Cabo Verde vs Trinidad and Tobago: Pigmeat — Food supply
Pigmeat — Food supply over time
- Cabo Verde
- Trinidad and Tobago
How they compare
Trinidad and Tobago currently reports 19,052 million Kcal against 17,740 million Kcal in Cabo Verde, a difference of 1,312 million Kcal.
That makes Trinidad and Tobago's figure about 1.1 times Cabo Verde's.
Across all 14 years both countries report, Trinidad and Tobago has been ahead every year.
Cabo Verde ranks 128th and Trinidad and Tobago ranks 127th of 192 countries.
Trinidad and Tobago has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 13,949 million Kcal | 24,038 million Kcal | 10,089 million Kcal | Trinidad and Tobago |
| 2020s | 14,933 million Kcal | 22,179 million Kcal | 7,246 million Kcal | Trinidad and Tobago |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pigmeat — food supply, Cabo Verde or Trinidad and Tobago?
- Trinidad and Tobago, at 19,052 million Kcal against 17,740 million Kcal in Cabo Verde as of 2023.
- What is the difference in pigmeat — food supply between Cabo Verde and Trinidad and Tobago?
- 1,312 million Kcal, with Trinidad and Tobago ahead.
- How many years of comparable data are there for Cabo Verde and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and Trinidad and Tobago rank globally for pigmeat — food supply?
- Cabo Verde ranks 128th and Trinidad and Tobago ranks 127th of 192 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pigmeat — 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.