19 Dec 2025Open access
Does farming oil palm provide more benefits to local communities than preserving forests in Africa?: A case study in CameroonPublisher siteCleaner and Circular Bioeconomy, Oil Palm Production and Sustainability
Active, last published 2026
In oil palm production and sustainability
Raymond N.
Nkongho
Scholar“Research focused on Oil Palm Production and Sustainability and adjacent fields.”
University of Buea
Cameroon
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01 · About the work
What I study
aymond N. Nkongho is a researcher working on Oil Palm Production and Sustainability. A fuller summary will appear once they update their profile.
02 · Reach
Publication output and reach
Raymond's work has been cited 652 times across 2 active years. Bars show publications per year; the line shows cumulative citation totals across publications first appearing in each year.
03 · Research focus
Topics
Oil Palm Production and Sustainability×27Agriculture and Rural Development Research×19Conservation, Biodiversity, and Resource Management×10Agronomic Practices and Intercropping Systems×5Cassava research and cyanide×4
04 · Where I am
Affiliations
Affiliation on published researchUniversity of Buea, CameroonDrawn from the institution listed on this researcher’s published work.
Research themes (UN SDGs)
05 · Selected work
Recent publications
5 works16 Jul 2025Open access13cites
Transforming palm oil production: sustainable techniques and waste management strategies for Cameroon's smallholder farmersPublisher siteFrontiers in Sustainable Food Systems, Oil Palm Production and Sustainability
30 Apr 2025Open access3cites
Cassava (Manihot esculenta) fermentation methods affected fufu yield, while drying and cold storage extended the shelf-life and consumer acceptabilityPublisher siteFrontiers in Food Science and Technology, Cassava research and cyanide
17 Apr 20259cites
Review of conceptual frameworks for smallholder farmers to achieve sustainable palm oil productionPublisher siteJournal of Cleaner Production, Oil Palm Production and Sustainability
15 May 2024Open access3cites
Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid contentPublisher siteJournal of Food Science and Technology, Food Chemistry and Fat Analysis
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