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British Food Journal Volume 47 Issue 11 1945

British Food Journal Volume 47 Issue 11 1945 Among the wine producing countries of Europe, Italy takes the second place after France. And it is not at all a bad second, as the figures of the average wine production of the vinegrowing countries of Europe and the Mediterranean Basin for the ten years prior to the outbreak of war, i.e., from 1929 to 1939, will clearly demonstrate. They were France, 58,624,000 hectolitres Italy, 39,189,000 hectolitres Spain, 19,290,000 hectolitres Algeria, 17,309,000 hectolitres Roumania 8,281,000 hectolitres and Portugal, 7,289,000 hectolitres. The six countries then produce an average of roughly 150,000,000 hectolitres of wine annually, or approximately 80 per cent. of the total world production, which is in the neighbourhood of 187,000,000 hectolitres. Thus Italy's output stands for just over onequarter of the European production and onefifth of the world crop. From her grape harvest, Italy produces each year round about 6,000,000 hectolitres of wine of quality and 1,200,000 hectolitres of Vermouths, Marsala and other special wines. Then roughly half a million hectolitres are devoted to the making of vinegar and another 4,000,000 go to the production of secondclass alcohol. The remainder of the crop is converted into the ordinary wines which until recently were mainly consumed by the Army and the civil population. But while quantitatively Italy takes second place among the European wine producers, actually, from the point of view of the yield per square kilometre of vines planted, she ranks first. That will be obvious when it is pointed out that France obtains a crop of approximately 114 hectolitres for every square French mile or kilometre, while the Italian figure for the same area is 132 hectolitres. No other country equals this. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 47 Issue 11 1945

British Food Journal , Volume 47 (11): 10 – Nov 1, 1945
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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011405
Publisher site
See Article on Publisher Site

Abstract

Among the wine producing countries of Europe, Italy takes the second place after France. And it is not at all a bad second, as the figures of the average wine production of the vinegrowing countries of Europe and the Mediterranean Basin for the ten years prior to the outbreak of war, i.e., from 1929 to 1939, will clearly demonstrate. They were France, 58,624,000 hectolitres Italy, 39,189,000 hectolitres Spain, 19,290,000 hectolitres Algeria, 17,309,000 hectolitres Roumania 8,281,000 hectolitres and Portugal, 7,289,000 hectolitres. The six countries then produce an average of roughly 150,000,000 hectolitres of wine annually, or approximately 80 per cent. of the total world production, which is in the neighbourhood of 187,000,000 hectolitres. Thus Italy's output stands for just over onequarter of the European production and onefifth of the world crop. From her grape harvest, Italy produces each year round about 6,000,000 hectolitres of wine of quality and 1,200,000 hectolitres of Vermouths, Marsala and other special wines. Then roughly half a million hectolitres are devoted to the making of vinegar and another 4,000,000 go to the production of secondclass alcohol. The remainder of the crop is converted into the ordinary wines which until recently were mainly consumed by the Army and the civil population. But while quantitatively Italy takes second place among the European wine producers, actually, from the point of view of the yield per square kilometre of vines planted, she ranks first. That will be obvious when it is pointed out that France obtains a crop of approximately 114 hectolitres for every square French mile or kilometre, while the Italian figure for the same area is 132 hectolitres. No other country equals this.

Journal

British Food Journal – Emerald Publishing

Published: Nov 1, 1945

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