Chilean production of wine and meat increases

• Between 1997 and 2007, the area used for grapevine cultivations in Chile grew 85%
• The beef consumption per capita stood at 22.1 kilograms in 2008

Chile’s National Holidays are around the corner and once again Chileans prepare themselves to celebrate their country’s birthday with a delicious barbecue with different types of meat and wines. But, do we know how much wine and meat is produced in the country?

During Chile’s agriculture year 2007-2008, wine production reached 824,641,948 liters, up 4.1% over the previous year. The regions that concentrated most of the production were Maule, with 50.2% and O'Higgins, with 32.5%.

The national vineyard area totaled 182,660.7 hectares between the regions of Atacama and the Lakes, including the Metropolitan Region, with an increase of 0.5% over the previous year.

Out of the vineyard area, 117,558.9 hectares are used for winegrowing, 55,119.4 hectares to cultivate grapes for fresh consumption and 9,982.4 hectares for pisco growing. These areas rose 2.0%, 0.6% and 0.6%, respectively, in one year.

The main winegrowing regions are Maule and O'Higgins, accounting for 72.2% of the national winegrowing area.

The area used for growing fresh grapes is evenly distributed between the regions of Coquimbo (18.9%), Valparaiso (22.1%), O'Higgins (20.5%) and the Metropolitan Region (21.5%). On the other hand, the region of Coquimbo accounts for 94.2% of pisco growing area.

Of the total winegrowing area, red wines account for 75.5% and white for 24.5%. Cabernet Sauvignon stands out among red wines, accounting for 46.0% of the country’s winegrowing area, followed by País (17.0%) and Merlot (15.0%).

Among white varieties, Sauvignon Blanc excels with 30.7% of the total white winegrowing area, followed by Chardonnay (30.3%) and Moscatel de Alejandría (20.9%).

Between 1997 and 2007, the O'Higgins region reported the highest growth in terms of winegrowing area, with a 166.8% increase in the planted area, while the Maule region grew 75.2%.

Chile’s total winegrowing area grew 85% between 1997 and 2007, and fresh grape vineyards expanded 11.0%. In contrast, the pisco growing area shrank by 0.3%.

Meat production in Chile rises
During 2008, sheepmeat, pork, horsemeat and poultry meat saw a growth in terms of production. However, beef and caprine meat production went down from previous year.

Beef production went down 0.6% in 2008 compared to the previous year, totaling 240.3 thousand tons. Exports reached 4,505 tons and US$32.1 million. Per capita consumption was 22.1 kilograms.

Pork production, in turn, increased 4.8% in 2008, with a record of 522.4 thousand tons. Pork exports went down to 105.8 thousand tons and US$343.2 million. Pork consumption per capita was 25 kilograms.

The annual production of poultry meat (broilers, hens and turkeys) increased 5.2% to 611.5 thousand tons. The export volume reached 78.0 thousand tons (an increase of 39.6% over 2007) and the export value was US$185 million. Meanwhile, 24.5 thousand tons of pork were purchased abroad and the per capita consumption was 33.3 kilograms.

In 2008, sheepmeat production increased 7.1% to 11 thousand tons. Exports fell 11.9% in volume 4,473 tons and went up 15.4% in value reaching US$24.0 million. Sheepmeat consumption per capita was 0.4 kilograms.

While the total production of processed meat was 244,324 tons in 2008, up 4.4% from the previous year. By region, the Metropolitan Region reported the highest production of processed meat with 160,372 tons, followed by the regions of Maule and Bio-Bio with 48,655 and 7,094 tons respectively.


September 15, 2009
Communications Office
National Statistics Institute