Cameroon vs Eastern Africa: Groundnuts — Fat supply quantity
Groundnuts — Fat supply quantity over time
- Cameroon
- Eastern Africa
How they compare
Eastern Africa currently reports 333,422 t against 56,356 t in Cameroon, a difference of 277,066 t.
That makes Eastern Africa's figure about 5.9 times Cameroon's.
Across all 14 years both countries report, Eastern Africa has been ahead every year.
Cameroon ranks 17th and Eastern Africa ranks 16th of 182 countries.
Eastern Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cameroon | Eastern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 82,643 t | 339,726 t | 257,084 t | Eastern Africa |
| 2020s | 76,026 t | 367,433 t | 291,406 t | Eastern Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnuts — fat supply quantity, Cameroon or Eastern Africa?
- Eastern Africa, at 333,422 t against 56,356 t in Cameroon as of 2023.
- What is the difference in groundnuts — fat supply quantity between Cameroon and Eastern Africa?
- 277,066 t, with Eastern Africa ahead.
- How many years of comparable data are there for Cameroon and Eastern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Cameroon and Eastern Africa rank globally for groundnuts — fat supply quantity?
- Cameroon ranks 17th and Eastern Africa ranks 16th of 182 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnuts — Fat supply quantity (t). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.