Scotland produces over 3,000 tonnes of raspberries and 22,000 tonnes of strawberries annually. It is also the origin of cattle breeds like Aberdeen Angus, Galloway, and Highland, producing nearly 30% of the UK's breeding cattle. Scotland has a long coastline and is one of Europe's largest seafood producers and the third largest producer of farmed Atlantic salmon, exporting seafood to over 60 countries.

1. DINU CATALIN IONUT
DOBRIN IONUT
BADEA CLAUDIU ANDREI
GRUPA 8201

2. Scottish producers now grow 3,000 tonnes of
raspberries and 22,000 tonnes of strawberries
each year. Scotland is the birthplace of some of
the main beef breeds in the world - including
Aberdeen Angus, Galloway and Highland. We
now produce nearly 30% of the UK's breeding
cattle.
Produces

4. Seafood
Scotland’s coastline is home to
thousands of species of fish and
shellfish. Scotland is now one of the
largest seafood producers in
Europe, and the third largest
producer of farmed Atlantic salmon
in the world, exporting to over 60
countries worldwide. Scottish
lobsters are currently used in over
20 Michelin starred restaurants in
Tokyo alone.

6. There are more than two dozen cheese-
makers across Scotland, ranging from
large Cheddar creameries to smaller
artisan and farmhouse cheese-makers.
Scottish Cheddar accounts for 80% of
total output and the main creameries are
located at Lockerbie, Stranraer and
Campbeltown and on the islands of Bute,
Arran, Islay, Mull and Orkney.
Dairy

8. It's beyond dispute that whisky is one of
Scotland's most famous exports. Sold in
around 200 markets worldwide, whisky
accounts for 80% of Scotland's food and drink
export market. Our range of whiskies from
109 distilleries across Scotland is beyond
compare.
Whisky

10. Scotland is famous for naturally healthy oat-based
products such as porridge and oatcakes - the latter
being first produced as far back as the 14th century
when Scottish soldiers would carry a sack of
oatmeal which they would moisten and heat on a
metal plate over a fire when they were hungry.
Today, they are commonly enjoyed as an
accompaniment to soups, or after dinner with
cheese and chutney.
Oatcakes

12. Scotland's national dish, haggis, is a savoury pudding
containing sheep’s heart, liver and lungs, minced with
onion, oatmeal, spices and salt. Traditionally encased
in the sheep’s stomach, although nowadays most
haggis is prepared in a sausage casing. It is
traditionally served with neeps and tatties (turnip and
potato), particularly when served as part of a Burns
Supper. However, haggis is also enjoyed all year
round with other traditional accompaniments such as
black pudding.
Haggis

14. Bibliography
http://www.scotland.org/experienc
e-scotland/scottish-food-and-drink/
http://www.visitscotland.com/abou
t/food-drink/produce/