Sugar (Raw Equivalent) — Fat supply quantity in Cyprus
Cyprus: Sugar (Raw Equivalent) — Fat supply quantity was 241.9 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Fat supply quantity in Cyprus, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Cyprus recorded 241.9 t for sugar (raw equivalent) — fat supply quantity in 2023. That is the highest value across all 14 years on record.
That represents a change of up 22.7% on the previous year and up 63.6% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Cyprus peaked at 241.9 t in 2023 and was at its lowest, 142.86 t, in 2020.
That places Cyprus 121st 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 150.71 t | 143.79 t | 167.21 t | 10 |
| 2020s | 187.88 t | 142.86 t | 241.9 t | 4 |
Countries ranked near Cyprus
- 118 Kuwait 285.96 t compare
- 119 Luxembourg 282.03 t compare
- 120 North Macedonia 277 t compare
- 122 Liberia 238.3 t compare
- 123 Sierra Leone 236.54 t compare
- 124 Madagascar 236.31 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 sugar (raw equivalent) — fat supply quantity in Cyprus?
- Sugar (raw equivalent) — fat supply quantity in Cyprus was 241.9 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — fat supply quantity recorded in Cyprus?
- The highest recorded value was 241.9 t in 2023.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Cyprus?
- The lowest recorded value was 142.86 t in 2020.
- How does Cyprus rank for sugar (raw equivalent) — fat supply quantity?
- Cyprus ranks 121st out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Cyprus?
- Over the last ten years it is up 63.6%. 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 Sugar (Raw Equivalent) — 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.