Fats, Animals, Raw — Food in Cameroon
Cameroon: Fats, Animals, Raw — Food was 10 1000 t in 2023. ▲ Rising
Fats, Animals, Raw — Food in Cameroon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fats, animals, raw — food in Cameroon is 10 1000 t, measured in 2023.
Compared with earlier readings it is up 42.9% over ten years.
Over the whole period, fats, animals, raw — food in Cameroon peaked at 14 1000 t in 2010 and was at its lowest, 7 1000 t, in 2012.
That places Cameroon 90th out of 182 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 8.3 1000 t | 7 1000 t | 14 1000 t | 10 |
| 2020s | 10.25 1000 t | 7 1000 t | 14 1000 t | 4 |
Countries ranked near Cameroon
- 87 Saudi Arabia 11 1000 t compare
- 87 Morocco 11 1000 t compare
- 87 Kenya 11 1000 t compare
- 90 Democratic People's Republic of Korea 10 1000 t compare
- 90 Lithuania 10 1000 t compare
- 90 Finland 10 1000 t compare
- 90 Tunisia 10 1000 t compare
- 90 Slovenia 10 1000 t compare
- 90 Zambia 10 1000 t compare
- 90 United Arab Emirates 10 1000 t compare
- 90 Kazakhstan 10 1000 t compare
- 90 Cambodia 10 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 fats, animals, raw — food in Cameroon?
- Fats, animals, raw — food in Cameroon was 10 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — food recorded in Cameroon?
- The highest recorded value was 14 1000 t in 2010.
- What is the lowest fats, animals, raw — food recorded in Cameroon?
- The lowest recorded value was 7 1000 t in 2012.
- How does Cameroon rank for fats, animals, raw — food?
- Cameroon ranks 90th out of 182 countries with data for 2023.
- Is fats, animals, raw — food rising or falling in Cameroon?
- Over the last ten years it is up 42.9%. 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 Fats, Animals, Raw — Food. 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.