Fjölrit RALA - 22.03.1979, Page 104

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Chapter 14. The Diet of Icelanders
The Diet and the Land
Ever since the beginning of time, the climate and vegetation
have had distinct effects on the diet of Icelanders. The consump-
tion of plant products has been less in this country than in more
southern countries until recently because of poor growing condi-
tions for grain and because of little interest in raising vege-
tables.
Grain growing was practiced here from the time of coloniza-
tion until the 16th century. Since then the Icelanders have de-
pended on imported grain. Potatoes were first grown during the
18th century but did not become a major dietary item until the
latter part of the last century.
If potatoes are included with vegetables they add up to over
80% of these products. Rutabagas come in second place while other
outdoor-grown vegetables are produced to a lesser extent. The
other vegetables are chiefly carrots and some cabbage and kale
types.
Tomatoes and cucumbers are the most common indoor-grown
vegetables. The first greenhouse was built in the year 1924,
but now greenhouses cover over 15 ha of land. There is also
some production of carrots and lettuce in greenhouses.
Iceland is self-sufficient in regard to meat, fish and
dairy products. From fish we get liver oil which is used as
a source of vitamins A and D and body oils which are used in
the manufacture of margarine.
Table 14.1 shows the production of the principal agricul-
tural products during the period 1960-75. It shows how the
production of, for example, domestic fowl and eggs has increased.
The potato production varies between years but the production of
other vegetables has remained constant.
Dietary Surveys
The dietary habits of Icelanders have not been thoroughly
studied. Only one general dietary survey has been carried out
in the country in 1939-40 by the Nutrition Council. A total of
65 families participated in the survey and of these 56 turned in
adequate reports.