Oilcrops — Processing in Madagascar
Madagascar: Oilcrops — Processing was 58,006 t in 2013. ▲ Rising
Oilcrops — Processing in Madagascar, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for oilcrops — processing in Madagascar is 58,006 t, measured in 2013.
The figure is down 9.3% on the previous year and down 24.8% over ten years.
Over the whole period, oilcrops — processing in Madagascar peaked at 92,361 t in 1998 and was at its lowest, 22,635 t, in 1962.
That places Madagascar 118th out of 173 countries with data for 2013, putting it 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 | 36,849 t | 22,635 t | 53,162 t | 9 |
| 1970s | 60,834 t | 44,076 t | 86,350 t | 10 |
| 1980s | 81,847 t | 77,076 t | 85,999 t | 10 |
| 1990s | 82,455 t | 64,676 t | 92,361 t | 10 |
| 2000s | 72,701 t | 60,810 t | 82,503 t | 10 |
| 2010s | 63,774 t | 58,006 t | 68,025 t | 4 |
Countries ranked near Madagascar
- 115 Bosnia and Herzegovina 71,302 t compare
- 116 Uruguay 66,235 t compare
- 117 Samoa 63,308 t compare
- 119 Nicaragua 57,302 t compare
- 120 Sierra Leone 53,900 t compare
- 121 Dominican Republic 50,489 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 — processing in Madagascar?
- Oilcrops — processing in Madagascar was 58,006 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — processing recorded in Madagascar?
- The highest recorded value was 92,361 t in 1998.
- What is the lowest oilcrops — processing recorded in Madagascar?
- The lowest recorded value was 22,635 t in 1962.
- How does Madagascar rank for oilcrops — processing?
- Madagascar ranks 118th out of 173 countries with data for 2013.
- Is oilcrops — processing rising or falling in Madagascar?
- Over the last ten years it is down 24.8%. 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 — Processing. 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.