The sources present a detailed picture of Pompeian agriculture, highlighting its importance to the economy of the city and surrounding area. Pompeii, located in a fertile area thanks to volcanic ash, boasted diversified agricultural production, with crops ranging from cereals and vines to olives and vegetables.
Key Products:
Cereals: The cultivation of cereals, mainly wheat and barley, was widespread both inside and outside the walls of Pompeii. Bread production was a flourishing activity, as evidenced by the many bakeries in the city. Soils were plowed repeatedly before planting, which took place between late autumn and early winter.
Grapevine: Viticulture was one of the most important agricultural activities in Pompeii, due to the fertility of the volcanic soil and the favorable geographical location. Sources mention several grape varieties, including Aminea, Murgentina (also known as Pompeiana), Holconia, and Vennucula. Pompeian wines, such as Vesuvinum and Pompeianum, were also appreciated outside Campania and exported to different regions of the Roman Empire.
Olive tree: The cultivation of olives became widespread in Campania in the second century B.C. and gained great importance in the area around Pompeii. Oil production was a key activity in the local economy, both for food consumption and for lighting. Olives were harvested in the fall, when they changed color from green to black, and taken to the olive press for oil production.
Vegetables and Fruit: Pompeii was renowned for the production of vegetables and fruit, which formed the basis of the diet of its inhabitants. Among the specialties, Pliny the Elder mentions several varieties of lettuce, chicory, onions, garlic, broccoli, basil, carrots, watercress, leeks, melons, peas, chickpeas, lentils, walnuts, hazelnuts, and almonds. Fresh fruits included apples, pomegranates, quinces, pears, grapes, figs, and plums.
Garum: One of Pompeii's most celebrated food productions was garum, a fermented fish sauce highly prized throughout the Roman Empire. The Umbrici family was particularly renowned for producing high quality garum.
Organization of Agriculture:
Rustic Villas: The sources describe the ville rustiche, large agricultural properties that played a key role in the Pompeian economy. These villas were organized into different sections: the pars urbana, the owner's residence; the pars rustica, intended for slaves and livestock; and the pars fructuaria, dedicated to the processing and preservation of products. The rustic villas specialized in the production of wine and oil, but also grew grains, fruits, legumes, and vegetables.
Trade: Pompeii's agricultural products were exported to different regions of the Roman Empire, thanks to an efficient trade network. Negotiatores, specialized merchants, played a key role in the distribution of Pompeian products, including wine, to markets as far away as Gaul and North Africa.
Agricultural Techniques:
Seasonality: Pompeian agriculture was strongly influenced by seasonality, with activities varying according to the time of year. Sources describe the different stages of agricultural work, from planting to harvesting, from processing to storage of produce.
Irrigation: Irrigation was an important practice to ensure the productivity of fields and gardens. Wells, canals and rainwater harvesting systems were used to irrigate crops.
Preservation: Techniques for preserving agricultural products were essential to ensure the availability of food throughout the year. Methods such as salting, smoking, drying and preserving in vinegar, brine, must or honey were used. The introduction of glass jars facilitated the preservation of fruit, making it possible to grow new species.
Conclusion:
Agriculture in Pompeii was a complex and diverse activity that contributed significantly to the city's wealth and well-being. The combination of favorable factors, such as soil fertility, strategic geographic location, and advanced cultivation techniques, enabled Pompeii to become an important center of agricultural production and trade.