Demersal Fish — Fat supply quantity in Fiji

Fiji: Demersal Fish — Fat supply quantity was 84.65 t in 2023. ▲ Rising

Latest (2023)
84.65 t
Change on year
unchanged
World rank
96th
of 181 countries
All-time high
126.84 t
in 2013
All-time low
38.57 t
in 2017
Years of data
14
2010–2023

Demersal Fish — Fat supply quantity in Fiji, 2010–2023

4060801001202010201620232010: 39.5 t2011: 56.5 t2012: 91.8 t2013: 126.8 t2014: 42.9 t2015: 52.2 t2016: 47.5 t2017: 38.6 t2018: 41.1 t2019: 53.7 t2020: 55.5 t2021: 84.7 t2022: 84.7 t2023: 84.7 t

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

Analysis

Fiji recorded 84.65 t for demersal fish — fat supply quantity in 2023.

That represents a change of down 33.3% over ten years.

Over the whole period, demersal fish — fat supply quantity in Fiji peaked at 126.84 t in 2013 and was at its lowest, 38.57 t, in 2017.

That places Fiji 96th out of 181 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 59.04 t 38.57 t 126.84 t 10
2020s 77.36 t 55.5 t 84.65 t 4

Countries ranked near Fiji

  1. 93 Liberia 100.63 t compare
  2. 94 Mozambique 99.92 t compare
  3. 95 Estonia 89.12 t compare
  4. 97 Costa Rica 80.28 t compare
  5. 98 Mauritius 74.73 t compare
  6. 99 Slovenia 69.36 t compare

See the full ranking of 212 places →

More agriculture & rural data for Fiji

All data for Fiji →

Frequently asked questions

What is demersal fish — fat supply quantity in Fiji?
Demersal fish — fat supply quantity in Fiji was 84.65 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest demersal fish — fat supply quantity recorded in Fiji?
The highest recorded value was 126.84 t in 2013.
What is the lowest demersal fish — fat supply quantity recorded in Fiji?
The lowest recorded value was 38.57 t in 2017.
How does Fiji rank for demersal fish — fat supply quantity?
Fiji ranks 96th out of 181 countries with data for 2023.
Is demersal fish — fat supply quantity rising or falling in Fiji?
Over the last ten years it is down 33.3%. 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 Demersal Fish — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Demersal Fish — Fat supply quantity in Fiji. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/demersal-fish-fat-supply-quantity-t/fiji/

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About this data

Indicator
Demersal Fish — 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
212 places, 2,879 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.