Starchy Roots — Losses in Cabo Verde
Cabo Verde: Starchy Roots — Losses was 1 1000 t in 2023. ▼ Falling
Starchy Roots — Losses in Cabo Verde, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Cabo Verde recorded 1 1000 t for starchy roots — losses in 2023. That is the lowest value across all 14 years on record.
The figure is down 50.0% over ten years.
Over the whole period, starchy roots — losses in Cabo Verde peaked at 2 1000 t in 2012 and was at its lowest, 1 1000 t, in 2010.
That places Cabo Verde 151st out of 181 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.3 1000 t | 1 1000 t | 2 1000 t | 10 |
| 2020s | 1 1000 t | 1 1000 t | 1 1000 t | 4 |
Countries ranked near Cabo Verde
- 151 Micronesia (Federated States of) 1 1000 t compare
- 151 Qatar 1 1000 t compare
- 151 Micronesia 1 1000 t compare
- 151 Saint Vincent and the Grenadines 1 1000 t compare
- 151 Suriname 1 1000 t compare
- 151 Barbados 1 1000 t compare
- 151 Iceland 1 1000 t compare
- 151 Mauritius 1 1000 t compare
- 151 Oman 1 1000 t compare
- 151 Malta 1 1000 t compare
- 151 Gambia 1 1000 t compare
- 151 New Caledonia 1 1000 t compare
- 151 Luxembourg 1 1000 t 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 starchy roots — losses in Cabo Verde?
- Starchy roots — losses in Cabo Verde was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — losses recorded in Cabo Verde?
- The highest recorded value was 2 1000 t in 2012.
- What is the lowest starchy roots — losses recorded in Cabo Verde?
- The lowest recorded value was 1 1000 t in 2010.
- How does Cabo Verde rank for starchy roots — losses?
- Cabo Verde ranks 151st out of 181 countries with data for 2023.
- Is starchy roots — losses rising or falling in Cabo Verde?
- Over the last ten years it is down 50.0%. 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 Starchy Roots — Losses. 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.