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Abstract
Zusammenfassung
Der Gemüsebau ist in Deutschland die gartenbauliche Produktionssparte sowohl mit der größten
Anbaufläche als auch mit der höchsten Bruttowertschöpfung. Im Jahr 2015 wurden über
114.800 ha Gemüse im Freiland angebaut. Der jährliche Pro-Kopf-Verbrauch von Gemüse ist in
den letzten Jahrzehnten von etwa 64 kg in den 1980er-Jahren auf rund 96 kg in 2013 deutlich
angestiegen. Davon werden etwa 35 bis 38 % in Deutschland erzeugt. Trotz der hohen Bedeutung
des Sektors liegen Daten zum Gemüseanbau bisher nur auf entweder stark aggregierter Analyseebene
oder aber auf spezielle Regionen oder Gemüsearten begrenzt vor. Mit diesem Working
Paper wird nun ein umfassender Überblick über den Gemüseanbau in Deutschland gegeben.
Durch eine systematische Auswertung vorhandener Statistiken sowie eine koordinierte Länderanfrage
war es möglich, detaillierte Einblicke in die strukturellen Entwicklungen zwischen 2000 und
2015 zu geben. Neben Analysen auf Bundes- und Länderebene werden außerdem auch die Verhältnisse
auf Ebene der Landkreise oder Kulturen aufgezeigt.
Der deutsche Gemüsebau ist durch seine große Vielfalt hinsichtlich der angebauten Gemüsearten
gekennzeichnet. Auch bestehen große Unterschiede zwischen den Anbauregionen in Bezug auf
Gemüsearten, Betriebsstrukturen und Vermarktungsinfrastruktur. In diesem Bericht werden die
verschiedenen Regionen beschrieben und, soweit möglich, die jeweiligen Besonderheiten in Zusammenhang
mit Klima- und Bodenbedingungen sowie anderen Bestimmungsfaktoren gebracht,
um somit aktuelle Entwicklungen zu erklären.Ein Großteil der Anbaufläche, die je nach Gemüseart auch für mehrere Kulturen im Jahr genutzt
werden kann, entfällt auf die Bundesländer Nordrhein-Westfalen, Rheinland-Pfalz und Niedersachsen.
Auch in Bayern, Baden-Württemberg, Hessen und Schleswig-Holstein finden sich vereinzelte
Regionen, die eine wichtige Rolle im Gemüsebau einnehmen.
Der Strukturwandel im Gemüsebau, der bereits seit Jahrzehnten hin zu immer weniger, aber größeren
Betriebseinheiten erfolgt, ist auch in den letzten Jahren weiter fortgeschritten. Die Anzahl
der Betriebe, die bundesweit Gemüse im Freiland anbauen, sank seit 2000 deutlich und betrug in
2015 knapp 6.100. Bei einem gleichzeitigen Anstieg der Gemüseanbaufläche wuchs die durchschnittliche
Gemüseanbaufläche pro Betrieb von 7,3 ha in 2000 auf 18,9 ha in 2015. Jedoch bestehen
hier je nach Region und Gemüseart erhebliche Unterschiede.
Nicht nur die Betriebe wandeln sich in ihrer Struktur, Größe und Spezialisierungsgrad; auch das in
Deutschland angebaute Gemüseartenspektrum hat sich im Laufe der Zeit in Reaktion auf z. B.
veränderte Verbraucherpräferenzen oder Wettbewerbspositionen verändert. Somit nahm in den
letzten Jahren die Spargelanbaufläche weiter zu. Damit war der Spargel flächenmäßig mit
25.700 ha Anbaufläche im Jahr 2015 die wichtigste Gemüseart. Speisezwiebeln und Möhren werden
auf 10.300 ha bzw. 9.600 ha für den Frischmarkt und als Verarbeitungsgemüse angebaut. Der
Kohlanbau ist insgesamt rückläufig und wird nach wie vor von Weißkohl (5.600 ha), Blumenkohl
(3.560 ha) und Rotkohl (1.880 ha) dominiert. Der Salatanbau wurde in den letzten zehn Jahren
um 17 % ausgedehnt und in seinem Artenspektrum deutlich verändert.Der Anbauumfang von
ii Zusammenfassung
Rucola (+116 %) und Speisekürbis (+136 %) nahm in den letzten Jahren am stärksten zu und hat
regelrecht einen Boom erlebt.
