Oilcrops, Other — Fat supply quantity in Madagascar

Madagascar: Oilcrops, Other — Fat supply quantity was 0.59 t in 2023. ◆ Volatile

Latest (2023)
0.59 t
Change on year
up 22.9%
World rank
107th
of 167 countries
All-time high
1.31 t
in 2020
All-time low
0 t
in 2010
Years of data
14
2010–2023

Oilcrops, Other — Fat supply quantity in Madagascar, 2010–2023

00.511.52010201620232010: 0 t2011: 0 t2012: 0 t2013: 0 t2014: 0.08 t2015: 0.08 t2016: 0.03 t2017: 0.24 t2018: 0.17 t2019: 0.56 t2020: 1.3 t2021: 1.1 t2022: 0.48 t2023: 0.59 t

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

Analysis

The most recent figure for oilcrops, other — fat supply quantity in Madagascar is 0.59 t, measured in 2023.

That represents a change of up 22.9% on the previous year and up 247.1% over five years.

Over the whole period, oilcrops, other — fat supply quantity in Madagascar peaked at 1.31 t in 2020 and was at its lowest, 0 t, in 2010.

Madagascar ranks 107th of 167 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

DecadeAverage LowestHighest Years
2010s 0.116 t 0 t 0.56 t 10
2020s 0.8675 t 0.48 t 1.31 t 4

Countries ranked near Madagascar

  1. 104 Namibia 0.74 t compare
  2. 105 Niger 0.7 t compare
  3. 106 China, Macao SAR 0.68 t compare
  4. 107 Argentina 0.59 t compare
  5. 109 Trinidad and Tobago 0.53 t compare
  6. 110 Hungary 0.5 t compare

See the full ranking of 198 places →

More agriculture & rural data for Madagascar

All data for Madagascar →

Frequently asked questions

What is oilcrops, other — fat supply quantity in Madagascar?
Oilcrops, other — fat supply quantity in Madagascar was 0.59 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oilcrops, other — fat supply quantity recorded in Madagascar?
The highest recorded value was 1.31 t in 2020.
What is the lowest oilcrops, other — fat supply quantity recorded in Madagascar?
The lowest recorded value was 0 t in 2010.
How does Madagascar rank for oilcrops, other — fat supply quantity?
Madagascar ranks 107th out of 167 countries with data for 2023.
Where does this Madagascar data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops, Other — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Oilcrops, Other — Fat supply quantity in Madagascar. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/oilcrops-other-fat-supply-quantity-t/madagascar/

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About this data

Indicator
Oilcrops, Other — 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
198 places, 2,431 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.