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Erschienen in:
Introduction Kapitel lesen Erstes Kapitel lesen

2013 | OriginalPaper | Buchkapitel

2. Growing Olives for Oil

verfasst von : Paul Vossen

Erschienen in: Handbook of Olive Oil

Verlag: Springer US

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Abstract

The main goal of olive oil orcharding is to produce large quantities of very high-quality olive oil efficiently and economically, every year. This chapter describes how olive oil, though influenced by thousands of years of history and culture, has been revolutionized by new agricultural practices and cultivars that have tripled production in the last 40 years. Producers all over the world are using supplemental irrigation, properly selected cultivars, higher-density plantings, efficient mechanical harvest, and modern processing techniques to produce very high-quality oil at a lower cost. A summary of Mediterranean and new-world production is outlined including the economics of some medium- and high-density orchard systems. The complex characteristics of cultivar, including vigor, precocity, alternate bearing, oil content, chemical composition, and flavor, are compared. The chapter also explores the influence on oil characteristics of climate and elevation, soils and tree nutrition, irrigation and rainfall, fruit maturity and time of harvest, pest damage and freeze injury, and crop load and pruning. As consumer demand for this healthy and flavorful food increases, researchers and farmers will need to work together to discover ways to further improve production efficiency and enhance olive oil quality.

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Vorheriges Kapitel Introduction
Nächstes Kapitel Technological Aspects
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Metadaten
Titel
Growing Olives for Oil
verfasst von
Paul Vossen
Copyright-Jahr
2013
Verlag
Springer US
Buch
Handbook of Olive Oil

Print ISBN: 978-1-4614-7776-1

Electronic ISBN: 978-1-4614-7777-8

Copyright-Jahr: 2013

DOI
https://doi.org/10.1007/978-1-4614-7777-8_2

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