According to the provisional data supplied by the Spanish Ministry of Agriculture, Fisheries and Food, the acreage devoted to organic production in Spain stood at 2,355,000 hectares in 2019, which is 4.8% more than in the previous year. The organic acreage already accounts for 9.3% of the total Useful Agricultural Area (UAA) of Spain (Esyrce 2019).
The country thus remains the leading producer in the European Union and the fourth largest in the world. "We are on the right track to meeting the objectives set by the European Union, in line with the From farm to table and the Biodiversity strategies of the European Commission, which coincide with the national and strategic objectives of the future Common Agricultural Policy (CAP). But we are also not losing sight of the necessary balance between sustainability and profitability,” said the Minister of Agriculture, Fisheries and Food, Luis Planas.
According to the data, half of the almost 2.4 million hectares is used for permanent pastures (+5.6%), a quarter to arable land crops (+1.5%) and the other quarter to permanent crops (+6%).
The total number of operators has increased by 6.4%, to 47,108, and it is also growing in all categories: primary producers (+5.9%), industrial establishments (+13%) and traders (+24.8 %). Worthy of note is the 37% increase of retailers. In the region of Andalusia, the total number of operators has reached 16,450, according to last year's data. Of those, 15,097 are producers.
The average annual growth over the past 5 years stands at 7.4% for agricultural producers and ranchers, 14% for industries and 27% for marketers of organic products.
When it comes to horticultural production, the most notable increase in the acreage corresponds to tubers (+13%), legumes (+4.2%), fruit trees (+9%), banana trees (+25%), citrus (+19%) and berries (+10%). The area devoted to vegetables and nuts remains stable.
The number of registered organic establishments has increased by 8.5%, to 9,635. Of these, 8,275 are linked to plant production. The most numerous are those devoted to the handling and preservation of fruit and vegetables, as well as the manufacture of beverages.