FOOD PRODUCTION AND CONSUMPTION IN YUGOSLAVIA

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP80-00809A000700150034-6
• Release Decision: RIPPUB
• Original Classification: R
• Document Page Count: 16
• Document Creation Date: December 22, 2016
• Document Release Date: September 13, 2011
• Sequence Number: 34
• Publication Date: November 16, 1953
• Content Type: REPORT

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CLASSIFICATION --BESMIMEF
SEGURITY'I
NFOAMATION.
:ENTRALINTELLIGENCE AGENCY REPORT
INFORMATION FROM
FOREIGN DOCUMENTS OR RADIO BROADCASTS CD NO.
COUNTRY Yugoslavia
SUBJECT Economic - Agriculture, food processing, food
PUBLISHED Handbook, periodicals, and book
WHERE
PUBLISHED Belgrade
DATE
PUBLISHED 1951 - 1953
LANGUAGE Croatian; Serbian
LATION *1 ITS -TIA11 1. 111 By AN
-- .?.
DATE OF
INFORMATION 1930 .- 1952
DATE DIST. /(, Nov 1953
NO. OF PAGES 16
SUPPLEMENT TO
REPORT NO.
THIS IS UNEVALUATED INFORMATION
FOOD PRODUCTION AND CONSUMPTION IN YUGOSLAVIA
This report presents information on Yugoslav food problems and
the Yugoslav food industry, taken from 1951 - 1953 Serbian and Cro-
atian sources.
Part I of the report deals with food consumption and availability,
while Part II gives data on food industry production.
Numbers in parentheses refer to appended sources
1. YUGOSLAV FOOD PROBLEMS
Prewar Food Problems
Since there was no shortage of agricultural products on the Yugoslav mar-
ket in average harvest years, and since prices of such products were relatively
low, it would seem that food was not a problem in prewar Yugoslavia.
The average annual per capita consumption from 1934 to 1938 was as fol-
lows (in kilograms):
Cereals Fruit Fish' Milk Eggs Fats sugar toes tables
Production 543 89 26 147 2.9 7.5 4.5 108 97.7
Consumption 228 30 23 112 2.1 6 4.5 55 66
Prewar Yugoslavia was last in Europe in consumption of meat, eggs, fats,
and sugar. The consumption of milk and dairy products was quite high but this
offset only slightly the lack of proteins of animal origin. Per capRa con-
sumption of animal proteins was 89 percent of the required minimum, consider-
ably below the European average. The disparity in consumption of animal prod-
ucts by the rich and poor was very high. The middle bourgeoisie and rich farm-
ers consumed considerabl
l
y
arger quantities of animal products than was the
average for the country. Most of the people living in unproductive and under
dnpt nnod T.frnl n..noc 14,,...i
_, _~ una so leave
the land bece.use even such food was not available. The ford situation was dif-
finnl+?n. ~,.___ __.
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Yugoslav export "surpluses" were not surpluses at all, but food needed by
the majority of'the working people who could not afford-it.
table shave that there actvally.vas urplue_for export The following
(1,000 _e
In prewar Yugoslavia
Cereals
Groea ~nnua 7
Average Production,
1934=1938
.CAKs] Require-
Net Annua~ meat's, Based on
Average ,Pr. Average European
1934-1938 Consumption
8,144
4
668
Potatoes
,
2,040
1,498
826
g
Beans a other
1,905
vegetabl
es
1;449
1,000
Meat and fish
1,695
384
384
705
Eggs
44
44
105
Milk
2,200
1,68C
1,680
Fats
135
101
225
Sugar
68
68
315
(1)
Postwar Food Problems
During the war, Yugoslav agriculture was unable to replace obsolete im-
plements, and suffered tremendous losses in production capacity and manpower,
resulting in a considerable reduction in productivity by the end of the var. (1)
Low work productivity in agriculture is reflected in the relatively high num-
ber of persons employed, 114 per 100 hectares of arable land.
One of the obstacles hindering development of agricultural production is
the small individual landholdings, which comprise about 70 percent of the ara-
ble area and 78 percent of the livestock area. Yugoslavia has over 2 million
farms, 68.5 percent of which are 5 hectares in area; 21..3 percent, 5-10 hec-
tares; and 9.2 percent, over 10 hectares.
