|Title:||Europe production of frozen vegetables in the European Union by country in tons for 2007 to 2009|
|Source:||Quick Frozen Foods International|
Start of full article - but without data
Production of Frozen Vegetables in the European Union: 2004-2009
Frozen Vegetables (Sweet Corn excluded) 2004 2005 2006
Belgium XXX,XXX XXX,XXX XXX,XXX France XXX,XXX XXX,XXX XXX,XXX Netherlands XXX,XXX XXX,XXX XXX,XXX Spain XXX,XXX XXX,XXX XXX,XXX United Kingdom XXX,XXX XXX,XXX XXX,XXX German XXX,XXX XXX,XXX XXX,XXX Sweden, Finland, Not Available XX,XXX XX,XXX Denmark Italy XXX,XXX XXX,XXX XXX,XXX Portugal XX,XXX XX,XXX XX,XXX Greece XX,XXX XX,XXX XX,XXX Austria and Czech XX,XXX XX,XXX XX,XXX Republic Poland XXX,XXX XXX,XXX XXX,XXX Hungary Not Available XX,XXX XX,XXX Bulgaria Not Available Not Available X,XXX TOTAL X,XXX,XXX X,XXX,XXX XX,XXX,XXX
Frozen Vegetables (Sweet Corn excluded) 2007 2008 2009
Belgium XXX,XXX XXX,XXX XXX,XXX France XXX,XXX XXX,XXX XXX,XXX Netherlands XXX,XXX XXX,XXX XXX,XXX Spain XXX,XXX XXX,XXX XXX,XXX United Kingdom XXX,XXX XXX,XXX XXX,XXX German XXX,XXX XXX,XXX * XXX,XXX Sweden, Finland, XX,XXX XX,XXX XX,XXX Denmark Italy XXX,XXX XXX,XXX XXX,XXX Portugal XX,XXX XX,XXX XX,XXX Greece XX,XXX XX,XXX * XX,XXX Austria and Czech XX,XXX XX,XXX * XX,XXX Republic Poland XXX,XXX XXX,XXX XXX,XXX Hungry XX,XXX XX,XXX XX,XXX Bulgaria X,XXX X,XXX X,XXX TOTAL X,XXX,XXX X,XXX,XXX X,XXX,XXX
Source: European Association of Fruit and Vegetable Processing
Industries (PROFEL); * Estimates.
The advantages and benefits that frozen and canned vegetables, as well as those distributed in jars, have over so-called "fresh" produce sold at supermarkets and served in restaurants are many. From extended preservation of high nutritional values and long shelf life, to year-round availability, affordability and reduction of food waste, these and other subjects were examined in depth at the Seventh Conference of European Vegetable Processors held recently in Brussels.
More than XXX executives representing the EU's leading processed vegetable companies and marketing organizations attended the event, which is organized every two years by the European Association of Fruit and Vegetable Processing Industries (PROFEL). Moderated by this writer and Nigel Thorgrimsson of Ardooie, Belgium-based Ardo, the sessions were sponsored in part by industry vendors, among them: Buhler-Sortex Ltd., Urschel International, BEST, Syngenta Seeds, SCA Packaging and SKT Industrial Refrigeration.
Mella Frewen, director general of the EU Food Industry Confederation, set the stage by kicking off the conference with a presentation entitled "Food Policy challenges XXXX." She expressed confidence that the processed vegetable sector and the food and drink industry as a whole will do its part to innovatively and responsibly meet future supply requirements in a world where population growth is forecast to double to XX billion by the year XXXX.
But the formidable challenge will require a radical redesign of the global food system, which Frewen said is currently "falling on sustainability."
She cited three major issues that should be dealt with urgently:
* Agriculture currently consumes XX% of total global water withdrawals from rivers and aquifers, many of which are regarded as over exploited;
* Of XX.X billion hectares of cultivated land on the planet, approximately XX% has been impacted by human-induced soft degradation;
* Agriculture directly contributes XX-XX% of global greenhouse gas emissions.
Noting that more than one billion people are chronically undernourished, Frewen commented: "A hungry world is a dangerous place, and recent food price volatility has thrown an additional XX million people into extreme poverty. Agriculture is the most powerful tool to reduce hunger and worldwide poverty...But the food system is not working. Something is going wrong."
She called for the application of "new knowledge to maintain and increase crop yields," and for the export of expertise and know-how to Africa and other regions where food production output and distribution enhancement is required.
The food and drink sector remains Europe's single largest industry, pointed out the director general. Its XXX,XXX companies employed X.X million people in 2010 and rang up over a trillion euros in turnover, of which exports accounted for XX.X billion euros. This made for a category trade balance of X.X billion euros.
"However, we are losing our competitiveness to major agriculture producing countries, among them India, Brazil, Argentina and China," stated Frewen.
The director general said that her Brussels-headquartered organization --which counts among its membership XX national food industry federations, XX European sector associations, and XX major companies producing in Europe - will continue to work hard to promote environmental sustainability, diet and nutrition issues, food safety and R&D.
"Our mission is to help proactively develop an environment in which all European food and drink companies can compete for sustainable growth, meeting the needs of consumers and playing their part in delivering the objectives set out by the EU2020 Strategy," she declared.
Little Waste with Frozens
While noting that more than XX million tons of food waste are generated every year in the European Union, Inger Larsson of Bjuv-based Findus Sweden was pleased to report that the frozen food industry contributed very little to the pile. In fact, she said, frozen vegetables actually play an important part in the reduction of food waste.
"Unusable parts, already taken care of at the source, are used as animal feed, returned to the field, or utilized to make bio-gas," stated the sustainability director. "There are no storage losses in the food chain, no product deterioration, and minimal waste in stores."
Furthermore, continued Larsson, there is minimum waste at home as the ready-peeled and cut products are generally distributed in packaging that enables consumers to manage portions by "taking just as much as you need" and returning the rest to the freezer.
The Findus Group, which ranks as one of Europe's largest frozen food and seafood companies with X,XXX employees and X.X billion [pounds sterling] in annual sales, "intends to be a world leader in responsible sourcing, sustainable agriculture and quality food manufacturing," said Larsson.
As for the nutritional value of processed vegetables, she cited new research findings published recently in a Swedish magazine which proclaimed: "Frozen is often more nutritious than fresh."
This was a topic addressed in greater detail by Professor Frederic Depypere, a member of the Bioscience Engineering Department at Belgium's University of Gent.
"The perception is that fresh vegetables are more nutritious than processed vegetables, but does science back this?" he asked.
Citing a PROFEL study commissioned in 2006, he said that both fresh and frozen vegetables supply nutrients to consumers in a comparable way, though levels vary by variety.