Vol. 9 No. 2 (2003)
Articles

Hungaricum as a quality of fruits and fruit products

Published June 24, 2003
M. Soltész
College of Kecskemét Faculty of Horticulture, H-6000 Kecskemét, Erdei Ferenc tér 1-3, Hungary
J. Nyéki
University of Debrecen, Centre of Agricultural Sciences, H-4236 Debrecen, Böszörményi u. 138, Hungary
Z. Szabó
University of Debrecen, Centre of Agricultural Sciences, H-4236 Debrecen, Böszörményi u. 138, Hungary
J. Papp
Szent István University, Faculty of Horticulture, H-1118 Budapest, Villányi út 35-43, Hungary
pdf

APA

Soltész, M., Nyéki, J., Szabó, Z., & Papp, J. (2003). Hungaricum as a quality of fruits and fruit products. International Journal of Horticultural Science, 9(2), 71-81. https://doi.org/10.31421/IJHS/9/2/396

The territory of the Hungarian state is largely suitable for the purpose of growing fruits of the temperate zone species. During the next decennia, the annual volume of Hungarian fruit production is expected to be around 1.1-1.3 million tons, from which some 15% is considered to be a produce of Hungary or "Hungaricum" (90 thousand tons of sour cherry, 50 thousand tons of apricot, 20 thousand tons of raspberry, 10 thousand tons of walnut). These fruits symbolise the country's special quality, which are worth to catch the interest the foreign consumers.

The category of Hungaricum involves almost exclusively varieties of Hungarian origin as sour cherries, apricots, raspberries and walnuts, and they are representing outstanding qualities on the international markets.

As for the fruit products the fruit brandies are eligible to be "Hungaricum" and are called exclusively "Pálinka". The Pálinka, provided to be distinguished with a geographic mark and will be competitive on the world market. Smaller quantities, though significant produce is represented by the deep frozen raspberry.

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