Roots, Other — Food supply in Cameroon
Cameroon: Roots, Other — Food supply was 769,740 million Kcal in 2023. ▲ Rising
Roots, Other — Food supply in Cameroon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, roots, other — food supply in Cameroon stood at 769,740 million Kcal.
That represents a change of down 2.8% on the previous year and up 67.2% over ten years.
Over the whole period, roots, other — food supply in Cameroon peaked at 792,198 million Kcal in 2022 and was at its lowest, 451,114 million Kcal, in 2012.
Cameroon ranks 6th of 161 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 516,443 million Kcal | 451,114 million Kcal | 704,352 million Kcal | 10 |
| 2020s | 716,716 million Kcal | 590,763 million Kcal | 792,198 million Kcal | 4 |
Countries ranked near Cameroon
- 3 China, mainland 1.56 million million Kcal compare
- 4 Ethiopia, The Federal Democratic Republic of 997,300 million Kcal compare
- 5 Ghana 931,974 million Kcal compare
- 7 Papua New Guinea 501,943 million Kcal compare
- 8 Thailand 418,542 million Kcal compare
- 9 Pakistan 416,023 million Kcal 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 roots, other — food supply in Cameroon?
- Roots, other — food supply in Cameroon was 769,740 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — food supply recorded in Cameroon?
- The highest recorded value was 792,198 million Kcal in 2022.
- What is the lowest roots, other — food supply recorded in Cameroon?
- The lowest recorded value was 451,114 million Kcal in 2012.
- How does Cameroon rank for roots, other — food supply?
- Cameroon ranks 6th out of 161 countries with data for 2023.
- Is roots, other — food supply rising or falling in Cameroon?
- Over the last ten years it is up 67.2%. 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 Roots, Other — Food supply (kcal). 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.