Vegetables — Stock Variation in Madagascar
Madagascar: Vegetables — Stock Variation was 2 1000 t in 2023. ◆ Volatile
Vegetables — Stock Variation in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Madagascar recorded 2 1000 t for vegetables — stock variation in 2023.
Over the whole period, vegetables — stock variation in Madagascar peaked at 3 1000 t in 2021 and was at its lowest, -1 1000 t, in 2011.
Madagascar ranks 58th of 181 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.2 1000 t | -1 1000 t | 2 1000 t | 10 |
| 2020s | 1.75 1000 t | 0 1000 t | 3 1000 t | 4 |
Countries ranked near Madagascar
- 58 Tajikistan 2 1000 t compare
- 58 French Polynesia 2 1000 t compare
- 58 Eswatini 2 1000 t compare
- 58 Belarus 2 1000 t compare
- 58 Iraq 2 1000 t compare
- 58 Poland 2 1000 t compare
- 58 Switzerland 2 1000 t compare
- 58 Lebanon 2 1000 t compare
- 58 Polynesia 2 1000 t compare
- 58 Democratic Republic of the Congo 2 1000 t compare
- 58 Russian Federation 2 1000 t compare
- 58 Zimbabwe 2 1000 t compare
- 58 Italy 2 1000 t compare
- 58 Ethiopia 2 1000 t compare
- 58 Philippines 2 1000 t compare
- 58 Peru 2 1000 t compare
- 58 Nigeria 2 1000 t compare
- 58 Sri Lanka 2 1000 t compare
More agriculture & rural data for Madagascar
- 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)
- Rural population 67.1% (2025)
- Rural population growth 1.7% (2025)
- Rural population 21.97 million (2025)
- Agriculture, forestry, and fishing, value added 21.7% (2025)
- Agriculture, forestry, and fishing, value added 4.26 billion current US$ (2025)
- Bananas — Production 399,940 t (2024)
Frequently asked questions
- What is vegetables — stock variation in Madagascar?
- Vegetables — stock variation in Madagascar was 2 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — stock variation recorded in Madagascar?
- The highest recorded value was 3 1000 t in 2021.
- What is the lowest vegetables — stock variation recorded in Madagascar?
- The lowest recorded value was -1 1000 t in 2011.
- How does Madagascar rank for vegetables — stock variation?
- Madagascar ranks 58th out of 181 countries with data for 2023.
- Where does this Madagascar data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — Stock Variation. 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.