Pulses — Production in Madagascar

Madagascar: Pulses — Production was 154 1000 t in 2023. ▲ Rising

Latest (2023)
154 1000 t
Change on year
up 13.2%
World rank
56th
of 162 countries
All-time high
154 1000 t
in 2023
All-time low
117 1000 t
in 2010
Years of data
14
2010–2023

Pulses — Production in Madagascar, 2010–2023

0501001502010201620232010: 117 1000 t2011: 119 1000 t2012: 122 1000 t2013: 122 1000 t2014: 130 1000 t2015: 137 1000 t2016: 139 1000 t2017: 141 1000 t2018: 148 1000 t2019: 129 1000 t2020: 129 1000 t2021: 133 1000 t2022: 136 1000 t2023: 154 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for pulses — production in Madagascar is 154 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 13.2% on the previous year and up 26.2% over ten years.

Over the whole period, pulses — production in Madagascar peaked at 154 1000 t in 2023 and was at its lowest, 117 1000 t, in 2010.

Madagascar ranks 56th of 162 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

DecadeAverage LowestHighest Years
2010s 130.4 1000 t 117 1000 t 148 1000 t 10
2020s 138 1000 t 129 1000 t 154 1000 t 4

Countries ranked near Madagascar

  1. 53 Kyrgyzstan 160 1000 t compare
  2. 54 Greece 159 1000 t compare
  3. 55 Haiti 155 1000 t compare
  4. 57 Honduras 153 1000 t compare
  5. 58 Venezuela (Bolivarian Republic of) 152 1000 t compare
  6. 59 Syrian Arab Republic 150 1000 t compare

See the full ranking of 193 places →

More agriculture & rural data for Madagascar

All data for Madagascar →

Frequently asked questions

What is pulses — production in Madagascar?
Pulses — production in Madagascar was 154 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pulses — production recorded in Madagascar?
The highest recorded value was 154 1000 t in 2023.
What is the lowest pulses — production recorded in Madagascar?
The lowest recorded value was 117 1000 t in 2010.
How does Madagascar rank for pulses — production?
Madagascar ranks 56th out of 162 countries with data for 2023.
Is pulses — production rising or falling in Madagascar?
Over the last ten years it is up 26.2%. 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 Pulses — Production. 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

Indicator
Pulses — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
193 places, 2,675 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.