Tea (including mate) — Food supply in Iceland
Iceland: Tea (including mate) — Food supply was 44.26 million Kcal in 2023. ▲ Rising
Tea (including mate) — Food supply in Iceland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, tea (including mate) — food supply in Iceland stood at 44.26 million Kcal.
The figure is up 7.9% on the previous year and up 120.9% over ten years.
Over the whole period, tea (including mate) — food supply in Iceland peaked at 46.11 million Kcal in 2019 and was at its lowest, 19.3 million Kcal, in 2011.
Iceland ranks 121st of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 29.77 million Kcal | 19.3 million Kcal | 46.11 million Kcal | 10 |
| 2020s | 43.17 million Kcal | 41.03 million Kcal | 44.26 million Kcal | 4 |
Countries ranked near Iceland
More agriculture & rural data for Iceland
- Agriculture, forestry, and fishing, value added (current US$), annual 19.96 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0365 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 3,593 current US$ per person (2025)
- Rural population, annual growth rate 0.8983 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.0578 units per person (2025)
- 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)
Frequently asked questions
- What is tea (including mate) — food supply in Iceland?
- Tea (including mate) — food supply in Iceland was 44.26 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest tea (including mate) — food supply recorded in Iceland?
- The highest recorded value was 46.11 million Kcal in 2019.
- What is the lowest tea (including mate) — food supply recorded in Iceland?
- The lowest recorded value was 19.3 million Kcal in 2011.
- How does Iceland rank for tea (including mate) — food supply?
- Iceland ranks 121st out of 164 countries with data for 2023.
- Is tea (including mate) — food supply rising or falling in Iceland?
- Over the last ten years it is up 120.9%. 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 Tea (including mate) — Food supply (kcal). 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.