Small-scale agricultural production, lack of mechanization, and low ferti-
lization are reflected in low yields per hectare of arable land.(2)
The demand for food products began increasing after the liberation. Con-
sumption of agricultural products in rural areas increased as a result of land
reform and social liberation of the working people in rural areas. Food con-
sumption in rural areas has been as follows:
1930
- 1939
1947
- 1951
Total Annually
(1,000 tons)
Per Capita
Annually
(kg)
Total Annually
(1
000 to
)
Per Capita
Annually
,
ns
(g$)
Cereals
2,570
227
2,485
224
Potatoes
601
53
678
61
Beans
61
5.4
63
6
Meat
212
18.7
216
19.4
Fats
61
5.4
65
5.9
Cheese
49
4.3
67
6
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COty1OENTIAL
1930 - 1939
Per Capita
Total Annually Annually
(1,000 tons) S_
832 73
Eggs 28.5 2.5
7 0.62
Food consumption in urban areas has been as follows:
1930 199 1947 - 1951
Per Capita Per Capita
Total Annually Annually Total Annually Annually
(1,000 tone) kg) (1,000 tone) (kg)
Cereals
596
172
8o5
173
Potatoes
240
69
270
58
Beans
14
4
32
6.9
at
ill
32
120
26
Fats
37
10.7
39
8.4
Cheese
26
7.5
19
4.1
Milk
279
81
179
39
Eggs
16.8
4.9
16
3.4
Butter
4
1.15
1.6
0.35
Exports have not been permitted to reach a level that would endanger the
basic food supply of the population. Prewar and postwar exports of the more
imporatant foods have been as follows (1,000 tens :
1935 - 1932
Yearl Av?
1939
Cereals
557.5
309
Vegetables
26.2
16
Fruit
.62.3
71
Meat
57
62.5
Fats
26.5
13.3
1947 - 1951
Per Capita
Total Annually Annually
(1,000 Lk9L
700 63
32 2.9
6.4 0.58
1947 - 1951
Year1 Avg 11951
245 84
7.7 7.8
21.8
29.3
6.6
5
-3-
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Food
Unit
1
939
1947
1948
1949 1950
Meat and fish
Tons
175 400
c,
--`
ions
20,000
1,500
514
2,500 5,800
Fats
Tons
75,000
73,000
57,000
58,000 55,000
Sugar
Tons
79,000
87,800
112,700
93,400 83,000
Wine
1,000 liters
138,000
120,000
57,000
83,000 90,000
Beer
1,000 liters
42,000
66,ooo
107,000
100,000 114,000
Plum brandy
1,000 liters
42,000
27,000
8,500
12,000 ' 14,00o
Potatoes
Tons.
297,000
185,000
341,000
415,000 245,000
Beans
Tons
26,400
27;000
31,800
36,900 31,000
(3)
In 1951, the following quantities of food supplies were available in Yugo-
slavia (in kilograms unless otherwise indicated):
Food Supplies
Total
millions
Quantity
per Capita
Cereals
Wheat and rye flour, 90% milled
Corn flour
1,951
1,467
118
88
Total cereals available
206
Vegetables
Potatoes
Beans
1,162
70
Cabbage
206
12.4
Onions
315
19
Tomatoes
95
5.7
Green peppers
Carrots
166
84
10
5.1
Peas
Other vegetables
20
9
1.2
0.5
689
41.5
Apples
Pears
Cheiries
Meat, Fats,..Milk,Sugar Salt
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Elimination of compulsory delivery of many agricultural products has
preatl ocontributed to stimulating agricultural production and decreasing
agricultural products. The agricultural producer has an incentive
to produce and sell more products to obe?.in money for industrial goods.(1'
II. THE YUGOSLAV FOOD INDUSTRY
The food industry in Yugoslavia includes the production of carbohydrate
foodstuffs, such as sugar, starch, flour, etc.; the production of protein food
products, such as meat, fish, cheese, milk, and yeast; the production of edi-
ble fats, such as lard, oil, and :rgarine; the processing of carbohydrates for
spirits, beer, vinegar, candy, cookies, bread, paste products macaroni, noo-
dles, etcj; processing of fats for technical oils, soap, solidified oil, etc.;
the processing of flavoring extracts, condiments, and appetite stimulants, such pper,
spices,
uces, etc.; the
processi duction of alcoholicaand nonalcoholic beveragng;othf
ocessing of the pan-
vegetables; the production of animal feed; and the production nof b -produ is
and auxiliary foods, such as flavoring extracts
ilar products. , pectin, pastry flour, , and d s
im-
sim-
Originally, the Yugoslav food industry consisted of sugar and starch
Plants, distilleries, yeast plants, breweries, fish canneries, and some vege-
table and fruit canneries. With the increase in the urban population after
World War 1, the food industry came to include the production of oil, paste
products, and cookies. Meanwhile, meat processing, fruit and vegetable can-
ning, and confectionery production were expanded. The food industry was the
most'. highly developed industry in Yugoslavia, both in invested capital and
number of employees.
World War II needs led to the production of large quantities of proc-
essed articles, such as canned vegetables and meats, paste products, and
crackers, and led to intensive development of the vegetable oil industry.
The postwar period demanded even greater z-atput from the food industry to
meet the needs of the guaranteed supply syrtem.
