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Hops in the Czech Republic are called green gold. From time immemorial it has been used as a medicinal plant, but its main field of application has been and remains brewing. It is hops that give this drink its aroma, slightly bitter taste and prolong the shelf life. In the Czech Republic, this climbing plant, which is poisonous in large doses, began to be grown in the 11th century, mainly in monasteries known for their excellent ale. The exceptional properties of Czech hops were highly appreciated by the king of Bohemia Karel the Fourth, who in the 14th century, under pain of death, prohibited the export of seedlings of this plant abroad. Only specially trained people were allowed to grow hops.
About 80 years ago, the Czech Republic was the world's largest hop supplier. Today it holds the 4th place after Germany, the USA and China. Chairman of the Union of Hop Growers Bohumil Pazler speaks:
“In the Czech Republic, hops are grown mainly in three regions. The largest plantations are located in the Zatetska, Lounska and Rakovnitsa regions. In the Zhatetsk region, they occupy almost 3900 hectares. In Litomerzhitskaya - 670 hectares, in Tashitskaya - about 740 hectares ”.
Zhatetsky hop is universally recognized. What is its specificity?
“First of all, in a special mild bitterness, which is reflected in the taste of beer, as well as in the pleasant aroma of both the hops itself and the drink produced from it. This is probably due to the fact that one half liter in Prague taverns is usually replaced by a second, as they say. "
They say that once, not in the time of Karel the Fourth, seedlings of Czech hops were brought to Germany, Russia and other countries. Can we say that the Czech Republic contributed to the development of hop growing in other countries?
“They tried to plant Czech hops in other countries as well. However, not everywhere there are suitable climatic conditions for it. In general, they are more suitable in Bavaria. Although there are much better hop varieties with a somewhat coarse taste grow there. As for Russia and Ukraine, where Czech hops were also exported, it is possible to grow it in these territories. The results differ because the climate there is somewhat different, and the industry is paying less attention. "
Today Czech hops are exported to about 20 countries around the world, primarily to Japan and Western Europe.
"Zhatetsky Khmel" is also a trademark of European quality, which is issued by the European Commission ...
Photo: van Wouter Hagens, Creative Commons 3.0 “This trademark was granted to us the year before last. Atec hop was one of the first Czech products in the Czech Republic to receive this distinction. I confess that so far there is no big benefit in sight from this. However, some brewers want to use it precisely because its quality is recognized. However, this will be a matter of further development. After all, in the end, it’s not so much about the brand as about the quality that we can offer ”.
What other hop varieties are grown in the Czech Republic?
“The most famous variety is Zhatetskiy, which has been cultivated and refined in our country for many years. He also has his own "daughters" hybrid varieties, such as "Solovshchik" and "Premier". There are others who are going to glorify Czech hops. "
It is said that growing hops requires five times more labor per hectare than other agricultural industries. What are the results this year?
Photo: www.hop.cz “Natural disasters have subscribed to them this year. On the eve of the harvest, there were twice heavy rains with strong winds. As a result, in all three regions where hops are grown, the crop was lost from about 145 hectares. As a result, the costs of harvesting increased and the volume of the harvest decreased ”.
Compared to last year?
“We have preliminary forecasts. We hope it will be better than last year. Not in terms of volume, but quality. The hops have grown and have a high content of essential components. Therefore, we believe that we will be able to provide our customers with a great product. ”
Harvesting of hybrid varieties will take place until the end of September, why?
Photo: www.hop.cz “Their growing season is longer, so they are removed 10 days later. A similar situation exists in other countries, where bitter hop varieties take about a month - six weeks. "
Is the economic crisis affecting the situation?
“Some results of the crisis, no matter how paradoxical it may sound, helped us. This year we are not experiencing problems with finding a labor force during harvesting. The reason is that people find it difficult to find an alternative and get a job with us as temporary workers. But, of course, there are many more disadvantages. There is a lot of pressure to cut production costs. We have to set the price so that the hop plantations are preserved for the future. The growing season for hops is about 20 years. "
The traders have not yet decided at what price they will buy hops this year. In the past, it was sold for 190,000 kroons, more than 10.5 thousand dollars, for 1 ton.
