Fish, Body Oil — Export quantity in Iceland

Iceland: Fish, Body Oil — Export quantity was 34 1000 t in 2023. ▼ Falling

Latest (2023)
34 1000 t
Change on year
unchanged
World rank
5th
of 124 countries
All-time high
56 1000 t
in 2011
All-time low
34 1000 t
in 2014
Years of data
14
2010–2023

Fish, Body Oil — Export quantity in Iceland, 2010–2023

02040602010201620232010: 55 1000 t2011: 56 1000 t2012: 55 1000 t2013: 56 1000 t2014: 34 1000 t2015: 35 1000 t2016: 40 1000 t2017: 44 1000 t2018: 47 1000 t2019: 34 1000 t2020: 34 1000 t2021: 34 1000 t2022: 34 1000 t2023: 34 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for fish, body oil — export quantity in Iceland is 34 1000 t, measured in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 39.3% over ten years.

Over the whole period, fish, body oil — export quantity in Iceland peaked at 56 1000 t in 2011 and was at its lowest, 34 1000 t, in 2014.

That places Iceland 5th out of 124 countries with data for 2023, putting it in the top 10%.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 45.6 1000 t 34 1000 t 56 1000 t 10
2020s 34 1000 t 34 1000 t 34 1000 t 4

Countries ranked near Iceland

  1. 2 Denmark 146 1000 t compare
  2. 3 Norway 116 1000 t compare
  3. 4 Chile 93 1000 t compare
  4. 6 Morocco 30 1000 t compare
  5. 7 Viet Nam 27 1000 t compare
  6. 8 Mexico 25 1000 t compare

See the full ranking of 155 places →

More agriculture & rural data for Iceland

All data for Iceland →

Frequently asked questions

What is fish, body oil — export quantity in Iceland?
Fish, body oil — export quantity in Iceland was 34 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fish, body oil — export quantity recorded in Iceland?
The highest recorded value was 56 1000 t in 2011.
What is the lowest fish, body oil — export quantity recorded in Iceland?
The lowest recorded value was 34 1000 t in 2014.
How does Iceland rank for fish, body oil — export quantity?
Iceland ranks 5th out of 124 countries with data for 2023.
Is fish, body oil — export quantity rising or falling in Iceland?
Over the last ten years it is down 39.3%. The long-run trend across the full record is falling.
Where does this Iceland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Fish, Body Oil — Export quantity. 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

Indicator
Fish, Body Oil — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
155 places, 1,913 data points, 2010–2023
Last refreshed

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.