Cabo Verde vs Kenya: Offals, Edible — Food supply
Offals, Edible — Food supply over time
- Cabo Verde
- Kenya
How they compare
Kenya currently reports 86,872 million Kcal against 1,908 million Kcal in Cabo Verde, a difference of 84,964 million Kcal.
That makes Kenya's figure about 45.5 times Cabo Verde's.
Across all 14 years both countries report, Kenya has been ahead every year.
Cabo Verde ranks 29th and Kenya ranks 39th of 29 groups.
Kenya has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 877.7 million Kcal | 123,583 million Kcal | 122,705 million Kcal | Kenya |
| 2020s | 1,500 million Kcal | 85,570 million Kcal | 84,069 million Kcal | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals, edible — food supply, Cabo Verde or Kenya?
- Kenya, at 86,872 million Kcal against 1,908 million Kcal in Cabo Verde as of 2023.
- What is the difference in offals, edible — food supply between Cabo Verde and Kenya?
- 84,964 million Kcal, with Kenya ahead.
- How many years of comparable data are there for Cabo Verde and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and Kenya rank globally for offals, edible — food supply?
- Cabo Verde ranks 29th and Kenya ranks 39th of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals, Edible — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.