Producing Table Olives

Producing Table Olives
Title Producing Table Olives PDF eBook
Author Stan Kailis
Publisher Landlinks Press
Pages 345
Release 2007
Genre Business & Economics
ISBN 064309203X

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This manual provides olive growers and processors with nationally accepted guidelines for ensuring the quality and safety of processed table olives. Covers all aspects essential for the production of safe, nutritious and marketable table olives.

World Catalogue of Olive Varieties

World Catalogue of Olive Varieties
Title World Catalogue of Olive Varieties PDF eBook
Author
Publisher
Pages 360
Release 2000
Genre Olive
ISBN 9788493166311

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Olive Germplasm

Olive Germplasm
Title Olive Germplasm PDF eBook
Author Innocenzo Muzzalupo
Publisher BoD – Books on Demand
Pages 436
Release 2012-12-07
Genre Gardening
ISBN 9535108840

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The olive (Olea europaea) is increasingly recognized as a crop of great economic and health importance world-wide. Olive growing in Italy is very important, but there is still a high degree of confusion regarding the genetic identity of cultivars. This book is a source of recently accumulated information on olive trees and on olive oil industry. The objective of this book is to provide knowledge which is appropriate for students, scientists, both experienced and inexperienced horticulturists and, in general, for anyone wishing to acquire knowledge and experience of olive cultivation to increase productivity and improve product quality. The book is divided into two parts: I) the olive cultivation, table olive and olive oil industry in Italy and II) Italian catalogue of olive varieties. All chapters have been written by renowned professionals working on olive cultivation, table olives and olive oil production and related disciplines. Part I covers all aspects of olive fruit production, from site selection, recommended varieties, pest and disease control, to primary and secondary processing. Part II contains the chapter on the description of Italian olive varieties. It is well illustrated and includes 200 elaiographic cards with colour photos, graphs and tables.

Olive Production Manual

Olive Production Manual
Title Olive Production Manual PDF eBook
Author G. Steven Sibbett
Publisher UCANR Publications
Pages 190
Release 2005
Genre Technology & Engineering
ISBN 9781879906143

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This bestselling manual is the definitive guide to olive production in California. This 180-page manual is fully illustrated with 40 tables, 19 line drawings, and 36 charts, and 100 color and black and white photos. The most notable additions to this edition include a new chapter on deficit irrigation, a greatly expanded chapter on olive oil production, and coverage of four new pests, including the olive fly. Includes production techniques for commercial growers worldwide - from orchard planning and maintenance to harvesting and postharvest processing. Contains information on pollination, pruning for shaker and vertical rotating comb harvest, mechanical pruning, deficit irrigation, mechanical harvesting methods including trunk-shaking and canopy contact harvesters, postharvest handling and processing methods, and olive oil production. Also includes information on new pests including olive fly, oleander scale, olive mite, and black vine weevil.

The Olive Tree Genome

The Olive Tree Genome
Title The Olive Tree Genome PDF eBook
Author Eddo Rugini
Publisher Springer
Pages 202
Release 2016-12-21
Genre Science
ISBN 3319488872

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This book provides an introduction to the genetics, genomics, and breeding of the olive tree, a multi-functional long-lived crop plant that is relevant not only for culinary olive and oil production, but also for shaping the landscape and history of many rural areas for centuries. Today, the recognized health benefits of extra-virgin olive oil provide new impulses for introducing innovation in olive crop management and olive breeding for a deeper understanding of the biological processes underlying fruit quality, adaptation to crop environment and response to threatening epidemics due to biological agents such as Xylella fastidiosa. The individual chapters discuss genetic resources; classic and modern breeding methods for providing new olive cultivars; the genotype x environment interactions determining the response to biotic and abiotic stresses; fruit metabolism related to oil production and the synthesis of health beneficial molecules; the mapping of genes and quantitative trait locus; and genomic, transcriptomic and proteomic strategies pertinent to the development of a molecular platform and template amenable to precise and rapid genetic modifications using recently developed genome editing tools.

The Olive

The Olive
Title The Olive PDF eBook
Author Andrea Fabbri
Publisher CABI
Pages 702
Release 2023-11-23
Genre Science
ISBN 1789247330

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The European or Mediterranean cultivated olive (Olea europaea L., subsp. europaea, var. europaea) is an ancient crop notable for its early domestication. Today, hundreds of olive varieties are grown to produce high-quality fruit for oil and table olives for human consumption. Over the last 30 years, the olive industry has undergone profound innovation due to scientific and technical advances, particularly in genomics, breeding, orchard management, mechanization and agro-ecology. Not all these developments are currently available to smaller producers. Outside the Mediterranean Basin, where it has been present for over 6,000 years, olive cultivation has spread to many other countries. These new olive-growing areas are helping further the expansion of the industry, due to increased awareness of the nutritional and health properties of extra virgin olive oil. The Olive: Botany and Production is an invaluable resource for researchers and students in horticulture and agriculture, in addition to producers involved in olive orchard management.

Products from Olive Tree

Products from Olive Tree
Title Products from Olive Tree PDF eBook
Author Dimitrios Boskou
Publisher BoD – Books on Demand
Pages 346
Release 2016-10-26
Genre Gardening
ISBN 9535127241

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Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.