Nuts and products — Fat supply quantity in Madagascar
Madagascar: Nuts and products — Fat supply quantity was 1,794 t in 2023. ◆ Volatile
Nuts and products — Fat supply quantity in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for nuts and products — fat supply quantity in Madagascar is 1,794 t, measured in 2023.
The figure is down 10.2% on the previous year and up 111.3% over ten years.
Over the whole period, nuts and products — fat supply quantity in Madagascar peaked at 2,270 t in 2021 and was at its lowest, 98.79 t, in 2019.
Madagascar ranks 102nd of 182 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 630.29 t | 98.79 t | 900.95 t | 10 |
| 2020s | 1,911 t | 1,582 t | 2,270 t | 4 |
Countries ranked near Madagascar
- 99 Sri Lanka 1,946 t compare
- 100 Papua New Guinea 1,860 t compare
- 101 Bangladesh 1,811 t compare
- 103 Estonia 1,764 t compare
- 104 Costa Rica 1,657 t compare
- 105 Democratic People's Republic of Korea 1,646 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 nuts and products — fat supply quantity in Madagascar?
- Nuts and products — fat supply quantity in Madagascar was 1,794 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest nuts and products — fat supply quantity recorded in Madagascar?
- The highest recorded value was 2,270 t in 2021.
- What is the lowest nuts and products — fat supply quantity recorded in Madagascar?
- The lowest recorded value was 98.79 t in 2019.
- How does Madagascar rank for nuts and products — fat supply quantity?
- Madagascar ranks 102nd out of 182 countries with data for 2023.
- Is nuts and products — fat supply quantity rising or falling in Madagascar?
- Over the last ten years it is up 111.3%. 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 Nuts and products — Fat supply quantity (t). 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.