Iceland vs Spain: Cloves — Stock Variation
Cloves — Stock Variation over time
- Iceland
- Spain
How they compare
Iceland currently reports 0 1000 t against 0 1000 t in Spain, a difference of 0 1000 t.
Across all 10 years both countries report, Spain has been ahead every year.
Iceland ranks 2nd and Spain ranks 2nd of 165 countries.
Head to head by decade
| Decade | Iceland | Spain | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | — |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cloves — stock variation, Iceland or Spain?
- Iceland, at 0 1000 t against 0 1000 t in Spain as of 2023.
- What is the difference in cloves — stock variation between Iceland and Spain?
- 0 1000 t, with Iceland ahead.
- How many years of comparable data are there for Iceland and Spain?
- 10 years are reported by both, from 2014 to 2023.
- How do Iceland and Spain rank globally for cloves — stock variation?
- Iceland ranks 2nd and Spain ranks 2nd of 165 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cloves — Stock Variation. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.