Vegetables: Open-Field and Greenhouse Production
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«Recharging Greek Youth to Revitalize the Agriculture and Food Sector of the Greek Economy» Final Report Sectoral study 5 Vegetables: Open-Field and Greenhouse Production Athens, December 2015 1 2 Study 5: Vegetables: Open-Field and Greenhouse Production Contributors: Professor Dimitrios Savvas Professor Konstantinos Akoumianakis Assistant Professor Ioannis Karapanos Dr. Charis-Konstantina Kontopoulou Dr. Georgia Ntatsi Dr. Aggelos Liontakis Dr. Alexandra Sintori M. Sc. Andreas Ropokis M. Sc. Andreas Akoumianakis Summary The share (%) of vegetables, fruits and other horticultural plants, based on production value at basic prices, amounted to 39% of the total agricultural output, which totaled € 9.7 billion in 2014. About half of this share corresponds to vegetables. This data highlights the importance of the vegetable sector for the Greek agro-food sector. The present study provides an overview on the vegetable production sector in Greece, focusing on both open-field and greenhouse crops. Greece is characterized by mild winder climate and is, therefore considered an ideal site for economically viable seasonal and off-season production of vegetables. In the last few years, an appreciable number of young people, many of them with a medium to high education level, are interested in starting an agricultural enterprise. However, starting a new vegetable production business, for which the know-how is limited, puts forward many questions about several technological and economic aspects. Taking this background into consideration, the present study was commissioned to address these questions and provide a sound information basis for the establishment of viable enterprises in the sector of vegetable production. Furthermore, know-how regarding the application of good agricultural practices and certified production is provided, given that the latter is currently a prerequisite for selling in the international food market. The main objective of the present study is to support people who are interested in starting a new enterprise in the sector of modern vegetable production in Greece. 3 The prospects of economically viable seasonal and off-season vegetable production in Greece are outlined based on available statistical data, interviewing of vegetable growers, agronomists and relevant literature sources. The study is based on statistical data provided by the Greek Ministry of Rural Development and Food, the Greek Statistical Authority, and other sources, about the cultivated area and the total production of most commercially grown vegetables, as well as the areas and amounts of vegetables grown under cover and especially in greenhouses. Furthermore, data about the values of fruit and vegetables imported and exported are presented and discussed, while the factors hampering the further expansion of exports are highlighted. Special emphasis is put also on the opportunities to increase exports. In addition, the present study includes a complete description of two important vegetables, particularly tomato as representative for greenhouse production and lettuce as representative for open-field vegetable production. The study includes also a discussion section, where the capacities and prospects of vegetable production in Greece as a whole and at regional level are summarized. Furthermore, the opportunities in the vegetable production sector for new and experienced growers, issues related to the domestic market and consumer habits, the export potential, the opportunities for Greek-produced vegetables to substitute for exports, the possibilities for E-commerce in vegetable commodities, and the prerequisites to entrepreneurial success in the vegetable sector are also addressed in the discussion sector, together with a stakeholder analysis. Finally, the main body of the study concludes with some brief recommendations to be considered in the implementation phase. In addition, a full description of the current status and the opportunities to grow all greenhouse and open-field vegetables that are, or may be, economically important for Greece is provided in an Appendix. Furthermore, the study includes two business plans for two typical vegetable production enterprises, particularly greenhouse production of tomato in a modern soilless culture system and open-field production of lettuce. These two case studies include a cost analysis, financing opportunities, anticipated revenues, and an overall viability analysis for the first five production years. Additionally, the present study includes as a second appendix a technical guide for greenhouse production in some alternative hydroponic systems (mainly soilless culture on substrates, but also water culture systems such as aeroponics, floating hydroponics, NFT, vertical hydroponics) in form of a Power Point presentation. 