Sunflower seed — Protein supply quantity in Cyprus

Cyprus: Sunflower seed — Protein supply quantity was 35.93 t in 2023. ▲ Rising

Latest (2023)
35.93 t
Change on year
up 21.8%
World rank
44th
of 107 countries
All-time high
35.93 t
in 2023
All-time low
26.2 t
in 2010
Years of data
14
2010–2023

Sunflower seed — Protein supply quantity in Cyprus, 2010–2023

0102030402010201620232010: 26.2 t2011: 26.5 t2012: 26.7 t2013: 26.9 t2014: 27.1 t2015: 27.3 t2016: 27.6 t2017: 27.8 t2018: 28 t2019: 26.8 t2020: 31.6 t2021: 28.2 t2022: 29.5 t2023: 35.9 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Cyprus recorded 35.93 t for sunflower seed — protein supply quantity in 2023. That is the highest value across all 14 years on record.

The figure is up 21.8% on the previous year and up 33.4% over ten years.

Over the whole period, sunflower seed — protein supply quantity in Cyprus peaked at 35.93 t in 2023 and was at its lowest, 26.2 t, in 2010.

Cyprus ranks 44th of 107 countries on this measure, in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 27.1 t 26.2 t 28.01 t 10
2020s 31.3 t 28.16 t 35.93 t 4

Countries ranked near Cyprus

  1. 41 Costa Rica 79.65 t compare
  2. 42 Yemen 76.14 t compare
  3. 43 Peru 57.48 t compare
  4. 45 Iceland 25.99 t compare
  5. 46 Ireland 25.96 t compare
  6. 47 Lao People's Democratic Republic 17.84 t compare

See the full ranking of 138 places →

More agriculture & rural data for Cyprus

All data for Cyprus →

Frequently asked questions

What is sunflower seed — protein supply quantity in Cyprus?
Sunflower seed — protein supply quantity in Cyprus was 35.93 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sunflower seed — protein supply quantity recorded in Cyprus?
The highest recorded value was 35.93 t in 2023.
What is the lowest sunflower seed — protein supply quantity recorded in Cyprus?
The lowest recorded value was 26.2 t in 2010.
How does Cyprus rank for sunflower seed — protein supply quantity?
Cyprus ranks 44th out of 107 countries with data for 2023.
Is sunflower seed — protein supply quantity rising or falling in Cyprus?
Over the last ten years it is up 33.4%. 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 Sunflower seed — Protein 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

Indicator
Sunflower seed — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
138 places, 1,748 data points, 2010–2023
Last refreshed

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.