Palm kernels — Processing in Cameroon
Cameroon: Palm kernels — Processing was 57,000 t in 2013. ◆ Volatile
Palm kernels — Processing in Cameroon, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for palm kernels — processing in Cameroon is 57,000 t, measured in 2013.
Compared with earlier readings it is up 3.6% on the previous year and down 9.5% over ten years.
Over the whole period, palm kernels — processing in Cameroon peaked at 84,000 t in 2009 and was at its lowest, 6,200 t, in 1961.
Cameroon ranks 11th of 58 countries on this measure, in the top quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 6,667 t | 6,200 t | 7,200 t | 9 |
| 1970s | 14,860 t | 7,000 t | 27,000 t | 10 |
| 1980s | 38,450 t | 31,500 t | 48,000 t | 10 |
| 1990s | 51,200 t | 44,000 t | 58,000 t | 10 |
| 2000s | 70,180 t | 60,000 t | 84,000 t | 10 |
| 2010s | 63,500 t | 55,000 t | 84,000 t | 4 |
Countries ranked near Cameroon
- 8 Honduras 104,997 t compare
- 9 C�te d'Ivoire 99,000 t compare
- 10 Guatemala 71,000 t compare
- 12 China, mainland 55,000 t compare
- 13 Costa Rica 52,134 t compare
- 14 Peru 51,000 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 palm kernels — processing in Cameroon?
- Palm kernels — processing in Cameroon was 57,000 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palm kernels — processing recorded in Cameroon?
- The highest recorded value was 84,000 t in 2009.
- What is the lowest palm kernels — processing recorded in Cameroon?
- The lowest recorded value was 6,200 t in 1961.
- How does Cameroon rank for palm kernels — processing?
- Cameroon ranks 11th out of 58 countries with data for 2013.
- Is palm kernels — processing rising or falling in Cameroon?
- Over the last ten years it is down 9.5%. The long-run trend across the full record is volatile.
- Where does this Cameroon data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palm kernels — Processing. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.