Beverages, Alcoholic — Fat supply quantity in Iceland
Iceland: Beverages, Alcoholic — Fat supply quantity was 5.21 t in 2023. ◆ Volatile
Beverages, Alcoholic — Fat supply quantity in Iceland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for beverages, alcoholic — fat supply quantity in Iceland is 5.21 t, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 28.0% on the previous year and down 76.8% over ten years.
Over the whole period, beverages, alcoholic — fat supply quantity in Iceland peaked at 29.18 t in 2012 and was at its lowest, 5.21 t, in 2023.
Iceland ranks 166th of 180 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 17.9 t | 8.1 t | 29.18 t | 10 |
| 2020s | 7.01 t | 5.21 t | 7.94 t | 4 |
Countries ranked near Iceland
- 163 Comoros 5.91 t compare
- 164 Micronesia (Federated States of) 5.9 t compare
- 164 Saint Kitts and Nevis 5.9 t compare
- 167 Djibouti 4.51 t compare
- 168 Samoa 4.11 t compare
- 169 Sao Tome and Principe 2.9 t compare
More agriculture & rural data for Iceland
- Agriculture share gdp 3.65 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.65 (2025)
- Agricultural raw materials exports 0.5% (2025)
- Agricultural raw materials imports 1.0% (2025)
- Rural population 5.8% (2025)
- Rural population growth 0.9% (2025)
- Rural population 22,689 (2025)
- Agriculture, forestry, and fishing, value added 3.7% (2025)
- Agriculture, forestry, and fishing, value added 1.41 billion current US$ (2025)
- Tomatoes — Production 1,362 t (2024)
Frequently asked questions
- What is beverages, alcoholic — fat supply quantity in Iceland?
- Beverages, alcoholic — fat supply quantity in Iceland was 5.21 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beverages, alcoholic — fat supply quantity recorded in Iceland?
- The highest recorded value was 29.18 t in 2012.
- What is the lowest beverages, alcoholic — fat supply quantity recorded in Iceland?
- The lowest recorded value was 5.21 t in 2023.
- How does Iceland rank for beverages, alcoholic — fat supply quantity?
- Iceland ranks 166th out of 180 countries with data for 2023.
- Is beverages, alcoholic — fat supply quantity rising or falling in Iceland?
- Over the last ten years it is down 76.8%. The long-run trend across the full record is volatile.
- Where does this Iceland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beverages, Alcoholic — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.