Spices and condiments — Energy supply — Value in Cameroon
Cameroon: Spices and condiments — Energy supply — Value was 14 kcal/cap/d in 2023. ▼ Falling
Spices and condiments — Energy supply — Value in Cameroon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, spices and condiments — energy supply — value in Cameroon stood at 14 kcal/cap/d. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 17.6% over ten years.
Over the whole period, spices and condiments — energy supply — value in Cameroon peaked at 18 kcal/cap/d in 2016 and was at its lowest, 14 kcal/cap/d, in 2020.
Cameroon ranks 52nd of 177 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 17.1 kcal/cap/d | 16 kcal/cap/d | 18 kcal/cap/d | 10 |
| 2020s | 14.25 kcal/cap/d | 14 kcal/cap/d | 15 kcal/cap/d | 4 |
Countries ranked near Cameroon
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 spices and condiments — energy supply — value in Cameroon?
- Spices and condiments — energy supply — value in Cameroon was 14 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — energy supply — value recorded in Cameroon?
- The highest recorded value was 18 kcal/cap/d in 2016.
- What is the lowest spices and condiments — energy supply — value recorded in Cameroon?
- The lowest recorded value was 14 kcal/cap/d in 2020.
- How does Cameroon rank for spices and condiments — energy supply — value?
- Cameroon ranks 52nd out of 177 countries with data for 2023.
- Is spices and condiments — energy supply — value rising or falling in Cameroon?
- Over the last ten years it is down 17.6%. The long-run trend across the full record is falling.
- Where does this Cameroon data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices and condiments — Energy supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.