Fats and oils — Energy supply — Value in Fiji
Fiji: Fats and oils — Energy supply — Value was 436 kcal/cap/d in 2023. ▬ Flat
Fats and oils — Energy supply — Value in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, fats and oils — energy supply — value in Fiji stood at 436 kcal/cap/d.
Compared with earlier readings it is up 1.4% on the previous year and down 2.7% over ten years.
Over the whole period, fats and oils — energy supply — value in Fiji peaked at 478 kcal/cap/d in 2014 and was at its lowest, 414 kcal/cap/d, in 2018.
Fiji ranks 70th of 177 regions on this measure, in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 441.2 kcal/cap/d | 414 kcal/cap/d | 478 kcal/cap/d | 10 |
| 2020s | 446.25 kcal/cap/d | 430 kcal/cap/d | 474 kcal/cap/d | 4 |
Countries ranked near Fiji
- 67 Lithuania 444 kcal/cap/d compare
- 68 New Caledonia 441 kcal/cap/d compare
- 69 French Polynesia 440 kcal/cap/d compare
- 72 New Zealand 433 kcal/cap/d 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 fats and oils — energy supply — value in Fiji?
- Fats and oils — energy supply — value in Fiji was 436 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats and oils — energy supply — value recorded in Fiji?
- The highest recorded value was 478 kcal/cap/d in 2014.
- What is the lowest fats and oils — energy supply — value recorded in Fiji?
- The lowest recorded value was 414 kcal/cap/d in 2018.
- How does Fiji rank for fats and oils — energy supply — value?
- Fiji ranks 70th out of 177 regions with data for 2023.
- Is fats and oils — energy supply — value rising or falling in Fiji?
- Over the last ten years it is down 2.7%. The long-run trend across the full record is flat.
- Where does this Fiji data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fats and oils — Energy supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.