Cyprus vs Iceland: Cream — Food supply
Cream — Food supply over time
- Cyprus
- Iceland
How they compare
Iceland currently reports 8,488 million Kcal against 7,759 million Kcal in Cyprus, a difference of 729 million Kcal.
That makes Iceland's figure about 1.1 times Cyprus's.
Across all 14 years both countries report, Iceland has been ahead every year.
Cyprus ranks 51st and Iceland ranks 48th of 155 countries.
Iceland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cyprus | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 772.5 million Kcal | 7,450 million Kcal | 6,677 million Kcal | Iceland |
| 2020s | 7,209 million Kcal | 8,190 million Kcal | 980.93 million Kcal | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Cyprus or Iceland?
- Iceland, at 8,488 million Kcal against 7,759 million Kcal in Cyprus as of 2023.
- What is the difference in cream — food supply between Cyprus and Iceland?
- 729 million Kcal, with Iceland ahead.
- How many years of comparable data are there for Cyprus and Iceland?
- 14 years are reported by both, from 2010 to 2023.
- How do Cyprus and Iceland rank globally for cream — food supply?
- Cyprus ranks 51st and Iceland ranks 48th of 155 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — Food supply (kcal). 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.