While hops can grow almost anywhere, the combination of geography, climate and the demand of modern brewers explains why the vast majority of the world's hops are produced in only a few regions. And this is no coincidence. Hops grow best under certain (and sometimes conflicting) conditions, and there are not many places in the world that combine all of these conditions and produce hops that meet the demand of brewers around the world. Moreover, each of these regions has found its own niche and grows varieties of hops with a specific flavor or compositional characteristics, and more and more often we hear that brewers talk about terroir (this French term is used in winemaking to describe the totality of characteristics of the area in which the grapes grow) and the contribution of the environment to the taste of beer.
In light of this, brewers need to have a good understanding of which hop grows where, why it grows there, and what new opportunities exist for hop growing in the world. Brew Your Own magazine offers to make a short trip around the world.
Growing hops
The first thing to know before we start talking about regions is that hops love the sun. John Snyder, co-founder of Yakima Valley Hops in Yakima, Wash., Notes that the main reason why so much hops are grown in places like the Yakima Valley is the hops' love of long sunny days and cool nights. Therefore, it should come as no surprise that the hop-growing regions are located in a specific latitude range: 35-55 degrees north and south - this is most of the north of the United States, Europe and New Zealand. There is plenty of sunshine in these regions in the summer, but without the intense heat (although the hops are quite hardy and can tolerate a few hot days).
The second thing hops love - after the sun - is water. For hop growers, this is a problem: there are not many places where there is a lot of sun and rain at the same time. The reason they are so greedy for water is that hops can grow up to 30 centimeters a day, and it takes a lot of water. In regions where there is not much rainfall, hops can require very intensive irrigation.
Hops also need space.Not horizontally, but vertically: in fact, this is one of the advantages - more than 1000 plants can be planted on 40 acres. Hop trellis are usually 5-6 meters high, which allows the hop shoots to climb up. Plants of the same variety can be planted quite close to each other (at a distance of a meter), without affecting their ability to grow.
Terroir
In addition to general conditions, much can be gained from the specific conditions of a particular place where hops grow. Terroir, as a concept, assumes that a particular place - its climate, geological history, soil composition, microbiota, and so on - will impart flavors to the plant that are unique to that place. Some breweries have a “homemade flavor” that their fans will recognize. Likewise, hop regions and even individual farms (and even individual fields!) Have unique attributes that add subtle (or less subtle) flavors to hops.
John Snyder says that while hop growers are constantly experimenting with their fields and crops, they are very aware of how small changes in conditions and microclimate on their farms affect the final product. Much also depends on the composition of the soil and how farmers saturate the land with nutrients - by rotating plantings, using chemical fertilizers or fertilizing the land with hop products. Each farm, John says, has its own secret method, and hop farms are often multi-generational family businesses where techniques are passed down from parent to child.
There are successes and failures in the history of hop migration - moving it along with farmers moving to other locations. For example, hops from Belgian Flanders have not taken root well in the United Kingdom. Early British settlers often could not plant hops in the new light - they simply were not accepted. Sometimes it lost its bitter properties or did not grow well on new soil, or it grew well, but gave little essential oils (or the smell turned out to be fetid). These changes were associated with changes in latitude, weather conditions, soil composition - and more. For example, hops grown in the United Kingdom tend to contain less myrcene than those grown in the US and New Zealand - “that's how terroir works!” Notes Eli Capper, co-owner of Stocks Farm in Worcestershire, England.
Simply put, Cascade or Hallertau from different regions will be completely different.
Hop-growing regions
USA: Pacific Northwest
The Pacific Northwest of the United States (Oregon, Idaho and Washington) is the new center of the world's hop growing. In 2015, the US wrested the lead in hop production from Germany, thanks to the region, which produces about 95% of the 36-45 million tonnes of hop grown in the US. This region has great potential (over the last year, hops were grown here 17% more) and almost ideal conditions: about 300 days of sunshine a year and regular rains, in addition, the snow cover, which, when thawed, additionally supplies the soil with water. It is also driven by strong demand - breweries in the US and around the world are demanding the famous bitter high-alpha varieties for bitterness and aromatic, explosive flavors of citrus, flowers and pine needles - and many varieties combine both properties.
Notable varieties include classics: Willamette and American C-hops (Cascade, Columbus, Centennial, and others), the ubiquitous Citra and CTZ today, and real Americans like Amarillo. It is worth noting that many modern American hop varieties were created jointly with the Department of Agriculture, but today the farms of the Pacific Northwest are conducting their own experimental programs.