The food industry has made greater progress than any other branch of in-
dustry in improving quality and variety since the new economic measures were
intrdduced. Processed fruits, chocolate and candies and other chocolate prod-
ucts, alcoholic beverages, sugar, smoked meats, and other foods are furnished
in varieties equal to prewar. Flour, grits, and paste products are not on the
market in sufficient volume or variety.(5)
Raw Materials for the Food Industry
The chief sources of raw materials for the Yugoslav food industry are
natural and semiprocessed agricultural animal and vegetable products.
Although Yugoslavia is rich in such raw materials, bo h in variety and in
capacity, the volume of production is insufficient.(5)
On 15 January 1951, Yugoslavia had 901,000 horses, 4,459,000 cattle,
8;869,000 sheep, and 3,210,000 hogs.(6)
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4,928 c.l --?-w -uc ena or 195/, Yugoslavia had 1,095,247 horses,
,996 cattle, 3,910,8i 5 hogs, 10,273,084 sheep, and 17,110,307 chickens
dreks, turkeys, etc.(5) ,
On 15 January 1952, Yugoslavia had 1,102,498 horses, 4,820,682 cattle,
3etc,989,796 hogs, 10,518,084 sheep, and 20,356,356 chickens, ducks, turkeys,
On On 30 June 1952, Yugoslavia had 977,000 horses, 4,882,000 cattle
11,719,000 sheep, and 5,610,000 hogs.(6) ,
Before World War II, the salt-water fish catch was from 8,000 to 10,000
tons annually. Since the liberation, the catch has increased in some years to
20,000 tons. Ninety percent of the total catch are bluefish (sardines, mack-
erel, and tunny), the remainder being whitefish and fish taken in traps. The
fresh-water fish catch in Slovenia, the Vojvodina, and Serbia totals 1,800 to
2,900 tone annually.
The crop yield has been as follows:
Corn
Wheat
Rye
Barley
Oats
Rice
Millet
Buckwheat
Hops
Castor beans
Chicory
Soya
Sunflowers
Sugar beets
Rape
Sesame
Peanuts
Poppy
Tobacco
0I r"IDEij 11AL
tons 1 000 tons
4,032,700
2,277,400
276,600
358,900
292,700
7,400
12,200
1,600
1,300
2,000
16,000
--
4,300
94,300 50.9
1,936,600
8,400 512.2
347 --
109
2,900 --
27,800 4.8
Vegetable Crops
Potatoes 1,621,300
Beans 1,136.0
Cabbage 187,400 50.0
Peppers 384,900oo 167.2
Tomatoes 168,100 -
Garlic and onions ?a ,. 79.9
Peas
9,900
Melons
d
an
watermelons
251,700 (5) -- (8)
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LUi p i si' :jG1aill.
Fruit
Cherries
Apples
Plums
Pears
Walnuts
Sour cherries
Quince
Apricots
Peaches
Oranges and tangerines
Lemons
Olives
Figs
Grapes
1951 1952
(100 kg) 1 000 tons
476,252
1,793,790
11,874,883 (10) 652,530 (4)
* Data for 1952 is incomplete as figures were given only for the most important
items]
The situation in the Yugoslav food industry is characterized by the fol-
lowing:
1. Of a total of 6,472,800 hectares of arable surface in Yugoslavia,
only 316,800 hectares provide raw materials for the food industry.
2. Transportation facilities are poor in Yugos~avia, especially between
food-surplus and food-deficit areas.
3. The production of milk, sugar beets, oleaginous plants, tobacco, and-
pork could be trebled in a short time, and agricultural products not yet uti-
lized industrially could be put to such use.
4. The production of fruit and nonalcoholic juices and concentrates, fro-
zen products, soda and other nonalcoholic beverages, margarine, vitamin concen-
trates, dehydrated soups, extracts, etc., could be expanded.
5. Utilization of food wastes, especially in tir -oduction of mixed and
concentrated animal feed, is still in its infancy.
6. The number of consumers of industrial food products, such as factory-
produced bread, dairy products, sugar, and meat products, is still very low.(5)
Location and Types of Yugoslav Food Industries
The Vojvodina, Posavina, Podravina, Pomoravlje, and several other areas
produce the largest crops of corn, other cereals, and industrial crops such as
sugar beets, hemp, sunflowers, and rape, and are therefore the natural loca-
tions for most Yugoslav food industries.
Some food industries such as breweries, paste products plants, bakeries,
confectioneries, wine cellars, dairies, etc., are located in consumer centers.
