Fruits - Excluding Wine — Production in Madagascar
Madagascar: Fruits - Excluding Wine — Production was 1,293 1000 t in 2023. ▲ Rising
Fruits - Excluding Wine — Production in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, fruits - excluding wine — production in Madagascar stood at 1,293 1000 t.
The figure is up 0.2% on the previous year and up 5.9% over ten years.
Over the whole period, fruits - excluding wine — production in Madagascar peaked at 1,299 1000 t in 2018 and was at its lowest, 1,088 1000 t, in 2010.
Madagascar ranks 75th of 180 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,228 1000 t | 1,088 1000 t | 1,299 1000 t | 10 |
| 2020s | 1,285 1000 t | 1,271 1000 t | 1,293 1000 t | 4 |
Countries ranked near Madagascar
- 72 Azerbaijan 1,336 1000 t compare
- 73 Republic of Moldova 1,312 1000 t compare
- 74 Haiti 1,296 1000 t compare
- 76 Honduras 1,195 1000 t compare
- 77 Lao People's Democratic Republic 1,123 1000 t compare
- 77 Sri Lanka 1,123 1000 t compare
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 fruits - excluding wine — production in Madagascar?
- Fruits - excluding wine — production in Madagascar was 1,293 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — production recorded in Madagascar?
- The highest recorded value was 1,299 1000 t in 2018.
- What is the lowest fruits - excluding wine — production recorded in Madagascar?
- The lowest recorded value was 1,088 1000 t in 2010.
- How does Madagascar rank for fruits - excluding wine — production?
- Madagascar ranks 75th out of 180 countries with data for 2023.
- Is fruits - excluding wine — production rising or falling in Madagascar?
- Over the last ten years it is up 5.9%. 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 Fruits - Excluding Wine — 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
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.