Olive Oil — Food supply in Morocco
Morocco: Olive Oil — Food supply was 1.10 million million Kcal in 2023. ▲ Rising
Olive Oil — Food supply in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, olive oil — food supply in Morocco stood at 1.10 million million Kcal.
Compared with earlier readings it is down 15.4% on the previous year and up 32.4% over ten years.
Over the whole period, olive oil — food supply in Morocco peaked at 1.44 million million Kcal in 2021 and was at its lowest, 809,743 million Kcal, in 2015.
That places Morocco 3rd out of 163 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.00 million million Kcal | 809,743 million Kcal | 1.24 million million Kcal | 10 |
| 2020s | 1.28 million million Kcal | 1.10 million million Kcal | 1.44 million million Kcal | 4 |
Countries ranked near Morocco
More agriculture & rural data for Morocco
- Agriculture, forestry, and fishing, value added (current US$), annual 13.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1055 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 500.5 current US$ per person (2025)
- Rural population, annual growth rate 0.0275 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3687 units per person (2025)
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is olive oil — food supply in Morocco?
- Olive oil — food supply in Morocco was 1.10 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olive oil — food supply recorded in Morocco?
- The highest recorded value was 1.44 million million Kcal in 2021.
- What is the lowest olive oil — food supply recorded in Morocco?
- The lowest recorded value was 809,743 million Kcal in 2015.
- How does Morocco rank for olive oil — food supply?
- Morocco ranks 3rd out of 163 countries with data for 2023.
- Is olive oil — food supply rising or falling in Morocco?
- Over the last ten years it is up 32.4%. The long-run trend across the full record is rising.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olive Oil — Food supply (kcal). 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.