Most large flour mills are located in grain-growing areas, but since the
war there has been a tendency to build them in consumer centers, and to move
some mills.to grain-growing areas. The quantity and varieties of flour are
fairly good, but still below prewar quality and varieties.(5)
avalumm
,uriribcN H AL
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GONFI9EENTIAL
50X1-HUM,
Of the 1,140 fc,od industries in Yugoslavia, 657 are located in Serbia
(215 in Serbia proper, and 442 in the Vojvodina), 246 in Croatia,.127 in Slo-
venia, 48 in Bosnia-Hercegovina, 41 in Macedonia, and 21 in Montenegro. fee
appended mapj(11)
Yugoslavia has eight beet-sugar works, located in Belgrade, Crvenka,
Cuprija, Novi Vrbas, Zrenjaata, Belie, Osijek, and Zupanj. These works are
superior to Czechoslovak, Polish, and some German ones, which have smaller ca-
pacities and do not combine sugar making and sugar refining. All Yugoslav
sugar works have refineries which produce white sugar; each has a capacity of
at least 1,500 tons daily, while some hr-re a capacity of more than 2,400 tons
daily.
To meet postwar demands for sugar, the area under sugar beet cultiva-
tion has been increased rapidly, but the average yield has decreased because
75 percent of the sugar beet producers are inexperienced, because of shortages
of natural and artificial fertilizer, and because of insufficient draft ani-
mals and manpower. From 1930 to 1939, the average annual yield of sugar beets
was 160-288 metric centners per hectare; in 1950, 86.4-192.8 metric centners
per hectare; and in 1951, 350 metric centners per hectare.
The production of sugar beets and sugar has been as follows:
Area Under Beets Processed
(ha) _Lugar Beet Yi,ld. Sugar Beets
Yea
Sugar
Produced
r Seeded Harvested r Ha Carloads
carloads
carloads
1939 47,131 46,106 20,000 92,277 --
10,760
1946 -- -- --
7,074
1947
'- -- 122,355
15,200
1948 80,121 79,277 18,900 149,804 131,873
16,235
1949 89,946 89,455 12,240 109,526 80,282
10,149
1950. - 102,812 98,428 8,640 85,063 80,000
8,'94
1951-52 101,310 100,450 19,280 193,663 176,922
20,977 (5)
2. Starch and'Starch Products
The Yugoslav starch and starch products industry does not yet meet
domestic demand, although production is increasing constantly.
Yugoslavia has eight starch plants, two of which produce starch prep-
arations for their own enterprises, while the others produce starch for general
consumption and for industry. Serbia has two plants with an annual fc-ombined]
capacity of 8,100 tons of starch products, Croatia has four with an annual
7ombinedj7 capacity of 1.650 tons, Slovenia one with a capacity of 1,920 tons,
and Macedonia one with a capacity of 125 tons.(5) Th?_- most important starch
plant is located in Jabuka near Pancevo; other important starch plants are lo-
cated in Subotica, Sieak, and Domzale.(11)
A large ccrn prodessing''oombine'with;an.annual capacity.of 70,000.tons
of corn was under construction in. 1952 in,.Z;Ienjanin. This will make it possible
to meet domestic demand and supply some products for export. This combine will
also produce large quantities of crystalline glucose.(5)
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3. Meat Processing
Meat processing plants in prewar Yugoslavia were r.zfavorably located;
they were generally small in capacity, obsolete, and processed only pork in any
quantities, yet were located far from the main hog-raising areas of the country.
Th main hog-raising and hog-fattening areas were in the eastern part of the
c,_-try -- in the Backer, the Banat, Macva, Pomoravlje, Srem, Semberija, Banja
Luka, and Velika Gorica -- while most of the plants were in the west -- in Lju-
bljana, Maribor, Murska Subota, Krizevci, Sesvete, Zapresic, Cakovac, Petrinja,
Split, Rijeka, and Zagreb.
Important meat processing factories in the east are now located in So-
botica, Zemun, Velika Plana, Mladenovac, Indjija, Svetozarevo, and Banatski
Katlovac.(5)
For Yugoslavia as a whole, the meat industry is most widely developed
in Serbia, Croatia, and Slovenia, with the main processing plants being lo-
cated in Coka, Beli Manastir, Subotica, Sid, Belgrade, Svetozarevo, Zapresic,
Petrinja, Cakovec, Celje, Ljubljana, Maribor, and Skoplje.(11)
In 1946, Yugoslav.. processed 5,537 tons of meat; in 1947, 5,446 tons;
in 1948, 21,347 tons; in 1949, 37,450 tons; and i.: 1951, 28,298 tons.
An increase in the production and consumption of meat is linked to an
increase in the number and an improvement in the quality of livestock. Since
livestock is not yet up to prewar livestock in quantity or quality, the full
capacity o. the meat-processing industry cannot be utilized. There has been a
special lack of quality livestock for the production of bacon for the foreign
market.
Canned meats are produced by the "Crvena zvezda" Plant in Kragujevac,
the "Kulpin" Plant in Novi Sad, the 29 novembar" Smoked-Meat Plant in Subo-
tica, the "Gavrilovic" Plant in Petrinja, the Coker and Belje state farms, and
in small quantities by the Meat and Sausage Industrial School in Krizevcc.