In 2015 betrug die ökologische Gemüseanbaufläche 10.700 ha, was einem Anteil von 9,3 % an
der Gesamtgemüsefläche entsprach. Die Gruppe der Wurzel- und Knollengemüse (z. B. Möhren
und Zwiebeln) nimmt mit 3.300 ha auch hier die größte Fläche ein. An Position zwei folgen die
Blatt- und Stängelgemüse mit insgesamt fast 2.700 ha. Die unterschiedlichen Kohlgemüse werden
auf knapp 1.500 ha angebaut. Wie die Gemüseanbaufläche ist auch der ökologische Gemüseanbau
nicht gleichmäßig in Deutschland verteilt. Der Anteil der ökologisch bewirtschafteten Gemüseanbaufläche
liegt in Sachsen, Bayern und Baden-Württemberg über dem Bundesdurchschnitt.
Der geschützte Gemüseanbau in Gewächshäusern oder unter hohen begehbaren Schutzabdeckungen
umfasst ca. 1.200 ha Anbaufläche. Dies entsprach 2015 einem Anteil von etwa 1,0 % an
der Gesamtgemüsefläche. In 2015 wurden in gut 1.650 Betrieben vor allem Salate (450 ha), Tomaten
(330 ha) und Salatgurken (200 ha) angebaut. Die größten Gewächshausflächen finden sich
in Baden-Württemberg, Bayern und Nordrhein-Westfalen.
Für die Jahre 2012 bis 2014 wurde eine Warenstromanalyse für Frischgemüse erstellt. Dabei zeigt
sich, dass die - vor allem witterungsbedingt - kleine Erntemenge des Jahres 2013 teilweise durch
Importe ausgeglichen wurde. Trotz ansteigender Erntemengen in 2014 blieb die Importmenge
auf dem hohen Niveau von 2013. Parallel zum Rückgang der Erzeugung in 2013 wurde die Direktvermarktung
im Vergleich zu 2012 deutlich erhöht. Auch die direkt abgesetzte Menge blieb in
2014 im Vergleich zu 2013 stabil. Auf Verbraucherebene schwankt die relative Bedeutung der
verschiedenen Einkaufsstätten, gemessen in Marktanteilen, von Jahr zu Jahr. Verschiebungen in
der verfügbaren Menge an Frischgemüse können diese Effekte jedoch überlagern.
Insgesamt ist Deutschland beim Gemüse ein Nettoimporteur. Importen von ca. 6,5 Mio. t im Jahr
2013 standen Exporte von etwa 1,3 Mio. t gegenüber. Etwa 65 % des in Deutschland verzehrten
Gemüses stammt aus dem Ausland, davon über 90 % aus den europäischen Nachbarländern. Diese
Anteile sind seit dem Jahr 2000 praktisch gleich geblieben und variieren nur leicht, z. B. aufgrund
von witterungsbedingten Ernteschwankungen. Tomaten, Gurken und Paprika führen die
Handelsstatistiken an, aber auch Zwiebeln und Möhren werden in großen Mengen (in 2013 rund
250.000 t) eingeführt. Für fast alle Gemüsearten stammt mehr als die Hälfte der Importe aus
Spanien und den Niederlanden. Weitere wichtige Lieferländer sind Frankreich für Blumenkohl
und Brokkoli sowie Italien für Kopfkohl, Kohlrabi, Blumenkohl, Brokkoli sowie Karotten und Speisemöhren.
Spargel wird in relativ geringem Umfang importiert, dabei ist das Hauptlieferland
Griechenland. Bei den Exporten erreichten in 2013 lediglich Kopfkohl sowie verarbeitete Essiggurken
eine Menge von über 100.000 t. An dritter Stelle der Exporte stehen Trockenzwiebeln mit
rund 80.000 t in 2013./////////////////////////////Summary
Vegetable production is the most important horticultural sector in Germany, as measured by
production area and gross value added. During 2015, open field vegetable production included
115,500 hectares. The annual per capita consumption of vegetables in Germany has increased
significantly over the past decades from only 64 kg in the 1980s to about 96 kg in 2013. National
vegetable production supplies about 35-38 % of the total demand. Despite the high importance
of vegetable production, data availability is limited to highly aggregated figures or analyses of
specific regions or vegetable crops. Therefore, this working paper provides a comprehensive
overview of vegetable production in Germany. Systematic analyses of available statistics and an
additional coordinated request to the federal states’ statistical offices provided the base for detailed
insights into vegetable production and development of farm structures in the industry
since the year 2000. The analysis goes beyond the level of the federal states and describes producing
structures at district level and for specific vegetable crops as well.
German vegetable production is characterized by a diversity of crops. Also, there are large differences
between producing regions with respect to crops, farm structures and marketing infrastructure.
