KernAktuell July 2021, News
Oilseed pumpkin farming in Austria and Eastern Europe in 2021
More fields, difficult growing period
The first flowering of the pumpkins in the middle of June clearly showed that the 2021 harvests would depend largely on when exactly the pumpkins were sown. Weather conditions during this season were challenging, because the air (and hence the soil) were cooler than normal. Many farmers held back with planting their crops, delaying it until May. The issue with the cooler temperatures was further compounded by heavy rainfall, which proved particularly detrimental for the fragile pumpkin seeds. With poor crop emergence and a high proportion of fallow ground that was replanted late (well into the first half of June), the course of vegetation is impossible to predict.
Crops that were planted earlier emerged better and continued to develop satisfactorily in May. Lower Austria and Upper Austria were particularly affected by poor crop emergence. In Styria, most crops were planted in April, and developed better as a result.
In Eastern Europe, pumpkin crops developed worse than average on account of the weather conditions in May.
Any further questions? The Estyria Pumpkin Seed Report is the answer.
For more information and exclusive expert assessments, we recommend our brand new 2021 Estyria Pumpkin Seed Report. There’s no better market assessment for GWS pumpkin seeds!
Please contact your Estyria agent who will add you to the waiting list and make sure you receive a digital copy of the report as soon as it’s published.
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The biggest contract grower
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Alwera AG, Estyria’s parent company, is responsible for production of the raw goods via a contract farming system. The two companies have for some years maintained the largest PDI area of oil pumpkin in Austria and they know the fields and the farmers personally.
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Traditional Styrian
stamp press process
While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.
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