Onions — Food supply in Madagascar, Republic of

Madagascar, Republic of: Onions — Food supply was 2,174 million Kcal in 2023. ▬ Flat

Latest (2023)
2,174 million Kcal
Change on year
down 8.6%
World rank
128th
of 162 countries
All-time high
3,670 million Kcal
in 2018
All-time low
1,982 million Kcal
in 2021
Years of data
14
2010–2023

Onions — Food supply in Madagascar, Republic of, 2010–2023

01.0k2.0k3.0k4.0k2010201620232010: 2.2k million Kcal2011: 2.4k million Kcal2012: 3.0k million Kcal2013: 2.5k million Kcal2014: 2.4k million Kcal2015: 2.7k million Kcal2016: 3.1k million Kcal2017: 3.4k million Kcal2018: 3.7k million Kcal2019: 2.7k million Kcal2020: 3.1k million Kcal2021: 2.0k million Kcal2022: 2.4k million Kcal2023: 2.2k million Kcal

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

Analysis

The most recent figure for onions — food supply in Madagascar, Republic of is 2,174 million Kcal, measured in 2023.

That represents a change of down 8.6% on the previous year and down 12.9% over ten years.

Over the whole period, onions — food supply in Madagascar, Republic of peaked at 3,670 million Kcal in 2018 and was at its lowest, 1,982 million Kcal, in 2021.

Madagascar, Republic of ranks 128th of 162 countries on this measure, in the bottom quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 2,811 million Kcal 2,236 million Kcal 3,670 million Kcal 10
2020s 2,411 million Kcal 1,982 million Kcal 3,108 million Kcal 4

Countries ranked near Madagascar, Republic of

  1. 125 Botswana 2,876 million Kcal compare
  2. 126 Cyprus 2,780 million Kcal compare
  3. 127 Eswatini, Kingdom of 2,204 million Kcal compare
  4. 129 Gabon 2,070 million Kcal compare
  5. 130 Suriname 2,068 million Kcal compare
  6. 131 Bhutan 1,739 million Kcal compare

See the full ranking of 209 places →

More agriculture & rural data for Madagascar, Republic of

All data for Madagascar, Republic of →

Frequently asked questions

What is onions — food supply in Madagascar, Republic of?
Onions — food supply in Madagascar, Republic of was 2,174 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest onions — food supply recorded in Madagascar, Republic of?
The highest recorded value was 3,670 million Kcal in 2018.
What is the lowest onions — food supply recorded in Madagascar, Republic of?
The lowest recorded value was 1,982 million Kcal in 2021.
How does Madagascar, Republic of rank for onions — food supply?
Madagascar, Republic of ranks 128th out of 162 countries with data for 2023.
Is onions — food supply rising or falling in Madagascar, Republic of?
Over the last ten years it is down 12.9%. The long-run trend across the full record is flat.
Where does this Madagascar, Republic of data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Onions — Food supply (kcal). Statizoid updates them automatically from the source API.

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Onions — Food supply in Madagascar, Republic of. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 18 August 2026, from https://agriculture.statizoid.com/stat/onions-food-supply-kcal/madagascar/

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About this data

Indicator
Onions — Food supply (kcal)
Unit
million Kcal
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
209 places, 2,827 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.