Iceland vs Kazakhstan: Olive Oil — Food supply
Olive Oil — Food supply over time
- Iceland
- Kazakhstan
How they compare
Kazakhstan currently reports 7,870 million Kcal against 5,760 million Kcal in Iceland, a difference of 2,110 million Kcal.
That makes Kazakhstan's figure about 1.4 times Iceland's.
Across all 14 years both countries report, Kazakhstan has been ahead every year.
Iceland ranks 87th and Kazakhstan ranks 86th of 163 countries.
Kazakhstan has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Iceland | Kazakhstan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,258 million Kcal | 9,127 million Kcal | 5,869 million Kcal | Kazakhstan |
| 2020s | 5,881 million Kcal | 7,811 million Kcal | 1,930 million Kcal | Kazakhstan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olive oil — food supply, Iceland or Kazakhstan?
- Kazakhstan, at 7,870 million Kcal against 5,760 million Kcal in Iceland as of 2023.
- What is the difference in olive oil — food supply between Iceland and Kazakhstan?
- 2,110 million Kcal, with Kazakhstan ahead.
- How many years of comparable data are there for Iceland and Kazakhstan?
- 14 years are reported by both, from 2010 to 2023.
- How do Iceland and Kazakhstan rank globally for olive oil — food supply?
- Iceland ranks 87th and Kazakhstan ranks 86th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olive Oil — 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.