Fats, Animals, Raw — Food supply in Madagascar
Madagascar: Fats, Animals, Raw — Food supply was 21,572 million Kcal in 2023. ▼ Falling
Fats, Animals, Raw — Food supply in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Madagascar recorded 21,572 million Kcal for fats, animals, raw — food supply in 2023.
The figure is up 0.4% on the previous year and down 50.3% over ten years.
Over the whole period, fats, animals, raw — food supply in Madagascar peaked at 58,604 million Kcal in 2017 and was at its lowest, 21,486 million Kcal, in 2022.
Madagascar ranks 109th of 164 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 | 47,710 million Kcal | 27,827 million Kcal | 58,604 million Kcal | 10 |
| 2020s | 26,670 million Kcal | 21,486 million Kcal | 33,603 million Kcal | 4 |
Countries ranked near Madagascar
- 106 Israel 28,538 million Kcal compare
- 107 Niger 25,606 million Kcal compare
- 108 Guinea 23,787 million Kcal compare
- 110 China, Macao SAR 20,724 million Kcal compare
- 111 Trinidad and Tobago 20,263 million Kcal compare
- 112 Mauritania 19,915 million Kcal compare
More agriculture & rural data for Madagascar
- Agriculture, forestry, and fishing, value added (current US$), annual 10.42 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.217 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 130.06 current US$ per person (2025)
- Rural population, annual growth rate 1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0.0011 units per US$ of GDP (2025)
- Rural population, per capita 0.671 units per person (2025)
- 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)
Frequently asked questions
- What is fats, animals, raw — food supply in Madagascar?
- Fats, animals, raw — food supply in Madagascar was 21,572 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — food supply recorded in Madagascar?
- The highest recorded value was 58,604 million Kcal in 2017.
- What is the lowest fats, animals, raw — food supply recorded in Madagascar?
- The lowest recorded value was 21,486 million Kcal in 2022.
- How does Madagascar rank for fats, animals, raw — food supply?
- Madagascar ranks 109th out of 164 countries with data for 2023.
- Is fats, animals, raw — food supply rising or falling in Madagascar?
- Over the last ten years it is down 50.3%. 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 Fats, Animals, Raw — 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.