Palmkernel Cake — Production in Madagascar
Madagascar: Palmkernel Cake — Production was 742 t in 2013. ◆ Volatile
Palmkernel Cake — Production in Madagascar, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Madagascar recorded 742 t for palmkernel cake — production in 2013.
The figure is down 3.6% on the previous year and up 13.6% over ten years.
Over the whole period, palmkernel cake — production in Madagascar peaked at 1,045 t in 1993 and was at its lowest, 0 t, in 1961.
That places Madagascar 30th out of 55 countries with data for 2013, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Palmkernel Cake — Production in Madagascar, year by year
| Year | t | Change |
|---|---|---|
| 1961 | 0 t | — |
| 1962 | 0 t | — |
| 1963 | 0 t | — |
| 1964 | 0 t | — |
| 1965 | 0 t | — |
| 1966 | 0 t | — |
| 1967 | 0 t | — |
| 1968 | 0 t | — |
| 1969 | 0 t | — |
| 1970 | 0 t | — |
| 1971 | 0 t | — |
| 1972 | 0 t | — |
| 1973 | 47 t | — |
| 1974 | 102 t | +117.0% |
| 1975 | 297 t | +191.2% |
| 1976 | 195 t | -34.3% |
| 1977 | 265 t | +35.9% |
| 1978 | 275 t | +3.8% |
| 1979 | 275 t | +0.0% |
| 1980 | 330 t | +20.0% |
| 1981 | 336 t | +1.8% |
| 1982 | 550 t | +63.7% |
| 1983 | 550 t | +0.0% |
| 1984 | 550 t | +0.0% |
| 1985 | 550 t | +0.0% |
| 1986 | 550 t | +0.0% |
| 1987 | 550 t | +0.0% |
| 1988 | 660 t | +20.0% |
| 1989 | 770 t | +16.7% |
| 1990 | 935 t | +21.4% |
| 1991 | 935 t | +0.0% |
| 1992 | 990 t | +5.9% |
| 1993 | 1,045 t | +5.6% |
| 1994 | 922 t | -11.8% |
| 1995 | 990 t | +7.4% |
| 1996 | 880 t | -11.1% |
| 1997 | 935 t | +6.2% |
| 1998 | 935 t | +0.0% |
| 1999 | 988 t | +5.7% |
| 2000 | 868 t | -12.1% |
| 2001 | 858 t | -1.2% |
| 2002 | 606 t | -29.4% |
| 2003 | 653 t | +7.8% |
| 2004 | 675 t | +3.4% |
| 2005 | 799 t | +18.4% |
| 2006 | 827 t | +3.5% |
| 2007 | 738 t | -10.8% |
| 2008 | 752 t | +1.9% |
| 2009 | 609 t | -19.0% |
| 2010 | 715 t | +17.4% |
| 2011 | 742 t | +3.8% |
| 2012 | 770 t | +3.8% |
| 2013 | 742 t | -3.6% |
Madagascar compared with similar countries
- Madagascar's 742 t is below the median for low income countries, which is 4,025 t, 18% of the median. (5 countries reporting)
- Madagascar's 742 t is below the median for Sub-Saharan Africa, which is 6,336 t, 12% of the median. (14 countries reporting)
Biggest year-on-year movements
Years where Palmkernel Cake — Production in Madagascar changed far more than this series normally does. A large move can be a real event or a change in how the figure was measured — the source note below says who published it.
| Year | Change | From | To |
|---|---|---|---|
| 1975 | +191.2% | 102 t | 297 t |
| 1974 | +117.0% | 47 t | 102 t |
| 1982 | +63.7% | 336 t | 550 t |
| 1976 | -34.3% | 297 t | 195 t |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 145.6 t | 0 t | 297 t | 10 |
| 1980s | 539.6 t | 330 t | 770 t | 10 |
| 1990s | 955.5 t | 880 t | 1,045 t | 10 |
| 2000s | 738.5 t | 606 t | 868 t | 10 |
| 2010s | 742.25 t | 715 t | 770 t | 4 |
Countries ranked near Madagascar
More agriculture & rural data for Madagascar
- Agriculture, forestry, and fishing, value added (current US$), annual 10.42 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.217 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 130.06 current US$ per person (2025)
- Rural population, annual growth rate 1.72 % change on previous year (2025)
- Rural population, per unit of GDP 0.0011 units per US$ of GDP (2025)
- Rural population, per capita 0.671 units per person (2025)
- Share of GDP from agriculture 21.7% (2025)
- Agriculture as a share of GDP vs. GDP per capita 21.7% (2025)
- Agricultural raw materials exports 1.6% (2024)
- Agricultural raw materials imports 2.3% (2024)
Frequently asked questions
- What is palmkernel cake — production in Madagascar?
- Palmkernel cake — production in Madagascar was 742 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — production recorded in Madagascar?
- The highest recorded value was 1,045 t in 1993.
- What is the lowest palmkernel cake — production recorded in Madagascar?
- The lowest recorded value was 0 t in 1961.
- How does Madagascar rank for palmkernel cake — production?
- Madagascar ranks 30th out of 55 countries with data for 2013.
- Is palmkernel cake — production rising or falling in Madagascar?
- Over the last ten years it is up 13.6%. The long-run trend across the full record is volatile.
- Where does this Madagascar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Production. 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.