Meat canned in the plants is limited to pork and beef goulash, and
pork and liver pates, except in the Gavrilovic Plant, which also cans fine
baked hams in great demand on the foreign market, and other specialties.(5)
4. Fish Processing
Only salt-water fish are canned in Yugoslavia, sardines being the most
important, followed by mackerel and tunny. Some "ukljeva" C bony fish slightly
larger than a sardine) is smoked in Montenegro, but Lake Ohrid's wall-known
trout is not canned. Large fish canneries in Yugoslavia are located in Rovinj,
Banjole, Zadar, Split, Komiza, and Martinscica near Rijeka. Although some of
these canneries are equipped to process fish waste, they do not utilize such
equipment to the extent necessary or possible.
The following amounts of fish were canned in Yugoslavia: in 1946,
1,209 tons; in 1947, 3,293; in 1948, 3,182; in 1949, 4,328; in 1951, 3,800 (5);
and in 1952, 4,500 tons.(11)
The chief milk producing areas in Yugoslavia are the Sava and Drava
river valleys in Slovenia, Medjumurje, Podravina, Croatian Posavina, Gorski
Kotar, Baranja, Vojvodina, Pomoravlje, Semberija, and Macva. Sheep-raising
areas producing considerable quantities of cheese include Macedonia, Bosnia,
Montenegro, parts of Dalmatia (the islands and Zagora), and parts of Serbia.
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After World War II, the capacity of the dairy-products industry was
increased considerably by expanding old plants and building new ones. With
UNICEF aid, construction was.begun on dairies in Belgrade, Zagreb, Ljubljana,
Sarajevo, Skoplje, and Nnvi Sad, and on powdered milk plants in Osijek and Zu-
panj.
In 1950, the daily capacity of the Belgrade dairy was increased from
80,000 liters to 120,000 liters, and that of the Ljubljana dairy from 30,000
liters to 50,000 liters. A dairy with a daily capacity of 50,000 liters was
opened in April 1952 in Novi Sad, while a dairy with a 120,000-liter daily ca-
pacity was opened in Zagreb in July. Dairies with a daily capacity of 50,000
liters each were under construction in Sarajevo and Skoplje; they were sched-
uled to be finished by the end of 1952. These dairies are intended primarily
to process fresh milk, but are also equipped to produce milk products.
A powdered milk plant with a 35,000-liter daily capacity was put in
operation in Osijek in 1951, while another with 20,000-liter capacity was put
in operation in June 1952 in Zupanj. These plants are also equipped to pro-
duce cheese, butter, and casein.
With the completion of these dairy industry facilities, about 500,000
liters of milk will be processed daily, either as fresh milk or as powdered
milk.
Construction has begun on 145 village collection stations of various
types and ;:apacities in the immediate vicinity of main central dairies. Twenty
collection stations were finished early in 1952, and 80 were to be completed by
the end of 1952. Their purpose is to chill and prepare milk collected for
shipment to central dairies. These collection stations will be equipped
chiefly with domestically produced machinery.
Yugoslavia does not have many milk processing plants. The most im-
portant are located in Veliki Zdenci, Belje, Staro Petrovo Selo, Djakovo, Bo-
hinj, Bjelovar, and Zupanja.(5)
6. Yeast
The production and consumption of yeast in Yugoslavia has increased
rapidly. Maximum yeast consumption before World War II totaled 30 carloads
monthly; it is now between 54 and 65 carloads, while potential consumption is
even greater.
