Sesameseed Cake — Feed in Cyprus
Cyprus: Sesameseed Cake — Feed was 15 t in 2013. ◆ Volatile
Sesameseed Cake — Feed in Cyprus, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, sesameseed cake — feed in Cyprus stood at 15 t.
The figure is unchanged over ten years.
Over the whole period, sesameseed cake — feed in Cyprus peaked at 306 t in 2000 and was at its lowest, 0 t, in 1961.
That places Cyprus 57th out of 70 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 | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 0 t | 0 t | 0 t | 10 |
| 1990s | 9.7 t | 0 t | 41 t | 10 |
| 2000s | 73.2 t | 15 t | 306 t | 10 |
| 2010s | 15 t | 15 t | 15 t | 4 |
Countries ranked near Cyprus
- 54 Luxembourg 58 t compare
- 55 Ukraine 50 t compare
- 56 El Salvador 20 t compare
- 58 Algeria 0 t compare
- 58 Austria 0 t compare
- 58 Brunei Darussalam 0 t compare
- 58 Chad 0 t compare
- 58 Czechoslovakia 0 t compare
- 58 Finland 0 t compare
- 58 Georgia 0 t compare
- 58 Indonesia 0 t compare
- 58 Ireland 0 t compare
- 58 Kenya 0 t compare
- 58 Spain 0 t compare
- 58 Sweden 0 t compare
- 58 United Kingdom of Great Britain and Northern Ireland 0 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 sesameseed cake — feed in Cyprus?
- Sesameseed cake — feed in Cyprus was 15 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest sesameseed cake — feed recorded in Cyprus?
- The highest recorded value was 306 t in 2000.
- What is the lowest sesameseed cake — feed recorded in Cyprus?
- The lowest recorded value was 0 t in 1961.
- How does Cyprus rank for sesameseed cake — feed?
- Cyprus ranks 57th out of 70 countries with data for 2013.
- Is sesameseed cake — feed rising or falling in Cyprus?
- Over the last ten years it is unchanged. 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 Sesameseed Cake — Feed. 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.