Jute — Other uses in Fiji, Republic of
Fiji, Republic of: Jute — Other uses was 27 t in 2013. ◆ Volatile
Jute — Other uses in Fiji, Republic of, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for jute — other uses in Fiji, Republic of is 27 t, measured in 2013.
That represents a change of up 22.7% on the previous year and up 200.0% over ten years.
Over the whole period, jute — other uses in Fiji, Republic of peaked at 43 t in 2008 and was at its lowest, 0 t, in 1961.
Fiji, Republic of ranks 61st of 144 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 0.4 t | 0 t | 4 t | 10 |
| 1990s | 13 t | 6 t | 26 t | 10 |
| 2000s | 14.4 t | 0 t | 43 t | 10 |
| 2010s | 16 t | 2 t | 27 t | 4 |
Countries ranked near Fiji, Republic of
More agriculture & rural data for Fiji, Republic of
- 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 jute — other uses in Fiji, Republic of?
- Jute — other uses in Fiji, Republic of was 27 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest jute — other uses recorded in Fiji, Republic of?
- The highest recorded value was 43 t in 2008.
- What is the lowest jute — other uses recorded in Fiji, Republic of?
- The lowest recorded value was 0 t in 1961.
- How does Fiji, Republic of rank for jute — other uses?
- Fiji, Republic of ranks 61st out of 144 countries with data for 2013.
- Is jute — other uses rising or falling in Fiji, Republic of?
- Over the last ten years it is up 200.0%. The long-run trend across the full record is volatile.
- Where does this Fiji, Republic of data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Jute — Other uses (non-food). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.