Baker's yeast in Yugoslavia is produced solely from molasses. Yeast
plants are located in areas where wheat is a major item of consumption. In
southern areas where corn is a major item of consumption, the demand for yeast
is confined primarily to the cities. The main baker's yeast plants are lo-
cated near distilling plants in Savski Marof, Sisak, Kreka, Belgrade, and Lju-
bljana; smaller plants are located in places consuming large quantities of
yeast, such as Svetozarevo, Menges, etc. Plant capacity is sufficient to cover
domestic needs, and to produce for export. Yeast production since the war has
totaled 7,500-8,000 tons annually.(5)
7. Oil
There are a number of local works producing olive oil in Dalmatia,
the Primorje, and Istria, and works processin6 sunflower seeds, pumpkin seeds,
aniseed, and sesame in Croatia, Slavonia, the Vojvodina, and Macedonia. Yugo-
slavia's large and modern factories producing edible oils are in Zagreb, Brcko,
Glina, Novi Vrbas, Zrenjanin, Urosevac, Ljubljana, Medvodje, Skoplje, Titov
Veles, Baker, Zadsr, Omis, Dubrovnik, Bar, and Kotor. Most of these large fac-
tories also have extractors for obtaining residue oils, and oil from such plants
as core and soya. Most extractors are powered by gasoline.(5)
_10 -
ll iLj!fil~L
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U11
Yugoslavia's edible oil factories are distributed among the republics
as follows: In Serbia, the main factories are located in Novi Vrbas, Zrenjanin,
and Urosevac, areas where sunflower seed production is most extensive. In Cro-
atia, a large factory in Zagreb and smaller factories in Osijek, Daruvar, Po-
dravaka Slatina, and Varazdin process sunflower seeds, pumpkin seeds, and ce-
reals, while factories in Zadar, Baker, and Dubrovnik process olives. In Slo-
venia, factories in Vir, Domzale, Sloienska Bistrica, Ljubljana, Britof, and
inaVelesnj proces linseed and castor In Monte egro,, factories in KotoreandiBaraprocess olives.(11)tory
Yugoslavia produces only about half the oleaginous plants it needs to
keep its factories operating at capacity. The average yield of sunflower seed,
which is the principal raw material used, is only 900-1,000 kilograms per hec-
tare. The yields of other oil crops (rape, sesame, castor, and soya) are be-
low the world average. By expane.ing the production of plants with higher fat
content, such as. poppy seed, pumpkin seed, and rape seed, the area under sun-
flowers could be reduced.
In 1939, Yugoslavia produced 24,626 tons of vegetable oils (edible
and industrial); in 1946, 18,292 tons; in 1947, 24,996 tons; in 1948, 41,505
tons; in 1949, 28,193 tons; in 1590, 29,010 tons; and in 1951, 23,869 tons.(5)
Ethyl alcohol in Yugoslavia is produced from molasses and from corn.
The annual production of molasses totals 40,000-55,000 tons, or 13,400,000-
18,500,000 liters of pure molasses. Of this output, 9,000-10,000 tons are re-
serves for making baker's yeast. Corn is processed in small agricultural dis-
tilleries, whose daily capacity is 2,000 liters of alcohol fe-ach?7, or a total
annual capacity of about 15 million liters of 90 percent alcohol.
Yugoslavia's largest industrial refineries and distilleries are lo-
cated in Ljubljana, Savski Marof, Sisak, Zagreb, Kreka, Belgrade, Crvenka, and
Zrenjanin. large agricultural distilleries are located in Sesvete, Zrenjanin,
Novi Knezevac, and Brcko. Yugoslavia has 36 small agricultural distilleries,
located mostly in Croatia and Serbia. Some of the agricultural distilleries
are equipped to process other raw materials, such as potatoes and sugar beets,
but the materials are not processed often because there are insufficient
^uantities of them. Several distilleries are equipped to produce pure alcohol.
In 1939, Yugoslavia produced 20,631,000 hectoliters of spirits; in
1946, 7,344,000; in 1947, 11,748,000; in 1948, 15,610,000; in 1949, 16,420,000;
in 1950, 10,130,000; and in 1951, 13,094,000.
Prewar production has not been reacheu be"ause large estates before
the war concentrated on processing corn into spirits, thus obtaining corn mash
for fodder finstead of utilizing the corn for other purposes7.(5)
9. Beer
Beer consumption in Yugoslavia is only 8 liters per person j nnuallyl7.
Yugoslavia grows high-quality hops in Zalec Slovenia and Backi Petrovac. Zalec
hops are considered to be among the most aromatic in the world. Barley grown
in the fertile areas of Yugoslavia is perfectly suited for making light Pilsener
beer, while winter varieties of barley grown in Macedonia can be used in making
beer because of their lcg protein content.
Yugoslav breweries are modeled on Czech breweries and produce a light
Pilsener beer. Yugoslavia has a total of 29 breweries; they are well equipped
and are located favorably in beer consumption centers: Ljubljana, Lasko,
-il-
B1&3B
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Maribor, Zagreb, IKa:lovac, Sisak, Daruvar, Osijek, Belgrade (two), Pancevo,
Apatin, Cib, Stari Becej, Zrenjanin, Vrsac, Sremska Mitrovica, Zajecar, Srbo
bran, Nis, Svetozarevo, Cacak, Leskovac, Valjevo, Tuzia, Sarajevo, Banja Luke,
Skoplje, and Niksic. Some of these are quite large, while others are very
small. Yugoslavia also has several small enterprises producing malt.
In 1939, Yugoslavia produced 427,000 hectoliters of beer; in 194:,,
574,000; in 1947, 682,000; in 1948, 1,187,000; in 1949, 1,219,000; in 1950,
1,144,000; and in 1951, 1,214,000. The main reason for the decrease in beer
production in 1950 was that breweries were unable to obtain sufficient quan-
tities of barley and hops.
