Olives (including preserved) — Fat supply quantity in Cyprus
Cyprus: Olives (including preserved) — Fat supply quantity was 198.68 t in 2023. ▼ Falling
Olives (including preserved) — Fat supply quantity in Cyprus, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Cyprus recorded 198.68 t for olives (including preserved) — fat supply quantity in 2023.
That represents a change of down 6.4% on the previous year and down 44.4% over ten years.
Over the whole period, olives (including preserved) — fat supply quantity in Cyprus peaked at 645.9 t in 2014 and was at its lowest, 144.26 t, in 2016.
That places Cyprus 73rd out of 179 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 385.02 t | 144.26 t | 645.9 t | 10 |
| 2020s | 200.96 t | 172.43 t | 220.46 t | 4 |
Countries ranked near Cyprus
- 71 China, mainland 214.75 t compare
- 72 Cuba 201.66 t compare
- 74 Malta 194.64 t compare
- 75 Bosnia and Herzegovina 184.05 t compare
- 76 Bahrain 179.47 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 olives (including preserved) — fat supply quantity in Cyprus?
- Olives (including preserved) — fat supply quantity in Cyprus was 198.68 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — fat supply quantity recorded in Cyprus?
- The highest recorded value was 645.9 t in 2014.
- What is the lowest olives (including preserved) — fat supply quantity recorded in Cyprus?
- The lowest recorded value was 144.26 t in 2016.
- How does Cyprus rank for olives (including preserved) — fat supply quantity?
- Cyprus ranks 73rd out of 179 countries with data for 2023.
- Is olives (including preserved) — fat supply quantity rising or falling in Cyprus?
- Over the last ten years it is down 44.4%. The long-run trend across the full record is falling.
- Where does this Cyprus data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Fat 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
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.