Germany
Much like the Pacific Northwest, Germany's Hallertau region boasts good conditions and strong local demand (Munich breweries are located nearby). The name of the Hallertau region is included in the name of many varieties, and Hallertau Mittelfrüh was once the dominant variety in the country (thanks in part to the noble patronage of the Duke of Bavaria).Since then, it has faced increasing competition thanks to the active and productive program of the Hüll Institute for Hop Research, which has been experimenting with hybrids and breeding of classic German hops since 1926. Regional terroir remains an important part of the equation: most of Hüll's hops are naturally pollinated cultivated varieties.
Notable varieties in the region include Hallertau Mittelfrüh (still quite popular) with spicy and fruity flavors, the more herbaceous Tettnang (a member of the atec family) and newer (and stronger!) Varieties such as Mandarina Bavaria (as the name suggests, with pronounced orange and tangerine flavors) and Polaris, a high-alpha hop with a unique pineapple-mint flavor.
Czech Republic
Another center for classic brewing with the right conditions and royal involvement (this time from the Roman Emperor Charles IV), the Czech Republic is known for its atec hops, which make up almost two-thirds of all Czech hops. Although it is not the most ideal region for hop-growing, the historically constant demand for atec hop has placed the Czech Republic in the fifth place on the list of the main hop-growing countries. What Saaz and his relatives lack in bitterness potential, they pick up earthy, herbaceous and floral flavors.
The well-known hops are Saaz (obviously), but recently Czech hop growers have developed high-alpha varieties like Premiant and Bor, which closely resemble the Saaz flavor, but with a double-digit alpha acid content.
United Kingdom
The United Kingdom has been a hop center throughout its history: it became united under James I, who had an active interest in hop production. In 1603, he banned the import of hops due to its poor quality. The beauty of Kent's English hop farms was praised by Charles Dickens. Today, after decades of decline, British hop production is recovering, thanks in large part to a growing craft market, experimental hop production at Wye College, and global demand for an expressive range of earthy and herbaceous English hop flavors. The most productive region is Kent, and farmers in this region known as the "Garden of England" say that mild weather and salty sea breezes from the North Sea give East Kent hops a sophisticated flavor profile.
Notable varieties in the region include East Kent Goldings (a classic herbaceous dry hop bred, like German varieties in the 17th and 18th centuries from wild hops), Fuggle (featured in many English pale ale recipes), and newer high-alpha varieties such as Admiral and Phoenix. Eli Capper, co-owner of Stocks Farm, points out that the special conditions in England are contributing to the success of hops such as the Goldings: “Goldings will not grow well in the main hop region of the United States, as the summers are simply too hot and dry there. So ideally you should grow locally bred hops that can grow well locally. ”
New Zealand / Australia
Hops from the other side of the world are in vogue lately, and their popularity is largely due to their unique terroir. Like the Pacific Northwest, New Zealand and South Australia benefit from high latitudes, abundant sunshine and frequent rainfall. Local conditions and local hop varieties crossed with traditional varieties from around the world, a family of new hops with exceptionally high alpha acid content and bright lemon flavors, unique to the hops of the region. Increases demand and scarcity. Since most of the Southern Hemisphere's hop belt is covered in water, there are not many hop-growing areas, but New Zealand and Australia are actively developing hops to make their hops easier to buy.
Famous varieties include the white wine-like Nelson Sauvin, the limes Motueka and Wakatu, and the bombically citrusy Riwaka.
France and Slovenia
When thinking about beer and brewing, we rarely think of France, but it would be a mistake to forget its contribution to hop growing, which is quite developed in some parts of the country (in particular, in Alsace). Hop growing in the region has been developing since at least the 13th century, and the same characteristics of the region that create outstanding grapes also help hop production. Slovenia also deserves a mention for the popularity of its main hop variety.
There is probably only one hop variety we would call decidedly French, but it's very cool! France is home to Strisselspalt hops, which are grown in the Rhine Valley. These naturally occurring hops, similar in many respects to the Hallertau varieties, provide a rounded, spicy, herbaceous, fruity-floral aroma. In Slovenia, Styrian Goldings was bred from Fuggle, but local features made it more fruity while retaining the earthy character of its English ancestor.
