
| Decade | Fiji | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 80.44 t | 1.89 t | 78.56 t | Fiji |
| 1970s | 160.8 t | 3.2 t | 157.6 t | Fiji |
| 1980s | 138.1 t | 231.3 t | 93.2 t | Iceland |
| 1990s | 184.9 t | 160.2 t | 24.7 t | Fiji |
| 2000s | 775.7 t | 277.6 t | 498.1 t | Fiji |
| 2010s | 598 t | 739.5 t | 141.5 t | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — export quantity, Fiji or Iceland?
- Iceland, at 1,381 t against 1,107 t in Fiji as of 2013.
- What is the difference in alcoholic beverages — export quantity between Fiji and Iceland?
- 274 t, with Iceland ahead.
- How many years of comparable data are there for Fiji and Iceland?
- 53 years are reported by both, from 1961 to 2013.
- How do Fiji and Iceland rank globally for alcoholic beverages — export quantity?
- Fiji ranks 129th and Iceland ranks 126th of 174 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Export Quantity. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.