Soyabean Oil — Fat supply quantity in Cabo Verde
Cabo Verde: Soyabean Oil — Fat supply quantity was 16.11 g/cap/d in 2023. ▼ Falling
Soyabean Oil — Fat supply quantity in Cabo Verde, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for soyabean oil — fat supply quantity in Cabo Verde is 16.11 g/cap/d, measured in 2023.
That represents a change of down 10.5% on the previous year and down 12.7% over ten years.
Over the whole period, soyabean oil — fat supply quantity in Cabo Verde peaked at 21.93 g/cap/d in 2014 and was at its lowest, 13.04 g/cap/d, in 2017.
Cabo Verde ranks 7th of 29 countries on this measure, in the top quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Soyabean Oil — Fat supply quantity in Cabo Verde, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 20.13 g/cap/d | — |
| 2011 | 17.66 g/cap/d | -12.3% |
| 2012 | 20.31 g/cap/d | +15.0% |
| 2013 | 18.45 g/cap/d | -9.2% |
| 2014 | 21.93 g/cap/d | +18.9% |
| 2015 | 18.68 g/cap/d | -14.8% |
| 2016 | 15.3 g/cap/d | -18.1% |
| 2017 | 13.04 g/cap/d | -14.8% |
| 2018 | 17.76 g/cap/d | +36.2% |
| 2019 | 15.63 g/cap/d | -12.0% |
| 2020 | 21.05 g/cap/d | +34.7% |
| 2021 | 20.97 g/cap/d | -0.4% |
| 2022 | 17.99 g/cap/d | -14.2% |
| 2023 | 16.11 g/cap/d | -10.5% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 17.89 g/cap/d | 13.04 g/cap/d | 21.93 g/cap/d | 10 |
| 2020s | 19.03 g/cap/d | 16.11 g/cap/d | 21.05 g/cap/d | 4 |
Countries ranked near Cabo Verde
More agriculture & rural data for Cabo Verde
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- Cabbages — Production, annual growth rate -81.97 % change on previous year (2024)
- Cabbages — Yield, annual growth rate -79.72 % change on previous year (2024)
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Frequently asked questions
- What is soyabean oil — fat supply quantity in Cabo Verde?
- Soyabean oil — fat supply quantity in Cabo Verde was 16.11 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabean oil — fat supply quantity recorded in Cabo Verde?
- The highest recorded value was 21.93 g/cap/d in 2014.
- What is the lowest soyabean oil — fat supply quantity recorded in Cabo Verde?
- The lowest recorded value was 13.04 g/cap/d in 2017.
- How does Cabo Verde rank for soyabean oil — fat supply quantity?
- Cabo Verde ranks 7th out of 29 countries with data for 2023.
- Is soyabean oil — fat supply quantity rising or falling in Cabo Verde?
- Over the last ten years it is down 12.7%. The long-run trend across the full record is falling.
- Where does this Cabo Verde data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Soyabean Oil — Fat supply quantity (g/capita/day). 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
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.