Bananas — Production in Madagascar

Madagascar: Bananas — Production was 402 1000 t in 2023. ▲ Rising

Latest (2023)
402 1000 t
Change on year
up 0.2%
World rank
36th
of 133 countries
All-time high
402 1000 t
in 2023
All-time low
340 1000 t
in 2010
Years of data
14
2010–2023

Bananas — Production in Madagascar, 2010–2023

01002003004002010201620232010: 340 1000 t2011: 350 1000 t2012: 356 1000 t2013: 355 1000 t2014: 361 1000 t2015: 373 1000 t2016: 376 1000 t2017: 382 1000 t2018: 387 1000 t2019: 376 1000 t2020: 383 1000 t2021: 390 1000 t2022: 401 1000 t2023: 402 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Madagascar recorded 402 1000 t for bananas — production in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 0.2% on the previous year and up 13.2% over ten years.

Over the whole period, bananas — production in Madagascar peaked at 402 1000 t in 2023 and was at its lowest, 340 1000 t, in 2010.

That places Madagascar 36th out of 133 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 365.6 1000 t 340 1000 t 387 1000 t 10
2020s 394 1000 t 383 1000 t 402 1000 t 4

Countries ranked near Madagascar

  1. 33 Côte d'Ivoire 514 1000 t compare
  2. 34 Spain 467 1000 t compare
  3. 35 Nepal 405 1000 t compare
  4. 37 Cambodia 378 1000 t compare
  5. 38 Australia 374 1000 t compare
  6. 38 Australia and New Zealand 374 1000 t compare

See the full ranking of 163 places →

More agriculture & rural data for Madagascar

All data for Madagascar →

Frequently asked questions

What is bananas — production in Madagascar?
Bananas — production in Madagascar was 402 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — production recorded in Madagascar?
The highest recorded value was 402 1000 t in 2023.
What is the lowest bananas — production recorded in Madagascar?
The lowest recorded value was 340 1000 t in 2010.
How does Madagascar rank for bananas — production?
Madagascar ranks 36th out of 133 countries with data for 2023.
Is bananas — production rising or falling in Madagascar?
Over the last ten years it is up 13.2%. The long-run trend across the full record is rising.
Where does this Madagascar data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Production. 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

Indicator
Bananas — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
163 places, 2,008 data points, 2010–2023
Last refreshed

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.