Scottish Farming & Agriculture — Geography (P4–P7)
A P4–P7 Social Studies and Geography resource on Scottish agriculture — the farming regions, Highland vs Lowland farming, crofting, key products (whisky, salmon, beef), and climate challenges.
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Scottish farming and land use
- 1 Highland farming The Highlands are mainly used for sheep farming (Blackface and Cheviot), red deer, and grouse moor management (for shooting). Relatively small farms. Poor soil and harsh climate limit crop growing.
- 2 Lowland farming The Central Belt and the east coast (especially Angus and Perthshire) have better soils and a more moderate climate. Arable farming: barley, wheat, oats, potatoes, soft fruit (Tayside is Scotland's berry-growing centre).
- 3 Crofting Small-scale farming in the Highlands and Islands. The Crofters' Act (1886) gave crofters security of tenure. Still important in the Western Isles and parts of the Highlands — approximately 17,000 registered crofts.
- 4 Scotch whisky Scotland's most important food and drink export — approximately £6 billion annually. Distilleries across Scotland but particularly concentrated in Speyside, Islay, and Highland regions. 5 million casks maturing at any time.
- 5 Scottish salmon Scotland produces approximately 75% of UK farmed salmon. Major export. Also important wild salmon rivers (Dee, Spey, Tay). Salmon farming faces environmental criticism — sea lice, escapees, marine pollution.
- 6 Aberdeen Angus beef Scotland's most famous cattle breed — originated in Aberdeenshire and Angus in the 19th century. World's most popular beef cattle breed. Exported globally.
Learning objective
Describe Highland and Lowland farming differences; explain crofting; identify Scotland's key agricultural products; and understand the challenges facing Scottish agriculture.
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