Butter, Ghee — Food supply in Morocco
Morocco: Butter, Ghee — Food supply was 321,704 million Kcal in 2023. ▼ Falling
Butter, Ghee — Food supply in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for butter, ghee — food supply in Morocco is 321,704 million Kcal, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 8.6% on the previous year and down 35.2% over ten years.
Over the whole period, butter, ghee — food supply in Morocco peaked at 496,677 million Kcal in 2013 and was at its lowest, 321,704 million Kcal, in 2023.
Morocco ranks 32nd of 164 countries on this measure, in the top 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 | 437,464 million Kcal | 394,219 million Kcal | 496,677 million Kcal | 10 |
| 2020s | 371,230 million Kcal | 321,704 million Kcal | 410,152 million Kcal | 4 |
Countries ranked near Morocco
- 29 Bangladesh 348,202 million Kcal compare
- 30 Ukraine 328,804 million Kcal compare
- 31 Afghanistan 323,271 million Kcal compare
- 33 Azerbaijan 315,311 million Kcal compare
- 34 Denmark 285,906 million Kcal compare
- 35 Kazakhstan 283,926 million Kcal compare
More agriculture & rural data for Morocco
- Agriculture, forestry, and fishing, value added (current US$), annual 13.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1055 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 500.5 current US$ per person (2025)
- Rural population, annual growth rate 0.0275 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3687 units per person (2025)
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is butter, ghee — food supply in Morocco?
- Butter, ghee — food supply in Morocco was 321,704 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — food supply recorded in Morocco?
- The highest recorded value was 496,677 million Kcal in 2013.
- What is the lowest butter, ghee — food supply recorded in Morocco?
- The lowest recorded value was 321,704 million Kcal in 2023.
- How does Morocco rank for butter, ghee — food supply?
- Morocco ranks 32nd out of 164 countries with data for 2023.
- Is butter, ghee — food supply rising or falling in Morocco?
- Over the last ten years it is down 35.2%. The long-run trend across the full record is falling.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — 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.