Rice and products — Losses in Cameroon

Cameroon: Rice and products — Losses was 25 1000 t in 2023. ◆ Volatile

Latest (2023)
25 1000 t
Change on year
up 4.2%
World rank
42nd
of 121 countries
All-time high
27 1000 t
in 2020
All-time low
6 1000 t
in 2010
Years of data
14
2010–2023

Rice and products — Losses in Cameroon, 2010–2023

5101520252010201620232010: 6 1000 t2011: 7 1000 t2012: 7 1000 t2013: 8 1000 t2014: 6 1000 t2015: 11 1000 t2016: 14 1000 t2017: 10 1000 t2018: 12 1000 t2019: 12 1000 t2020: 27 1000 t2021: 18 1000 t2022: 24 1000 t2023: 25 1000 t

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

Analysis

Cameroon recorded 25 1000 t for rice and products — losses in 2023.

That represents a change of up 4.2% on the previous year and up 212.5% over ten years.

Over the whole period, rice and products — losses in Cameroon peaked at 27 1000 t in 2020 and was at its lowest, 6 1000 t, in 2010.

That places Cameroon 42nd out of 121 countries with data for 2023, putting it in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 9.3 1000 t 6 1000 t 14 1000 t 10
2020s 23.5 1000 t 18 1000 t 27 1000 t 4

Countries ranked near Cameroon

  1. 40 Afghanistan 28 1000 t compare
  2. 41 Uruguay 27 1000 t compare
  3. 42 Liberia 25 1000 t compare
  4. 42 Kazakhstan 25 1000 t compare
  5. 42 Türkiye 25 1000 t compare

See the full ranking of 151 places →

More agriculture & rural data for Cameroon

All data for Cameroon →

Frequently asked questions

What is rice and products — losses in Cameroon?
Rice and products — losses in Cameroon was 25 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest rice and products — losses recorded in Cameroon?
The highest recorded value was 27 1000 t in 2020.
What is the lowest rice and products — losses recorded in Cameroon?
The lowest recorded value was 6 1000 t in 2010.
How does Cameroon rank for rice and products — losses?
Cameroon ranks 42nd out of 121 countries with data for 2023.
Is rice and products — losses rising or falling in Cameroon?
Over the last ten years it is up 212.5%. 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 Rice and products — Losses. Statizoid updates them automatically from the source API.

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Rice and products — Losses in Cameroon. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/rice-and-products-losses/cameroon/

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About this data

Indicator
Rice and products — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
151 places, 1,989 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.