STATISTICS OF FRUITS IN PRINCIPAL COUNTRIES. 25 



VINEYARDS. 



The area under vines in Italy during the five years 1910-1914 

 averaged 10,907,000 acres annually. Of this area 2,195,000 acres 

 were especially devoted to the growing of grapes and in the case of 

 the remaining 8,712,000 acres, other crops were grown on the same 

 ground. In 1915 the area under pure crop was 2,157,000 acres and 

 under mixed crop 8,756,000 acres. 



The production of grapes for the five years 1909-1913 averaged 

 7,823,000 tons as compared with 7,495,000 tons in 1914 and 3,320,000 

 in 1915. 



The production of wine for the five years 1909-1913 averaged 

 1,216,000,000 gallons annually, ranging between 1,632,000,000 gallons 

 in 1909 and 774,000,000 gallons in the year following. In 1914 the 

 vintage amounted to 1,137,000,000 gallons and in 1915 to 503,000,000 

 gallons. 



OLIVES. 



The olive groves of Italy during the three years 1911-1913 covered 

 an average area of 5,723,000 acres, of which 1,353,000 acres were 

 under pure crop and 4,370,000 acres under mixed crop. In 1914 the 

 area under olive trees was 5,678,000 acres. The production of olives 

 averaged 1,187,000 tons annually, as compared with 1,188,000 tons in 

 1914 and 1,026,000 tons in 1915. 



The production of olive oil averaged 47,913,000 gallons annually, 

 ranging between 25,000,000 gallons in 1912 and 68,000,000 gallons 

 in 1909. In 1914 there were produced 47,128,000 gallons of olive oil. 



OTHER FRUITS. 



Apples, pears, quinces, and pomegranates. — These fruits are bulked 

 together in the statistics of production. During the five years 

 1909-1913 their average annual production was 250,000 tons, as 

 compared with 266,000 tons in 1914, and 356,000 tons in 1915. 



Dried figs and prunes. — The production of dried figs and prunes in 

 Italy averaged 87,000 tons annually, as compared with 77,000 tons 

 in 1914 and 107,000 tons in 1915. 



Pulpous fruits . — The production of pulpous fruits, such as peaches, 

 apricots, cherries, etc., during the five years 1909-1913 averaged 

 117,000 tons annually, as compared with 126,000 tons in 1914 and 

 130,000 tons in 1915. 



EXPORTS. 



Exports of fruits from Italy during the five years 1909-1913 

 averaged 1,205,743,000 pounds annually, valued at $21,492,000. 

 Fresh fruits contributed 90 per cent of this value, dried fruits 6.5 

 per cent, and preserved fruits 3.5 per cent. 



Exports of citrus fruits during this period averaged 857 million 

 pounds annually. 