Pacific Northwest
Peachtree IPA
(19 liters)
Starting density = 1.060
Final density = 1.015
IBU = 66
SRM = 9
Alcohol = 6.1%
Classic American IPA full of fruity hop flavor
Ingredients
4.5 kg 2-row pale malt
0.57 kg Munich malt
0.34 kg caramel malt (20 ° L)
0.23 kg caramel malt (40 ° L)
13 units of Nugget alpha acids (60 minutes) (28 g at 13% alpha acids)
13 units of Simcoe alpha acids (5 minutes) (28 g at 13% alpha acids)
9 units of Amarillo alpha acids (0 minutes) (28 g at 9% alpha acids)
28 g Citra (dry hopped)
yeast Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05
¾ cup corn sugar if priming
Step by step
Grind the grain, mix with 14.8 liters of mash water at 74 ° C to bring the mash temperature to 67 ° C. Maintain this temperature for 60 minutes. Recycle to acceptable clarity. Rinse the grain with 11.7 liters of water, collect 23 liters of wort. Boil for 60 minutes, adding hops as scheduled.
After turning off the heating - 15 minutes of whirlpool. Then cool the wort to just below fermentation temperature (about 18 ° C). Aerate the wort with pure oxygen or purified air and pitch the yeast.
Ferment at 21 ° C for six days. Add dry hops and leave at 21 ° C for another four days. Once the beer has reached its final gravity, bottle or keg with 2.5 volumes of CO2. You may want to cold crush at 2 ° C for 48 hours before filling to improve clarity.
This is a relatively low alcohol IPA, but don't worry about the prevailing bitterness. Late additions of super-fruity American hops will also add a sweet sensation. If the beer seems too bitter to you, the late hopping will be smoothed out by a little aging, so you can wait a couple of weeks for the bitterness to subside to create a good IPA.
United Kingdom
Bag O 'Nails Bitter
(19 liters)
Starting density = 1.046
Final density = 1.012
IBU = 36
SRM = 11
Alcohol = 4.6%
Traditional English East Kent Goldings and Fuggle hops shine in this classic style.
Ingredients
3.6 kg Maris Otter pale malt
0.23 kg Victory malt (28 ° L)
0.23 kg British Caramel Malt (45 ° L)
0.23 kg British dark caramel malt (90 ° L)
5 units of East Kent Goldings alpha acids (60 minutes) (28 g @ 5% alpha acids)
5 units of East Kent Goldings alpha acids (30 minutes) (28 g @ 5% alpha acids)
4 units of Fuggle alpha acids (5 minutes) (28 g at 4% alpha acids)
14 g Fuggle (dry hopping - optional
yeast Wyeast 1318 (London Ale III)
½ cup corn sugar (if priming)
Step by step
Grind the grain, mix with 11.2 liters of mash water at 74 ° C to bring the mash temperature to 67 ° C. Maintain this temperature for 60 minutes. Recycle to acceptable clarity. Rinse the grain with 16.2 liters of water, collect 23 liters of wort. Boil for 60 minutes, adding hops as scheduled.
After turning off the heating - 15 minutes of whirlpool. Then cool the wort to just below fermentation temperature (about 17 ° C). Aerate the wort with pure oxygen or purified air and pitch the yeast.
Ferment at 17 ° C for seven days, then let the temperature rise naturally to 19 ° C. When the beer reaches its final weights, bottle or keg with 1.5 volumes of CO2.
If dry hopping is in progress, add hops after fermentation is complete and wait four days before bottling.
If you want to showcase the flavor and aroma of traditional English hops - go ahead and hop! If you are more into the bready, biscuit and toffee-like flavors of English malt, then dry hopping can be skipped. You decide! You may prefer to split the boil in half and hop only half. Taste both beers and see which one you like best.
Germany
Better German Pils
(19 l)
Starting density = 1.052
Final density = 1.013
IBU = 35
SRM = 5
Alcohol = 5.2%
Classic German pale lager, ideal for showcasing Polaris and Hallertau hops
Ingredients
4.5 kg pils malt
0.23 kg Victory malt
7 units of Polaris alpha acids (60 minutes) (14 g at 14% alpha acids)
4 units of Hallertau alpha acids (15 minutes (28 g at 4% alpha acids)
2 units of Hallertau alpha acids (5 minutes) (14 g at 4% alpha acids)
yeast Wyeast 2206 (Bavarian Lager) or White Labs WLP820 (Oktoberfest / Märzen Lager)
¾ cup corn sugar if priming
Step by step
Grind the grain, mix with 12.4 L of 73 ° C mash water to create a 67 ° C mash. Maintain this temperature for 60 minutes. Recycle to acceptable clarity. Rinse the grain with 11.7 liters of water, collect 23 liters of wort. Boil for 60 minutes, adding hops as scheduled.
