Vegetable Oils — Protein supply quantity in Cameroon
Cameroon: Vegetable Oils — Protein supply quantity was 1.74 t in 2023. ▼ Falling
Vegetable Oils — Protein supply quantity in Cameroon, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, vegetable oils — protein supply quantity in Cameroon stood at 1.74 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 83.1% on the previous year and down 87.2% over ten years.
Over the whole period, vegetable oils — protein supply quantity in Cameroon peaked at 17.34 t in 2019 and was at its lowest, 1.74 t, in 2023.
That places Cameroon 157th out of 182 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 14.69 t | 12.37 t | 17.34 t | 10 |
| 2020s | 7.46 t | 1.74 t | 13.68 t | 4 |
Countries ranked near Cameroon
- 154 Cuba 2.24 t compare
- 155 Gambia 2.12 t compare
- 156 Timor-Leste 2.11 t compare
- 158 Saint Vincent and the Grenadines 1.7 t compare
- 159 China, Macao SAR 1.69 t compare
- 160 Solomon Islands 1.51 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 vegetable oils — protein supply quantity in Cameroon?
- Vegetable oils — protein supply quantity in Cameroon was 1.74 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — protein supply quantity recorded in Cameroon?
- The highest recorded value was 17.34 t in 2019.
- What is the lowest vegetable oils — protein supply quantity recorded in Cameroon?
- The lowest recorded value was 1.74 t in 2023.
- How does Cameroon rank for vegetable oils — protein supply quantity?
- Cameroon ranks 157th out of 182 countries with data for 2023.
- Is vegetable oils — protein supply quantity rising or falling in Cameroon?
- Over the last ten years it is down 87.2%. 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 Vegetable Oils — Protein supply quantity (t). 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.