Silk — Other uses in Madagascar

Madagascar: Silk — Other uses was 49 t in 2013. ◆ Volatile

Latest (2013)
49 t
Change on year
down 2.0%
World rank
30th
of 99 countries
All-time high
200 t
in 1968
All-time low
25 t
in 1992
Years of data
53
1961–2013

Silk — Other uses in Madagascar, 1961–2013

050100150200196119872013

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

Analysis

In 2013, silk — other uses in Madagascar stood at 49 t.

That represents a change of down 2.0% on the previous year and up 22.5% over ten years.

Over the whole period, silk — other uses in Madagascar peaked at 200 t in 1968 and was at its lowest, 25 t, in 1992.

Madagascar ranks 30th of 99 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 127 t 100 t 200 t 9
1970s 159.6 t 102 t 200 t 10
1980s 70 t 50 t 100 t 10
1990s 33.6 t 25 t 45 t 10
2000s 37.3 t 29 t 45 t 10
2010s 49.75 t 49 t 50 t 4

Countries ranked near Madagascar

  1. 27 United Arab Emirates 70 t compare
  2. 28 United Kingdom of Great Britain and Northern Ireland 56 t compare
  3. 29 Tunisia 54 t compare
  4. 30 Nepal 49 t compare
  5. 32 Lebanon 40 t compare
  6. 33 Peru 39 t compare

See the full ranking of 135 places →

More agriculture & rural data for Madagascar

All data for Madagascar →

Frequently asked questions

What is silk — other uses in Madagascar?
Silk — other uses in Madagascar was 49 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest silk — other uses recorded in Madagascar?
The highest recorded value was 200 t in 1968.
What is the lowest silk — other uses recorded in Madagascar?
The lowest recorded value was 25 t in 1992.
How does Madagascar rank for silk — other uses?
Madagascar ranks 30th out of 99 countries with data for 2013.
Is silk — other uses rising or falling in Madagascar?
Over the last ten years it is up 22.5%. 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 Silk — Other uses (non-food). Statizoid updates them automatically from the source API.

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CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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Silk — Other uses in Madagascar. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/silk-other-uses-non-food/madagascar/

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About this data

Indicator
Silk — Other uses (non-food)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
135 places, 6,574 data points, 1961–2013
Last refreshed

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.