Spanish vegetable losses increase pressure on supply

The combination of weather problems in North-Western Europe in 2016 and the additional current problems in Southern Europe have a significant impact on the total European supply of frozen vegetables. According to Profile, the European Federation of Fruit and Vegetable Processors, the situation is clearly putting pressure on supply.

First, there were significant yield declines in Belgium, the Netherlands, France and the UK in summer 2016. A consequence of the exceptional rainfall in May and June, followed by the extreme heat and drought in July and August of that year. Loss in peas (-31%), beans (-20 to 25%), spinach (-30%), baby and Parisian carrots (-37%).

Even today, the situation remains problematic for the deep-frozen vegetable sector. In northern Europe, shortages are estimated for leeks (-30%), head cabbage (-10%) and Brussels sprouts (-30%). This concerns typical Belgian products. However, the situation has been further aggravated by yield losses in Spain, due to extreme weather conditions since the summer of 2016.

September saw the highest temperatures in 50 years in Andalusia, Murcia, Navarra, Extremadura and Levante. In December, the worst rains for 70 years in southern Andalusia, Murcia and Levante caused flooding and damaged several crops.

Then, in January 2017, Levante, Murcia and Navarra were hit by unprecedented cold and the most snowfall in 35 years. As a result, growers and processors suffered serious losses for a range of vegetables, in particular broccoli, cauliflower, spinach, zucchini and artichoke, aubergine and romanesco. Some of the artichoke crop is frozen and other crops are severely stunted. Deficiencies of 50 percent have been reported for broccoli and cauliflower.

Damage to late winter vegetables was also reported in Italy, followed by heavy snow and frost that hit southern-central Italy. The vegetables that suffered the most were: artichoke, cauliflower, broccoli, spinach, celery and fennel. The first estimates show a yield loss for broccoli and cauliflower of 40 to 45 percent.

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