Share of vegetal products in food supply in Madagascar

Madagascar: Share of vegetal products in food supply was 93.1% in 2018. ▬ Flat

Latest (2018)
93.1%
Change on year
up 0.0%
World rank
20th
of 168 countries
All-time high
93.3%
in 2014
All-time low
92.9%
in 2016
Years of data
5
2014–2018

Share of vegetal products in food supply in Madagascar, 2014–2018

0204060801002014201620182014: 93.3 % of total2015: 93 % of total2016: 92.9 % of total2017: 93.1 % of total2018: 93.1 % of total

Source: FAOSTAT. Available at: http://www.fao.org/faostat/en/#data. Measured in % of total.

Analysis

In 2018, share of vegetal products in food supply in Madagascar stood at 93.1%.

Compared with earlier readings it is down 0.2% over five years.

Madagascar ranks 20th of 168 countries on this measure, in the top quarter.

Share of vegetal products in food supply in Madagascar, year by year

Annual values for Share of vegetal products in food supply (% of total) in Madagascar, 2014 to 2018.
Year % of total Change
2014 93.3%
2015 93.0% -0.3%
2016 92.9% -0.1%
2017 93.1% +0.2%
2018 93.1% +0.0%

Countries ranked near Madagascar

  1. 17 Liberia 93.9% compare
  2. 18 Korea, Democratic People's Republic of 93.6% compare
  3. 19 Indonesia 93.3% compare
  4. 21 Sri Lanka 92.9% compare
  5. 22 Gambia 92.7% compare
  6. 23 Guinea-Bissau 92.6% compare

See the full ranking of 168 places →

More reference data data for Madagascar

All data for Madagascar →

Frequently asked questions

What is share of vegetal products in food supply in Madagascar?
Share of vegetal products in food supply in Madagascar was 93.1% in 2018, according to FAOSTAT. Available at: http://www.fao.org/faostat/en/#data.
What is the highest share of vegetal products in food supply recorded in Madagascar?
The highest recorded value was 93.3% in 2014.
What is the lowest share of vegetal products in food supply recorded in Madagascar?
The lowest recorded value was 92.9% in 2016.
How does Madagascar rank for share of vegetal products in food supply?
Madagascar ranks 20th out of 168 countries with data for 2018.
Where does this Madagascar data come from?
The figures come from FAOSTAT. Available at: http://www.fao.org/faostat/en/#data, published as part of Share of vegetal products in food supply (% of total). Statizoid updates them automatically from the source API.

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Share of vegetal products in food supply in Madagascar. Statizoid, drawing on FAOSTAT. Available at: http://www.fao.org/faostat/en/#data. Retrieved 07 September 2026, from https://reference.statizoid.com/stat/share-of-vegetal-products-in-food-supply-percent-of-total/madagascar/

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About this data

Indicator
Share of vegetal products in food supply (% of total)
Unit
% of total
Source
FAOSTAT. Available at: http://www.fao.org/faostat/en/#data
Licence
CC BY 4.0 (World Bank Open Data)
Coverage
168 places, 840 data points, 2014–2018
Last refreshed

Vegetal supply is taken from New Food Balances (domain), Food Supply (element) of the Food Balance Sheet (FAOSTAT). FAOSTAT 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. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO license (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo). In addition to this license, some database specific terms of use are listed: Terms of Use of Datasets.