Cabo Verde vs El Salvador: Spices — Food supply
Spices — Food supply over time
- Cabo Verde
- El Salvador
How they compare
Cabo Verde currently reports 4,972 million Kcal against 4,079 million Kcal in El Salvador, a difference of 893 million Kcal.
That makes Cabo Verde's figure about 1.2 times El Salvador's.
Across all 14 years both countries report, Cabo Verde has been ahead every year.
Cabo Verde ranks 137th and El Salvador ranks 138th of 194 countries.
Cabo Verde has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | El Salvador | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,805 million Kcal | 2,643 million Kcal | 2,162 million Kcal | Cabo Verde |
| 2020s | 4,864 million Kcal | 3,971 million Kcal | 893.04 million Kcal | Cabo Verde |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Cabo Verde or El Salvador?
- Cabo Verde, at 4,972 million Kcal against 4,079 million Kcal in El Salvador as of 2023.
- What is the difference in spices — food supply between Cabo Verde and El Salvador?
- 893 million Kcal, with Cabo Verde ahead.
- How many years of comparable data are there for Cabo Verde and El Salvador?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and El Salvador rank globally for spices — food supply?
- Cabo Verde ranks 137th and El Salvador ranks 138th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — 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.