This working paper describes the different regions. Where possible, determinants of
local structures such as soil and climate conditions or other factors are identified and used to
explain current trends.
Much of German vegetable production area, which can be used for several crops per year (depending
on the vegetable), is situated in the federal states of North Rhine-Westphalia, Rhineland-
Palatinate and Lower Saxony. In Bavaria, Baden-Württemberg, Hessen and Schleswig-Holstein,
there are also several regions of open field vegetable production, which occupy an important role
in national vegetable production For decades, structural change in vegetable production has led to fewer and larger operations,
but this trend has even increased in recent years. Between 2000 and 2015, the number of operations
that grow open field vegetables declined significantly to less than 6,100 operations in 2015.
During the same period, the average vegetable acreage per farm increased from 7.3 hectares to
19 hectares. However, there are significant differences in farm structures and developments between
the regions and the vegetable crops.
Not only farms change their structure, size and specialisation. Also the range of vegetables grown
in Germany is subject to change and continuously adapted to match changing consumer preferences
or competitive situations. In recent years, asparagus acreage has continued to increase; in
2015, it comprised the largest share of vegetable acreage with 25,700 hectares. Onions and carrots
are grown for the fresh and processing market, on 11,100 and 9,600 hectares respectively.
Overall cabbage cultivation has fallen and continues to be dominated by white cabbage
(5,600 hectares), cauliflower (3,560 hectares) and red cabbage (1,880 hectares). Lettuce and
leaves production has expanded in the last ten years by 17 percent and varieties have changed
iv Summary
significantly. Rocket salad (116 percent) and squash (136 percent) have experienced a boom in
recent years and increased the most.
In 2015, 9.3 percent of vegetables were grown in certified organic production; about
10,700 hectares. The largest share of this area is used for root and tuber crops (e. g. carrots and
onions) with 3,300 hectares. Leaf and stem vegetables followed in second place with a total of
almost 2,700 hectares. Various cabbage types were grown on more than 1,500 hectares. Similar
to the total vegetable growing area, the areas of organic production are not evenly distributed in
Germany. The share of organic vegetable production in Saxony, Bavaria and Baden-Württemberg
is above national average.
There are approximately 1,200 hectares of greenhouse or covered vegetable cultivation in Germany,
corresponding to about 1 percent of the total vegetable area. In 2015, more than 1,650
operations used protected cultivation technology, primarily to grow salad greens (450 hectares),
tomatoes (330 hectares) and cucumbers (200 hectares). The largest greenhouse producing areas
can be found in Baden-Württemberg, Bavaria and North Rhine-Westphalia.
A commodity flow analysis of fresh vegetable products has been conducted for the years 2012,
2013 and 2014. In 2013, German vegetable production was rather low compared to previous
years, mainly due to harsh weather conditions. The analysis shows that this was partially compensated
by increased imports. In 2014 national production increased, while imports remained
similar to 2013 levels. Simultaneously, in 2013 volumes sold via direct marketing were much
higher than compared to 2012. This continued to be the case also in 2014. At the consumer level,
the relative importance of different retail outlets, measured in market shares, differed from year
to year. Changes in the available quantities of fresh vegetables can however influence these
shares.
Overall, Germany is a net importer of vegetables. Annual imports far outweigh exports, with
about 6.5 million tonnes compared to 1.3 million tonnes. Approximately 65 percent of the vegetables
consumed in Germany come from abroad, of which more than 90 percent come from European
neighbours. Tomatoes, cucumbers and bell peppers take the lead in the trade statistics.
However, onions and carrots are also imported in large quantities (about 250,000 tonnes in
2013). For almost all types of vegetables more than half of the imports come from Spain and the
Netherlands. Other important suppliers are France for cauliflower and broccoli, as well as Italy for
cabbages, kohlrabi, cauliflower, broccoli and carrots. Asparagus is imported in relatively small
scale, while the main supplier country is Greece. In 2013, Germany has only reached more than
100,000 tonnes for exports of cabbages and processed pickles. The third most exported vegetable
product is dried onions with approximately 80,000 tonnes in 2013.////////////////////Summary
Vegetable production is the most important horticultural sector in Germany, as measured by
production area and gross value added. During 2015, open field vegetable production included
115,500 hectares. The annual per capita consumption of vegetables in Germany has increased
significantly over the past decades from only 64 kg in the 1980s to about 96 kg in 2013. National
vegetable production supplies about 35-38 % of the total demand. Despite the high importance
of vegetable production, data availability is limited to highly aggregated figures or analyses of
specific regions or vegetable crops. Therefore, this working paper provides a comprehensive
overview of vegetable production in Germany. Systematic analyses of available statistics and an
additional coordinated request to the federal states’ statistical offices provided the base for detailed
insights into vegetable production and development of farm structures in the industry
since the year 2000. The analysis goes beyond the level of the federal states and describes producing
structures at district level and for specific vegetable crops as well. German vegetable production is characterized by a diversity of crops. Also, there are large differences
between producing regions with respect to crops, farm structures and marketing infrastructure.
