Grapes and products (excl wine) — Fat supply quantity in Fiji
Fiji: Grapes and products (excl wine) — Fat supply quantity was 0 g/cap/d in 2023. ◆ Volatile
Grapes and products (excl wine) — Fat supply quantity in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Fiji recorded 0 g/cap/d for grapes and products (excl wine) — fat supply quantity in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 100.0% over five years.
Over the whole period, grapes and products (excl wine) — fat supply quantity in Fiji peaked at 0.01 g/cap/d in 2016 and was at its lowest, 0 g/cap/d, in 2010.
That places Fiji 106th out of 164 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Grapes and products (excl wine) — Fat supply quantity in Fiji, year by year
| Year | g/cap/d | Change |
|---|---|---|
| 2010 | 0 g/cap/d | — |
| 2011 | 0 g/cap/d | — |
| 2012 | 0 g/cap/d | — |
| 2013 | 0 g/cap/d | — |
| 2014 | 0 g/cap/d | — |
| 2015 | 0 g/cap/d | — |
| 2016 | 0.01 g/cap/d | — |
| 2017 | 0.01 g/cap/d | +0.0% |
| 2018 | 0.01 g/cap/d | +0.0% |
| 2019 | 0.01 g/cap/d | +0.0% |
| 2020 | 0 g/cap/d | -100.0% |
| 2021 | 0 g/cap/d | — |
| 2022 | 0 g/cap/d | — |
| 2023 | 0 g/cap/d | — |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.004 g/cap/d | 0 g/cap/d | 0.01 g/cap/d | 10 |
| 2020s | 0 g/cap/d | 0 g/cap/d | 0 g/cap/d | 4 |
Countries ranked near Fiji
- 106 Tuvalu 0 g/cap/d
- 106 Naoero 0 g/cap/d
- 106 Tonga 0 g/cap/d
- 106 Marshall Islands 0 g/cap/d
- 106 Bhutan 0 g/cap/d
- 106 Cuba 0 g/cap/d
- 106 Kiribati 0 g/cap/d
- 106 Lesotho 0 g/cap/d
- 106 Comoros 0 g/cap/d
- 106 Djibouti 0 g/cap/d compare
- 106 Sao Tome and Principe 0 g/cap/d compare
- 106 Guinea-Bissau 0 g/cap/d
- 106 Liberia 0 g/cap/d
- 106 Mauritania 0 g/cap/d
- 106 Solomon Islands 0 g/cap/d
- 106 Gambia 0 g/cap/d
- 106 Sierra Leone 0 g/cap/d
- 106 Vanuatu 0 g/cap/d
- 106 Saint Vincent and the Grenadines 0 g/cap/d compare
- 106 Samoa 0 g/cap/d
- 106 Gabon 0 g/cap/d
- 106 Guyana 0 g/cap/d
- 106 Haiti 0 g/cap/d
- 106 Saint Lucia 0 g/cap/d compare
- 106 Papua New Guinea 0 g/cap/d
- 106 Guinea 0 g/cap/d
- 106 Angola 0 g/cap/d
- 106 Jordan 0 g/cap/d compare
- 106 Congo 0 g/cap/d
- 106 Niger 0 g/cap/d
- 106 Paraguay 0 g/cap/d
- 106 Burkina Faso 0 g/cap/d
- 106 Myanmar 0 g/cap/d
- 106 Rwanda 0 g/cap/d
- 106 Nicaragua 0 g/cap/d
- 106 China, Hong Kong SAR 0 g/cap/d compare
- 106 Madagascar 0 g/cap/d
- 106 Malawi 0 g/cap/d
- 106 Zambia 0 g/cap/d
- 106 Mozambique 0 g/cap/d
- 106 Ghana 0 g/cap/d
- 106 Ecuador 0 g/cap/d compare
- 106 Zimbabwe 0 g/cap/d
- 106 Senegal 0 g/cap/d
- 106 Ethiopia 0 g/cap/d
- 106 Cameroon 0 g/cap/d
- 106 Cambodia 0 g/cap/d
- 106 Bangladesh 0 g/cap/d
- 106 Nigeria 0 g/cap/d
- 106 South Africa 0 g/cap/d compare
- 106 Honduras 0 g/cap/d
- 106 Pakistan 0 g/cap/d compare
- 106 Sri Lanka 0 g/cap/d
- 106 Uganda 0 g/cap/d
- 106 Philippines 0 g/cap/d
- 106 Indonesia 0 g/cap/d
- 106 Nepal 0 g/cap/d compare
- 106 Kenya 0 g/cap/d
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)
- Share of GDP from agriculture 14.0% (2025)
- Agriculture as a share of GDP vs. GDP per capita 14.0% (2025)
- Agricultural raw materials exports 5.3% (2024)
- Agricultural raw materials imports 0.4% (2024)
Frequently asked questions
- What is grapes and products (excl wine) — fat supply quantity in Fiji?
- Grapes and products (excl wine) — fat supply quantity in Fiji was 0 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest grapes and products (excl wine) — fat supply quantity recorded in Fiji?
- The highest recorded value was 0.01 g/cap/d in 2016.
- What is the lowest grapes and products (excl wine) — fat supply quantity recorded in Fiji?
- The lowest recorded value was 0 g/cap/d in 2010.
- How does Fiji rank for grapes and products (excl wine) — fat supply quantity?
- Fiji ranks 106th out of 164 countries with data for 2023.
- Where does this Fiji data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Grapes and products (excl wine) — Fat supply quantity (g/capita/day). 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.