4 1. Introduction – Determining the vegetable production sector Vegetables are annual or perennial herbaceous plants whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food in fresh condition, frozen or conserved and are rich in juice, minerals, vitamins and fiber. The plant species that are commercially cultivated as vegetables in Greece and included in the statistics of the Greek Ministry of Rural Development and Food are shown in Table 1.1. The criterion used to characterize a plant as a vegetable is not the plant species but the applied cultural practices and especially the form in which this is consumed after its harvest. Vegetable is a plant that is cultivated in order to be consumed as fresh, frozen or canned food. On the contrary, when the same plant is cultivated in order to be dried or mashed, then it is not considered a vegetable. For example, common bean (Phaseolus vulgaris L.) is considered a vegetable when it is cultivated to produce green pods intended to be consumed if fresh condition or after freezing. In contrast, the same plant species is not considered a vegetable when it is cultivated to produce dry seeds (pulses). Another example is tomato; when tomato is intended for fresh consumption, then it is considered a vegetable. However, when it is produced to be mashed and canned it is not considered a vegetable but an industrial edible plant (processing tomato). The cultivation practices applied to plants used to produce fresh food are different than those needed to produce dry seeds or raw material for the relevant industry. For example, when a tomato crop produces fruit intended to be consumed as fresh vegetable, repeated harvesting every 2-3 days is applied manually over a longer period, so as to avoid injuries that might minimize the external fruit quality. However, processing tomato is collected once using specialized harvest equipment. Furthermore, the cultivars used when a species is cultivated as vegetable are different that those used for dried seed production or industrial processing. Vegetables are consumed mainly in fresh condition or after freezing rather than as canned food or food conserved in any other form. This is so because: a) their consumption aims at covering specific nutritional needs by ingredients that are destroyed when vegetables are processed (i.e vitamin C) and b) fresh vegetables are very tasteful. This means that the most vegetables should be traded and consumed within few days not exceeding one week after their harvest. Consequently, vegetables have to be produced constantly over the whole year, excluding those traded after freezing or conservation. Given that vegetables – as all cultivated plants – have specific needs in environmental conditions in order to be developed 5 (temperature, humidity, light), their cultivation is not possible throughout the year everywhere. On the other hand, in our era the demand for the majority of vegetables is constant all over the year and not seasonal. Table 1.1. Total cultivated area and total production of commercially grown vegetables in Greece as recorded by Greek Ministry of Rural Development and Food for 2014. Open Field Protected cultivation* Total Area Production Area Production Area Production Vegetables (ha) (tn) (ha) (tn) (ha) (tn) Artichoke 1,877 11,337 0 0 1,877 11,337 Asparagus 2,039 7,246 0 0 2,039 7,246 Beetroot 638 8,671 0 0 638 8,671 Cabbage 5,644 117,374 0 0 5,644 117,374 Carrots 1,355 43,780 0 0 1,355 43,780 Cauliflower-Broccoli 4,081 58,004 0 0 4,081 58,004 Celery 666 7,060 0 0 666 7,060 Celery root 37 438 0 0 37 438 Chard 129 813 0 0 129 813 Chicory 1,334 10,436 0 0 1,334 10,436 Cowpea 51 321 0 0 51 321 Cucumber 919 16,430 1,588 165,782 2,507 182,212 Dill 588 4,220 0 0 588 4,220 Eggplant 1,933 30,024 357 22,310 2,290 52,334 Endive 595 4,174 0 0 595 4,174 Garlic 1,419 8,175 0 0 1,419 8,175 Green beans 5,885 46,264 406 9,876 6,291 56,139 Green peas 3,158 15,681 0 0 3,158 15,681 Leek 1,475 23,031 0 0 1,475 23,031 Lettuce 4,202 42,066 574 7,820 4,776 49,886 Melon 4,087 66,234 686 12,679 4,773 78,913 Okra 1,437 7,547 0 0 1,437 7,547 Onions 7,101 197,785 0 0 7,101 197,785 Parsley 549 5,757 0 0 549 5,757 Pepper 3,135 55,284 1,089 92,624 4,224 147,908 Potato 24,631 585,975 0 0 24,631 585,975 Radish 162 1,220 0 0 162 1,220 Spinach 3,861 33,582 0 0 3,861 33,582 Tomato 8,907 205,018 3,064 345,027 11,972 550,045 Watermelon 9,705 447,377 2,815 90,942 12,520 538,319 Zucchini 2,737 36,820 567 20,120 3,304 56,940 Total 104,338 2,098,144 11,145 767,180 115,484 2,865,323 * Protected cultivation includes both low tunnels and tall greenhouses. 6 The continuous demand for vegetables all over the year generates a high demand for imports and exports of vegetables from country to country, thereby creating a huge international commerce of vegetable products.