Belgium vs Iceland: Groundnut Oil — Processing
Groundnut Oil — Processing over time
- Belgium
- Iceland
How they compare
Belgium currently reports 11 1000 t against 0 1000 t in Iceland, a difference of 11 1000 t.
Across all 5 years both countries report, Belgium has been ahead every year.
Belgium ranks 3rd and Iceland ranks 6th of 12 countries.
Belgium has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher groundnut oil — processing, Belgium or Iceland?
- Belgium, at 11 1000 t against 0 1000 t in Iceland as of 2022.
- What is the difference in groundnut oil — processing between Belgium and Iceland?
- 11 1000 t, with Belgium ahead.
- How many years of comparable data are there for Belgium and Iceland?
- 5 years are reported by both, from 2014 to 2019.
- How do Belgium and Iceland rank globally for groundnut oil — processing?
- Belgium ranks 3rd and Iceland ranks 6th of 12 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnut Oil — Processing. 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.