Spices and condiments — Vitamin A supply (retinol activity) in Cabo Verde
Cabo Verde: Spices and condiments — Vitamin A supply (retinol activity) was 97 μg/cap/d in 2023. ▬ Flat
Spices and condiments — Vitamin A supply (retinol activity) in Cabo Verde, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in μg/cap/d.
Analysis
Cabo Verde recorded 97 μg/cap/d for spices and condiments — vitamin a supply (retinol activity) in 2023.
That represents a change of down 1.0% on the previous year and down 2.0% over ten years.
Over the whole period, spices and condiments — vitamin a supply (retinol activity) in Cabo Verde peaked at 103 μg/cap/d in 2015 and was at its lowest, 95 μg/cap/d, in 2010.
Spices and condiments — Vitamin A supply (retinol activity) in Cabo Verde, year by year
| Year | μg/cap/d | Change |
|---|---|---|
| 2010 | 95 μg/cap/d | — |
| 2011 | 97 μg/cap/d | +2.1% |
| 2012 | 98 μg/cap/d | +1.0% |
| 2013 | 99 μg/cap/d | +1.0% |
| 2014 | 102 μg/cap/d | +3.0% |
| 2015 | 103 μg/cap/d | +1.0% |
| 2016 | 102 μg/cap/d | -1.0% |
| 2017 | 97 μg/cap/d | -4.9% |
| 2018 | 98 μg/cap/d | +1.0% |
| 2019 | 96 μg/cap/d | -2.0% |
| 2020 | 100 μg/cap/d | +4.2% |
| 2021 | 97 μg/cap/d | -3.0% |
| 2022 | 98 μg/cap/d | +1.0% |
| 2023 | 97 μg/cap/d | -1.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 98.7 μg/cap/d | 95 μg/cap/d | 103 μg/cap/d | 10 |
| 2020s | 98 μg/cap/d | 97 μg/cap/d | 100 μg/cap/d | 4 |
Countries ranked near Cabo Verde
More agriculture & rural data for Cabo Verde
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Frequently asked questions
- What is spices and condiments — vitamin a supply (retinol activity) in Cabo Verde?
- Spices and condiments — vitamin a supply (retinol activity) in Cabo Verde was 97 μg/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — vitamin a supply (retinol activity) recorded in Cabo Verde?
- The highest recorded value was 103 μg/cap/d in 2015.
- What is the lowest spices and condiments — vitamin a supply (retinol activity) recorded in Cabo Verde?
- The lowest recorded value was 95 μg/cap/d in 2010.
- How does Cabo Verde rank for spices and condiments — vitamin a supply (retinol activity)?
- Cabo Verde ranks 2nd out of 3 countries with data for 2023.
- Is spices and condiments — vitamin a supply (retinol activity) rising or falling in Cabo Verde?
- Over the last ten years it is down 2.0%. 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 Spices and condiments — Vitamin A supply (retinol activity equivalents) — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.