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Corsican agriculture has 2 distinct sides, on based on the mountain and the other on the Eastern plain. On the plain especially on the East, modern agriculture is develop, mechanised and intensive turned towards vegetable, wine and fruit production. On the hills and inner mountains traditional kinds of agriculture based on widespread animal breeding and the olive and chestnut crops.
Only 36% of the agricultural space is used in the regional territory, while the national average is 55%.Upper Corsica counts itself 71% of this area. This is explained by the geographical emplacement of the department which has a flat place, and is more stretched out than in the South.
Agricultural activity is mostly family run, even if the small farms seem to disappear especially in the central areas that are known for rural exodus and sparse population at the same time.
On the contrary the coastal regions have seen enormous business being born which are highly mechanised and efficiently irrigated.
The Aleria plains are a perfect example. Beforehand invaded by mosquitoes carrying malaria, from 1957 on this region has known the beginning of a conditioned renovation by the "SOMIVAC". This mixed economic society contributed up till the disappearance and clearing of lands, overgrown by the wild brush, had housing developments and gave lots to farmers. In 1960 it created an agronomical research station which allowed the implantation of the Corsican clementine.
At the same time a hydraulic equipment was established which included damns pumping stations and canals which allowed watering the coastal plain in summer. Today it's Eastern plain which produces the largest quantity wine and fruit production on the island.
Wine is the first farming production (50%) with almost 8,500 hectares.
Traditional vineyards are reducing but the citrus orchards extend over 2,300 hectares mostly including clementines. Forage crops occupy more than 5,700 hectares of cereals 2,00 hectares.
Breeders are fewer but the number of herds has almost doubled, the quality of the livestock is a real trump card. Cattle breeding is the most frequent Corsican veal is available in all the island butchers and is clearly different from other meats. Out of 92,000 sheep, more than 20,000 milking sheep, whose milk is used in the production of many cheeses. Pigs are raised in total freedom assuring an excellent meat used for making their famous cold cuts.
Mussels and oyster farming is especially important placing Corsica in first place for the fish farming with 900 tones in 1993. Agriculture only represents 2% of the national income of the island.
