Fruits - Excluding Wine — Food supply in Cyprus
Cyprus: Fruits - Excluding Wine — Food supply was 93.87 kcal/cap/d in 2023. ▬ Flat
Fruits - Excluding Wine — Food supply in Cyprus, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for fruits - excluding wine — food supply in Cyprus is 93.87 kcal/cap/d, measured in 2023.
That represents a change of up 1.8% on the previous year and up 24.1% over ten years.
Over the whole period, fruits - excluding wine — food supply in Cyprus peaked at 108.75 kcal/cap/d in 2010 and was at its lowest, 75.62 kcal/cap/d, in 2013.
Cyprus ranks 102nd of 164 countries on this measure, in the middle of the range.
Fruits - Excluding Wine — Food supply in Cyprus, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 108.75 kcal/cap/d | — |
| 2011 | 96.69 kcal/cap/d | -11.1% |
| 2012 | 83.93 kcal/cap/d | -13.2% |
| 2013 | 75.62 kcal/cap/d | -9.9% |
| 2014 | 89.62 kcal/cap/d | +18.5% |
| 2015 | 108.67 kcal/cap/d | +21.3% |
| 2016 | 93.65 kcal/cap/d | -13.8% |
| 2017 | 97.48 kcal/cap/d | +4.1% |
| 2018 | 108.28 kcal/cap/d | +11.1% |
| 2019 | 84.57 kcal/cap/d | -21.9% |
| 2020 | 95.84 kcal/cap/d | +13.3% |
| 2021 | 91.55 kcal/cap/d | -4.5% |
| 2022 | 92.22 kcal/cap/d | +0.7% |
| 2023 | 93.87 kcal/cap/d | +1.8% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 94.73 kcal/cap/d | 75.62 kcal/cap/d | 108.75 kcal/cap/d | 10 |
| 2020s | 93.37 kcal/cap/d | 91.55 kcal/cap/d | 95.84 kcal/cap/d | 4 |
Countries ranked near Cyprus
More agriculture & rural data for Cyprus
- Agriculture, forestry, and fishing, value added (current US$), annual 5.78 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0112 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 335.46 current US$ per person (2025)
- Rural population, annual growth rate 0.8799 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.3331 units per person (2025)
- Share of GDP from agriculture 1.1% (2025)
- Agriculture as a share of GDP vs. GDP per capita 1.1% (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 0.6% (2024)
Frequently asked questions
- What is fruits - excluding wine — food supply in Cyprus?
- Fruits - excluding wine — food supply in Cyprus was 93.87 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — food supply recorded in Cyprus?
- The highest recorded value was 108.75 kcal/cap/d in 2010.
- What is the lowest fruits - excluding wine — food supply recorded in Cyprus?
- The lowest recorded value was 75.62 kcal/cap/d in 2013.
- How does Cyprus rank for fruits - excluding wine — food supply?
- Cyprus ranks 102nd out of 164 countries with data for 2023.
- Is fruits - excluding wine — food supply rising or falling in Cyprus?
- Over the last ten years it is up 24.1%. The long-run trend across the full record is flat.
- Where does this Cyprus data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
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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.