Maize Germ Oil — Fat supply quantity in Madagascar

Madagascar: Maize Germ Oil — Fat supply quantity was 3.31 t in 2023. ◆ Volatile

Latest (2023)
3.31 t
World rank
131st
of 173 countries
All-time high
28.23 t
in 2019
All-time low
0 t
in 2021
Years of data
14
2010–2023

Maize Germ Oil — Fat supply quantity in Madagascar, 2010–2023

01020302010201620232010: 0.8 t2011: 0.8 t2012: 0.8 t2013: 0.6 t2014: 0.38 t2015: 0.17 t2016: 0.1 t2017: 0.38 t2018: 0.12 t2019: 28.2 t2020: 0.49 t2021: 0 t2022: 0 t2023: 3.3 t

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

Analysis

Madagascar recorded 3.31 t for maize germ oil — fat supply quantity in 2023.

That represents a change of up 451.7% over ten years.

Over the whole period, maize germ oil — fat supply quantity in Madagascar peaked at 28.23 t in 2019 and was at its lowest, 0 t, in 2021.

Madagascar ranks 131st of 173 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 3.24 t 0.1 t 28.23 t 10
2020s 0.95 t 0 t 3.31 t 4

Countries ranked near Madagascar

  1. 128 Nepal 4.52 t compare
  2. 129 Cameroon 4.08 t compare
  3. 130 Guinea-Bissau 3.78 t compare
  4. 132 Marshall Islands 2.72 t compare
  5. 132 Micronesia 2.72 t compare
  6. 134 Iceland 2.09 t compare

See the full ranking of 204 places →

More agriculture & rural data for Madagascar

All data for Madagascar →

Frequently asked questions

What is maize germ oil — fat supply quantity in Madagascar?
Maize germ oil — fat supply quantity in Madagascar was 3.31 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest maize germ oil — fat supply quantity recorded in Madagascar?
The highest recorded value was 28.23 t in 2019.
What is the lowest maize germ oil — fat supply quantity recorded in Madagascar?
The lowest recorded value was 0 t in 2021.
How does Madagascar rank for maize germ oil — fat supply quantity?
Madagascar ranks 131st out of 173 countries with data for 2023.
Is maize germ oil — fat supply quantity rising or falling in Madagascar?
Over the last ten years it is up 451.7%. The long-run trend across the full record is volatile.
Where does this Madagascar data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Maize Germ Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Maize Germ Oil — Fat supply quantity in Madagascar. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/maize-germ-oil-fat-supply-quantity-t/madagascar/

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About this data

Indicator
Maize Germ Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
204 places, 2,748 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.