Sweets and sugars — Energy supply — Value in Fiji
Fiji: Sweets and sugars — Energy supply — Value was 275 kcal/cap/d in 2023. ▲ Rising
Sweets and sugars — Energy supply — Value in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, sweets and sugars — energy supply — value in Fiji stood at 275 kcal/cap/d.
The figure is down 22.5% on the previous year and down 6.8% over ten years.
Over the whole period, sweets and sugars — energy supply — value in Fiji peaked at 355 kcal/cap/d in 2022 and was at its lowest, 269 kcal/cap/d, in 2017.
That places Fiji 121st out of 177 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 297.4 kcal/cap/d | 269 kcal/cap/d | 324 kcal/cap/d | 10 |
| 2020s | 327.75 kcal/cap/d | 275 kcal/cap/d | 355 kcal/cap/d | 4 |
Countries ranked near Fiji
More agriculture & rural data for Fiji
- 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)
- Rural population 40.5% (2025)
- Rural population growth -0.7% (2025)
- Rural population 377,513 (2025)
- Agriculture, forestry, and fishing, value added 14.0% (2025)
- Agriculture, forestry, and fishing, value added 870.56 million current US$ (2025)
- Bananas — Production 13,388 t (2024)
Frequently asked questions
- What is sweets and sugars — energy supply — value in Fiji?
- Sweets and sugars — energy supply — value in Fiji was 275 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sweets and sugars — energy supply — value recorded in Fiji?
- The highest recorded value was 355 kcal/cap/d in 2022.
- What is the lowest sweets and sugars — energy supply — value recorded in Fiji?
- The lowest recorded value was 269 kcal/cap/d in 2017.
- How does Fiji rank for sweets and sugars — energy supply — value?
- Fiji ranks 121st out of 177 countries with data for 2023.
- Is sweets and sugars — energy supply — value rising or falling in Fiji?
- Over the last ten years it is down 6.8%. 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 Sweets and sugars — Energy supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.