Olives (including preserved) — Fat supply quantity in Cameroon
Cameroon: Olives (including preserved) — Fat supply quantity was 14.93 t in 2023. ▬ Flat
Olives (including preserved) — Fat supply quantity in Cameroon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for olives (including preserved) — fat supply quantity in Cameroon is 14.93 t, measured in 2023.
Compared with earlier readings it is up 25.7% on the previous year and down 12.1% over ten years.
Over the whole period, olives (including preserved) — fat supply quantity in Cameroon peaked at 41.18 t in 2021 and was at its lowest, 1.81 t, in 2020.
That places Cameroon 122nd out of 179 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 16.81 t | 11.54 t | 19.41 t | 10 |
| 2020s | 17.45 t | 1.81 t | 41.18 t | 4 |
Countries ranked near Cameroon
- 119 Lao People's Democratic Republic 16.74 t compare
- 120 French Polynesia 16.69 t compare
- 121 Jamaica 15.82 t compare
- 123 Trinidad and Tobago 14.41 t compare
- 124 Rwanda 14.07 t compare
- 125 Madagascar 14.06 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 olives (including preserved) — fat supply quantity in Cameroon?
- Olives (including preserved) — fat supply quantity in Cameroon was 14.93 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — fat supply quantity recorded in Cameroon?
- The highest recorded value was 41.18 t in 2021.
- What is the lowest olives (including preserved) — fat supply quantity recorded in Cameroon?
- The lowest recorded value was 1.81 t in 2020.
- How does Cameroon rank for olives (including preserved) — fat supply quantity?
- Cameroon ranks 122nd out of 179 countries with data for 2023.
- Is olives (including preserved) — fat supply quantity rising or falling in Cameroon?
- Over the last ten years it is down 12.1%. The long-run trend across the full record is flat.
- Where does this Cameroon data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — Fat supply quantity (t). 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.