economy
January 22, 2026
Evo gde odlazi povrće iz Srbije (dok nama mahom prodaju uvozno)
Ako u marketu, ili čak na pijacama, obratite pažnju deklaracije svežeg voća i povrća primetićete da uvozimo - gotovo sve; čak i ono što je kod nas sezonsko. A evo gde se izvozi domaće.
TL;DR
- Serbia exports around 130,000 tons of vegetables annually.
- Frozen produce leads Serbian vegetable exports, followed by fresh black onions, carrots, cucumbers, and tomatoes.
- Frozen mushrooms, peppers, mixed vegetables, sweet corn, and peas are top frozen vegetable exports.
- Potatoes and fresh tomatoes are primarily exported to Montenegro and Hungary.
- Frozen sweet corn is exported to Iraq, Belgium, and France; watermelons to Germany and the Czech Republic.
- Frozen peppers are bought by Belgium and Germany.
- Fresh gherkins are exported to Germany for processing, with 3,450 tons produced in 2024 from 150 hectares in Žabalj municipality.
- Frozen peas are exported to Croatia, North Macedonia, and Bosnia and Herzegovina.
- Carrots are exported to Croatia, Bosnia and Herzegovina, Montenegro, and Bulgaria.
- Begeč farmers near Novi Sad export 20,000 tons of carrots annually from 600 hectares.
- A Serbian black onion producer will export 450 tons this year to Albania and Bosnia and Herzegovina, with a business partner in Albania buying 6,000-7,000 tons annually from Serbia.
- Farmers in Bački Petrovac produce 4,000 tons of peppers, with over 90% exported, mainly to a Croatian processor.
- Serbia has sufficient vegetable production for domestic needs and export, but imports are high due to market organization, storage, and contract placement issues.
- Serbian vegetables are valued internationally for their high quality, bioactive compound content, taste, aroma, and storability.
- EU and CEFTA countries are the main buyers, with growing interest from Asian markets for cold-processed vegetables.
- Vegetables are grown on 110,000–120,000 hectares in Serbia annually, producing about 1.2 million tons, plus an additional 400,000 tons from gardens.
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