Alcoholic Beverages — Food supply in Fiji
Fiji: Alcoholic Beverages — Food supply was 25,228 million Kcal in 2023. ▲ Rising
Alcoholic Beverages — Food supply in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Fiji recorded 25,228 million Kcal for alcoholic beverages — food supply in 2023. That is the highest value across all 14 years on record.
The figure is up 55.7% on the previous year and up 108.3% over ten years.
Over the whole period, alcoholic beverages — food supply in Fiji peaked at 25,228 million Kcal in 2023 and was at its lowest, 10,514 million Kcal, in 2014.
Fiji ranks 122nd of 163 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 14,905 million Kcal | 10,514 million Kcal | 19,513 million Kcal | 10 |
| 2020s | 18,117 million Kcal | 13,094 million Kcal | 25,228 million Kcal | 4 |
Countries ranked near Fiji
More agriculture & rural data for Fiji
- Agriculture, forestry, and fishing, value added (current US$), annual 10.59 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1405 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 932.92 current US$ per person (2025)
- Rural population, annual growth rate -0.6777 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4046 units per person (2025)
- 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)
Frequently asked questions
- What is alcoholic beverages — food supply in Fiji?
- Alcoholic beverages — food supply in Fiji was 25,228 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — food supply recorded in Fiji?
- The highest recorded value was 25,228 million Kcal in 2023.
- What is the lowest alcoholic beverages — food supply recorded in Fiji?
- The lowest recorded value was 10,514 million Kcal in 2014.
- How does Fiji rank for alcoholic beverages — food supply?
- Fiji ranks 122nd out of 163 countries with data for 2023.
- Is alcoholic beverages — food supply rising or falling in Fiji?
- Over the last ten years it is up 108.3%. The long-run trend across the full record is rising.
- 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 — Food supply (kcal). 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.