Notes on agriculture in Cyprus and its products

This concise volume offers a snapshot of Cyprus’s agricultural landscape as it stood in the years after World I. Compiled by the island’s Director of Agriculture, it draws on the earlier, Greek‑language surveys of Panayiotis Gennadius and updates them with recent observations.

Readers are guided through the island’s climate, soils, and land‑tenure systems before moving on to a detailed inventory of produce. From cereals, citrus, and vines to olives, nuts, and a surprising array of spices, the book also covers livestock, dairy products, fibre crops, and modest rural industries such as beekeeping and basket‑making, all illustrated with practical sketches.

The work serves both as a reference for scholars of Mediterranean agriculture and as a vivid portrait of a community adapting tradition to new methods. Listeners will gain a clear sense of how geography and culture shaped Cyprus’s rich variety of foods and crafts.