1. Background
Hops, one of the essential components in beer production, are facing significant challenges due to climate change. Rising temperatures, variability in water availability, and the occurrence of extreme weather events have affected both crop yields and the concentration of alpha acids, key compounds that contribute to the bitterness of beer.
Projections suggest that hop production could decrease by up to 31% by 2050. In this context, advanced fertilization solutions play a crucial role in helping hops adapt to new conditions. Cultifort, committed to sustainability and innovation, offers state-of-the-art fertilizers specifically designed to help farmers optimize resources, improve soil health, and maximize hop yields, even under adverse conditions.
2. Current Status of Hop Cultivation in Spain
Evolution of Hop Surface Area (ha) and Production (t) in Spain (2010-2023)
Cultivated Area (ha): The cultivated area has varied from 518 ha in 2010 to a maximum of 849 ha in 2015. After that year, the area has shown fluctuations, reaching a minimum of 527 ha in 2017 but recovering in recent years. In 2023, 590 ha are cultivated, which is below the highest recorded level but still above the historical lows.
Hop Production (t): Hop production fluctuated between 864 tons in 2014 and 1,129 tons in 2015. Although there was a slight decrease in the following years, production has remained stable, reaching 1,056 tons in 2023. From 2010 to 2023, production has followed a cycle in line with the changes in cultivated area.
Average Production: In recent years, the average has been 981 tons per year, demonstrating stability despite fluctuations in the cultivated area.
Distribution of Surface Area and Production by Autonomous Communities (CCAA) in 2023
Surface Area (ha) by CCAA:
- Castilla y León: 543.4 ha (92% of the national total).
- Other regions with smaller areas: Catalonia (14.7 ha), Galicia (14.5 ha), and Murcia (8.0 ha).
Production (t) by CCAA:
- Castilla y León: 849.6 tons (94.6% of total production).
- Catalonia (18.1 t) and Galicia (15.7 t) produce much smaller quantities.
General Conclusions
Castilla y León is the dominant region in hop cultivation and production in Spain, representing over 90% of both the cultivated area and national production. While other autonomous communities also produce hops, their contribution is marginal. Overall, hop production has shown stability in recent years, with a recovery in the cultivated area and an average production close to 1,000 tons annually.
Production of Alpha Acids (t) and Content (%)
- The production of alpha acids has varied in recent decades, with an average of 105.1 t and a content of 11.66%.
Challenges: Hop cultivation in Spain faces challenges such as water scarcity and a lack of approved products to combat diseases like powdery mildew, which have affected production in recent years. According to the EU Commission and Royal Decree 284/2019, the production trend has been concerning.
Necessary Measures: A 20% expansion in the cultivated area will be needed to compensate for future losses. Additionally, agronomic techniques such as efficient irrigation and appropriate fertilization will be key to mitigating the effects of climate change.
Hop Cultivation Area in Spain (by Variety) – 2023
Bitter Varieties:
- Total Area: 558.5 hectares (ha)
- Regional Distribution:
- Castilla y León: 97.4%
- Catalonia: 37.6%
- Galicia: 64.2%
- Murcia: 100%
- Navarra: 50%
- La Rioja: 0%
- País Vasco: 0%
Aromatic Varieties:
- Total Area: 35.4 hectares (ha)
- Regional Distribution:
- Castilla y León: 2.8%
- Catalonia: 62.8%
- Galicia: 36.6%
- Murcia: 0%
- Navarra: 50%
- La Rioja: 0%
- País Vasco: 100%
National Total:
- Bitter Varieties: 94% of the cultivation.
- Aromatic Varieties: 6% of the cultivation.
World Hop Production (tons)
Year |
2019 |
2020 |
2021 |
2022 |
2023 |
|---|---|---|---|---|---|
Cultivated Area (ha) Bitter Varieties |
567.3 |
565.2 |
569.3 |
572.1 |
558.5 |
Cultivated Area (ha) Aromatic Varieties |
16.2 |
22.4 |
21.0 |
26.3 |
35.4 |
World Production (tons) |
130,111 |
123,025 |
129,917 |
106,359 |
118,357 |
EU Production (tons) |
64,735 |
61,951 |
64,338 |
47,200 |
57,388 |
Spain Production (tons) |
913 |
961 |
994 |
1,056 |
905 |
This conceptual table summarizes the key data on hop cultivated area and production in recent years, as well as its distribution in Spain and worldwide.
3. Good Agricultural Practices (GAP) and Strategies to Mitigate Stress
Hop cultivation is highly sensitive to variations in temperature and water. Implementing good agricultural practices can help optimize yield and quality, even under adverse climatic conditions.
- Key Agronomic Techniques: Improving soil structure, optimizing water resources, and controlling temperature during the photoperiod are essential to maximize hop quality. Studies in Germany show that enhancing soil flocculation reduces diseases such as wilt and improves the concentration of alpha acids.
Cultifort Recommendations: Use of MICROVITAL-L
To improve hop yield under abiotic stress conditions, the use of MICROVITAL-L is recommended, a soil-activating prebiotic.
- What is MICROVITAL-L? It is a liquid formulation of organic molecules containing magnesium and micronutrients that enhances the physical structure of the soil, optimizes nutrient availability, and strengthens plants against adverse conditions.
- How Does It Work? MICROVITAL-L promotes beneficial microbial activity, improves cation exchange capacity, and facilitates germination and root formation. Its antioxidant action contributes to plant resistance to abiotic stress.
- Benefits of MICROVITAL-L:
- Increased infiltration rate: +14%
- Reduction of coarse elements: +10%
- Increase in organic matter content: +100%
- Increase in CEC: +9%