Meat — Protein supply quantity in Cyprus

Cyprus: Meat — Protein supply quantity was 15,167 t in 2023. ▲ Rising

Latest (2023)
15,167 t
Change on year
up 5.7%
World rank
134th
of 182 countries
All-time high
15,167 t
in 2023
All-time low
12,421 t
in 2015
Years of data
14
2010–2023

Meat — Protein supply quantity in Cyprus, 2010–2023

05.0k10.0k15.0k2010201620232010: 13.3k t2011: 13.1k t2012: 13.1k t2013: 12.6k t2014: 12.7k t2015: 12.4k t2016: 12.7k t2017: 13.1k t2018: 13.2k t2019: 14.6k t2020: 13.1k t2021: 13.8k t2022: 14.3k t2023: 15.2k t

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

Analysis

Cyprus recorded 15,167 t for meat — protein supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 5.7% on the previous year and up 20.1% over ten years.

Over the whole period, meat — protein supply quantity in Cyprus peaked at 15,167 t in 2023 and was at its lowest, 12,421 t, 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

DecadeAverage LowestHighest Years
2010s 13,083 t 12,421 t 14,580 t 10
2020s 14,105 t 13,129 t 15,167 t 4

Countries ranked near Cyprus

  1. 131 Botswana 18,078 t compare
  2. 132 Republic of Moldova 16,044 t compare
  3. 133 Trinidad and Tobago 15,912 t compare
  4. 135 Sierra Leone 14,946 t compare
  5. 136 North Macedonia 14,928 t compare
  6. 137 Rwanda 14,798 t compare

See the full ranking of 213 places →

More agriculture & rural data for Cyprus

All data for Cyprus →

Frequently asked questions

What is meat — protein supply quantity in Cyprus?
Meat — protein supply quantity in Cyprus was 15,167 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest meat — protein supply quantity recorded in Cyprus?
The highest recorded value was 15,167 t in 2023.
What is the lowest meat — protein supply quantity recorded in Cyprus?
The lowest recorded value was 12,421 t in 2015.
How does Cyprus rank for meat — protein supply quantity?
Cyprus ranks 134th out of 182 countries with data for 2023.
Is meat — protein supply quantity rising or falling in Cyprus?
Over the last ten years it is up 20.1%. 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 — 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
Meat — 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
213 places, 2,901 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.