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High temperatures lead to Seville oranges 25% drop

According to the Technical Services of Asaja-Seville, orange production in the province of Seville for the 2014-2015 citrus season will decrease by 25 percent over the last season because the high temperatures in the moths of April and May harmed the orange' flowering, which especially affected the later varieties.

Asaja-Sevilla forecast that the production of the Navel variety would decrease by 20%, the Salustiana variety would decrease around 15 percent, the powell navel variety would drop between 30 and 35 percent, and the late varieties, including the Valencia variety, would fall between 40 and 50 percent.

Despite the data, Seville remains the first producing province of Andalusia, with 34.37 percent of the total citrus harvest and some 24,000 acres of orange, followed by Huelva.

This is data offered in the XIV Fruits and Vegetables Conference held by Asaja-Sevilla in the San Sebastián de Lora del Río cooperative. Among other issues, the Improvement of the Functioning Food Chain Act, the entry into force of the reformed CAP, the new research lines of the IFAPA in citrus and fruit growing, were also discussed.

The conference, sponsored by the Caja Rural del Sur, with the support of ASEGASA, Bayer Cropscience, and Pellenc, was opened by the director of the Information and Food Control Agency of the Ministry of Agriculture, Food and Environment, José Miguel Herrero; the president of the San Sebastian Cooperative, Alexandro Oliver, and the secretary general of Asaja-Sevilla, Eduardo Martin.

In his speech, Eduardo Martin highlighted the quality of the citrus from Andalusia and recalled that Andalusia accounted for 27.30 percent of the national territory, with an area of over 84,500 hectares, and 31 percent of the total Spanish production.

Another remarkable aspect of the campaign is the obligation that farmers are to have a contract with the industry when operations are higher than $2,500 Euro, which becomes the highest commercial protection for the farmers.
The new law provides food contracts with a fixed price, which can be determined via a specific, verifiable, objective indicator that is expressly stated in the contracts.


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