Oceania · Melanesia

Fiji

Recipes connected with Fiji

Food and eating habits

How people eat in Fiji

50 indicators exploring everyday meals, ingredients and food culture. Information is completed progressively from documented evidence.

40 of 50 indicators with documented information

Not all data are comparable: food supply, purchases and intake are different measures. Check the period, population and method for each finding. Qualitative descriptions do not establish percentages or amounts.

Timing and company

3/8

Timing and company — Fiji
Indicator	Findings and context
Meal times	Insufficient data in the sources consulted
Meals per day	Quantitative findingSurvey 23.9% reported eating breakfast on 0–3 of the last 5 school days; 35.6% had a morning snack at that same frequency. Scope, method and limitations Observation period 2005/06 Unit % of surveyed students Population or sample 6871 iTaukei and Indo-Fijian students aged 13–18, recruited from 18 secondary schools on Viti Levu; 366 participants from other ethnic groups were excluded. Geographic scope OPIC baseline data from 2005–2006 in selected schools; not a current national estimate. Definition and method Self-reported questionnaire covering the last five school days; unadjusted percentages from the original table. Infrequent-consumption categories do not mean always skipping a meal. Comparison limitations Historical and partial: no estimate of total meals per day, weekends, dinner or all snacks. Breakfast and morning-snack responses overlap and are not added together. It does not demonstrate causation or represent all adolescents nationwide.
Meal duration	Insufficient data in the sources consulted
Daily energy distribution	Insufficient data in the sources consulted
Weekdays and weekends	Insufficient data in the sources consulted
Eating at home and away	Qualitative descriptionSurvey Eating out was more common in families whose mothers worked or studied; stay-at-home mothers reserved it for family outings and celebrations. Scope, method and limitations Observation period Published2023; fieldwork dates unreported Population or sample Study of twelve iTaukei mothers aged 28–49 responsible for food decisions in Greater Suva; purposive sample, not all households. Geographic scope Study published in 2023; the fieldwork period is not verifiably specified in the methods sections reviewed. Definition and method Semi-structured English interviews by telephone or Zoom and interpretative phenomenological analysis; family-meal accounts are described. Comparison limitations Local qualitative description without percentages of breakfast, lunch or dinner by location. Food origin is not the same as eating location. The article mentions twelve participants and later eight transcripts; this inconsistency prevents inferring rates.
Cooking frequency	Insufficient data in the sources consulted
Eating together	Qualitative descriptionSurvey Interviewees describe meals at family and church gatherings and with guests, where people are encouraged to keep eating and declining food can be interpreted as impolite. Scope, method and limitations Observation period May–August2021 interviews about earlier experiences Population or sample Fifteen Christian iTaukei mothers aged 23–48 responsible for family food in Greater Suva; purposive and theoretical sampling. Geographic scope Interviews in May–August 2021 asked participants to recall experiences before COVID-19 protocols; not observations of all meals nationwide. Definition and method Semi-structured English telephone or video-call interviews and inductive thematic analysis; narrated experiences and norms are described. Comparison limitations Local qualitative coverage: no proportions of meals eaten alone, with family or others. These are memories and perceptions from a selected sample, not advice to eat more or behaviour attributable to every community.

Pantry and recipes

2/2

Pantry and recipes — Fiji
Indicator	Findings and context
Most consumed ingredients	Quantitative findingSurvey The starchy-food group—dalo, cassava, sweet potato, potato, rice, breadfruit, bread/roti or noodles—was consumed on an average of 6.6 days per week. Scope, method and limitations Observation period 2024–2025 Unit days/week with starchy-food group Population or sample National survey of household-resident adults aged18–69 in Fiji;5026 participants completed questionnaire and measurement steps. Geographic scope Fieldwork2024–2025; all divisions and Rotuma. Combined group result, without ranking individual foods. Definition and method Question X13 asks days in a typical week with any of these foods; cluster sampling with design,non-response,age and sex weighting. Comparison limitations Partial coverage: self-reported frequency, without kg/person/year or individual-food ranking. Report sections differ on fieldwork months and another daily-servings estimate; that estimate is not used.
Ingredient prevalence in recipes	Qualitative descriptionRecipe sample In this recipe collection, kokoda,suruwa and vakalolo include coconut milk; purini and cassava cake include coconut cream. Scope, method and limitations Observation period Catalogue observation2026-11-02 Population or sample Editorial sample of six published KitchenPause recipes linked to Fiji: dhal,kokoda,suruwa,purini,cassava cake and vakalolo. Geographic scope Catalogue snapshot2026-11-02; describes these published versions, without representing the national repertoire. Definition and method All visible country-linked recipes were included. Canonical recipe identities and ingredient identifiers within each recipe were deduplicated; coconut milk and cream were kept separate. Comparison limitations Partial qualitative coverage of ingredient presence, without population percentages or consumed quantities. Editorial selection and the small collection prevent inference about national culinary prevalence.

