Journées méditerranéennes de l’olivier 2007 à Meknès
Par Mouhcine Abou Nada,
“Les bonnes pratiques oléicoles pour la production d’huile d’olive de qualité et la protection de l’environnement”, est le thème des deuxièmes journées méditerranéennes de l’olivier qui seront organisées du 22 au 26 octobre dans la cité ismaïlienne par l’Agro-pôle Olivier ENA-Meknès en collaboration avec l’Université internationale d’Andalousie.
Ces journées réuniront un parterre de spécialistes de la majorité des pays oléicoles du Bassin méditerranéen notamment le Maroc, l’Espagne, la France, la Grèce, l’Italie, la Syrie, la Tunisie et l’Algérie, dans le but de partager leurs expériences sur les bonnes pratiques oléicoles pour la production d’huile d’olive de qualité et la protection de l’environnement.
Le programme comprend des conférences techniques et scientifiques, des visites et des dégustations d’huile d’olive autour de 5 journées thématiques traitant de thèmes portant sur “Le marché international de l’huile d’olive: enjeux et stratégies de développement des filières oléicoles méditerranéennes”, les “techniques de conduite de l’olivier : plantation, irrigation, fertilisation et taille”, le “choix variétal, densité, performances agronomiques des variétés d’olivier et techniques de multiplication”, les “bonnes pratiques oléicoles en zones arides et semi-arides et conservation de sol contre l’érosion” et la “récolte et qualité de l’huile, systèmes d’extraction et valorisation des sous-produits de l’olivier”.
Selon Dr Noureddine Ouazzani, professeur à l’ENA de Meknès et initiateur de ces journées, la deuxième édition 2007 marque le début d’une tradition à perpétuer dans une région connue par ses traditions oléicoles ancestrales, contribuant ainsi au transfert de techniques et de technologies pour la promotion et le développement de la filière oléicole régionale et nationale.
Posted in en Français, Maroc by: Olives101
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Cargill, Spain’s Hojiblanca unite in olive oil JV
U.S. agri-business Cargill Inc [CARG.UL] has signed a joint venture with Spanish cooperative Hojiblanca to source, trade and supply up-market and bulk olive oil, the companies said on Tuesday. In a joint statement, the companies said the partnership would strengthen Cargill’s involvement in premium olive oil to compliment its presence in the sunflower, rapeseed, soy, corn and palm oil markets while Hojiblanca would benefit from Cargill’s global reach.
“The initiative will combine Hojiblanca’s expertise as the world’s largest olive oil producer with Cargill’s well-established global network of vegetable oil customers,” the Spanish firm’s president, Jose Moreno, said.
Hojiblanca produces an average 90,000 tonnes a year in 49 mills and represents more than 28,000 farmers in Spain, the world’s largest olive oil producer with around a third of global output.
Cargill said global demand for the oil, increasingly viewed as a healthy alternative to other oils, was expected to rise significantly and the joint venture would focus on meeting that need.
Posted in Business, Europe | U.K, North America, Olive Oil by: Olives101
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US Olives Sources Preferred Over Imports
Almost 40% of American Dietetic Association members surveyed say their confidence in the food supply has decreased over the past twelve months, according to a survey conducted by the California Olive Industry.
The registered dieticians and nutritionists also indicated a strong preference for American food, with 66% saying that when presented with a choice, they prefer food that was produced in the U.S. This preference appears to stem from the belief that U.S. produced food is more highly regulated than other countries. Seventy-once percent of the nutritionists said they rated their confidence in the US food supply as either excellent or good, while slightly over 3% rated it as bad/terrible.
Eighty-two percent reported that they thought it was important to know what country their food was coming from. And when asked if they read labels to find out where their food was from, 69% agreed/strongly agreed that they did read labels.
“Our olive growers are currently very busy in the middle of harvest, so it is particularly gratifying to see appreciation for U.S. grown and produced product,” said Christi Darling, executive director of the California Olive Industry, which conducted the survey.
There are approximately 975 California farmers whose olives are processed into California black ripe olives (the ones in the can) by two California canneries. The harvest started in September and is expected to be completed by the end of October. The size of this year’s crop is projected to be 112,000 tons.
The internet based survey was answered by 843 American Dietetic Association members, during the week prior to the annual Food & Nutrition Conference, which took place in Philadelphia Sept 29 – Oct 3, 2007. These respondents represent more than 10% of the attending membership.
[Source] Click here
Posted in California, Health, North America by: Olives101
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Caltech: First Annual Olive Harvest Festival
Caltech is proud to announce the First Annual Olive Harvest Festival, an all-day event to be held November 2, 2007.
The Festival will bring together the Caltech community as a team to harvest olives from the 130 olive trees growing on our campus in preparation for processing, pressing, and bottling our very own olive oil. Volunteer olive-pickers are needed! For further information about the Caltech Olive Harvest project, read the olive oil story.
Post-harvest activities at the Festival will include dinner, dancing, culinary demonstrations, contests, an “edible tour” of campus, olive oil tasting, and more!
Click here for more info
Posted in California, Olive Oil by: Olives101
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L’olive française souffre de la sécheresse
Des olives trop petites, parfois déjà flétries: la sécheresse qui touche le pourtour méditerranéen affecte la récolte des oléiculteurs français, réduisant la production d’olives de moitié dans certaines exploitations du Var et des Bouches-du-Rhône.
A Auriol, Jean-François Margier a débuté la cueillette de ses olives à huile jeudi, avec une semaine d’avance par rapport à l’an dernier. Juché dans un arbre, il actionne un bras mécanique au bout duquel huit pics tournent et agitent les branches. Les fruits tombent à terre, sur un sol asséché par quatre mois sans pluie significative.
Le compost qu’il a étalé aux pieds des arbres ou les tuyaux qui distillent de l’eau au goutte à goutte n’y font rien. Sur les plus jeunes arbres, ceux qui n’ont pas encore eu le temps de développer leurs racines, les feuilles sont ternes, les olives flétries, deux fois plus petites que la normale.
Posted in en Français, France by: Olives101
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