FOOD PRODUCTION AND CONSUMPTION IN YUGOSLAVIA

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CIA-RDP80-00809A000700150034-6
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December 22, 2016
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September 13, 2011
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34
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Publication Date: 
November 16, 1953
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REPORT
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Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 cpy~iDc-~%~~ ` 50X1-HUM 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. ~,.___ __. CONFIDENTIAL Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Uhl W I llIEH 'l1AL Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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- Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 U(lidl filc~J I IAL 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 t;J&Ii t tt I IAL Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 50X1-HUM Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 iBE :. ... i'e ga11, 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) Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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) Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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) CONFIDENTIAL Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 ui;.tii -ui.l'1 ~H~ 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. Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 ~i iJLN I hAL 50X1-HUM, 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) Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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. Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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. Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 50X1-HUM Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6 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 Sanitized Copy Approved for Release 2011/09/14: CIA-RDP80-00809A000700150034-6