The following information can be used in collaboration with this PowerPoint to highlight the wide range of foods produced and harvested in Scotland.
We grow potatoes in Scotland. Some of these potatoes are ware potatoes (used for eating) and some are used for seed (seed potatoes). Seed potatoes are exported round the world and Scotland’s cooler climate makes it ideal for producing disease free seed potato.
Source: Scottish Agricultural Census 2019
Bread is produced from wheat. We grow 99,800 ha of wheat in Scotland, however most of the wheat we use for bread making comes from England and other countries. This is due to the cooler wetter climate in Scotland which is more suited to soft wheats which are in high demand for the distilling industry. There are two types of wheat – soft wheat and hard wheat which vary in gluten content and bread making requires hard wheat.
Pasta is also made from wheat. This uses a specific type of wheat called durum wheat which has a high protein and gluten content which makes it easier to shape the pasta. Durum wheat is normally grown in the dry, Mediterranean climates of Italy and is difficult to grow in UK.
More than 90% of rice is produced and consumed in Asia and we do not commercially produce rice in Scotland. Rice grows in a wide range of environments and is productive in many situations where other crops would fail (source). You can have a go at being a rice farmer here.
Other starchy carbohydrates include couscous (also a wheat based product) and quinoa which is grown in Peru, Bolivia and Ecuador (although there are now some farmers in the UK growing quinoa).
Potatoes are grown commercially in Scotland from seed potatoes. They are planted in the field in rows which makes them easier to harvest. Each potato planted uses its energy store to produce leaves which can then make more potatoes. Potato leaves are often sprayed with a desiccant which dries and kills the leaves, in September/October time and harvested soon after. They are harvested by machine.
Find out more about potatoes here.
Scottish potatoes can be found in shops for most of the year. They are best when they are fresh from the ground, however be are able to store potatoes well. They are placed in wooden boxes and stored in sheds where the temperature is kept cool to prevent them sprouting and come to the shops throughout the year.
We should base meals on potatoes, bread, rice, pasta or other starchy carbohydrates, choosing higher fibre or wholegrain versions where possible so wholemeal and brown bread rather than white. Fibre is important in the diet as it plays a key role in digestion.
Producing potatoes in Scotland means that irrigation input is minimal (except in very dry years) due to the wet climate. We also have an ideal climate for producing seed potatoes. Potatoes grow well and provide a good harvest in Scotland. They do require extra nutrients in the form of fertiliser as they are a hungry crop and they can be damaged by pests, so pest control is required.
We are also able to store potatoes well so can eat locally year round. Where we import potatoes as well as generating food miles we can also be contributing to salinity. For example potatoes grown in Egypt require irrigation. Due to the hot climate, the water evaporates from the soil and leaves behind the salts it contained. Over time, these salts build up in the soil resulting in salinity.
Producing potatoes in Scotland means that irrigation input is minimal (except in very dry years) due to the wet climate. We also have an ideal climate for producing seed potatoes. Potatoes grow well and provide a good harvest in Scotland. They do require extra nutrients in the form of fertiliser as they are a hungry crop and they can be damaged by pests, so pest control is required.
We are also able to store potatoes well so can eat locally year round. Where we import potatoes as well as generating food miles, we can also be contributing to salinity and water scarcity. For example potatoes grown in Egypt require irrigation. Due to the hot climate, the water evaporates from the soil and leaves behind the salts it contained. Over time, these salts build up in the soil resulting in salinity. The UK consumption drives about half of exports from Israel and Cyprus.