Iceland vs Qatar: Offals — Food supply
Offals — Food supply over time
- Iceland
- Qatar
How they compare
Iceland currently reports 2,091 million Kcal against 2,055 million Kcal in Qatar, a difference of 36 million Kcal.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was Qatar ahead.
Iceland ranks 136th and Qatar ranks 137th of 164 countries.
Qatar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Iceland | Qatar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,785 million Kcal | 3,794 million Kcal | 2,009 million Kcal | Qatar |
| 2020s | 2,352 million Kcal | 3,411 million Kcal | 1,059 million Kcal | Qatar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals — food supply, Iceland or Qatar?
- Iceland, at 2,091 million Kcal against 2,055 million Kcal in Qatar as of 2023.
- What is the difference in offals — food supply between Iceland and Qatar?
- 36 million Kcal, with Iceland ahead.
- How many years of comparable data are there for Iceland and Qatar?
- 5 years are reported by both, from 2019 to 2023.
- How do Iceland and Qatar rank globally for offals — food supply?
- Iceland ranks 136th and Qatar ranks 137th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals — 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.