After turning off the heating - 15 minutes of whirlpool. Then cool the wort to just below fermentation temperature (about 10 ° C). Aerate the wort with pure oxygen or purified air and pitch the yeast.
Ferment at 11 ° C for seven days, then let the temperature rise freely to 16 ° C. When the beer has reached its final gravity, bottle or keg with 2.5 volumes of CO2. Camp at 0 ° C for at least 4 weeks.
Don't worry if this recipe is too simple: High quality German Pilsner malt will create a pleasant bread and honey background flavor, and a little Victory will enhance the grain character. In addition, the pronounced bitterness and herbaceous flavor and aroma of hops will give the beer a pleasant country spirit. However, make sure the cold fermentation is correct to minimize the amount of esters. A hint of sulfur is fine and will likely evaporate, but fruity esters will ruin a clean lager, and if that happens, we'll have a kölsch.
What do we really know about hops? Hops are very important for brewing, they make the beer smell like grapefruit or add a pungent bitterness. Interesting. Where did this hop come from and how does it grow?
Table of contents: A bit of the historical part
Growing and harvesting hops
What are hops made of?
About aroma and "noble hops"
A bit of the historical part
Hops (Humulus lupulus L.) is a dioecious plant belonging to the cannabis family (Cannabaceae). Only the female plant forms umbrellas. Male plants must be removed. Hops grow up to 6-8 m in height and are cultivated almost exclusively between 35th and 55th latitudes (north and south) in more than 50 countries.
The oldest documents on hop cultivation date back to the 8th century. Already Hildegard von Bingen (1098-1179) describes the conservative hop effect. Because of this effect, but also because of its taste, hops have been the main component of beer for several centuries. From mainland Europe to Great Britain, hop production only reached Flemish settlers in the 14th century. From here, hop cultivation first reaches the east coast of the United States in the 18th century and then continues to the west coast.
Where is more grown?
The largest hop-growing areas today are Gallertau in Bavaria and the Yakima Valley in Washington state, USA.
Growing and harvesting hops The total hop area is about 47,000 hectares. The annual global hop harvest is about 90,000 tons, of which about 2/3 comes from the USA and Germany. In addition to the US and Germany, China, Poland and Slovenia are important growing countries in the cultivation of hops.
How many varieties are there?
There are about 200 different varieties of hops around the world, but only about 70 varieties are sold worldwide.
In addition, there are about 10 institutes dedicated to the study of hop breeding (hop breeding is a classic breeding that does not use genetic engineering). It usually takes 10-12 years for a new bred hop to be released!
The chance of success for breweries increases the number of new hop breeds in beer production. So since 2012, more than 10 new varieties have been released around the world.
Hops are perennials and are harvested from late August to early October (in the southern hemisphere to late March), depending on the variety. Until the 1960s, the hop harvest was mostly hand made. The harvested hops are separated from the rest using a harvesting machine and then dried (hardened) to preserve the hops. The dried umbrellas are pressed into square bales (processing unit chillers).
What are hops made of? The main components of hops are alpha acids (up to 20%), beta acids (up to 10%), hop oils (up to 4%) and polyphenols (up to 5%) next to cellulose (up to 50%). ). During brewing, alpha acids form iso-alpha acids during wort boiling. This taste is bitter and mainly determines the bitterness in the beer. Bitterness in beer is often expressed as - The unit of bitterness. They are measured photometrically, but this measurement also detects other substances (including alpha acids) that do not contribute to bitterness. Hop bitterness values only partially affect the bitterness of the beer itself. 
Beta acids have strong antimicrobial effects, but are almost completely lost during the brewing process. Hop oil is composed of almost 1000 different substances, of which only 400 are identified. As for the quantity, myrcene predominates (up to 40% of the total amount of oil, depending on the variety). Since hop oils are volatile, most is lost when exposed to temperature. An intense hop aroma is achieved at the end of the brewing process.
