Fish, Liver Oil — Fat supply quantity in Cabo Verde
Cabo Verde: Fish, Liver Oil — Fat supply quantity was 0 g/cap/d in 2023. ◆ Volatile
Fish, Liver Oil — Fat supply quantity in Cabo Verde, 2014–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for fish, liver oil — fat supply quantity in Cabo Verde is 0 g/cap/d, measured in 2023. That is the lowest value across all 6 years on record.
That represents a change of down 100.0% over ten years.
Over the whole period, fish, liver oil — fat supply quantity in Cabo Verde peaked at 0.01 g/cap/d in 2014 and was at its lowest, 0 g/cap/d, in 2019.
Cabo Verde ranks 7th of 27 countries on this measure, in the top quarter.
Fish, Liver Oil — Fat supply quantity in Cabo Verde, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2014 | 0.01 g/cap/d | — |
| 2019 | 0 g/cap/d | -100.0% |
| 2020 | 0 g/cap/d | — |
| 2021 | 0 g/cap/d | — |
| 2022 | 0 g/cap/d | — |
| 2023 | 0 g/cap/d | — |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.005 g/cap/d | 0 g/cap/d | 0.01 g/cap/d | 2 |
| 2020s | 0 g/cap/d | 0 g/cap/d | 0 g/cap/d | 4 |
Countries ranked near Cabo Verde
More agriculture & rural data for Cabo Verde
- Meat of pig with the bone, fresh or chilled — Production, annual 1.05 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 0 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate 1 % change on previous year (2024)
- Fat of pigs — Production, annual growth rate 1.05 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 1 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 1.05 % change on previous year (2024)
- Cabbages — Production, annual growth rate -81.97 % change on previous year (2024)
- Cabbages — Yield, annual growth rate -79.72 % change on previous year (2024)
- Cabbages — Area harvested, annual growth rate -11.28 % change on previous year (2024)
- Vegetables Primary — Production, annual growth rate 1.19 % change on previous year (2024)
Frequently asked questions
- What is fish, liver oil — fat supply quantity in Cabo Verde?
- Fish, liver oil — fat supply quantity in Cabo Verde was 0 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fish, liver oil — fat supply quantity recorded in Cabo Verde?
- The highest recorded value was 0.01 g/cap/d in 2014.
- What is the lowest fish, liver oil — fat supply quantity recorded in Cabo Verde?
- The lowest recorded value was 0 g/cap/d in 2019.
- How does Cabo Verde rank for fish, liver oil — fat supply quantity?
- Cabo Verde ranks 7th out of 27 countries with data for 2023.
- Is fish, liver oil — fat supply quantity rising or falling in Cabo Verde?
- Over the last ten years it is down 100.0%. 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 Fish, Liver Oil — Fat supply quantity (g/capita/day). 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.