Vegetables, other — Food supply in Fiji
Fiji: Vegetables, other — Food supply was 26,437 million Kcal in 2023. ▲ Rising
Vegetables, other — Food supply in Fiji, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, vegetables, other — food supply in Fiji stood at 26,437 million Kcal. That is the highest value across all 14 years on record.
The figure is up 17.8% on the previous year and up 139.4% over ten years.
Over the whole period, vegetables, other — food supply in Fiji peaked at 26,437 million Kcal in 2023 and was at its lowest, 6,159 million Kcal, in 2012.
Fiji ranks 119th of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11,760 million Kcal | 6,159 million Kcal | 15,826 million Kcal | 10 |
| 2020s | 22,066 million Kcal | 19,359 million Kcal | 26,437 million Kcal | 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)
- 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 vegetables, other — food supply in Fiji?
- Vegetables, other — food supply in Fiji was 26,437 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables, other — food supply recorded in Fiji?
- The highest recorded value was 26,437 million Kcal in 2023.
- What is the lowest vegetables, other — food supply recorded in Fiji?
- The lowest recorded value was 6,159 million Kcal in 2012.
- How does Fiji rank for vegetables, other — food supply?
- Fiji ranks 119th out of 164 countries with data for 2023.
- Is vegetables, other — food supply rising or falling in Fiji?
- Over the last ten years it is up 139.4%. 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 Vegetables, other — Food supply (kcal). 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.