AGRICULTURAL AREAS AND PRODUCTION
As a result of the varied climatic and soil conditions prevailing in the different regions of the country, the productive diversity of Spanish agriculture is proverbial. Produce ranges from temperate species to tropical,
and encompasses the Mediterranean staples: vineyard, olive grove, citrus fruit, vegetables, and so forth. Fruit and vegetable production accounts for about half of Spanish agricultural output. There is wide diversity of
products (orchard produce, citrus fruit, stoned and pipped fruit, tropical fruit, and more), many of which are exported in large quantities. Vineyard and olive grove are of particular importance in terms of land use,
output, exports and labour.

Spanish final agricultural production amounts to about 12% of all EU Member State production. It is clear from the share of agricultural products in the final agricultural production of all the EU Member States that
these products account for over 50 per cent of final agricultural production generally in all the Mediterranean countries (and certainly in Spain), whereas in the Northern European countries stock farming predominates.

The climatic and soil diversity of the different regions of the country means that farming varies considerably from one Autonomous Regions to another, where there is a very marked productive specialisation, including particularly:

• The Cantabrian Shelf is chiefly a stock farming area, particularly oriented to dairy cattle.
  
• Despite the predominance of stock farming (intensive), Cataluñya and Comunidad de Madrid have sizeable crop sectors (wine, oil, vegetables and fruit).
  
• In Andalucía, Región de Murcia, the Canary and Balearic Islands and Comunidad Valenciana, agriculture is clearly and effectively dominated by crops based, above all, on fruit and vegetable production; moreover, 80 per cent of Spanish olives and 90 per cent of cotton are grown in Andalucía.
  
• Castilla-La Mancha and La Rioja are also clearly oriented to crops, in which vineyards have a sizeable percentage share.
• Castilla y León is highly specialised in cereals and industrial crops (sunflower and sugar beet).
  
• Farming in Comunidad Foral de Navarra and Extremadura is remarkably well-balanced between crops and stock farming;

ORGANIC FARMING    AGRICULTURA ECOLÓGICA ESPAÑA                                         

Organic farming defines a farming system aimed primarily at producing top quality foods while at the same time respecting the environment and preserving the fertility of the land by means of optimal use of natural resources, excluding the application of synthetic chemicals and seeking the sustainable development of arable and stock farming.

EEC Regulation 2092/91, on organic farming, supplemented by Regulation (EC) No 1804/1999, sets the legal framework for this productive model, which lies within the scope of food quality policy. In Spain it has been regulated since 1989, when the Regulations on the Generic Designation “Agricultura Ecológica” were adopted.

Although the surface under organic farming in the EU-15 is only 3.5% of UAA, organic farming has become one of the fastest-growing production models of the EU, expanding at a rate of 26% per annum.

Organic farming has grown appreciably in Spain. There were only 4,235 ha and 396 farms in 1991, while in 2003 there were 725,254 ha and 17,028 farms. The pattern of growth differed widely between
regions. There has also been in recent years a notable rise in organic stock-farming and strong development of the agrifood industry connected with organic farming.

Spain offers favourable conditions for the development of this kind of farming, which successfully combines environment-friendly, economic and social principles, and its growth reveals consumers’
concern for a healthy diet and environmental protection, above all, at a time of crisis in the food sector, when the virtues of intensive farming are beginning to be questioned.

The European Commission’s European Action Plan for Organic Food and Farming and the Strategic Plan for organic production framed by MAPA both set out new initiatives for Community and national organic-farming policy, aimed at fostering the organic-food market, making quality rules more effective and boosting transparency and consumer trust. cereals and fruit stand out among the crops in both these Autonomous
Regions.

OLIVE PRODUCTION.

The olive tree is typical of the Mediterranean area as it needs a lot of sun and a climate characterised by mild winters, rainy autumns and springs, and warm, dry summers.

Olive trees grow slowly. They usually bear fruit 5-10 years after they are planted and are not fully developed until they are 20 years old. They are most mature and fully productive between the ages of 35 to 100-150. After that the trees get old and their performance is irregular.

Grades of Olive Oil

The health regulations in Spain define four distinct classes of olive oil:

Virgin Olive Oil (Aceite de Oliva virgen)

Oil extracted from olives by mechanical or other methods which do not modify it's basic properties. This results in a completely natural product which maintains the taste plus chemical and biological characteristics of the olive. Within the Virgin grade, there are actully three recognized quality levels:

Extra (Extra): Oil of the best taste characteristics, and with an acidity level not exceeding 1%

Average (Corriente): Oil with a good taste, and acidity levels not exceeding 3.3%

Strong (Lampante): Inadequate taste or acidity levels above 3.3%

Refined Olive Oil (Aceite de Oliva refinado)

Oil obtained by refining virgin oil whose taste and/or acidity levels make it unsatisfactory for direct consumption. This is a healthy and perfectly acceptable food product, but it does not have the full taste of virgin olive oil.

Olive Oil (Aceite de Oliva)

This is made by blending both refined and virgin olive oil. This is very much a standard in the marketplace - its properties are somewhere between the previous two.

Pomace Oil (Aceite de Orujo)

Made by refining/processing olive oil pressings [pomace/marc/orujo]. The least expensive type, no real taste and used primarily for deep frying.

Production Figures

92% of the 2.1 million hectares (5.19 million acres) of olive groves which cover the Spanish countryside, are dedicated to oil production. The average annual production typically runs between 600,000 and 900,000 metric tons, 20% of which is exported. 

Denominaciones de Origin (Olive Oil "Denominations")

The Instituto Nacional de Denominaciones de Origin (INDO), maintains the "Denominación de Origin" (DO) program for a broad range of agricultural products. The DO is basically a quality control program, designed to insure the both the origin of the product, as well as it's production methods, raw materials, etc.

The INDO recognizes four distinct DO certified olive oil producing areas:

Les Garrigues

Province of Lerida (or Lleida) in northeast Spain (Catalonia). Main olive type is "Arbequina" which constitutes 90% of the production - also authorized is the "Verdiel" variety. The oils are on the lighter side, with less than 0.5% acidity.

Siurana

Province of Tarragona, in northeast Spain just south of the Les Garrigues area. The main olive grown is "Arbequina" (90%) - also authorized are "Royal" and "Morrut". The oils are light, with less than 0.5% acidity.

Sierra del Segura

Province of Jaén in southern Spain (Andalucia). The main olive type is "Picual" (95%) - other authorized varieties include: "Verdala", "Royal", and "Manzanillo de Jaén". The oils are full bodied and tasty, with a maximum of 1% acidity.

Baena

Province of Córdoba in southern Spain. The authorized olive varieties include: "Picuda" (AKA "Carrasqueña de Córdoba"), "Lechín", "Chorrío", "Pajarero", "Hojiblanco", and "Picual". There are two classes of oil produced here: "A" with a maximum acidity of 0.4%, and "B" with up to 1% acidity

Newer denominations include:

Priego de Córdoba

Province of Córdoba (Andalucía). Authorized olive varieties: "Picuda", "Hojiblanca", and "Picual". Average annual production: 16.6 million kilos.

Sierra Mágina

Province of Jaén (Andalucía). Main olive variety is "Picual" (99%). Maximun acidity: 1%. Average annual production: 27 million kilos.

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http://www.deere.com/en_INT/europe/index.html  for John Deere products. 

http://www.masseyferguson.com/AGCO/MF/INTe/home.htm for Massey Ferguson products.

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