Cabo Verde vs Djibouti: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Cabo Verde
- Djibouti
How they compare
Cabo Verde currently reports 12,896 million Kcal against 11,724 million Kcal in Djibouti, a difference of 1,172 million Kcal.
That makes Cabo Verde's figure about 1.1 times Djibouti's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Cabo Verde ahead.
Cabo Verde ranks 172nd and Djibouti ranks 175th of 194 countries.
Across the 2 decades both report, Cabo Verde averaged higher in 1 and Djibouti in 1.
Head to head by decade
| Decade | Cabo Verde | Djibouti | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 19,887 million Kcal | 10,194 million Kcal | 9,693 million Kcal | Cabo Verde |
| 2020s | 13,994 million Kcal | 15,414 million Kcal | 1,420 million Kcal | Djibouti |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Cabo Verde or Djibouti?
- Cabo Verde, at 12,896 million Kcal against 11,724 million Kcal in Djibouti as of 2023.
- What is the difference in starchy roots — food supply between Cabo Verde and Djibouti?
- 1,172 million Kcal, with Cabo Verde ahead.
- How many years of comparable data are there for Cabo Verde and Djibouti?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and Djibouti rank globally for starchy roots — food supply?
- Cabo Verde ranks 172nd and Djibouti ranks 175th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.