Summer storms decimate Australian olive groves
Severe summer storms are rolling across the southern and eastern states, in what is being tipped as one of the biggest weather fronts this year.
In South Australia, olive growers near Pinaroo, in South Australia’s Mallee, have sustained considerable losses, and set their crops back at least two years.
Manager of Barkworth Olive Grove, Ken Schutz says the damage bill there is around $500,000.
“We’ve lost probably 50 per cent of our crop and we had a pretty good crop this year,” he says.
“We were looking forward to the harvest and we also had probably a couple of hundred trees knocked over, which I can deal with that, but the loss of the crop is disappointing, especially when you come out in the grove and you see all the fruit on the trees and you think it’s a fantastic crop, we’ve finally done what we needed to do, and five seconds later she’s half gone”.
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Posted in Australia | NZ, Olive Tree by: Olives101
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Tunisie: la filière huile d’olive en danger
Par Galia Skander,
La production d’huile d’olive pour la saison agricole 2007-2008 est estimée à 130.000 tonnes, et ce, pour la 5ème année consécutive, permettant à la Tunisie d’occuper le 4ème rang mondial en matière d’exportation.
Toutefois, le problème de l’huile d’olive ne se situe pas au niveau de la production, mais au niveau du coût de production, avec la raréfaction de la main d’œuvre et l’augmentation de son coût, ainsi qu’au niveau de l’exportation et de la commercialisation.
La Tunisie demeure tributaire du marché européen et doit composer avec la montée en charge de nouveaux producteurs, comme la Chine, la Syrie et la Turquie.
Dans un futur proche, la filière d’huile d’olive sera en réel danger, puisqu’elle ne disposera plus d’un marché intérieur dont les habitudes alimentaires ont été totalement inversées vers les huiles importées, et elle sera de moins en moins compétitive face aux produits européens qui compensent le litre d’huile d’olive au niveau de la production à hauteur de 1.20 Euros le litre.
Il est très urgent de repenser le modèle agricole tunisien, dont les schémas remontent aux années 60 et 70, et qui a besoin d’une refonte radicale et d’une nouvelle vision stratégique. La Tunisie court un vrai risque de dépendance alimentaire aigue dans les 20 prochaines années.
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Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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Santo Stefano inaugurates an ecological olives’ press
How can olives produce “green” electric power??
Lucchi and Guastalli, an olive oil producing firm of Santo Stefano di Magra, in Liguria’s eastern province has recently inaugurated a new kind of olive-pressing machine, which could herald a real technological revolution in the arch-shaped Italian region, noted to be the major olive-producer of Northern Italy.
The new press, other than squeezing olives in the precious, aromatic golden oil renowned for its delicate fruity notes, does recover mashed olives’ pulp in a form suitable to be burned in energy-generating plants.
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Posted in Ecology | Environment, Europe | U.K by: Olives101
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USAID-Workshop for 40 Yemenis held to improve olive production, harvest
The US Agency for International Development (USAID) organized during the period from 15th to 17th for 40 trainees from the Ministry of Agriculture and Irrigation and different governorates on means of improving olive production and harvest.
The workshop also aimed at enlighten participants on the theoretical and practical aspects of olive production and maintenance of olive plantations.
The three-day workshop was organized in cooperation with the ministry and the regional Center on Agrarian Reform and Rural Development for Near East (CARANE), said the USAID in a press release.
According the press release, the USAID and Yemen organized the workshop in response to Yemeni farmers’ request to learn more about maximizing their olive corps.
The workshop was inaugurated by the Minister of Agriculture and Irrigation Mansour al-Hoshabi who praised USAID efforts for supporting the agricultural sector in Yemen.
USAID has operated in Yemen since 1958 and is currently working in five governorates.
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Posted in Middle East, North America by: Olives101
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Antibacterial olives don’t ferment
by Jon Evans,
By using a combination of liquid chromatography (LC), mass spectrometry (MS) and nuclear magnetic resonance (NMR) spectroscopy, Spanish food scientists have managed to uncover several novel antibacterial compounds in table olives. This work should not only help to highlight the health benefits of eating olives, but also lead to a better understanding of the steps required to make olives edible.
Although most people’s experience of table olives is as a tasty hors d’oeuvre, they can’t just be served straight from the tree. This is because natural olives are actually quite bitter, mainly because of the presence in their flesh of a glucoside compound known as oleuropein. To make olives fit to eat, this compound first has to be broken down and removed, which is done by soaking the olives in a sodium hydroxide solution known as lye. The olives then have to undergo a fermentation step, which involves placing them in salty water (brine) to encourage the growth of yeast and lactic acid bacteria. This step acts to give the olives their characteristic taste, as well as removing more oleuropein and producing lactic acid, which helps to preserve the olives.
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Posted in Articles, Ecology | Environment, Health, Olive Tree by: Olives101
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