Cereals and plant foods

6/6

Cereals and plant foods — Fiji
Indicator	Findings and context
Cereals and cereal products	Qualitative descriptionSurvey Among the study’s Indo-Fijian participants,rice and flour were the main carbohydrate sources; flour products included roti,bread,crackers,instant noodles and Weet-Bix. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Bread	Qualitative descriptionSurvey Roti and bread were among the flour products consumed by the Indo-Fijian participants; separate quantities and dough recipes are not reported. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Pulses	Qualitative descriptionSurvey Chickpeas and lentil dhal appeared among protein sources for the Indo-Fijian participants; the study does not establish pulse quantities or dry/cooked weights. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Vegetables	Quantitative findingSurvey Vegetables consumption was reported on an average of 5.6 days in a typical week (95% CI: 5.4–5.7). Scope, method and limitations Observation period 2011 Unit days/week Population or sample Fiji adults aged25–64,excluding Rotuma;2521 responses in the relevant frequency table. Geographic scope STEPS2011 survey; historical days/week result,not per-capita quantity or species ranking. Definition and method Typical-week interview using food/serving flashcards; multistage sampling and weighted analysis,Tables21/23. Comparison limitations Partial,self-reported coverage; not current diet. Days or servings are not converted to grams; no direct comparison with STEPS2025,which expanded ages and territory.
Fruit	Quantitative findingSurvey Fruit consumption was reported on an average of 3.9 days in a typical week (95% CI: 3.7–4.1). Scope, method and limitations Observation period 2011 Unit days/week Population or sample Fiji adults aged25–64,excluding Rotuma;2449 responses in the relevant frequency table. Geographic scope STEPS2011 survey; historical days/week result,not per-capita quantity or species ranking. Definition and method Typical-week interview using food/serving flashcards; multistage sampling and weighted analysis,Tables21/23. Comparison limitations Partial,self-reported coverage; not current diet. Days or servings are not converted to grams; no direct comparison with STEPS2025,which expanded ages and territory.
Potatoes, roots and tubers	Qualitative descriptionSurvey Indo-Fijian participants ate fried or curried potatoes with rice or roti; other root crops were rarely consumed in this sample. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.

Protein foods

5/5

Protein foods — Fiji
Indicator	Findings and context
Meat	Qualitative descriptionSurvey Chicken and lamb were among the protein sources of the Indo-Fijian food-record participants. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Fish and seafood	Qualitative descriptionSurvey Fish was occasionally consumed by the Indo-Fijian food-record participants,without a published breakdown by species or preservation. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Eggs	Qualitative descriptionSurvey The Indo-Fijian participants’ records describe occasional egg consumption; annual units or kilograms per person are not reported. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Milk and dairy products	Qualitative descriptionSurvey Milk appears among protein sources for the Indo-Fijian participants; this finding does not quantify milk,cheese and yoghurt separately. Scope, method and limitations Observation period October2018–December2019 Population or sample 72 Indo-Fijian participants from urban,suburban and rural settings; case-study sample, not all residents of Fiji. Geographic scope October2018 to December2019; findings presented in2025. Only the Indo-Fijian group is described. Definition and method Five consecutive days of food records, with researcher visits or participant records and photographs; foods present at meals were identified. Comparison limitations Partial qualitative coverage, without grams per person,dry/cooked weights or national rates. Small,local sample,non-standard household measures,imprecise ingredients,and no between-meal snacks or drinks.
Protein sources	Quantitative findingObserved intake Bread and baked products provided27% of protein,mixed cooked dishes19%,meat,poultry and meat alternatives16%,and seafood and seafood products5%;eggs and egg products and dairy each provided less than4%. Scope, method and limitations Observation period 2022 Unit % of estimated protein intake by food category Population or sample 147 adults aged55 or older with complete dietary recalls,living in rural Deuba and urban Waidamudamu,Central Division;not a national sample. Geographic scope Data collected in2022,published in2026.Estimated ingested-protein contributions by food category,not usual consumption. Definition and method One multiple-pass24-hour recall using Fiji-adapted Intake24;complete-case analysis weighted for selection and community population structure. Comparison limitations Local,partial coverage.Categories retain mixed dishes and meat alternatives,not pure ingredients;all pulse protein cannot be separated.Percentages are not summed or converted to grams or national shares. A single day does not reflect usual intake;alcohol,kava and some snack foods were not recorded.

