Vegetable Oils — Fat supply quantity in Cyprus

Cyprus: Vegetable Oils — Fat supply quantity was 18,822 t in 2023. ▲ Rising

Latest (2023)
18,822 t
Change on year
down 8.6%
World rank
141st
of 182 countries
All-time high
20,592 t
in 2022
All-time low
15,532 t
in 2011
Years of data
14
2010–2023

Vegetable Oils — Fat supply quantity in Cyprus, 2010–2023

05.0k10.0k15.0k20.0k2010201620232010: 16.9k t2011: 15.5k t2012: 15.7k t2013: 16.3k t2014: 16.3k t2015: 16.2k t2016: 18.6k t2017: 19.6k t2018: 19.0k t2019: 19.5k t2020: 18.4k t2021: 19.9k t2022: 20.6k t2023: 18.8k t

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

Analysis

The most recent figure for vegetable oils — fat supply quantity in Cyprus is 18,822 t, measured in 2023.

Compared with earlier readings it is down 8.6% on the previous year and up 15.8% over ten years.

Over the whole period, vegetable oils — fat supply quantity in Cyprus peaked at 20,592 t in 2022 and was at its lowest, 15,532 t, in 2011.

That places Cyprus 141st out of 182 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 17,366 t 15,532 t 19,619 t 10
2020s 19,429 t 18,408 t 20,592 t 4

Countries ranked near Cyprus

  1. 138 Slovenia 23,564 t compare
  2. 139 Lao People's Democratic Republic 21,190 t compare
  3. 140 Gambia 19,317 t compare
  4. 142 Gabon 18,456 t compare
  5. 143 Djibouti 17,294 t compare
  6. 144 Timor-Leste 14,775 t compare

See the full ranking of 213 places →

More agriculture & rural data for Cyprus

All data for Cyprus →

Frequently asked questions

What is vegetable oils — fat supply quantity in Cyprus?
Vegetable oils — fat supply quantity in Cyprus was 18,822 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetable oils — fat supply quantity recorded in Cyprus?
The highest recorded value was 20,592 t in 2022.
What is the lowest vegetable oils — fat supply quantity recorded in Cyprus?
The lowest recorded value was 15,532 t in 2011.
How does Cyprus rank for vegetable oils — fat supply quantity?
Cyprus ranks 141st out of 182 countries with data for 2023.
Is vegetable oils — fat supply quantity rising or falling in Cyprus?
Over the last ten years it is up 15.8%. 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 Vegetable Oils — 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

Indicator
Vegetable Oils — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.