Fruits, other — Food supply in Madagascar
Madagascar: Fruits, other — Food supply was 297,218 million Kcal in 2023. ▲ Rising
Fruits, other — Food supply in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, fruits, other — food supply in Madagascar stood at 297,218 million Kcal.
That represents a change of up 0.5% on the previous year and up 3.5% over ten years.
Over the whole period, fruits, other — food supply in Madagascar peaked at 297,682 million Kcal in 2019 and was at its lowest, 252,028 million Kcal, in 2010.
That places Madagascar 44th out of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 286,150 million Kcal | 252,028 million Kcal | 297,682 million Kcal | 10 |
| 2020s | 296,271 million Kcal | 295,692 million Kcal | 297,218 million Kcal | 4 |
Countries ranked near Madagascar
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 fruits, other — food supply in Madagascar?
- Fruits, other — food supply in Madagascar was 297,218 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — food supply recorded in Madagascar?
- The highest recorded value was 297,682 million Kcal in 2019.
- What is the lowest fruits, other — food supply recorded in Madagascar?
- The lowest recorded value was 252,028 million Kcal in 2010.
- How does Madagascar rank for fruits, other — food supply?
- Madagascar ranks 44th out of 164 countries with data for 2023.
- Is fruits, other — food supply rising or falling in Madagascar?
- Over the last ten years it is up 3.5%. 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, other — 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.