Tea (including mate) — Protein supply quantity in Iceland
Iceland: Tea (including mate) — Protein supply quantity was 0.72 t in 2023. ▲ Rising
Tea (including mate) — Protein supply quantity in Iceland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, tea (including mate) — protein supply quantity in Iceland stood at 0.72 t. That is the lowest value across all 14 years on record.
The figure is down 15.3% on the previous year and down 8.9% over ten years.
Over the whole period, tea (including mate) — protein supply quantity in Iceland peaked at 1.33 t in 2017 and was at its lowest, 0.72 t, in 2023.
That places Iceland 149th out of 182 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.962 t | 0.75 t | 1.33 t | 10 |
| 2020s | 0.8925 t | 0.72 t | 1.01 t | 4 |
Countries ranked near Iceland
- 147 Estonia 0.75 t compare
- 148 Bosnia and Herzegovina 0.73 t compare
- 149 Dominican Republic 0.72 t compare
- 151 Nicaragua 0.61 t compare
- 152 Luxembourg 0.42 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 tea (including mate) — protein supply quantity in Iceland?
- Tea (including mate) — protein supply quantity in Iceland was 0.72 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest tea (including mate) — protein supply quantity recorded in Iceland?
- The highest recorded value was 1.33 t in 2017.
- What is the lowest tea (including mate) — protein supply quantity recorded in Iceland?
- The lowest recorded value was 0.72 t in 2023.
- How does Iceland rank for tea (including mate) — protein supply quantity?
- Iceland ranks 149th out of 182 countries with data for 2023.
- Is tea (including mate) — protein supply quantity rising or falling in Iceland?
- Over the last ten years it is down 8.9%. 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) — 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
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.