About Egypt

Egypt is a transcontinental country spanning the northeast corner of Africa and southwest corner of Asia, via a land bridge formed by the Sinai Peninsula. It is the world's only contiguous Eurafrasian nation and most of Egypt's territory of 1,010,000 square kilometers (390,000 sq mi) lies within the Nile Valley. It is a Mediterranean country and is bordered by the Gaza Strip to the northeast, the Gulf of Aqaba to the east, the Red Sea to the east and south, Sudan to the south and Libya to the west.

With over 88 million inhabitants spread ontwenty-six governorates, Egypt is the most populous country in North Africa and the Arab World, the third-largest in Africa, and the fifteenth-most populous in the world. About half of Egypt's residents live in urban areas, with most spread across the densely populated centers of greater Cairo, Alexandria and other major cities in the Nile Delta.

Egypt has one of the longest histories of any modern country, arising in the tenth millennium BCE as one of the world's first nation states. It is known to be as one of the oldest agricultural civilizations in history; where the River Nile allowed a sedentary agricultural society to develop thousands of years ago. Considered a cradle of civilization, Ancient Egypt experienced some of the earliest developments of writing, agriculture, urbanization, organized religion and central government in history. Egypt's rich cultural heritage is an integral part of its national identity…

Agriculture & Food in Egypt

Egyptian agriculture is almost entirely dependent on irrigation. Given that more than 90% of Egypt is desert, agriculture and food are of major importance. The agricultural land base totals about 3.5 million ha (8.4 million feddan) which represented about 3.5% of the total area in 2007. Of this agricultural land 3,276 000 ha (7.8 million feddan) lie within the Nile Basin and Delta, and the remaining 210,000 ha (500,000 feddan) are rain fed or in the oases. Of the total area of the Nile Basin and Delta, about 2,268,000 ha (5.4 million feddan) are old lands, the remaining 1 008 000 ha (2.4 million feddan) are new reclaimed lands.

Egypt is the ninth in the world in aquaculture according to the UN Food and Agriculture organization (FAO) Egypt production of aquaculture reached about one million tons in 2012, bringing Egypt to rank the ninth among the world according to the statistics of Egypt fisheries and aquaculture in 2014.

The story of agriculture in Egypt dates back to around 5,000 B.C, when people began to settle down and grow crops along the banks of the Nile for the first time. Being a desert, Ancient Egypt was mostly dry, but the yearly Nile floods made farming possible. The Nile deposited fertile black silt onto the land surrounding the river, making agriculture one of the main aspects of ancient Egypt civilization.

Food has always been of prime important through our history. Worth mentioning that food played an important role in producing one of the worlds’ wonders; as the builders of the pyramids were paid in bread, beer and onions.  Since then and bread has been one of the staples for which we should thank the Ancient Egyptians for. They made bread with emmer wheat, as well as barley. Although it had a very different texture from modern Egyptian bread, it remains an important ingredient ever since.

Out of hundreds of crops, Ancient Egyptians were able to create numerous recipes such as cakes and pastries using honey and crops. Fava Beans (Foul Medames) can be traced to Pharaonic roots; and quantities have been found in the Twelfth dynasty. The word “Medames” is the Coptic name for “buried” which refers to the way it was initially cooked: in a pot buried in hot coal or sand.                                             

Another signature Egyptian dish is the Nubian “Fatta”, which is usually prepared for festivities such as a woman’s first birth, and is also made in both Christian and Muslim holiday celebrations. Taro is another key veggie well known to Egyptians. It is a Southeast Asian native plant that was introduced to the Mediterranean parts of Egypt in ancient times and ever since has been a part of their dishes.