Cocoa production in Cameroon plays a significant role in the country's economy and cultural heritage. With lush landscapes and favourable climatic conditions, Cameroon has become one of Africa's key cocoa-producing nations. It was the world's sixth-largest cocoa producer in 2024, with around 320,000 tonnes according to the FAO, and more than 500,000 Cameroonians depend on cocoa for their livelihoods.
Curious how another origin compares? Read about cacao in Colombia.
A Brief History of Cacao in Cameroon
The origin of cacao in Cameroon dates back to the colonial era, particularly under German and later French rule. During this period, cacao cultivation gained prominence as a cash crop. European powers recognised the economic value of cacao and encouraged its cultivation for export. Cameroon's tropical climate and fertile soil were conducive to growing cacao, leading to the establishment of cacao plantations across the region.
After gaining independence in 1960, Cameroon's cacao industry faced various challenges. The country struggled with issues such as inefficient farming practices, inadequate infrastructure, and fluctuating global market prices. Despite these challenges, cacao remained a crucial component of the agricultural landscape, providing livelihoods for many farmers.
Cacao Production in Cameroon
Cameroon's cocoa cultivation is concentrated in a handful of regions, led by the South West and Centre, which together grow around 80% of the country's cocoa, followed by the South, Littoral and East. The geography and climate of these areas create ideal conditions for cocoa trees, allowing them to thrive and produce high-quality beans.
Much of Cameroon's cocoa production comes from smallholder farmers who manage modest-sized plots. These farmers contribute significantly to the overall cocoa output, reflecting the decentralised nature of the industry. However, challenges such as limited access to resources and technology persist for many of them.
The traditional method of cocoa production in Cameroon involves hands-on cultivation, with farmers carefully tending to their trees. Many farms use agroforestry techniques, intercropping cocoa with other crops like plantains and bananas. This not only enhances biodiversity but also provides additional sources of income for farmers.
In the 2024/25 season, Cameroon marketed a record 309,518 tonnes of cocoa, according to the national cocoa and coffee board (ONCC).
[Image: cocoa production in Cameroon, keep in its current position]
Challenges in Cameroon's Cacao Industry
Despite its prominence, Cameroon's cocoa industry faces numerous challenges. One significant issue is child labour in some cocoa-producing regions, and Cameroon is one of seven countries where the US Department of Labor lists cocoa as produced with child labour. Efforts have been made to address this concern through initiatives promoting ethical labour practices and better working conditions.
Another challenge is the impact of diseases on cocoa trees. Pests and fungal infections, such as black pod disease, can devastate cocoa crops, leading to decreased yields. In Cameroon, black pod caused by Phytophthora megakarya can cause yield losses of up to 100% in rainy conditions when no control measures are taken. Research and development efforts are ongoing to find sustainable solutions, including disease-resistant cocoa varieties.
Additionally, there are concerns about deforestation in some cocoa-producing areas. As farmers seek new land for plantation and cacao production, it can lead to environmental degradation. Sustainable farming practices and initiatives promoting forest conservation aim to mitigate these issues.
Climate is adding to the pressure. After the record 2024/25 harvest, Cameroon's marketed cocoa output fell by 19.9% in 2025/26, with growers pointing to irregular rainfall, prolonged droughts, declining soil fertility and ageing plantations.
Cameroon's cocoa industry is also influenced by global market dynamics, including fluctuations in cocoa prices. The country's economy is interconnected with the global chocolate market, and variations in demand and pricing can impact the livelihoods of cocoa farmers. Efforts to stabilise prices and ensure fair compensation for farmers are ongoing.
Certification Programmes
Certification programmes, such as Fairtrade and Rainforest Alliance, have gained traction in Cameroon. These programmes aim to ensure fair wages for farmers, promote environmentally sustainable practices, and eliminate child labour. Farmers who participate in these programmes receive training and support to meet certification standards, improving the overall sustainability of cocoa production.
The Future of Cocoa in Cameroon
Cameroon's cocoa sector has the climate, the land and the farming knowledge to remain one of the world's leading producers. Its future will depend on tackling disease, ageing trees and climate pressure, while making sure more of the value reaches the smallholders who grow the crop. Read more about what lies ahead for growers and chocolate lovers alike in our look at the future of cocoa.
FAQs:
How much cocoa does Cameroon produce?
Cameroon was the world's sixth-largest cocoa producer in 2024, with around 320,000 tonnes according to the FAO. Its national cocoa and coffee board recorded a record marketed crop of 309,518 tonnes in the 2024/25 season.
Where is cocoa grown in Cameroon?
Most of Cameroon's cocoa is grown in the South West and Centre regions. The South West produces about 43% of the country's cocoa and the Centre about 37%, followed by the South, Littoral and East.
How many people depend on cocoa in Cameroon?
Cocoa supports a large share of Cameroon's rural population, most of them smallholder farmers and their families. According to the national cocoa and coffee board, more than 500,000 Cameroonians depend on cocoa for their livelihoods.
Why did Cameroon's cocoa output fall in 2025/26?
Cameroon's marketed cocoa output fell by 19.9% in 2025/26 after a record harvest the year before. Growers blamed irregular rainfall, droughts, poorer soil and ageing trees, and the state cocoa agency Sodecao reports losing 40–50% of young seedlings in some nurseries.
What is the biggest disease threat to cocoa in Cameroon?
Black pod rot, caused by the fungus-like pathogen Phytophthora megakarya, is the most serious disease threat to Cameroon's cocoa. In wet conditions with no control measures, it can destroy up to 100% of a farm's yield.
Is child labour a problem in Cameroon's cocoa industry?
Yes, child labour remains a concern in parts of Cameroon's cocoa sector. Cameroon is one of seven countries where the US Department of Labor lists cocoa as produced with child labour.
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