French Polynesia vs Iceland: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- French Polynesia
- Iceland
How they compare
French Polynesia currently reports 11,099 million Kcal against 10,228 million Kcal in Iceland, a difference of 871 million Kcal.
That makes French Polynesia's figure about 1.1 times Iceland's.
Across all 14 years both countries report, French Polynesia has been ahead every year.
French Polynesia ranks 147th and Iceland ranks 148th of 164 countries.
French Polynesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | French Polynesia | Iceland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 13,184 million Kcal | 10,258 million Kcal | 2,926 million Kcal | French Polynesia |
| 2020s | 12,706 million Kcal | 9,472 million Kcal | 3,234 million Kcal | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, French Polynesia or Iceland?
- French Polynesia, at 11,099 million Kcal against 10,228 million Kcal in Iceland as of 2023.
- What is the difference in starchy roots — food supply between French Polynesia and Iceland?
- 871 million Kcal, with French Polynesia ahead.
- How many years of comparable data are there for French Polynesia and Iceland?
- 14 years are reported by both, from 2010 to 2023.
- How do French Polynesia and Iceland rank globally for starchy roots — food supply?
- French Polynesia ranks 147th and Iceland ranks 148th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.