In Scotland horticultural food crops occupy about 1·4% of the tillage land, and contribute about 4% of the total Scottish agricultural output. Climate, soil type and factors such as distance to markets and availability of labour have influenced the location of horticultural crops. This has changed with time, particularly because of the influence of the processing industry. Soft fruit production (3,630 hectares), with raspberries being the dominant crop, is concentrated in the Tayside region; more than 90% of the raspberry crop is processed by pulping (for jam, etc.), freezing or canning. Vegetable production (6,130 hectares) is somewhat more dispersed from the Border region to the Moray Firth; more than half the total area is occupied by peas for canning and freezing. Glasshouse production of tomatoes is now only 25 hectares located mainly in the Clyde Valley.

The future for Scottish horticultural food production will continue to be influenced by the requirements of the processing industry, but there is also an increasing outlet for fresh fruit and vegetables in supermarkets. Expansion of the production of horticultural food crops in Scotland depends on the ability of the industry to meet market demands in terms of quality and continuity of supply. Increasing reference to the need for an improved British diet may stimulate the consumption of fruit and vegetables on the home market and there continue to be opportunities for increasing the export of processed and fresh produce. Scotland has the land resources, crop production expertise and processing and marketing facilities to respond to these opportunities.