Very few Yugoslav breweries utilize beer by-products. Malt residue
is sold as fodder, but is generally not dried. Other by-products are usually
thrown away, but some large breweries, such as the one in Zagreb, have re-
cently started to produce proteolytic enzymes utilized in the leather industry
and in dietetic preparations.
Almost all Yugoslav breweries are out of date and their capacity can-
not meet demand.
The quality of Yugoslav beer is improvi ;;, but is not yet up to pre-
war quality or strength. Poor-quality beer results from using feed barley and
corn instead of beer barley, and releasing beer for consumption after 20 days
instead of maturing it for 50 days.(5)
10. Vinegar
Except for some vinegar produced by dry distillation of wood, all Yu-
Zoslav vinegar is produced by fermentation of alcohol. Most of Yugoslavia's
16 vinegar plants are equipped with German semiautomatic or automatic instal-
lations, and all plants are located in consumption centers. The Largest Yugo-
slav vinegar plant is located in Sesvete, near Zagreb. Small plants in Slo-
venia and the coastal areas produce vinegar from wine which is very highly
valued for its special taste and fine aroma.(5)
11. Cookies
Yugoslavia has only a few bakeries which produce extensive assortments
of cookies. Most Yugoslav bakeries are small shops producing only one or two
kinds. The largest producer of cookies is the "Josip Kras" ffhocolate, Bonbon,
and Cooki27 Plant in Zagreb, which makes about 15 kinds of cookies, followed by
the'"Sloboda" Bakery in Osijek, which produces six kinds, the "Koestlin" Bakery
in Bjelovar, and the "Danubius" Bakery in Novi Sad. The remaining shops mostly
produce locally popular cookies. At present the production of cookies meets
demand.(5)
12. Paste Products
Paste products are produced in Yugoslavia mainly in local plants of
small capacity; these plants are unable to meet demand. They are located in
the largest consumption centers: in Maribor, Rijeka, Zadar, Split; Sibenik,
Dubrovnik; Pancevo, Pancevacki Rit, Zemun, and Skoplje.
In 1946,'Yugoslavia produced 17,944 tons-of paste products; in 1947,
21,687; in-1948,:2o.449; in 1949, 21,652; and in 1951, 10,282.
Although Yugoslav paste products are not up to par in quality, they
find aready market because they are the only paste products available.(5)
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Ground pepper is important to Yugoslavia as an export item. Pepper is grown mostly is Hogros, Martonos, and Knezevo srezes, and on the Be1je State
Farm. The pepper industry began to-develop in Djevdjelija and Skoplje in Mace-
donia after the liberation. The quality of pepper obtained is very good, and
its production has expanded rapidly.(5)
14. Fruit and Vegetable Processing
The fruit and vegetable processing industry has been expanded con-
siderably since the liberation, although there were well-known enterprises in
Kragu,jevac and Novi Sad which canned fruits and vegetables before the war.
The best-known plants for processing fruits and vegetables are lo-
cated in Vipava, Ljubljana, Celle, Varazdin, Koprivnica, Zadar, Opuzen, Bel,je,
Subotica, Novi Sad, Kragujevac, Cacak, Valjevo, Sabac, Kosovska Mitrovica,
Uzicka Pozega, Ki,jevo, Skoplje, Bitola, Gorazde, Doboj, Mostar, and Banja Luke.
Yugoslavia also has many small enterprises with considerable output which
supply c'iiefly the local market and utilize local raw materials. Yugoslavia
has many fruit- and vegetable-pulp stations which are connected with processing
plants or are enterprises of large export firms, such as the "Bosnaplod" and
"Voce" enterprises for the expcrt of agricultural products. Farm work co-
operatives in fruit-growing areas, such as Dona Stubica and Smederevo, have
built stations which work directly for export enterprises. The production of
high-quality fruit pulp is on a rather high level in Yugoslavia, so that it is
in great demand abroad, especially when it is produced from improved varieties
of fruit.
Large quantities of apple and pear cider produced from poorer grades
and varieties of fruit are produced in the villages, as are fruit vinegar,
pruL>s, and dried mushrooms.
Although Yugoslavia is rich in fruit, usually only apples, plums, and
grapes are processed industrially.
,The best known and most extensively processed of Yugoslav fruits
is the plum. This fruit is unique in quality and aroma, but the beat method
of processing has not yet been discovered. The blue-plum area lies chiefly
south of the Danube and Sava rivers in Bosanska Krajina, Bosanska Posavina,
Macva, Pomoravl,je, and the Ibar valley.
Although apples are grown throughout Yugoslavia, they are grown
most extensively in the valleys of the Drava, Sava, Kupa, Orljava, Sutla,
Bosna, Spreca, Ibar, and Gornja Morava rivers, and around Tetovo.
c. Grapes
Only, small quantities of grapes are processed industrially in Yu-
goslavia, although the annual yield totals 40,000-50,000 tons. Far greater
yields are expected in the future,.with the introduction of modern methods'and
better varieties of grapes. Yugoslav table and wine grapes are excellent, and
can be compared with the best Italian and Greek varieties.
