Iceland vs Senegal: Alcoholic Beverages — Production
Alcoholic Beverages — Production over time
- Iceland
- Senegal
How they compare
Iceland currently reports 20,723 t against 15,000 t in Senegal, a difference of 5,723 t.
That makes Iceland's figure about 1.4 times Senegal's.
The two have swapped places 1 time across 53 shared years of data; in 1961 it was Senegal ahead.
Iceland ranks 136th and Senegal ranks 138th of 158 countries.
Across the 6 decades both report, Iceland averaged higher in 1 and Senegal in 5.
Head to head by decade
| Decade | Iceland | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 2,089 t | 8,900 t | 6,811 t | Senegal |
| 1970s | 3,050 t | 17,963 t | 14,913 t | Senegal |
| 1980s | 2,880 t | 18,882 t | 16,002 t | Senegal |
| 1990s | 2,310 t | 26,503 t | 24,193 t | Senegal |
| 2000s | 12,785 t | 27,670 t | 14,885 t | Senegal |
| 2010s | 18,756 t | 15,500 t | 3,256 t | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — production, Iceland or Senegal?
- Iceland, at 20,723 t against 15,000 t in Senegal as of 2013.
- What is the difference in alcoholic beverages — production between Iceland and Senegal?
- 5,723 t, with Iceland ahead.
- How many years of comparable data are there for Iceland and Senegal?
- 53 years are reported by both, from 1961 to 2013.
- How do Iceland and Senegal rank globally for alcoholic beverages — production?
- Iceland ranks 136th and Senegal ranks 138th of 158 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Production. 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.