Fiji is currently dealing with the double burden of malnutrition (micronutrient deficiency and obesity) and high dependence on food imports. Consumption of fruits and vegetables is low – Fijians only eat 1–2 servings per day – and local food production only meets 29–40% of energy (food calorie) requirements although agriculture the backbone of Fiji’s economy. Key commodities are ginger, taro and kava. Potential is seen in improving production, processing and marketing of locally produced food and fish.

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