Fiji vs New Zealand: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Fiji
- New Zealand
How they compare
New Zealand currently reports 181,197 million Kcal against 149,969 million Kcal in Fiji, a difference of 31,228 million Kcal.
That makes New Zealand's figure about 1.2 times Fiji's.
Across all 14 years both countries report, New Zealand has been ahead every year.
Fiji ranks 122nd and New Zealand ranks 119th of 194 countries.
New Zealand has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Fiji | New Zealand | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 109,314 million Kcal | 171,290 million Kcal | 61,976 million Kcal | New Zealand |
| 2020s | 131,911 million Kcal | 184,556 million Kcal | 52,645 million Kcal | New Zealand |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Fiji or New Zealand?
- New Zealand, at 181,197 million Kcal against 149,969 million Kcal in Fiji as of 2023.
- What is the difference in starchy roots — food supply between Fiji and New Zealand?
- 31,228 million Kcal, with New Zealand ahead.
- How many years of comparable data are there for Fiji and New Zealand?
- 14 years are reported by both, from 2010 to 2023.
- How do Fiji and New Zealand rank globally for starchy roots — food supply?
- Fiji ranks 122nd and New Zealand ranks 119th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.