Fats, flavours and condiments

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Fats, flavours and condiments — Fiji
Indicator	Findings and context
Cooking fats	Quantitative findingSurvey In 2024–2025, 90.3% of adults reported vegetable oil as the fat or oil most often used for meal preparation in their household; 2.5% reported olive oil and 1.6% coconut oil. Scope, method and limitations Observation period 2024–2025 Unit % adult respondents: household most-used cooking fat/oil Population or sample National survey of household-resident adults aged18–69 in Fiji;5026 participants completed questionnaire and measurement steps. Geographic scope Fiji, all divisions and Rotuma; observation2024–2025. Classification of the household’s most-used cooking oil. Definition and method Question X16 concerns the household’s usual cooking oil; cluster survey weighted for design, non-response, age and sex. Comparison limitations Partial coverage: percentages of adult responses, not households or amounts consumed. Vegetable, olive and coconut oil are separate questionnaire categories; the plant species behind vegetable oil is unspecified. No g/person/day or question-specific denominator is given in this section.
Herbs and spices	Qualitative descriptionCultural context The Khana Kakana recipe for green pawpaw curry with lolo uses masala, turmeric, mustard and cumin seeds, garlic, curry leaves and coriander. Scope, method and limitations Observation period Cookbook launched2014; published recipe examples Population or sample Published educational recipe example for Fiji; not a population survey. Geographic scope Ministerial cookbook launched in2014; culinary example from that publication, without a claim of current nationwide use. Definition and method Direct reading of recipe ingredients and preparation; visual column check on the Miti page. Comparison limitations Partial qualitative coverage: selected cookbook example, without a recipe percentage or national usage frequency. Miti Makeover is an educational adaptation, not a unique traditional formula.
Sauces and condiments	Qualitative descriptionCultural context The Miti Makeover adaptation mixes lolo (fresh coconut cream) with bu (coconut water), red onion, lemon or kumquat juice, tomato, chilli, cucumber and spring onion. Scope, method and limitations Observation period Cookbook launched2014; published recipe examples Population or sample Published educational recipe example for Fiji; not a population survey. Geographic scope Ministerial cookbook launched in2014; culinary example from that publication, without a claim of current nationwide use. Definition and method Direct reading of recipe ingredients and preparation; visual column check on the Miti page. Comparison limitations Partial qualitative coverage: selected cookbook example, without a recipe percentage or national usage frequency. Miti Makeover is an educational adaptation, not a unique traditional formula.

