Olive production

Landete and others (2009) reported that Lactobacillus plantarum have the ability to metabolize phenolic compounds found in olive products (such as oleuropein, hydroxytyrosol, and tyrosol, as well as vanillic, p-hydroxybenzoic, sinapic, syringic, protocatechuic, and cinnamic acids). For example, oleuropein was metabolized mainly to hydroxytyrosol, whereas protocatechuic acid was decarboxylated to catechol by the enzymatic actions. 

Landete JM, Curiel JA, Rodriguez H, de las Rivas B and Mufio R. 2008. Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum Straits. Food Chem 107(l) 320-326. 

The sub-network on the reduction of odours in animal production, was set up as a result of a consultative meeting of interested European states organised by the Swedish Government on behalf of FAO in 1976. The concept of a consultative information network was already well established by FAO by its European System of Co-operative Research Networks (ESCORENA) which commenced in 1973. ESCORENA has sponsored and established ten networks, these range in interest from olive production, pesticide impact on the environment, maize production to animal waste utilisation. 

In permanent crops a higher species diversity can be attained by applying a cover crop rotation for weed control. This is reported for organie olive production (Kabourakis 1996). 

Kabourakis, E. (1996). Prototyping and dissemination of ecological olive production systems a methodology for designing and a first step towards validation and dissemination of prototype ecological olive production systems (POPS) in Crete. Landbouw University Wageningen Wageningen. 

Kabourakis, E. 1996. Prototyping and Dissemination of Ecological Olive Production Systems A Methodology for Designing and a First Step Towards Validation and Dissemination of Prototype Ecological Olive Production Systems (EOPS) in Crete. Landbouw University Wageningen, Wageningen. 

The olive tree Olea europaea) is the only species of the Oleacea family that produces an edible fruit. The origins of cultivation of this plant are thought to have started about 5,000-6,000 years ago in the eastern Mediterranean and adjacent zones [1]. Olive tree cultivation has now spread throughout many regimis of the world with Mediterranean-like climates such as South Africa, Chile, Australia, and California, and in areas with temperate climates such as New Zealand and Cordoba Province in Argentina. There are approximately 850 million productive olive trees worldwide, covering an area of more than ten million hectares [2,3]. Nevertheless, approximately 98% of the total surface area of oUve tree culture and total productive trees are provided by the Mediterranean area. Annual worldwide olive production is estimated to be more than 18 million tons [2]. 

An international agreement on olive oil and table olives (1986) aims for the modernization of olive cultivation, olive oil extraction, and table oUve processing (a) to encourage research and development to elaborate techniques that could (i) modernize olive husbandry and the olive-products industry through technical and scientific planning, (ii) improve the quality of the products obtained... 

Definitions (ohve oil crop year, olive products, etc.)... 

Improve the situation of the olive products industry as regards the environment to abate any harmful effects... 

The value of olive oil produced annually is around US 2.5 billion (Kirit-sakis, 1991), other olive products amounting to around US 300 million. A total of 9.4 million tonnes of olive fruit are produced per annum from 805 million olive trees worldwide, occupying some 24 million acres of land. Some 98% of these trees are in the Mediterranean area. Of the 60 million tonnes of seed oil consumed worldwide every year, 2 million tonnes are olive oil (Anon., 1994). 

Almost 25% of the farming income in the Mediterranean basin as a whole comes from olive products, Spain and Italy being far and away the largest producers, with Greece (with around half the production of Spain and Italy) coming third. In 1987, Italy and Spain contributed about 65% of world olive production (Salunkhe et al, 1991). 

Olive production often follows a two-year cycle, a good crop one year being followed by a poor or medium crop the next year. This is probably the biggest problem facing the olive industry (Kiritsakis, 1991). 

The association between lAA production and virulence is also apparent in the interaction between the tumorigenic bacterium, P. savastanoi, and its hosts, oleander and olive. Production of lAA confers virulence in P. savastanoi because mutants deficient in lAA production fail to incite the production of tumors on oleander plants. When genes for lAA production are transferred from parental strains to these mutants, both lAA synthesis and full virulence are restored. Since loss of lAA production is not lethal to the bacterium, lAA synthesis constitutes secondary metabolism of tryptophan in the bacterium. In contrast to A. 

Garrido Fernandez A.,AdamsM.R., Fernin dez- Diez M. J. T able Olives Production and Processing. Chapman and Hall, London, 1997. 

Olives rank fourteenth among the vegetable crops of the United States. About 131,000 short tons of olives are produced in the United States, annually. California accounts for 99% of the olive production of the United States. 

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