Soyabeans — Food supply in Cabo Verde
Cabo Verde: Soyabeans — Food supply was 18.19 million Kcal in 2023. ◆ Volatile
Soyabeans — Food supply in Cabo Verde, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Cabo Verde recorded 18.19 million Kcal for soyabeans — food supply in 2023.
That represents a change of up 1.7% on the previous year and up 208.8% over ten years.
Over the whole period, soyabeans — food supply in Cabo Verde peaked at 88.42 million Kcal in 2016 and was at its lowest, 5.89 million Kcal, in 2013.
That places Cabo Verde 39th out of 39 regions with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 21.39 million Kcal | 5.89 million Kcal | 88.42 million Kcal | 10 |
| 2020s | 14.54 million Kcal | 7.28 million Kcal | 18.19 million Kcal | 4 |
Countries ranked near Cabo Verde
- 36 Botswana 17,066 million Kcal compare
- 37 Saudi Arabia 16,542 million Kcal compare
- 38 Belize 16,270 million Kcal compare
- 39 United Kingdom of Great Britain and Northern Ireland 14,732 million Kcal compare
- 40 Mozambique, Republic of 14,372 million Kcal compare
- 41 Australia 14,083 million Kcal compare
- 42 Poland 13,242 million Kcal compare
More agriculture & rural data for Cabo Verde
- Bananas — Production 3,903 t (2024)
- Bananas — Area harvested 240 ha (2024)
- Tomatoes — Production 10,440 t (2024)
- Swine / pigs — Stocks 73,057 An (2024)
- Tomatoes — Area harvested 418 ha (2024)
- Tomatoes — Yield 24,976 kg/ha (2024)
- Pulses, Total — Area harvested 31,339 ha (2024)
- Oilcrops, Cake Equivalent — Production 535.74 t (2024)
- Oilcrops, Oil Equivalent — Area harvested 2,091 ha (2024)
- Oilcrops, Oil Equivalent — Yield 430.1 kg/ha (2024)
Frequently asked questions
- What is soyabeans — food supply in Cabo Verde?
- Soyabeans — food supply in Cabo Verde was 18.19 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest soyabeans — food supply recorded in Cabo Verde?
- The highest recorded value was 88.42 million Kcal in 2016.
- What is the lowest soyabeans — food supply recorded in Cabo Verde?
- The lowest recorded value was 5.89 million Kcal in 2013.
- How does Cabo Verde rank for soyabeans — food supply?
- Cabo Verde ranks 39th out of 39 regions with data for 2023.
- Is soyabeans — food supply rising or falling in Cabo Verde?
- Over the last ten years it is up 208.8%. 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 Soyabeans — Food supply (kcal). 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.