Meal composition

6/6

Meal composition — Fiji
Indicator	Findings and context
Breakfast composition	Qualitative descriptionCultural context As a breakfast proposal, Ovalau Oats combines rolled oats, water, milk, shredded coconut, banana and honey in a porridge. Scope, method and limitations Observation period 2014 (recipe publication; not a population observation) Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Main meal composition	Qualitative descriptionCultural context In the lunch section, Davui patties combine boiled and mashed dalo, white beans or chickpeas, tuna, watercress and aromatics; the proposal serves them with fresh salad. Scope, method and limitations Observation period 2014 (recipe publication; not a population observation) Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Dinner composition	Qualitative descriptionCultural context Fresh Chinese Ika appears as a dinner proposal: white fish wrapped in banana leaf and steamed with ginger, chilli and spring onion, served over greens stir-fried with garlic, honey and soy sauce. Scope, method and limitations Observation period 2014 (recipe publication; not a population observation) Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Appetisers and snacks	Qualitative descriptionCultural context The Snack Attack section proposes bara from soaked yellow split peas blended with garlic, chilli and ginger; onion, curry leaves and coriander are added before shaping and frying patties. Scope, method and limitations Observation period 2014 (recipe publication; not a population observation) Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Desserts and sweets	Qualitative descriptionCultural context The vudi vakasoso recipe stuffs ripe vudi with shredded coconut and cooks it in lolo diluted with water. The proposal allows the dessert to be served warm or cold after refrigeration. Scope, method and limitations Observation period 2014 (recipe publication; not a population observation) Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Portion sizes	Quantitative findingCultural context The pasta-with-eggplant recipe allocates 100 g of plain wheat flour per person for the dough. This is the recipe’s raw-ingredient allocation, not the weight of a cooked pasta portion or a serving observed in the population. Scope, method and limitations Observation period 2014 (recipe publication; not a population observation) Unit g raw plain flour allocated per person in one pasta recipe Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: one ingredient allocation in one recipe only. No finished-portion grams, national distribution or mean intake; flour weight is not converted to pasta weight.

Techniques and equipment

5/5

Techniques and equipment — Fiji
Indicator	Findings and context
Cooking techniques	Qualitative descriptionCultural context Khana Kakana examples include baked wholegrain bread and fish wrapped in banana leaf and steamed. Scope, method and limitations Observation period 2014 cookbook publication; recipe examples Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Vegetable preparation	Qualitative descriptionCultural context Five Ways with Vegetables proposes raw vegetable salads, steaming, blanching, stir-frying and boiling. Scope, method and limitations Observation period 2014 cookbook publication; recipe examples Population or sample Examples proposed for Fiji in Khana Kakana; these are not observations from a dietary survey. Geographic scope Ministerial cookbook launched in2014; selected recipe scope, without generalising to current national habits. Definition and method Direct reading of heading, ingredients and preparation; purposive examples, without prevalence estimation. Comparison limitations Partial coverage: cookbook proposal, not a representative menu or observed frequency. It does not establish usual quantities, course counts or energy distribution.
Food preservation	Qualitative descriptionCultural context Historical davuke research documents pit preservation of starchy staples in Fiji and examines changes in breadfruit during fermentation. Scope, method and limitations Observation period 1988 publication; historical study; fieldwork date not stated in abstract Population or sample Historical breadfruit study in Fiji; not a consumption survey. Geographic scope Published in 1988; fieldwork date not stated in the abstract. Definition and method Reading of the original abstract in the university repository; full text unavailable in that record. Comparison limitations Partial historical coverage: no frequency, quantities, current national adoption or safety protocol. Other methods and foods remain uncovered.
Fermented foods	Qualitative descriptionCultural context The historical davuke study characterises breadfruit pit preservation as lactic acid fermentation; it also examined product acceptability and possible adaptations of the procedure. Scope, method and limitations Observation period 1988 publication; historical study; fieldwork date not stated in abstract Population or sample Historical breadfruit study in Fiji; not a consumption survey. Geographic scope Published in 1988; fieldwork date not stated in the abstract. Definition and method Reading of the original abstract in the university repository; full text unavailable in that record. Comparison limitations Partial historical coverage: no frequency, quantities, current national adoption or safety protocol. Other methods and foods remain uncovered.
Kitchen equipment	Quantitative findingSurvey In 2021, 31.9% of Fiji households owned a microwave, 52.6% a rice cooker and 73.7% a refrigerator. Scope, method and limitations Observation period 2021 Unit % households owning appliance Population or sample Fiji households; weighted national results, not percentages of people. Geographic scope Reported ownership in March–April 2021; divisions and urban and rural areas. Definition and method Table SR.2.2, Total column; household questionnaire, two-stage stratified sample and survey weights. Comparison limitations Partial coverage: ownership, not functioning, use or appliance counts. Categories may overlap and are not summed. No oven or pressure-cooker percentages here.

