Oilcrops — Domestic supply quantity in Madagascar
Madagascar: Oilcrops — Domestic supply quantity was 50 1000 t in 2023. ▼ Falling
Oilcrops — Domestic supply quantity in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Madagascar recorded 50 1000 t for oilcrops — domestic supply quantity in 2023. That is the lowest value across all 14 years on record.
The figure is down 50.5% on the previous year and down 62.7% over ten years.
Over the whole period, oilcrops — domestic supply quantity in Madagascar peaked at 147 1000 t in 2010 and was at its lowest, 50 1000 t, in 2023.
Madagascar ranks 137th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 128.9 1000 t | 111 1000 t | 147 1000 t | 10 |
| 2020s | 93.5 1000 t | 50 1000 t | 118 1000 t | 4 |
Countries ranked near Madagascar
- 134 Haiti 59 1000 t compare
- 135 New Zealand 57 1000 t compare
- 136 Lao People's Democratic Republic 52 1000 t compare
- 137 Yemen 50 1000 t compare
- 139 North Macedonia 47 1000 t compare
- 140 Marshall Islands 43 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 oilcrops — domestic supply quantity in Madagascar?
- Oilcrops — domestic supply quantity in Madagascar was 50 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — domestic supply quantity recorded in Madagascar?
- The highest recorded value was 147 1000 t in 2010.
- What is the lowest oilcrops — domestic supply quantity recorded in Madagascar?
- The lowest recorded value was 50 1000 t in 2023.
- How does Madagascar rank for oilcrops — domestic supply quantity?
- Madagascar ranks 137th out of 182 countries with data for 2023.
- Is oilcrops — domestic supply quantity rising or falling in Madagascar?
- Over the last ten years it is down 62.7%. 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 Oilcrops — Domestic supply quantity. 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.