Brans — Domestic supply quantity in Iceland

Iceland: Brans — Domestic supply quantity was 10,220 t in 2013. ◆ Volatile

Latest (2013)
10,220 t
Change on year
up 3.0%
World rank
154th
of 183 countries
All-time high
17,030 t
in 1989
All-time low
520 t
in 1976
Years of data
53
1961–2013

Brans — Domestic supply quantity in Iceland, 1961–2013

05.0k10.0k15.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2013, brans — domestic supply quantity in Iceland stood at 10,220 t.

The figure is up 3.0% on the previous year and up 47.6% over ten years.

Over the whole period, brans — domestic supply quantity in Iceland peaked at 17,030 t in 1989 and was at its lowest, 520 t, in 1976.

That places Iceland 154th out of 183 countries with data for 2013, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 2,798 t 1,278 t 5,166 t 9
1970s 1,055 t 520 t 2,125 t 10
1980s 8,709 t 821 t 17,030 t 10
1990s 8,727 t 5,227 t 15,503 t 10
2000s 6,660 t 5,529 t 7,168 t 10
2010s 8,704 t 7,167 t 10,220 t 4

Countries ranked near Iceland

  1. 151 Malta 12,575 t compare
  2. 152 Timor-Leste 12,018 t compare
  3. 153 Djibouti 11,566 t compare
  4. 155 Eswatini 9,263 t compare
  5. 156 Gabon 8,045 t compare
  6. 157 New Caledonia 6,915 t compare

See the full ranking of 215 places →

More agriculture & rural data for Iceland

All data for Iceland →

Frequently asked questions

What is brans — domestic supply quantity in Iceland?
Brans — domestic supply quantity in Iceland was 10,220 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest brans — domestic supply quantity recorded in Iceland?
The highest recorded value was 17,030 t in 1989.
What is the lowest brans — domestic supply quantity recorded in Iceland?
The lowest recorded value was 520 t in 1976.
How does Iceland rank for brans — domestic supply quantity?
Iceland ranks 154th out of 183 countries with data for 2013.
Is brans — domestic supply quantity rising or falling in Iceland?
Over the last ten years it is up 47.6%. 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 Brans — Domestic supply quantity. Statizoid updates them automatically from the source API.

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Brans — Domestic supply quantity in Iceland. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/brans-domestic-supply-quantity/iceland/

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About this data

Indicator
Brans — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
215 places, 10,338 data points, 1961–2013
Last refreshed

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 caput 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.