<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Gino
Hello from out here in Murgon....Long time no see
We haer havve been working on as shorter time as possible.. ie a couple of
hours is ideal. However not always practical. In the cooler months we have
decided that 12 to 14 hours is ok. Storing olives in the S Qld warmth is
not considered desireable. One of our growers had stored fruit under a cool
verandah for a day prior to bringing it in....too long and tasted rancid..we
had to sell it to Bryan for soap.

Hope this is of help.

Love and kisses

Bill
----- Original Message -----
From: <russog@dpi.qld.gov.au>
To: <OliveOil@yahoogroups.com>
Sent: Thursday, August 23, 2001 4:51 PM
Subject: [OliveOil] INFORMATION REQUIRED ON STORAGE TEMPERATURES


> Could anyone in Australia or overseas please supply me with
> information pertaining to storage temperatures and holding periods
> for olives intended to be processed for oil
> What temperature do you hold or have been holding olives at while
> waiting to be processed?
> And
> What period of time have most processors being experiencing for
> harvested olives to the time of crushing?
>
> I would appreciate any information on the above questions
>
> Cheers
> Gino Russo
> Senior Quality Assurance Consultant
> Queensland Department of Primary Industries
>
>
>
> -----------------------------------------------------------------
> Inviting others to join this group is simple: Just ask them to
> send an empty message to: OliveOil-subscribe@yahoogroups.com
> -----------------------------------------------------------------
> For more information: http://groups.yahoo.com/group/OliveOil
> Post message: OliveOil@yahoogroups.com
> Subscribe: OliveOil-subscribe@yahoogroups.com
> Unsubscribe: OliveOil-unsubscribe@yahoogroups.com
> List owner: OliveOil-owner@yahoogroups.com
> ------------------------------------------------------------------
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
</pre>
</td></tr></table>