Wine — Food supply in Madagascar
Madagascar: Wine — Food supply was 0.78 kcal/cap/d in 2023. ◆ Volatile
Wine — Food supply in Madagascar, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for wine — food supply in Madagascar is 0.78 kcal/cap/d, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 25.8% on the previous year and up 1,200.0% over ten years.
Over the whole period, wine — food supply in Madagascar peaked at 0.78 kcal/cap/d in 2023 and was at its lowest, 0.06 kcal/cap/d, in 2013.
Madagascar ranks 111th of 162 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.
Wine — Food supply in Madagascar, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 0.08 kcal/cap/d | — |
| 2011 | 0.13 kcal/cap/d | +62.5% |
| 2012 | 0.1 kcal/cap/d | -23.1% |
| 2013 | 0.06 kcal/cap/d | -40.0% |
| 2014 | 0.08 kcal/cap/d | +33.3% |
| 2015 | 0.06 kcal/cap/d | -25.0% |
| 2016 | 0.07 kcal/cap/d | +16.7% |
| 2017 | 0.08 kcal/cap/d | +14.3% |
| 2018 | 0.09 kcal/cap/d | +12.5% |
| 2019 | 0.09 kcal/cap/d | +0.0% |
| 2020 | 0.63 kcal/cap/d | +600.0% |
| 2021 | 0.61 kcal/cap/d | -3.2% |
| 2022 | 0.62 kcal/cap/d | +1.6% |
| 2023 | 0.78 kcal/cap/d | +25.8% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.084 kcal/cap/d | 0.06 kcal/cap/d | 0.13 kcal/cap/d | 10 |
| 2020s | 0.66 kcal/cap/d | 0.61 kcal/cap/d | 0.78 kcal/cap/d | 4 |
Countries ranked near Madagascar
More agriculture & rural data for Madagascar
- 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 wine — food supply in Madagascar?
- Wine — food supply in Madagascar was 0.78 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply recorded in Madagascar?
- The highest recorded value was 0.78 kcal/cap/d in 2023.
- What is the lowest wine — food supply recorded in Madagascar?
- The lowest recorded value was 0.06 kcal/cap/d in 2013.
- How does Madagascar rank for wine — food supply?
- Madagascar ranks 111th out of 162 countries with data for 2023.
- Is wine — food supply rising or falling in Madagascar?
- Over the last ten years it is up 1,200.0%. 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 Wine — Food supply (kcal/capita/day). 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.