Drinks

2/3

Drinks — Fiji
Indicator	Findings and context
Everyday drinks	Quantitative findingSurvey In 2024–2025, sugar-sweetened beverages were consumed on an average of 2.9 days per week. 56.0% of adults reported drinking kava or yaqona in the preceding 30 days. Scope, method and limitations Observation period 2024–2025 Unit days/week sugary drinks; % adults kava in past30days Population or sample National survey of household-resident adults aged18–69 in Fiji;5026 participants completed questionnaire and measurement steps. Geographic scope Fiji adults; observation2024–2025, all divisions and Rotuma. Self-reported results, not purchases or supply. Definition and method STEPS questions on days in a typical week with sugary drinks and reported kava in the last month; cluster sampling and survey weighting. Comparison limitations Partial coverage: sugary-drink frequency and recent kava prevalence use different windows; these are not litres consumed, drinks with meals or additive percentages. Water, coffee and tea are not described separately.
Coffee and tea preparation	Quantitative findingSurvey In 2024–2025, sugar added across drinks such as tea, coffee, milo and hot or cold chocolate averaged 4.9 teaspoons per person per day. The result does not separate tea from coffee. Scope, method and limitations Observation period 2024–2025 Unit teaspoons added sugar/person/day across combined drink group Population or sample National survey of household-resident adults aged18–69 in Fiji;5026 participants completed questionnaire and measurement steps. Geographic scope Fiji adults; observation2024–2025, all divisions and Rotuma. Self-reported results, not purchases or supply. Definition and method STEPS questions on drinks to which sugar is added in a typical day and teaspoons added; published daily mean with survey weighting. Comparison limitations Partial coverage: reported sugar across a group of drinks, not teaspoons per cup of tea or coffee or total dietary sugar. No separate volumes, brewing methods or milk measures. Teaspoons are not converted to grams.
Drinks with meals	Insufficient data in the sources consulted

Nutrition and dietary patterns

2/3

Nutrition and dietary patterns — Fiji
Indicator	Findings and context
Energy and nutrients	Quantitative findingObserved intake In the local older-adult study, mean daily intakes were 1560.96 kcal of energy, 51.07 g protein, 53.35 g fat and 223.72 g carbohydrate. Scope, method and limitations Observation period 2022 Unit kcal/person/day energy; g/person/day macronutrients Population or sample 147 adults aged55 or older in Deuba and Waidamudamu, Fiji’s Central Division, with complete dietary records. Geographic scope 2022 data; two-community sample without national representation. These are mean reported intakes, not recommendations or supply. Definition and method One multiple-pass24-hour recall, Fiji-adapted Intake24 and weighting for selection and community structure; all-participant column of Table2. Comparison limitations Partial historical coverage: one day does not measure usual intake or within-person variability. Possible underreporting; alcohol, kava and some snacks were unrecorded. No verified fibre value here. No conversions or the ambiguously labelled MJ/kJ energy row are used.
Salt and sugars	Quantitative findingObserved intake The national survey estimated 9.7 g salt per day with INTERSALT and 15.1 g with Kawasaki in 2024–2025. In a separate local older-adult study from 2022, mean total sugars were 63.49 g per day. Scope, method and limitations Observation period 2022; 2024–2025 Unit g salt/person/day urinary estimates; g total sugars/person/day local recall Population or sample Salt: adults aged18–69 in the national survey. Sugars:147 older adults in the Deuba and Waidamudamu study. These are different populations. Geographic scope National salt in2024–2025; total sugars in two communities in2022. Samples are not compared and no trend is inferred. Definition and method Salt estimated by equations applied to urinary data, not weighed directly. Total sugars from a24-hour Intake24 recall and local-study weights. Comparison limitations Partial coverage: salt methods give different estimates and are not averaged. Salt is not sodium mass; no conversions are made. Total sugars do not mean free or added sugars. The local study covers one day, possible omissions and does not represent all Fiji.
Dietary patterns	Insufficient data in the sources consulted

