Palm kernels — Production in Cameroon

Cameroon: Palm kernels — Production was 2,879 1000 t in 2023. ▲ Rising

Latest (2023)
2,879 1000 t
Change on year
up 1.6%
World rank
11th
of 42 countries
All-time high
3,000 1000 t
in 2020
All-time low
2,000 1000 t
in 2011
Years of data
14
2010–2023

Palm kernels — Production in Cameroon, 2010–2023

01.0k2.0k3.0k2010201620232010: 2.2k 1000 t2011: 2.0k 1000 t2012: 2.0k 1000 t2013: 2.0k 1000 t2014: 2.1k 1000 t2015: 2.1k 1000 t2016: 2.3k 1000 t2017: 2.4k 1000 t2018: 2.5k 1000 t2019: 2.4k 1000 t2020: 3.0k 1000 t2021: 2.9k 1000 t2022: 2.8k 1000 t2023: 2.9k 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for palm kernels — production in Cameroon is 2,879 1000 t, measured in 2023.

That represents a change of up 1.6% on the previous year and up 44.0% over ten years.

Over the whole period, palm kernels — production in Cameroon peaked at 3,000 1000 t in 2020 and was at its lowest, 2,000 1000 t, in 2011.

Cameroon ranks 11th of 42 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

DecadeAverage LowestHighest Years
2010s 2,200 1000 t 2,000 1000 t 2,500 1000 t 10
2020s 2,896 1000 t 2,833 1000 t 3,000 1000 t 4

Countries ranked near Cameroon

  1. 8 Papua New Guinea 3,359 1000 t compare
  2. 9 Ghana 3,100 1000 t compare
  3. 10 Brazil 2,898 1000 t compare
  4. 12 Côte d'Ivoire 2,753 1000 t compare
  5. 13 Democratic Republic of the Congo 2,233 1000 t compare
  6. 14 Ecuador 2,050 1000 t compare

See the full ranking of 59 places →

More agriculture & rural data for Cameroon

All data for Cameroon →

Frequently asked questions

What is palm kernels — production in Cameroon?
Palm kernels — production in Cameroon was 2,879 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest palm kernels — production recorded in Cameroon?
The highest recorded value was 3,000 1000 t in 2020.
What is the lowest palm kernels — production recorded in Cameroon?
The lowest recorded value was 2,000 1000 t in 2011.
How does Cameroon rank for palm kernels — production?
Cameroon ranks 11th out of 42 countries with data for 2023.
Is palm kernels — production rising or falling in Cameroon?
Over the last ten years it is up 44.0%. 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 Palm kernels — 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

Indicator
Palm kernels — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
59 places, 826 data points, 2010–2023
Last refreshed

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.