French Polynesia vs Iceland: Offals — Tourist consumption
Offals — Tourist consumption over time
- French Polynesia
- Iceland
How they compare
French Polynesia currently reports 0 1000 t against 0 1000 t in Iceland, a difference of 0 1000 t.
Across all 9 years both countries report, Iceland has been ahead every year.
French Polynesia ranks 5th and Iceland ranks 5th of 45 countries.
Head to head by decade
| Decade | French Polynesia | Iceland | 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 offals — tourist consumption, French Polynesia or Iceland?
- French Polynesia, at 0 1000 t against 0 1000 t in Iceland as of 2023.
- What is the difference in offals — tourist consumption between French Polynesia and Iceland?
- 0 1000 t, with French Polynesia ahead.
- How many years of comparable data are there for French Polynesia and Iceland?
- 9 years are reported by both, from 2010 to 2020.
- How do French Polynesia and Iceland rank globally for offals — tourist consumption?
- French Polynesia ranks 5th and Iceland ranks 5th of 45 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals — Tourist consumption. 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.