About aroma and "noble hops" Traditionally, depending on the alpha acid content, a distinction is made between bitter (> 10%) and aromatic (
1. General characteristics of agriculture
In general, the share of the economically active population employed in agriculture in Foreign Europe is not large (maximum in the countries of Eastern Europe). The share of agriculture in the economies of countries is also the maximum in the countries of Eastern Europe.
For the main types of agricultural products, most countries fully meet their needs and are interested in selling them on foreign markets. The main type of agricultural enterprise is a large, highly mechanized farm. But in Southern Europe, landlord landownership and small-scale land use by tenant peasants still predominate. The main branches of agriculture in foreign Europe are plant growing and animal husbandry, which are ubiquitous, combined with each other.
2. The main types of agriculture
Under the influence of natural and historical conditions, three main types of agriculture have developed in the region:
- North european
- Central European
- South european
- The Northern European type, which is widespread in Scandinavia, Finland, and also in Great Britain, is characterized by the predominance of intensive dairy farming, and in the crop production serving it - fodder crops and gray breads.
- The Central European type is distinguished by the predominance of dairy and dairy-meat cattle breeding, as well as pig and poultry farming. Animal husbandry has reached a very high level in Denmark, where it has long become an international specialization industry. This country is one of the world's largest producers and exporters of butter, milk, cheese, pork, eggs. It is often called the "dairy farm" of Europe. Crop production not only satisfies the basic needs of the population for food, but also "works" for animal husbandry.A significant and sometimes predominant part of arable land is occupied by fodder crops.
- The southern European type is characterized by a significant predominance of plant growing, while animal husbandry plays a secondary role. Although cereals occupy the main place in crops, the international specialization of Southern Europe is determined primarily by the production of fruits, citrus fruits, grapes, olives, almonds, nuts, tobacco, and essential oil crops. The Mediterranean coast is the main "garden of Europe".
- The entire Mediterranean coast of Spain and especially the Valencia region is usually called a garden. Various fruits and vegetables are grown here, but most of all - oranges, which are harvested from December to March. For the export of oranges, Spain ranks first in the world.
- In Greece, Italy, Spain, there are more than 90 million olive trees in each country. This tree has become a kind of national symbol for the Greeks. Since the time of Ancient Greece, the olive branch has been a sign of peace.
- The main countries for the production of wines: France, Italy, Spain.
- In many cases, the specialization of agriculture takes on a narrower profile. Thus, France, the Netherlands and Switzerland are famous for the production of cheese, the Netherlands for flowers, Germany and the Czech Republic for the cultivation of barley and hops and for brewing. And in the production and consumption of grape wines, France, Spain, Italy, Portugal stand out not only in Europe, but all over the world. Fishing has long been an international specialty in Norway, Denmark and especially Iceland.
Indicators of agricultural development per capita in some countries of the world.
Indicators of agricultural development per capita in some countries of the world.
Agriculture in Europe
Densely populated Europe Abroad, with limited resources of agricultural land, was able to establish highly productive agriculture, capable of mainly meeting the needs of the population for food. In most European countries, animal husbandry has been predominantly developed.
Agriculture is also subordinate to him, the main branch of which has become the production of fodder. Not only agricultural products are used for fodder production, but also a significant part of fishery products. European countries are exporters of soft wheat, but they have to import large quantities of durum wheat. They are almost entirely self-sufficient in beet sugar and almost entirely in meat (since the import of overseas lamb is covered by the equivalent export of beef and pork).
Europe is the largest exporter of milk and dairy products. In addition, it has maintained its position as the world's premier producer and exporter of grape wines. Nevertheless, the level of self-sufficiency in Europe with agricultural products of its own production in the post-war period has slightly decreased. She has to import fodder and oilseeds, as well as tropical agricultural products: fruits, coffee, cocoa, tea, etc. Several branches of agriculture in Europe have fallen into disrepair. For example, Belgium and Holland have greatly reduced the once significant flax growing, in fact, wool production has stopped in all countries, except for Great Britain and Iceland. But the position in floriculture has strengthened (Holland - tulips, Bulgaria - roses, rose oil). Europe is a region of developed fishing. Countries such as Iceland, Norway, Portugal are among the leaders in world fisheries.
