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Cameroon’s ongoing strategy to strengthen its cocoa-grinding and processing capabilities is beginning to transform its standing in the international cocoa industry. According to the Competitiveness Committee within the Ministry of Economy, the country secured a place among the world’s top 10 exporters of cocoa derivatives in 2024—an achievement that highlights the growing efficiency and competitiveness of local processing plants.
In 2024, exports of cocoa liquor brought in €275.6 million, elevating Cameroon to 7th place worldwide in this category. Meanwhile, exports of cocoa butter generated €206.3 million, positioning the nation as the 9th-largest global exporter. Government officials link these strong results to the fast expansion of domestic processing capacity.
This momentum is largely driven by the arrival of new industrial players—including Neo Industry, Atlantic Cocoa, and Africa Processing—as well as the scaling up of established operators such as SIC Cacaos, the Cameroonian arm of Switzerland-based Barry Callebaut. These investments have reinforced the country’s cocoa value chain, increased grinding volumes, and ensured a larger supply of processed products for international markets.
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As a result of this surge in industrial capacity, Cameroon surpassed a major benchmark in the 2024–2025 season: national cocoa processing volumes exceeded 100,000 tons for the first time in history. Data from the National Cocoa and Coffee Board (ONCC) show that processors generated 109,431 tons, signaling a pivotal step forward for the sector and setting the stage for continued growth in export-oriented cocoa production.