Cassava and products — Production in Cameroon
Cameroon: Cassava and products — Production was 6,453 1000 t in 2023. ▲ Rising
Cassava and products — Production in Cameroon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for cassava and products — production in Cameroon is 6,453 1000 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 3.0% on the previous year and up 40.4% over ten years.
Over the whole period, cassava and products — production in Cameroon peaked at 6,453 1000 t in 2023 and was at its lowest, 3,808 1000 t, in 2010.
Cameroon ranks 13th of 87 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 4,437 1000 t | 3,808 1000 t | 4,800 1000 t | 10 |
| 2020s | 6,101 1000 t | 5,780 1000 t | 6,453 1000 t | 4 |
Countries ranked near Cameroon
- 10 Viet Nam 10,377 1000 t compare
- 11 Mozambique 7,611 1000 t compare
- 12 Côte d'Ivoire 7,202 1000 t compare
- 14 Lao People's Democratic Republic 6,255 1000 t compare
- 15 Malawi 6,196 1000 t compare
- 16 India 5,938 1000 t compare
More agriculture & rural data for Cameroon
- Agriculture share gdp 16.85 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 16.85 (2025)
- Agricultural raw materials exports 14.9% (2023)
- Agricultural raw materials imports 1.0% (2023)
- Rural population 44.3% (2025)
- Rural population growth 2.0% (2025)
- Rural population 13.25 million (2025)
- Agriculture, forestry, and fishing, value added 16.8% (2025)
- Agriculture, forestry, and fishing, value added 9.93 billion current US$ (2025)
- Bananas — Production 805,353 t (2024)
Frequently asked questions
- What is cassava and products — production in Cameroon?
- Cassava and products — production in Cameroon was 6,453 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cassava and products — production recorded in Cameroon?
- The highest recorded value was 6,453 1000 t in 2023.
- What is the lowest cassava and products — production recorded in Cameroon?
- The lowest recorded value was 3,808 1000 t in 2010.
- How does Cameroon rank for cassava and products — production?
- Cameroon ranks 13th out of 87 countries with data for 2023.
- Is cassava and products — production rising or falling in Cameroon?
- Over the last ten years it is up 40.4%. The long-run trend across the full record is rising.
- Where does this Cameroon data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cassava and products — Production. 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.