All food groups — Carbohydrate (available) supply — Value in Madagascar
Madagascar: All food groups — Carbohydrate (available) supply — Value was 392.3 g/cap/d in 2023. ▼ Falling
All food groups — Carbohydrate (available) supply — Value in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, all food groups — carbohydrate (available) supply — value in Madagascar stood at 392.3 g/cap/d.
Compared with earlier readings it is down 2.1% on the previous year and down 3.2% over ten years.
Over the whole period, all food groups — carbohydrate (available) supply — value in Madagascar peaked at 416.3 g/cap/d in 2012 and was at its lowest, 376.3 g/cap/d, in 2020.
Madagascar ranks 99th of 177 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 399.68 g/cap/d | 383.9 g/cap/d | 416.3 g/cap/d | 10 |
| 2020s | 387.55 g/cap/d | 376.3 g/cap/d | 400.7 g/cap/d | 4 |
Countries ranked near Madagascar
More agriculture & rural data for Madagascar
- Agriculture share gdp 21.7 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 21.7 (2025)
- Agricultural raw materials exports 1.6% (2024)
- Agricultural raw materials imports 2.3% (2024)
- Rural population 67.1% (2025)
- Rural population growth 1.7% (2025)
- Rural population 21.97 million (2025)
- Agriculture, forestry, and fishing, value added 21.7% (2025)
- Agriculture, forestry, and fishing, value added 4.26 billion current US$ (2025)
- Bananas — Production 399,940 t (2024)
Frequently asked questions
- What is all food groups — carbohydrate (available) supply — value in Madagascar?
- All food groups — carbohydrate (available) supply — value in Madagascar was 392.3 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest all food groups — carbohydrate (available) supply — value recorded in Madagascar?
- The highest recorded value was 416.3 g/cap/d in 2012.
- What is the lowest all food groups — carbohydrate (available) supply — value recorded in Madagascar?
- The lowest recorded value was 376.3 g/cap/d in 2020.
- How does Madagascar rank for all food groups — carbohydrate (available) supply — value?
- Madagascar ranks 99th out of 177 countries with data for 2023.
- Is all food groups — carbohydrate (available) supply — value rising or falling in Madagascar?
- Over the last ten years it is down 3.2%. The long-run trend across the full record is falling.
- Where does this Madagascar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of All food groups — Carbohydrate (available) supply — 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.