Cameroon vs France: Starchy Roots — Production
Starchy Roots — Production over time
- Cameroon
- France
How they compare
Cameroon currently reports 9,927 1000 t against 8,606 1000 t in France, a difference of 1,321 1000 t.
That makes Cameroon's figure about 1.2 times France's.
The two have swapped places 7 times across 14 shared years of data; in 2010 it was France ahead.
Cameroon ranks 21st and France ranks 24th of 179 countries.
Across the 2 decades both report, Cameroon averaged higher in 1 and France in 1.
Head to head by decade
| Decade | Cameroon | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 7,434 1000 t | 7,498 1000 t | 63 1000 t | France |
| 2020s | 9,400 1000 t | 8,588 1000 t | 811.75 1000 t | Cameroon |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — production, Cameroon or France?
- Cameroon, at 9,927 1000 t against 8,606 1000 t in France as of 2023.
- What is the difference in starchy roots — production between Cameroon and France?
- 1,321 1000 t, with Cameroon ahead.
- How many years of comparable data are there for Cameroon and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Cameroon and France rank globally for starchy roots — production?
- Cameroon ranks 21st and France ranks 24th of 179 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Production. 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.