Iceland vs Suriname: Meat — Food supply
Meat — Food supply over time
- Iceland
- Suriname
How they compare
Iceland currently reports 69,054 million Kcal against 48,755 million Kcal in Suriname, a difference of 20,299 million Kcal.
That makes Iceland's figure about 1.4 times Suriname's.
Across all 14 years both countries report, Iceland has been ahead every year.
Iceland ranks 137th and Suriname ranks 140th of 164 countries.
Iceland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Iceland | Suriname | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 58,937 million Kcal | 46,557 million Kcal | 12,380 million Kcal | Iceland |
| 2020s | 65,426 million Kcal | 55,972 million Kcal | 9,454 million Kcal | Iceland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — food supply, Iceland or Suriname?
- Iceland, at 69,054 million Kcal against 48,755 million Kcal in Suriname as of 2023.
- What is the difference in meat — food supply between Iceland and Suriname?
- 20,299 million Kcal, with Iceland ahead.
- How many years of comparable data are there for Iceland and Suriname?
- 14 years are reported by both, from 2010 to 2023.
- How do Iceland and Suriname rank globally for meat — food supply?
- Iceland ranks 137th and Suriname ranks 140th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — 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.