Sugar (Raw Equivalent) — Food supply in Cabo Verde
Cabo Verde: Sugar (Raw Equivalent) — Food supply was 33,522 million Kcal in 2023. ▼ Falling
Sugar (Raw Equivalent) — Food supply in Cabo Verde, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Cabo Verde recorded 33,522 million Kcal for sugar (raw equivalent) — food supply in 2023.
Compared with earlier readings it is down 0.6% on the previous year and down 7.9% over ten years.
Over the whole period, sugar (raw equivalent) — food supply in Cabo Verde peaked at 41,747 million Kcal in 2017 and was at its lowest, 28,559 million Kcal, in 2021.
That places Cabo Verde 38th out of 39 regions 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 | 35,019 million Kcal | 29,101 million Kcal | 41,747 million Kcal | 10 |
| 2020s | 31,430 million Kcal | 28,559 million Kcal | 33,711 million Kcal | 4 |
Countries ranked near Cabo Verde
- 35 Guatemala 3.49 million million Kcal compare
- 36 Yemen, Republic of 3.34 million million Kcal compare
- 37 Sri Lanka 3.16 million million Kcal compare
- 38 Chile 2.97 million million Kcal compare
- 39 Netherlands (Kingdom of the) 2.49 million million Kcal compare
- 40 Uzbekistan, Republic of 2.36 million million Kcal compare
- 41 China, Taiwan Province of 2.31 million 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 sugar (raw equivalent) — food supply in Cabo Verde?
- Sugar (raw equivalent) — food supply in Cabo Verde was 33,522 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — food supply recorded in Cabo Verde?
- The highest recorded value was 41,747 million Kcal in 2017.
- What is the lowest sugar (raw equivalent) — food supply recorded in Cabo Verde?
- The lowest recorded value was 28,559 million Kcal in 2021.
- How does Cabo Verde rank for sugar (raw equivalent) — food supply?
- Cabo Verde ranks 38th out of 39 regions with data for 2023.
- Is sugar (raw equivalent) — food supply rising or falling in Cabo Verde?
- Over the last ten years it is down 7.9%. 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 Sugar (Raw Equivalent) — 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.