Rye and products — Food supply in Fiji
Fiji: Rye and products — Food supply was 0.58 million Kcal in 2020. ◆ Volatile
Rye and products — Food supply in Fiji, 2011–2020
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Fiji recorded 0.58 million Kcal for rye and products — food supply in 2020.
The figure is down 6.5% on the previous year and down 99.6% over ten years.
Over the whole period, rye and products — food supply in Fiji peaked at 144.76 million Kcal in 2011 and was at its lowest, 0.41 million Kcal, in 2016.
That places Fiji 87th out of 145 countries with data for 2020, putting it in the middle of the range.
Rye and products — Food supply in Fiji, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2011 | 144.76 million Kcal | — |
| 2012 | 3.31 million Kcal | -97.7% |
| 2013 | 3.97 million Kcal | +19.9% |
| 2014 | 1.23 million Kcal | -69.0% |
| 2015 | 0.73 million Kcal | -40.7% |
| 2016 | 0.41 million Kcal | -43.8% |
| 2019 | 0.62 million Kcal | +51.2% |
| 2020 | 0.58 million Kcal | -6.5% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 22.15 million Kcal | 0.41 million Kcal | 144.76 million Kcal | 7 |
| 2020s | 0.58 million Kcal | 0.58 million Kcal | 0.58 million Kcal | 1 |
Countries ranked near Fiji
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)
- 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 rye and products — food supply in Fiji?
- Rye and products — food supply in Fiji was 0.58 million Kcal in 2020, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — food supply recorded in Fiji?
- The highest recorded value was 144.76 million Kcal in 2011.
- What is the lowest rye and products — food supply recorded in Fiji?
- The lowest recorded value was 0.41 million Kcal in 2016.
- How does Fiji rank for rye and products — food supply?
- Fiji ranks 87th out of 145 countries with data for 2020.
- Is rye and products — food supply rising or falling in Fiji?
- Over the last ten years it is down 99.6%. The long-run trend across the full record is volatile.
- Where does this Fiji data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 8 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.