Shopping, prices and waste

4/7

Shopping, prices and waste — Fiji
Indicator	Findings and context
Food expenditure	Insufficient data in the sources consulted
Cost of a common basket	Insufficient data in the sources consulted
Cost of specific meals	Insufficient data in the sources consulted
Grocery shopping locations	Quantitative findingPurchases Mean household food-expenditure shares were 56.73 % at supermarkets, 26.04 % at the main or traditional market and 17.23 % at other outlets. Scope, method and limitations Observation period 2012 Unit % mean household food-expenditure share Population or sample 1000 households in Suva and Nadi, Viti Levu, Fiji. Geographic scope Mid-2012; two cities, not current national representation. Definition and method Face-to-face shopping interviews; 50 census areas and 20 households per area, with the statistics office. Table 1. Comparison limitations Historical household reports; no rural coverage or equivalence to intake. Means by household, not sales-weighted national shares; “other” pools several outlets. No separate online category.
Shopping frequency	Quantitative findingSurvey The shopping category “once a week” accounted for 54.60 % of households for supermarkets and 53.30 % for the main or traditional market. Scope, method and limitations Observation period 2012 Unit % surveyed households Population or sample 1000 households in Suva and Nadi, Viti Levu, Fiji. Geographic scope Mid-2012; two cities, not current national representation. Definition and method Face-to-face shopping interviews; 50 census areas and 20 households per area, with the statistics office. Table A1. Comparison limitations Historical household reports; no rural coverage or equivalence to intake. Outlet-specific categories, not total visits; no mean basket value. Means of ordinal codes are not visits per week.
Prepared food and delivery	Quantitative findingSurvey For shopping frequency by outlet, the “never” category accounted for 36.72 % of households for restaurants and 57.68 % for fast-food outlets. Scope, method and limitations Observation period 2012 Unit % surveyed households Population or sample 1000 households in Suva and Nadi, Viti Levu, Fiji. Geographic scope Mid-2012; two cities, not current national representation. Definition and method Face-to-face shopping interviews; 50 census areas and 20 households per area, with the statistics office. Table A1. Comparison limitations Historical household reports; no rural coverage or equivalence to intake. Outlet purchases, not meal or delivery frequency; no spending or dish types. Overlapping categories are not added.
Household food waste	Qualitative descriptionSurvey In the Labasa household waste samples, the organic fraction was dominated by vegetable scraps, fruit and eggshells. Scope, method and limitations Observation period 2021 Population or sample Waste samples from households in Labasa, Vanua Levu, Fiji. Geographic scope Local audit between 21 January and 19 April 2021. Definition and method Sorting and weighing samples collected from bags or bins, supplemented by household interviews. Comparison limitations Partial local coverage of observed types. It does not provide kilograms of food waste per person per year or separate avoidable edible parts. The organic category is not entirely food. Not generalisable to the country or the present.

Seasons and celebrations

2/2

Seasons and celebrations — Fiji
Indicator	Findings and context
Seasonal produce	Qualitative descriptionFood supply Breadfruit: season from October to May, when most exports occur. Scope, method and limitations Population or sample Breadfruit production in Fiji; no consumer sample. Geographic scope Partial calendar for one fruit; no island breakdown. Definition and method Industry description accompanying a biosecurity review; final report September 2019, with no identified observation year. Comparison limitations Availability varies and varieties are being trialled to extend the season. This is not a current market or imported-food calendar; other foods and regions are not covered.
Celebration food	Qualitative descriptionCultural context Diwali: a 2023 commercial campaign offers sweets packs for guests and gifts, with delivery or collection in Fiji. Scope, method and limitations Observation period 2023 Population or sample Offer from a Fiji sweets manufacturer; no household survey. Geographic scope Specific commercial example of festive food. Definition and method Reading of the campaign page; the year identifies the offer, not a consumption measurement. Comparison limitations It establishes no national frequency, specific dishes or ingredients, regional differences, or festival dates for other years. The historical offer does not establish current availability.

Coverage in progress

The editorial guide for this country is in preparation. You can already explore its recipes; regional attributions are added when documented.

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Places and communities

One country, many cuisines

An initial selection of regions to explore. Culinary boundaries may differ from administrative divisions.

Fiji

Nadi y Viti Levu occidental

Fiji

Savusavu y Vanua Levu

Fiji

Suva y Viti Levu oriental

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