Coconut Oil — Fat supply quantity in Cabo Verde
Cabo Verde: Coconut Oil — Fat supply quantity was 1.15 t in 2023. ◆ Volatile
Coconut Oil — Fat supply quantity in Cabo Verde, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for coconut oil — fat supply quantity in Cabo Verde is 1.15 t, measured in 2023.
That represents a change of up 42.0% on the previous year and up 1,177.8% over ten years.
Over the whole period, coconut oil — fat supply quantity in Cabo Verde peaked at 5.91 t in 2020 and was at its lowest, 0 t, in 2010.
That places Cabo Verde 160th out of 171 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.82 t | 0 t | 5.18 t | 10 |
| 2020s | 3.17 t | 0.81 t | 5.91 t | 4 |
Countries ranked near Cabo Verde
- 157 New Caledonia 2.21 t compare
- 158 Gabon 1.91 t compare
- 159 Sierra Leone 1.71 t compare
- 161 Paraguay 1.01 t compare
- 162 Democratic Republic of the Congo 0.04 t compare
- 163 Turkmenistan 0 t compare
- 163 Sao Tome and Principe 0 t compare
- 163 Mauritania 0 t compare
- 163 Bosnia and Herzegovina 0 t compare
- 163 Croatia 0 t compare
- 163 Belize 0 t compare
- 163 Denmark 0 t compare
- 163 Greece 0 t compare
- 163 Myanmar 0 t compare
More agriculture & rural data for Cabo Verde
- Bananas — Production 3,903 t (2024)
- Bananas — Area harvested 240 ha (2024)
- Tomatoes — Production 10,440 t (2024)
- Swine / pigs — Stocks 73,057 An (2024)
- Tomatoes — Area harvested 418 ha (2024)
- Tomatoes — Yield 24,976 kg/ha (2024)
- Pulses, Total — Area harvested 31,339 ha (2024)
- Oilcrops, Cake Equivalent — Production 535.74 t (2024)
- Oilcrops, Oil Equivalent — Area harvested 2,091 ha (2024)
- Oilcrops, Oil Equivalent — Yield 430.1 kg/ha (2024)
Frequently asked questions
- What is coconut oil — fat supply quantity in Cabo Verde?
- Coconut oil — fat supply quantity in Cabo Verde was 1.15 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest coconut oil — fat supply quantity recorded in Cabo Verde?
- The highest recorded value was 5.91 t in 2020.
- What is the lowest coconut oil — fat supply quantity recorded in Cabo Verde?
- The lowest recorded value was 0 t in 2010.
- How does Cabo Verde rank for coconut oil — fat supply quantity?
- Cabo Verde ranks 160th out of 171 countries with data for 2023.
- Is coconut oil — fat supply quantity rising or falling in Cabo Verde?
- Over the last ten years it is up 1,177.8%. The long-run trend across the full record is volatile.
- Where does this Cabo Verde data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Coconut Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.
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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.