engleski

Production of fresh and processed vegetables in Croatia

In Croatia, vegetables are largely grown on family farms. Only about two percent (about 3, 000 hectares, or 7, 400 acres) of land devoted to vegetables is held by former socialist enterprises, now public stock companies. About 140, 000 to 150, 000 hectares (ca. 345, 000 to 370, 000 acres) of vegetables are cultivated every year, and of that, 60 percents is devoted to potatoes. Mild climate of the Croatian Adriatic coast makes early sowing or planting possible. Harvest can last deeper into the autumn, or even stretch throughout winter. However, there are great differences between, for instance, Istria and the Dubrovnik area, or between Dalmatinska Zagora and the islands. Annually, 40, 000 to 50, 000 tons of vegetables are processed in Croatia. The greatest part is pasteurized (15, 000 to 18, 000 tons), with cucumbers, sweet peppers, beetroot and Chayenne hot peppers the major crops. Production of frozen vegetables is small, at about 500 tons per year. Of about 2, 500 tons sterilized vegetables produced annually, the greatest part is represented by peas and green beans. Sauerkraut (about 1, 000 tons) is produced in several facilities, some of them on private farms. Over 2, 000 tons of tomatoes are processed into concentrate (puree). Fresh vegetables for the greengrocery market are produced around all major urban and industrial centers, but some particular regions in the continental and Mediterranean parts of Croatia are well known as vegetable producers because of certain specific ecological factors.

Croatian vegetable production, climate conditions, processed vegetables, fresh vegetables

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