Oilseed Cakes, Other — Production in Cyprus
Cyprus: Oilseed Cakes, Other — Production was 47 t in 2013. ◆ Volatile
Oilseed Cakes, Other — Production in Cyprus, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oilseed cakes, other — production in Cyprus is 47 t, measured in 2013.
Compared with earlier readings it is up 147.4% on the previous year and down 30.9% over ten years.
Over the whole period, oilseed cakes, other — production in Cyprus peaked at 333 t in 1974 and was at its lowest, 1 t, in 1968.
That places Cyprus 90th out of 100 countries with data for 2013, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 17 t | 1 t | 103 t | 9 |
| 1970s | 76.4 t | 23 t | 333 t | 10 |
| 1980s | 49.4 t | 2 t | 89 t | 10 |
| 1990s | 69.6 t | 13 t | 101 t | 10 |
| 2000s | 101.9 t | 35 t | 284 t | 10 |
| 2010s | 55 t | 19 t | 105 t | 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)
- 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)
Frequently asked questions
- What is oilseed cakes, other — production in Cyprus?
- Oilseed cakes, other — production in Cyprus was 47 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilseed cakes, other — production recorded in Cyprus?
- The highest recorded value was 333 t in 1974.
- What is the lowest oilseed cakes, other — production recorded in Cyprus?
- The lowest recorded value was 1 t in 1968.
- How does Cyprus rank for oilseed cakes, other — production?
- Cyprus ranks 90th out of 100 countries with data for 2013.
- Is oilseed cakes, other — production rising or falling in Cyprus?
- Over the last ten years it is down 30.9%. The long-run trend across the full record is volatile.
- Where does this Cyprus data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilseed Cakes, Other — Production. 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.