Molluscs, Other — Fat supply quantity in Fiji

Fiji: Molluscs, Other — Fat supply quantity was 11.67 t in 2023. ▲ Rising

Latest (2023)
11.67 t
Change on year
unchanged
World rank
59th
of 179 countries
All-time high
12.19 t
in 2018
All-time low
0.69 t
in 2011
Years of data
14
2010–2023

Molluscs, Other — Fat supply quantity in Fiji, 2010–2023

02.557.51012.52010201620232010: 1.4 t2011: 0.69 t2012: 8.9 t2013: 10.5 t2014: 9.8 t2015: 9.9 t2016: 8.9 t2017: 10.2 t2018: 12.2 t2019: 12.2 t2020: 11.9 t2021: 11.7 t2022: 11.7 t2023: 11.7 t

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

Analysis

Fiji recorded 11.67 t for molluscs, other — fat supply quantity in 2023.

Compared with earlier readings it is up 11.2% over ten years.

Over the whole period, molluscs, other — fat supply quantity in Fiji peaked at 12.19 t in 2018 and was at its lowest, 0.69 t, in 2011.

Fiji ranks 59th of 179 countries on this measure, 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 8.46 t 0.69 t 12.19 t 10
2020s 11.72 t 11.67 t 11.87 t 4

Countries ranked near Fiji

  1. 56 Czechia 14.08 t compare
  2. 57 Jamaica 12.83 t compare
  3. 58 Luxembourg 12.01 t compare
  4. 60 Croatia 11.46 t compare
  5. 61 Cuba 11.35 t compare
  6. 62 Belize 11.26 t compare

See the full ranking of 210 places →

More agriculture & rural data for Fiji

All data for Fiji →

Frequently asked questions

What is molluscs, other — fat supply quantity in Fiji?
Molluscs, other — fat supply quantity in Fiji was 11.67 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest molluscs, other — fat supply quantity recorded in Fiji?
The highest recorded value was 12.19 t in 2018.
What is the lowest molluscs, other — fat supply quantity recorded in Fiji?
The lowest recorded value was 0.69 t in 2011.
How does Fiji rank for molluscs, other — fat supply quantity?
Fiji ranks 59th out of 179 countries with data for 2023.
Is molluscs, other — fat supply quantity rising or falling in Fiji?
Over the last ten years it is up 11.2%. 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 Molluscs, Other — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Molluscs, Other — 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/molluscs-other-fat-supply-quantity-t/fiji/

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About this data

Indicator
Molluscs, Other — 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
210 places, 2,819 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.