Alcoholic Beverages — Fat supply quantity in Fiji
Fiji: Alcoholic Beverages — Fat supply quantity was 134.61 t in 2023. ◆ Volatile
Alcoholic Beverages — Fat supply quantity in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — fat supply quantity in Fiji is 134.61 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 117.6% on the previous year and up 477.0% over ten years.
Over the whole period, alcoholic beverages — fat supply quantity in Fiji peaked at 134.61 t in 2023 and was at its lowest, 21.12 t, in 2014.
Fiji ranks 102nd of 181 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 39.2 t | 21.12 t | 72.38 t | 10 |
| 2020s | 78.09 t | 44.98 t | 134.61 t | 4 |
Countries ranked near Fiji
- 99 Cyprus 150.35 t compare
- 100 Democratic Republic of the Congo 145.93 t compare
- 101 North Macedonia 137.57 t compare
- 103 Bolivia (Plurinational State of) 125.8 t compare
- 104 Malawi 124.94 t compare
- 105 Slovenia 124.78 t compare
More agriculture & rural data for Fiji
- Agriculture share gdp 14.05 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 14.05 (2025)
- Agricultural raw materials exports 5.3% (2024)
- Agricultural raw materials imports 0.4% (2024)
- Rural population 40.5% (2025)
- Rural population growth -0.7% (2025)
- Rural population 377,513 (2025)
- Agriculture, forestry, and fishing, value added 14.0% (2025)
- Agriculture, forestry, and fishing, value added 870.56 million current US$ (2025)
- Bananas — Production 13,388 t (2024)
Frequently asked questions
- What is alcoholic beverages — fat supply quantity in Fiji?
- Alcoholic beverages — fat supply quantity in Fiji was 134.61 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — fat supply quantity recorded in Fiji?
- The highest recorded value was 134.61 t in 2023.
- What is the lowest alcoholic beverages — fat supply quantity recorded in Fiji?
- The lowest recorded value was 21.12 t in 2014.
- How does Fiji rank for alcoholic beverages — fat supply quantity?
- Fiji ranks 102nd out of 181 countries with data for 2023.
- Is alcoholic beverages — fat supply quantity rising or falling in Fiji?
- Over the last ten years it is up 477.0%. The long-run trend across the full record is volatile.
- Where does this Fiji data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Fat 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.