Miscellaneous — Protein supply quantity in Iceland

Iceland: Miscellaneous — Protein supply quantity was 547.2 t in 2023. ▲ Rising

Latest (2023)
547.2 t
Change on year
down 2.1%
World rank
113th
of 177 countries
All-time high
606.52 t
in 2019
All-time low
456.45 t
in 2010
Years of data
14
2010–2023

Miscellaneous — Protein supply quantity in Iceland, 2010–2023

02004006002010201620232010: 456.4 t2011: 460.9 t2012: 464 t2013: 466.2 t2014: 468.1 t2015: 470.4 t2016: 542.6 t2017: 572.9 t2018: 579.7 t2019: 606.5 t2020: 563.5 t2021: 485.2 t2022: 558.9 t2023: 547.2 t

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

Analysis

In 2023, miscellaneous — protein supply quantity in Iceland stood at 547.2 t.

The figure is down 2.1% on the previous year and up 17.4% over ten years.

Over the whole period, miscellaneous — protein supply quantity in Iceland peaked at 606.52 t in 2019 and was at its lowest, 456.45 t, in 2010.

Iceland ranks 113th of 177 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 508.79 t 456.45 t 606.52 t 10
2020s 538.73 t 485.25 t 563.54 t 4

Countries ranked near Iceland

  1. 110 Oman 622.45 t compare
  2. 111 Cabo Verde 621.3 t compare
  3. 112 Lesotho 557.01 t compare
  4. 114 French Polynesia 513.61 t compare
  5. 115 Maldives 505.42 t compare
  6. 116 Fiji 501.35 t compare

See the full ranking of 208 places →

More agriculture & rural data for Iceland

All data for Iceland →

Frequently asked questions

What is miscellaneous — protein supply quantity in Iceland?
Miscellaneous — protein supply quantity in Iceland was 547.2 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest miscellaneous — protein supply quantity recorded in Iceland?
The highest recorded value was 606.52 t in 2019.
What is the lowest miscellaneous — protein supply quantity recorded in Iceland?
The lowest recorded value was 456.45 t in 2010.
How does Iceland rank for miscellaneous — protein supply quantity?
Iceland ranks 113th out of 177 countries with data for 2023.
Is miscellaneous — protein supply quantity rising or falling in Iceland?
Over the last ten years it is up 17.4%. The long-run trend across the full record is rising.
Where does this Iceland data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Miscellaneous — Protein 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

Indicator
Miscellaneous — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
208 places, 2,817 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.