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<pre>Wagga Uni does sample testing on about 1kg of fruit. It is advisable for
all growers to routinely test their fruit for actual oil content Vs what may
be achieved via the various extraction methods. Paul Crowther (among
others) is a regular voyeur of this chat line (no detrimental import
intended) and may like to respond directly or via this listing. Paul works
for the Uni. Julian Archer (of Olives Australia) is also conversant with
testing methodology and can direct your queries appropriately (he also
subscribes to this network). Burr (over in SA) is another who has direct
interest in such matters and can be contacted via his homepage (although he
too is an interested lurker on this line and may deem to respond).

Sampling errors may very well occur on small samples but they will be at
least indicative. Again, the analogies with the wine industry are present.
Baume testing occurs (with various modifications) on fruit sampled from x
number of rows - end, middle, other end. Collectively one gains a snapshot
of what the whole grove (vineyard) will produce.

Take note of Fabbri's comments re management of the grove and frosts. We
really must not be too scared of them. Take note also of somebody else's
comments on late harvesting having a significant bearing on the following
years production (sorry I cannot find the contributor). As to testing your
own I understand Winequip in Sydney Rd may be able to help with such a press
(used for wine) but you would have to get the measuring equipment elsewhere.

And now a question for Jamal if he has finished travelling the Earth. Is
all this a tad parochial? Oz and NZ are just coming to terms with having a
potential industry and, try as we may, we are interested in the minutiae
that you guys may have left behind long ago.

Finally, to revisit the Manzanillo debate, I would appreciate if anyone
other that Gonzalo/Fabbri can contribute to my query regarding the sub-cv's
of Manzanillo. Is the cv Manzanillo de Servilla an oil producing cv, a
table cv, a dual purpose cv or none of the above?

Regards



From: Gareth Renowden <gareth@renowden.co.nz>
To: <OliveOil@egroups.com>
Sent: Thursday, May 18, 2000 11:44 AM
Subject: Re: [OliveOil] Harvesting date.


> on 18/5/2000 10:30 am, Andrew Brown at drewbrow@senet.com.au wrote:
>
> > Very interestimg. As I asked before, would having the ability to test
the oil
> > for a small quantity say 1 to 5 KG be of use in determining the best
harvest
> > date. And is there a method to extract the oil on such a small quantity.
> >
> > Andrew & Val
>
> I have come across details of a small (?10kg) press for olives in the USA.
> One of the US websites had details - oliveoilsource or some such. Try a
> search engine. I want one, too!
> --
> Gareth Renowden, Limestone Hills, New Zealand
> Words, olives and truffles
> Office +64 (0)3 355 9552 Home +64 (0)3 314 9921
> "I knew she carried a snorkel in her handbag, but would she use it?"(Sir
> Henry)
>
>
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</pre>
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<pre>So the opinions so far seem to summarise as

* Pick at the point of maximum yield or 2-3 weeks before fore a better
flavour

* Take a multi-year view. Pick the crop earlier in heavy-yield years to
improve the next year's yield and get a better balance between years

* