Oilcrops — Food supply quantity in Cyprus
Cyprus: Oilcrops — Food supply quantity was 7,253 t in 2013. ▲ Rising
Oilcrops — Food supply quantity in Cyprus, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Cyprus recorded 7,253 t for oilcrops — food supply quantity in 2013.
That represents a change of down 12.3% on the previous year and down 42.0% over ten years.
Over the whole period, oilcrops — food supply quantity in Cyprus peaked at 18,014 t in 2006 and was at its lowest, 2,471 t, in 1973.
That places Cyprus 140th out of 181 countries with data for 2013, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 5,101 t | 2,878 t | 8,836 t | 9 |
| 1970s | 5,666 t | 2,471 t | 7,182 t | 10 |
| 1980s | 6,524 t | 3,318 t | 8,205 t | 10 |
| 1990s | 7,082 t | 5,559 t | 10,047 t | 10 |
| 2000s | 11,151 t | 8,250 t | 18,014 t | 10 |
| 2010s | 8,715 t | 7,253 t | 11,167 t | 4 |
Countries ranked near Cyprus
- 137 Serbia and Montenegro 9,059 t compare
- 138 Bosnia and Herzegovina 8,630 t compare
- 139 Slovenia 7,359 t compare
- 141 New Caledonia 7,007 t compare
- 142 Guinea-Bissau 6,964 t compare
- 143 Mauritius 6,875 t 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 oilcrops — food supply quantity in Cyprus?
- Oilcrops — food supply quantity in Cyprus was 7,253 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — food supply quantity recorded in Cyprus?
- The highest recorded value was 18,014 t in 2006.
- What is the lowest oilcrops — food supply quantity recorded in Cyprus?
- The lowest recorded value was 2,471 t in 1973.
- How does Cyprus rank for oilcrops — food supply quantity?
- Cyprus ranks 140th out of 181 countries with data for 2013.
- Is oilcrops — food supply quantity rising or falling in Cyprus?
- Over the last ten years it is down 42.0%. 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 Oilcrops — Food supply quantity (tonnes). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.