Meat — Tourist consumption in Iceland
Iceland: Meat — Tourist consumption was 0 1000 t in 2020. ▬ Flat
Meat — Tourist consumption in Iceland, 2010–2020
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2020, meat — tourist consumption in Iceland stood at 0 1000 t. That is the highest value across all 9 years on record.
Over the whole period, meat — tourist consumption in Iceland peaked at 0 1000 t in 2010 and was at its lowest, 0 1000 t, in 2010.
Iceland ranks 25th of 46 countries on this measure, in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | 8 |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | 1 |
Countries ranked near Iceland
- 25 Kiribati 0 1000 t compare
- 25 Comoros 0 1000 t compare
- 25 Sao Tome and Principe 0 1000 t compare
- 25 Micronesia 0 1000 t compare
- 25 China, Macao SAR 0 1000 t
- 25 Solomon Islands 0 1000 t compare
- 25 Vanuatu 0 1000 t compare
- 25 Lao People's Democratic Republic 0 1000 t compare
- 25 Cabo Verde 0 1000 t compare
- 25 Saint Vincent and the Grenadines 0 1000 t compare
- 25 Saint Lucia 0 1000 t compare
- 25 New Caledonia 0 1000 t compare
- 25 Trinidad and Tobago 0 1000 t compare
- 25 Botswana 0 1000 t compare
- 25 Cambodia 0 1000 t compare
- 25 Honduras 0 1000 t compare
- 25 Egypt 0 1000 t compare
- 25 Guatemala 0 1000 t compare
- 25 Indonesia 0 1000 t compare
- 25 Nepal 0 1000 t compare
- 25 Kenya 0 1000 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 meat — tourist consumption in Iceland?
- Meat — tourist consumption in Iceland was 0 1000 t in 2020, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — tourist consumption recorded in Iceland?
- The highest recorded value was 0 1000 t in 2010.
- What is the lowest meat — tourist consumption recorded in Iceland?
- The lowest recorded value was 0 1000 t in 2010.
- How does Iceland rank for meat — tourist consumption?
- Iceland ranks 25th out of 46 countries with data for 2020.
- Where does this Iceland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — Tourist consumption. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 9 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.