Organic Olive Production Manual

Front Cover
Paul M. Vossen
UCANR Publications, 2007 - Technology & Engineering - 105 pages
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This manual provides detailed information for growers on production issues, plant nutrition, economics, pest and weed control, management of olive wastes, the conversion process, and organic certification and registration. Using this manual you'll learn about orchard site selection considerations, irrigation needs, terrain, temperature, soil, damage from the olive fruit fly, and how these may vary for table fruit versus fruit for oil production. You'll also learn how to evaluate harvest methods an important consideration as harvest costs typically amount to half the total production cost for olives. This manual has been developed as a supplement to the Olive Production Manual, 2nd Edition. Organic growers are advised to consult both publications as they develop and refine their production systems.
  

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Contents

Site Varieties and Production Systems for Organic Olives
3
Economics of Olive Oil Production
13
International Olive Oil Council Trade Standard for Olive Oil
19
California Olive Oil Industry Survey Statistics
27
Nutrition for Organic Olive Orchards
35
Organic Olive Orchard Nutrition
37
Pest Management in Organic Olive Production
45
Monitoring and Organic Control of Olive Fruit Fly
47
Organic Weed Management in Olive Orchards
58
Composting and Olive Waste Management
63
Agricultural Use of Olive Oil Mill Wastes
65
Organic Certification
71
Agroecological Principles for Making the Conversion to Organic Olive Agroecosystems
73
Organic Certification and Registration in California
77
INDEX
87
Color Plates
91

Organic Management of Common Insects and Diseases of Olive
52

Common terms and phrases