Oilcrops — Food supply quantity in Madagascar
Madagascar: Oilcrops — Food supply quantity was 36,261 t in 2013. ▲ Rising
Oilcrops — Food supply quantity in Madagascar, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Madagascar recorded 36,261 t for oilcrops — food supply quantity in 2013.
The figure is up 9.0% on the previous year and up 3.3% over ten years.
Over the whole period, oilcrops — food supply quantity in Madagascar peaked at 43,250 t in 2008 and was at its lowest, 14,844 t, in 1961.
Madagascar ranks 81st of 169 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 18,256 t | 14,844 t | 22,051 t | 9 |
| 1970s | 22,922 t | 19,874 t | 24,883 t | 10 |
| 1980s | 30,672 t | 24,712 t | 34,537 t | 10 |
| 1990s | 33,422 t | 30,209 t | 36,878 t | 10 |
| 2000s | 38,060 t | 34,158 t | 43,250 t | 10 |
| 2010s | 35,431 t | 33,254 t | 37,182 t | 4 |
Countries ranked near Madagascar
- 78 Jamaica 38,652 t compare
- 79 China, Hong Kong SAR 38,103 t compare
- 80 Zimbabwe 37,602 t compare
- 82 Sweden 34,994 t compare
- 83 Central African Republic 34,400 t compare
- 84 Sierra Leone 34,134 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 — food supply quantity in Madagascar?
- Oilcrops — food supply quantity in Madagascar was 36,261 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — food supply quantity recorded in Madagascar?
- The highest recorded value was 43,250 t in 2008.
- What is the lowest oilcrops — food supply quantity recorded in Madagascar?
- The lowest recorded value was 14,844 t in 1961.
- How does Madagascar rank for oilcrops — food supply quantity?
- Madagascar ranks 81st out of 169 countries with data for 2013.
- Is oilcrops — food supply quantity rising or falling in Madagascar?
- Over the last ten years it is up 3.3%. 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 Oilcrops — Food supply quantity (tonnes). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.