Spices — Food supply in Fiji
Fiji: Spices — Food supply was 15.99 kcal/cap/d in 2023. ▲ Rising
Spices — Food supply in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for spices — food supply in Fiji is 15.99 kcal/cap/d, measured in 2023.
That represents a change of up 3.0% on the previous year and up 155.4% over ten years.
Over the whole period, spices — food supply in Fiji peaked at 16.77 kcal/cap/d in 2021 and was at its lowest, 5.61 kcal/cap/d, in 2011.
That places Fiji 39th out of 164 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Spices — Food supply in Fiji, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 7.65 kcal/cap/d | — |
| 2011 | 5.61 kcal/cap/d | -26.7% |
| 2012 | 5.71 kcal/cap/d | +1.8% |
| 2013 | 6.26 kcal/cap/d | +9.6% |
| 2014 | 7.2 kcal/cap/d | +15.0% |
| 2015 | 6.92 kcal/cap/d | -3.9% |
| 2016 | 8.52 kcal/cap/d | +23.1% |
| 2017 | 7.86 kcal/cap/d | -7.7% |
| 2018 | 11.04 kcal/cap/d | +40.5% |
| 2019 | 9.44 kcal/cap/d | -14.5% |
| 2020 | 16.14 kcal/cap/d | +71.0% |
| 2021 | 16.77 kcal/cap/d | +3.9% |
| 2022 | 15.53 kcal/cap/d | -7.4% |
| 2023 | 15.99 kcal/cap/d | +3.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 7.62 kcal/cap/d | 5.61 kcal/cap/d | 11.04 kcal/cap/d | 10 |
| 2020s | 16.11 kcal/cap/d | 15.53 kcal/cap/d | 16.77 kcal/cap/d | 4 |
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)
- 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 spices — food supply in Fiji?
- Spices — food supply in Fiji was 15.99 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — food supply recorded in Fiji?
- The highest recorded value was 16.77 kcal/cap/d in 2021.
- What is the lowest spices — food supply recorded in Fiji?
- The lowest recorded value was 5.61 kcal/cap/d in 2011.
- How does Fiji rank for spices — food supply?
- Fiji ranks 39th out of 164 countries with data for 2023.
- Is spices — food supply rising or falling in Fiji?
- Over the last ten years it is up 155.4%. 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 Spices — Food supply (kcal/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.