Pimento — Protein supply quantity in Cabo Verde

Cabo Verde: Pimento — Protein supply quantity was 188.33 t in 2023. ▬ Flat

Latest (2023)
188.33 t
Change on year
up 0.3%
World rank
73rd
of 179 countries
All-time high
196.09 t
in 2015
All-time low
178.95 t
in 2010
Years of data
14
2010–2023

Pimento — Protein supply quantity in Cabo Verde, 2010–2023

0501001502002010201620232010: 178.9 t2011: 183.9 t2012: 186 t2013: 187.9 t2014: 194.3 t2015: 196.1 t2016: 193.9 t2017: 184.1 t2018: 186.4 t2019: 183.2 t2020: 191.5 t2021: 185.7 t2022: 187.8 t2023: 188.3 t

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

Analysis

In 2023, pimento — protein supply quantity in Cabo Verde stood at 188.33 t.

The figure is up 0.3% on the previous year and up 0.2% over ten years.

Over the whole period, pimento — protein supply quantity in Cabo Verde peaked at 196.09 t in 2015 and was at its lowest, 178.95 t, in 2010.

Cabo Verde ranks 73rd of 179 countries on this measure, in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 187.49 t 178.95 t 196.09 t 10
2020s 188.32 t 185.7 t 191.48 t 4

Countries ranked near Cabo Verde

  1. 70 China, Hong Kong SAR 216.54 t compare
  2. 71 Madagascar 216.07 t compare
  3. 72 Hungary 198.31 t compare
  4. 74 Philippines 185.46 t compare
  5. 75 Slovakia 182.09 t compare
  6. 76 Kuwait 171.21 t compare

See the full ranking of 210 places →

More agriculture & rural data for Cabo Verde

All data for Cabo Verde →

Frequently asked questions

What is pimento — protein supply quantity in Cabo Verde?
Pimento — protein supply quantity in Cabo Verde was 188.33 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pimento — protein supply quantity recorded in Cabo Verde?
The highest recorded value was 196.09 t in 2015.
What is the lowest pimento — protein supply quantity recorded in Cabo Verde?
The lowest recorded value was 178.95 t in 2010.
How does Cabo Verde rank for pimento — protein supply quantity?
Cabo Verde ranks 73rd out of 179 countries with data for 2023.
Is pimento — protein supply quantity rising or falling in Cabo Verde?
Over the last ten years it is up 0.2%. The long-run trend across the full record is flat.
Where does this Cabo Verde data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Pimento — Protein supply quantity in Cabo Verde. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/pimento-protein-supply-quantity-t/cabo-verde-2/

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About this data

Indicator
Pimento — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
210 places, 2,822 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.