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Yugoslavia abounds in wild fruits, such as strawberries, black-
berries, raspberries, cranberries, pomegranates, and similar fruits, but only
small amounts of them are processed.
The production of cherries, sour cherries, pears, quinces, peaches,
apricots, cultivated strawberries, gooseberries, and figs totals'l0Q1-OOO-14Q,OOO
tons annually. Most of these fruits are
consumed domestically; only small
amounts of early fruits are exported.
Although production of vegetables in Yugoslavia is extensively devel-
oped, only tomatoes are in high demand on the foreign market.
The quality of fruit products is rather good, with no great variations
among individual producers. All enterprises process fruit products according
to Yugoslav standards.(5)
Inspection and Control of Food Produc s
The 1937 law on food for general consumption is -:.11 in effect in Yugo-
slavia. Already obsolete in some respects, the law has been supplemented,
with health establishments taking part in the drafting of supplements.
Health establishments supervise a network of state laboratories, which
test the quality of food products. Such laboratories are located in Zagreb,
Belgrade, Rijeka, Split, Dubrovnik, Zadar, Sarajevo, Osijek, Novi Sad, Kruaevac,
Nis, Horgos, and Skoplje. Food products are also tested in factory laboratory
ries and central laboratories usually connected with republic management offices
of the food industry. In universities, food products and their processing are
studied by bromatology departments of the faculties of pharmacy in Belgrade and
Zagreb, and by chemistry departments connected with technical faculties in Lju-
bljana, Zagreb, and Belgrade.(5)
Organization of the Food Industry
In 1945 - 1946, food enterprises were classified as being of local, re-
public, or federal significance. Sugar refineries, large edible oil factories,
export wineries, and tobacco plants became federal enterprises directed by fed-
eral administrations. Other food enterprises were put under the management of
the republic or people's councils, and were classified republic or local in-
dustries, depending on the degree of their development. The following federal
administrations were established: the. Federal Main Administration for the Vege-
table Oil Industry, the Federal Main Administration for Wine, and the Federal
Main Administration for Tobacco. A number of main republic administrations
were established in the republics, depending on the type and number of repub-
lic enterprises.
At the end of 1947, federal and republic main administrations were re-
organized, and the management of many enterprises turned over to lower-ranking
state administrative agencies. The Federal General Directorate 'f the Food
Industry and the Federal General Directorate of the Tobacco Industry were es-
tablished and put under the direction of the Federal Ministry of Light Industry.
Similar reorganizations took place in he republics. Main administrations were
merged into main republic directorates, which embraced the most important en-
terprises of the food industry except for flour mills and fora time meat, fruit,
and vegetable processing, which were placed under the Ministry of Trade and
Supply.
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When the Federal Ministry of Light Industry was abolished and the Council
for Industry established, federal general directorates were abolished and the
republics took over the management of the food industry, includi? flour Mills
and fruit, meat, and vegetable processing plants.
The republics now manage the food industry through the Main Directorate
of the Food Industry in Ljubljana, Main Directorate of the Food Industry in
Zagreb, Main Directorate of the Fish Industry in Zagreb, Main Directorate of
the Food Industry of Serbia in Belgrade, Main Directorate of the Food Indus-
try of the Vojvodina in Novi Sad, Main Directorate of the Food Industry of
Bosnia-Hercegovina in Sarajevo, and Main Directorate of the Food Industry of
Macedonia in Skoplje. In Montenegro, the Council for Industry manages the
food industry directly.(5)
Q' CERCALS PROCESSING
A SUGAR PLANTS
Q DAIRY INDUSTRIES
,* BEER', INDUSTRIES
Q CANDY AND COOKIE FACTORIES
Q TOBACCO FACTORIES
^ OIL FACTORIES
0 CANNING FACTORIES
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SOURCES
1. Belgrade, Nova trgovina, Jun 52
2. Belgrade, Komunist, Jul. - Sep 51
3. Nova trgovina, Feb 52
4. Belgrade, Indeks, mesecni pregled privredne statistike FNRJ, Jan 53
5. Belgrade, Informativni prirucnik o Jugoslaviji, Bk 2, Sec 4-6, 1952
6. Indeks, mesecni pregled privredne statistike FNRJ, Nov 52
7. Belgrade,Statistickl bilten -- Stocarstvo 1952, Jun 53
8. Indeks, mesecni pregled privredne statistike FNRJ, Apr 53
9. Ibid., May 53
I^. Belgrade, Statisticki bilten -- Vocarstvo i vinogradstvo 1951, Aug 52
11. Belgrade, Ekonomska geografija Jugoslavije, 1952
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