Poultry Meat — Food supply in Madagascar, Republic of
Madagascar, Republic of: Poultry Meat — Food supply was 144,917 million Kcal in 2023. ▲ Rising
Poultry Meat — Food supply in Madagascar, Republic of, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for poultry meat — food supply in Madagascar, Republic of is 144,917 million Kcal, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 1.1% on the previous year and up 21.0% over ten years.
Over the whole period, poultry meat — food supply in Madagascar, Republic of peaked at 144,917 million Kcal in 2023 and was at its lowest, 115,702 million Kcal, in 2010.
Madagascar, Republic of ranks 90th of 164 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 126,614 million Kcal | 115,702 million Kcal | 137,609 million Kcal | 10 |
| 2020s | 142,284 million Kcal | 139,567 million Kcal | 144,917 million Kcal | 4 |
Countries ranked near Madagascar, Republic of
More agriculture & rural data for Madagascar, Republic of
- 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)
- 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)
Frequently asked questions
- What is poultry meat — food supply in Madagascar, Republic of?
- Poultry meat — food supply in Madagascar, Republic of was 144,917 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest poultry meat — food supply recorded in Madagascar, Republic of?
- The highest recorded value was 144,917 million Kcal in 2023.
- What is the lowest poultry meat — food supply recorded in Madagascar, Republic of?
- The lowest recorded value was 115,702 million Kcal in 2010.
- How does Madagascar, Republic of rank for poultry meat — food supply?
- Madagascar, Republic of ranks 90th out of 164 countries with data for 2023.
- Is poultry meat — food supply rising or falling in Madagascar, Republic of?
- Over the last ten years it is up 21.0%. The long-run trend across the full record is rising.
- 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 Poultry Meat — 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.