This working paper describes the different regions. Where possible, determinants of
local structures such as soil and climate conditions or other factors are identified and used to
explain current trends.
Much of German vegetable production area, which can be used for several crops per year (depending
on the vegetable), is situated in the federal states of North Rhine-Westphalia, Rhineland-
Palatinate and Lower Saxony. In Bavaria, Baden-Württemberg, Hessen and Schleswig-Holstein,
there are also several regions of open field vegetable production, which occupy an important role
in national vegetable production.
For decades, structural change in vegetable production has led to fewer and larger operations,
but this trend has even increased in recent years. Between 2000 and 2015, the number of operations
that grow open field vegetables declined significantly to less than 6,100 operations in 2015.
During the same period, the average vegetable acreage per farm increased from 7.3 hectares to
19 hectares. However, there are significant differences in farm structures and developments between
the regions and the vegetable crops.Not only farms change their structure, size and specialisation. Also the range of vegetables grown
in Germany is subject to change and continuously adapted to match changing consumer preferences
or competitive situations. In recent years, asparagus acreage has continued to increase; in
2015, it comprised the largest share of vegetable acreage with 25,700 hectares. Onions and carrots
are grown for the fresh and processing market, on 11,100 and 9,600 hectares respectively.
Overall cabbage cultivation has fallen and continues to be dominated by white cabbage
(5,600 hectares), cauliflower (3,560 hectares) and red cabbage (1,880 hectares). Lettuce and
leaves production has expanded in the last ten years by 17 percent and varieties have changed significantly. Rocket salad (116 percent) and squash (136 percent) have experienced a boom in
recent years and increased the most.
In 2015, 9.3 percent of vegetables were grown in certified organic production; about
10,700 hectares. The largest share of this area is used for root and tuber crops (e. g. carrots and
onions) with 3,300 hectares. Leaf and stem vegetables followed in second place with a total of
almost 2,700 hectares. Various cabbage types were grown on more than 1,500 hectares. Similar
to the total vegetable growing area, the areas of organic production are not evenly distributed in
Germany. The share of organic vegetable production in Saxony, Bavaria and Baden-Württemberg
is above national average.
There are approximately 1,200 hectares of greenhouse or covered vegetable cultivation in Germany,
corresponding to about 1 percent of the total vegetable area. In 2015, more than 1,650
operations used protected cultivation technology, primarily to grow salad greens (450 hectares),
tomatoes (330 hectares) and cucumbers (200 hectares). The largest greenhouse producing areas
can be found in Baden-Württemberg, Bavaria and North Rhine-Westphalia. A commodity flow analysis of fresh vegetable products has been conducted for the years 2012,
2013 and 2014. In 2013, German vegetable production was rather low compared to previous
years, mainly due to harsh weather conditions. The analysis shows that this was partially compensated
by increased imports. In 2014 national production increased, while imports remained
similar to 2013 levels. Simultaneously, in 2013 volumes sold via direct marketing were much
higher than compared to 2012. This continued to be the case also in 2014. At the consumer level,
the relative importance of different retail outlets, measured in market shares, differed from year
to year. Changes in the available quantities of fresh vegetables can however influence these
shares.
Overall, Germany is a net importer of vegetables. Annual imports far outweigh exports, with
about 6.5 million tonnes compared to 1.3 million tonnes. Approximately 65 percent of the vegetables
consumed in Germany come from abroad, of which more than 90 percent come from European
neighbours. Tomatoes, cucumbers and bell peppers take the lead in the trade statistics.
However, onions and carrots are also imported in large quantities (about 250,000 tonnes in
2013). For almost all types of vegetables more than half of the imports come from Spain and the
Netherlands. Other important suppliers are France for cauliflower and broccoli, as well as Italy for
cabbages, kohlrabi, cauliflower, broccoli and carrots. Asparagus is imported in relatively small
scale, while the main supplier country is Greece. In 2013, Germany has only reached more than
100,000 tonnes for exports of cabbages and processed pickles. The third most exported vegetable
product is dried onions with approximately 80,000 tonnes in 2013.