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Second, overlaying the diversity data with the food and nutrient production data shows that, on a global level, areas with higher diversity (H>1·5) produce most of the (81%), fibre crops (76%), roots and tubers (72%), pulses (67%), fruits (66%), livestock (60%), and cereals (56%), although they occupy a smaller percentage of …
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SOURCE: Farmer & Vegetable Magazine – farm
NOTE: Vegetable farming in Europe is a dynamic and essential part of the agricultural sector, contributing to the economy, food security, and cultural heritage. By adopting comprehensive farming practices, sustainable strategies, and technological advancements, European vegetable farmers can enhance productivity, profitability, and environmental stewardship. This guide provides valuable insights, practical tips, and strategies for successful vegetable farming, ensuring a resilient and sustainable future for the industry. Through continued innovation, research, and collaboration, European farmers can lead the way in sustainable vegetable production and contribute to a healthier, more sustainable future for agriculture.
