Coconut Oil — Fat supply quantity in Fiji

Fiji: Coconut Oil — Fat supply quantity was 1,052 t in 2023. ▼ Falling

Latest (2023)
1,052 t
Change on year
down 10.8%
World rank
74th
of 171 countries
All-time high
1,562 t
in 2014
All-time low
692.65 t
in 2018
Years of data
14
2010–2023

Coconut Oil — Fat supply quantity in Fiji, 2010–2023

05001.0k1.5k2010201620232010: 1.1k t2011: 1.1k t2012: 1.1k t2013: 1.3k t2014: 1.6k t2015: 1.1k t2016: 1.4k t2017: 1.2k t2018: 692.6 t2019: 793.1 t2020: 875.1 t2021: 933.5 t2022: 1.2k t2023: 1.1k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

In 2023, coconut oil — fat supply quantity in Fiji stood at 1,052 t.

That represents a change of down 10.8% on the previous year and down 18.7% over ten years.

Over the whole period, coconut oil — fat supply quantity in Fiji peaked at 1,562 t in 2014 and was at its lowest, 692.65 t, in 2018.

That places Fiji 74th out of 171 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,136 t 692.65 t 1,562 t 10
2020s 1,010 t 875.07 t 1,180 t 4

Countries ranked near Fiji

  1. 71 Lithuania 1,209 t compare
  2. 72 Samoa 1,178 t compare
  3. 73 Republic of Moldova 1,133 t compare
  4. 75 Syrian Arab Republic 1,042 t compare
  5. 76 Yemen 925.19 t compare
  6. 77 Belarus 862.93 t compare

See the full ranking of 202 places →

More agriculture & rural data for Fiji

All data for Fiji →

Frequently asked questions

What is coconut oil — fat supply quantity in Fiji?
Coconut oil — fat supply quantity in Fiji was 1,052 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest coconut oil — fat supply quantity recorded in Fiji?
The highest recorded value was 1,562 t in 2014.
What is the lowest coconut oil — fat supply quantity recorded in Fiji?
The lowest recorded value was 692.65 t in 2018.
How does Fiji rank for coconut oil — fat supply quantity?
Fiji ranks 74th out of 171 countries with data for 2023.
Is coconut oil — fat supply quantity rising or falling in Fiji?
Over the last ten years it is down 18.7%. The long-run trend across the full record is falling.
Where does this Fiji data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Coconut Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Coconut Oil — Fat supply quantity in Fiji. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/coconut-oil-fat-supply-quantity-t/fiji/

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About this data

Indicator
Coconut Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
202 places, 2,655 data points, 2010–2023
Last refreshed

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.