Meat — Food supply in Cyprus
Cyprus: Meat — Food supply was 153,918 million Kcal in 2023. ▲ Rising
Meat — Food supply in Cyprus, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for meat — food supply in Cyprus is 153,918 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 5.8% on the previous year and up 16.3% over ten years.
Over the whole period, meat — food supply in Cyprus peaked at 153,918 million Kcal in 2023 and was at its lowest, 129,313 million Kcal, in 2015.
That places Cyprus 134th out of 182 countries with data for 2023, putting it 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 | 135,911 million Kcal | 129,313 million Kcal | 151,072 million Kcal | 10 |
| 2020s | 144,223 million Kcal | 135,776 million Kcal | 153,918 million Kcal | 4 |
Countries ranked near Cyprus
- 131 Republic of Moldova 166,360 million Kcal compare
- 132 North Macedonia 163,204 million Kcal compare
- 133 Rwanda 157,199 million Kcal compare
- 135 Botswana 153,918 million Kcal compare
- 136 Trinidad and Tobago 143,358 million Kcal compare
- 137 China, Macao SAR 142,266 million Kcal compare
More agriculture & rural data for Cyprus
- Agriculture share gdp 1.12 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.12 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 0.6% (2024)
- Rural population 33.3% (2025)
- Rural population growth 0.9% (2025)
- Rural population 456,529 (2025)
- Agriculture, forestry, and fishing, value added 1.1% (2025)
- Agriculture, forestry, and fishing, value added 459.84 million current US$ (2025)
- Bananas — Production 5,870 t (2024)
Frequently asked questions
- What is meat — food supply in Cyprus?
- Meat — food supply in Cyprus was 153,918 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — food supply recorded in Cyprus?
- The highest recorded value was 153,918 million Kcal in 2023.
- What is the lowest meat — food supply recorded in Cyprus?
- The lowest recorded value was 129,313 million Kcal in 2015.
- How does Cyprus rank for meat — food supply?
- Cyprus ranks 134th out of 182 countries with data for 2023.
- Is meat — food supply rising or falling in Cyprus?
- Over the last ten years it is up 16.3%. The long-run trend across the full record is rising.
- Where does this Cyprus data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Meat — 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.