Offals, Edible — Food in Cabo Verde

Cabo Verde: Offals, Edible — Food was 1 1000 t in 2023. ▲ Rising

Latest (2023)
1 1000 t
Change on year
unchanged
World rank
153rd
of 182 countries
All-time high
1 1000 t
in 2010
All-time low
0 1000 t
in 2011
Years of data
14
2010–2023

Offals, Edible — Food in Cabo Verde, 2010–2023

00.20.40.60.812010201620232010: 1 1000 t2011: 0 1000 t2012: 0 1000 t2013: 1 1000 t2014: 1 1000 t2015: 1 1000 t2016: 1 1000 t2017: 1 1000 t2018: 1 1000 t2019: 1 1000 t2020: 1 1000 t2021: 1 1000 t2022: 1 1000 t2023: 1 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, offals, edible — food in Cabo Verde stood at 1 1000 t. That is the highest value across all 14 years on record.

That represents a change of unchanged over ten years.

Over the whole period, offals, edible — food in Cabo Verde peaked at 1 1000 t in 2010 and was at its lowest, 0 1000 t, in 2011.

That places Cabo Verde 153rd out of 182 countries with data for 2023, putting it in the bottom quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0.8 1000 t 0 1000 t 1 1000 t 10
2020s 1 1000 t 1 1000 t 1 1000 t 4

Countries ranked near Cabo Verde

  1. 153 Comoros 1 1000 t compare
  2. 153 Iceland 1 1000 t compare
  3. 153 Guyana 1 1000 t compare
  4. 153 French Polynesia 1 1000 t compare
  5. 153 Bahamas 1 1000 t compare
  6. 153 New Caledonia 1 1000 t compare
  7. 153 Saint Lucia 1 1000 t compare
  8. 153 Barbados 1 1000 t compare
  9. 153 Malta 1 1000 t compare
  10. 153 Cyprus 1 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Cabo Verde

All data for Cabo Verde →

Frequently asked questions

What is offals, edible — food in Cabo Verde?
Offals, edible — food in Cabo Verde was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest offals, edible — food recorded in Cabo Verde?
The highest recorded value was 1 1000 t in 2010.
What is the lowest offals, edible — food recorded in Cabo Verde?
The lowest recorded value was 0 1000 t in 2011.
How does Cabo Verde rank for offals, edible — food?
Cabo Verde ranks 153rd out of 182 countries with data for 2023.
Is offals, edible — food rising or falling in Cabo Verde?
Over the last ten years it is unchanged. The long-run trend across the full record is rising.
Where does this Cabo Verde data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — Food. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Offals, Edible — Food
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 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.