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<pre>As a member of OliveOil, you have the following message delivery options:

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To change your options:
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4- Pick your choice of delivery options
5- Hit "Save Changes"

Best regards
OliveOil-owner@egroups.com
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<pre>Interesting article on olive
yields in this week's Weekly Times. Best wishes to all.
Ian & Jenny
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<pre>> Interesting article on olive
> yields in this week's Weekly Times. Best wishes to all.
> Ian & Jenny

For those that are unaware the Weekly Times - a Victoria/Australia
periodical specializing in matters rural - has as it's lead article the
Manzanillo/a experience this year.

Ian and Jenny's plight has been noted on this group since I originally
failed to get anything more than 1% oil from their semi-ripe M's. A local
IOOC accredited University (Wagga) tested ripe fruit and found it had (I
think) available oil of 1.7%. It will be recalled that other growers (eg
Cobram Estate) had similar results as did others down the eastern seaboard.
None had a worse experience that Ian and Jenny as far as I know. Most
processors said that they were able to achieve up to 8% and advice was given
by Julian Archer that we may have to look an additions in our processing
(enzymes, talc).

In SA there have been (apparently) complaints about the story saying that it
was extremely negative. It was further stated that yields of 18+% were
gained from the M's. I am on record as saying the same thing. The owners
of these mature (14 years) trees sourced them from Sunraysia nurseries and
it may be that this stock is different to that of OA's.

The question remains, why the disparity? Julian (of Olives Oz) states that
his mother trees are gaining high %'s of oil from their olives but the trees
of others show no comparison.

Are the trees too young, was there too much watering, were they picked too
early? No definitive answers available.

In the meantime these M's are going to be replaced as were B's earlier.

Regards
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<pre>Yes, thanks Ian got my copy this morning.

Regards,

Phil
Tanja Olives


> ** Original Subject: RE: [OliveOil] Message Delivery Options
> ** Original Sender: Ian Fraser <fraspub@mail.albury.net.au>
> ** Original Date: 1 Sep 2000 05:40:14 -0000

> ** Original Message follows...

>
>
> Interesting article on olive
> yields in this week's Weekly Times. Best wishes to all.
> Ian & Jenny
>
>
>
>
> ------------------------------------------------------------------------
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>
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>
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> 5- If you would like me to send a formal invitation to people you know, write
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>
>
>


>** --------- End Original Message ----------- **

>


Download NeoPlanet at http://www.neoplanet.com
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<pre>Dear all - the story of Manzanillo highlghts several issues

¥ In experience with cultivars
¥ Inexperience in olive growing
¥ Poor understanding of the olives requirements
¥ Inexperience in oil extracyion technology
¥ Recycling of misinformation
¥ The need for more input on technical matters by Govt agencies

Regarding oil extraction -

% oil has to be interpreted correctly - ie fresh fruit or by dry weight
- I have seeb numbers up to 50% when the fruit is dried.

In the laboratory after crushing we dry the fruit pit and all and then
extract with solvents for 6 hours. This gets out all the oil ie total
oil.

In the mill - even the best equiment removes 70-90% of the oil - low %
if at very cold temperatures (Winter ambient) and higher temperatures
more oil. As Brian Chatterton will agree (I hope) in Tuscany and Perugia
and less so in Greece and Spain the olives eg Frantoio are picked green
ripe and the oil extraction is at around 15%.

Getting to the point - the varietal problem needs to sorted out
strategically. The bottom line the grower must know which olives are in
the orchard. Take a lesson from the wine, grape, canola etc industries).
This obviously requires som DNA evaluation - New trees from the nursery
- Existing trees at the growers expense unless there is reason to
believe an icorrect variety has been supplied. Morphology will give some
clues as the broad variety but not to a particular clone.

Recently I made enquiries regarding DNA testing - to my horror 1 tree =
nearly $300 - most of which is to do the actual test. This is getting
into the realm of medical testing. I have Doctor friends growing olives
and cannot believe that a human blood test of umpteen variables returns
less than $50. Therefore pressure should be put onto the system to
reduce the cost of routine DNA testing. I am not sure how much it costs
in Spain or Greece. I think this is yet another case where the poor
grower has to pay everyone and the wait 5 years to get some money back.

The suggestion of pulling out trees, is drastic, 3-4 year old olive
trees have established root sytems and are therefore suitable for
topgrafting with knowm varieties. Remember stick to established
varieties for oil and olives.

Stan Kailis
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