Fish, Liver Oil — Fat supply quantity in Cabo Verde

Cabo Verde: Fish, Liver Oil — Fat supply quantity was 0.03 t in 2023. ◆ Volatile

Latest (2023)
0.03 t
Change on year
unchanged
Rank
25th
of 25 regions
All-time high
1 t
in 2014
All-time low
0.03 t
in 2019
Years of data
6
2014–2023

Fish, Liver Oil — Fat supply quantity in Cabo Verde, 2014–2023

00.20.40.60.812014201820232014: 1 t2019: 0.03 t2020: 0.03 t2021: 0.03 t2022: 0.03 t2023: 0.03 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2023, fish, liver oil — fat supply quantity in Cabo Verde stood at 0.03 t. That is the lowest value across all 6 years on record.

That represents a change of down 97.0% over ten years.

Over the whole period, fish, liver oil — fat supply quantity in Cabo Verde peaked at 1 t in 2014 and was at its lowest, 0.03 t, in 2019.

That places Cabo Verde 25th out of 25 regions with data for 2023, putting it in the bottom quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.515 t 0.03 t 1 t 2
2020s 0.03 t 0.03 t 0.03 t 4

Countries ranked near Cabo Verde

  1. 22 Dominican Republic 14.13 t compare
  2. 23 North Macedonia 13.05 t compare
  3. 24 Belgium 11.59 t compare
  4. 25 Argentina 11.11 t compare
  5. 26 Yemen 9.87 t compare
  6. 27 Bosnia and Herzegovina 6.93 t compare
  7. 28 Slovenia 6.53 t compare

See the full ranking of 77 places →

More agriculture & rural data for Cabo Verde

All data for Cabo Verde →

Frequently asked questions

What is fish, liver oil — fat supply quantity in Cabo Verde?
Fish, liver oil — fat supply quantity in Cabo Verde was 0.03 t 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 1 t in 2014.
What is the lowest fish, liver oil — fat supply quantity recorded in Cabo Verde?
The lowest recorded value was 0.03 t in 2019.
How does Cabo Verde rank for fish, liver oil — fat supply quantity?
Cabo Verde ranks 25th out of 25 regions 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 97.0%. 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 (t). Statizoid updates them automatically from the source API.

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Fish, Liver Oil — Fat supply quantity in Cabo Verde. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 19 August 2026, from https://agriculture.statizoid.com/stat/fish-liver-oil-fat-supply-quantity-t/cabo-verde-2/

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About this data

Indicator
Fish, Liver Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
77 places, 953 data points, 2010–2023
Last refreshed

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.