Spices and condiments — Calcium supply — Value in Morocco
Morocco: Spices and condiments — Calcium supply — Value was 33 mg/cap/d in 2023. ▲ Rising
Spices and condiments — Calcium supply — Value in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in mg/cap/d.
Analysis
In 2023, spices and condiments — calcium supply — value in Morocco stood at 33 mg/cap/d.
The figure is down 5.7% on the previous year and up 37.5% over ten years.
Over the whole period, spices and condiments — calcium supply — value in Morocco peaked at 35 mg/cap/d in 2022 and was at its lowest, 23 mg/cap/d, in 2010.
Morocco ranks 31st of 177 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 24.7 mg/cap/d | 23 mg/cap/d | 26 mg/cap/d | 10 |
| 2020s | 30.25 mg/cap/d | 26 mg/cap/d | 35 mg/cap/d | 4 |
Countries ranked near Morocco
More agriculture & rural data for Morocco
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 36.9% (2025)
- Rural population growth 0.0% (2025)
- Rural population 14.17 million (2025)
- Agriculture, forestry, and fishing, value added 10.5% (2025)
- Agriculture, forestry, and fishing, value added 19.23 billion current US$ (2025)
- Bananas — Production 310,110 t (2024)
Frequently asked questions
- What is spices and condiments — calcium supply — value in Morocco?
- Spices and condiments — calcium supply — value in Morocco was 33 mg/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — calcium supply — value recorded in Morocco?
- The highest recorded value was 35 mg/cap/d in 2022.
- What is the lowest spices and condiments — calcium supply — value recorded in Morocco?
- The lowest recorded value was 23 mg/cap/d in 2010.
- How does Morocco rank for spices and condiments — calcium supply — value?
- Morocco ranks 31st out of 177 countries with data for 2023.
- Is spices and condiments — calcium supply — value rising or falling in Morocco?
- Over the last ten years it is up 37.5%. The long-run trend across the full record is rising.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices and condiments — Calcium supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.