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Publication - Statistics Publication

Economic Report on Scottish Agriculture, 2016

Published: 14 Jun 2016
ISBN:
9781786522276

Presents an overall picture of Scottish agriculture using data from the various agricultural surveys that RESAS manage.

175 page PDF

5.6MB

175 page PDF

5.6MB

Contents
Economic Report on Scottish Agriculture, 2016
2.3 Land use by sub-region (Table C4)

175 page PDF

5.6MB

2.3 Land use by sub-region (Table C4)

Table C4 presents land use by the four regions and 14 sub-regions (as presented in Map 1). Chart 2.1 highlights that Highland, understandably, had the largest share of Scotland's agricultural land, it being the largest area, with 2.08 million hectares (34 per cent), followed by Grampian (11 per cent) and Tayside (ten per cent). Highland also had by far the largest share of grass and rough grazing (36 per cent), and of farmed woodland (37 per cent).

Chart 2.1: Distribution of total agricultural area and other land-types by sub-region, June 2015

Chart 2.1: Distribution of total agricultural area and other land-types by sub-region, June 2015

Map 2: Less Favoured Areas

Map 2 Less Favoured Areas

However, taking into account the size of these sub-regions, chart 2.2 shows that the islands have the largest proportion of their land in agricultural use, with nearly 100 per cent on Shetland and Na h-Eileanan Siar, and over 90 per cent on Orkney. The lowest percentage was in Clyde Valley, where 60 per cent was in agricultural use.

Chart 2.2: Proportion of area in agricultural use, and by type, June 2015

Chart 2.2: Proportion of area in agricultural use, and by type, June 2015

The two charts also show that Grampian and Tayside had the largest share of crop and fallow land in Scotland (32 per cent and 22 per cent respectively of Scotland's total), with Fife and Lothian having the largest proportions of their land as crop or fallow (40 per cent and 28 per cent respectively). By contrast very small areas of land were used for crops and fallow on Shetland, Na h-Eileanan Siar and in Argyll and Bute. See section 4.1 for more detailed breakdown of these categories.


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