The area planted with vegetables as a proportion of the whole cultivated
area of Egypt increased fivefold in the five decades from 1950 to 1999, which
has to be considered a positive development, since vegetables are an important
component of the diet of all classes of Egyptian society. The development is
also due to a change in people’s nutritional habits, which accompanied the
urbanization process. Townspeople consume more commercially produced
vegetables and fruit, while rural people pick wild plants and grow their own
vegetables. The favourable temperatures in Egypt at all times of the year allow
the production of nearly all kinds of vegetables. So those of the temperate
zone such as cabbage, carrots, potatoes and beetroots can be grown as well
as those of the Mediterranean climate such as peppers, aubergines and ar-
tichokes, and those of the tropical zone such as bamia (okra; ladies’ fingers;
Hibiscus esculentus), mulukhiya ( Jews’ mallow; Corchorius olitorius), and qulqas
(arrowroot; Maranta). The cultivation of vegetables takes place all over the
Nile valley and in the Nile delta, where the biggest towns are. For climatic
reasons, but also for easier marketing, the cultivation of some vegetables,
for example potatoes, French beans, carrots, cauliflower and artichokes, is
concentrated in the Nile delta as well as around Giza.
Among the various types of fruits and vegetables we find one prominent
species each. For the fruits this is citrus. It was cultivated on 36 per cent of
the total cultivated area of fruit, while the cultivation areas of the three types
of fruit next in significance, grapes, peaches and apples, covered only 14 per
cent, 9 per cent and 8 per cent respectively in 1995 (CAPMAS 1998: 47). As
for vegetables, tomatoes rank in first place with 30 per cent of the whole
cultivation area of vegetables in 1999 (CAPMAS 2001b: 43). The fava bean,
which is normally grown on an area of similar size and sold dry, does not
count as a vegetable in the statistics. It is grown all over the country, with a
concentration on Upper Egypt.
area of Egypt increased fivefold in the five decades from 1950 to 1999, which
has to be considered a positive development, since vegetables are an important
component of the diet of all classes of Egyptian society. The development is
also due to a change in people’s nutritional habits, which accompanied the
urbanization process. Townspeople consume more commercially produced
vegetables and fruit, while rural people pick wild plants and grow their own
vegetables. The favourable temperatures in Egypt at all times of the year allow
the production of nearly all kinds of vegetables. So those of the temperate
zone such as cabbage, carrots, potatoes and beetroots can be grown as well
as those of the Mediterranean climate such as peppers, aubergines and ar-
tichokes, and those of the tropical zone such as bamia (okra; ladies’ fingers;
Hibiscus esculentus), mulukhiya ( Jews’ mallow; Corchorius olitorius), and qulqas
(arrowroot; Maranta). The cultivation of vegetables takes place all over the
Nile valley and in the Nile delta, where the biggest towns are. For climatic
reasons, but also for easier marketing, the cultivation of some vegetables,
for example potatoes, French beans, carrots, cauliflower and artichokes, is
concentrated in the Nile delta as well as around Giza.
Among the various types of fruits and vegetables we find one prominent
species each. For the fruits this is citrus. It was cultivated on 36 per cent of
the total cultivated area of fruit, while the cultivation areas of the three types
of fruit next in significance, grapes, peaches and apples, covered only 14 per
cent, 9 per cent and 8 per cent respectively in 1995 (CAPMAS 1998: 47). As
for vegetables, tomatoes rank in first place with 30 per cent of the whole
cultivation area of vegetables in 1999 (CAPMAS 2001b: 43). The fava bean,
which is normally grown on an area of similar size and sold dry, does not
count as a vegetable in the statistics. It is grown all over the country, with a
concentration on Upper Egypt.
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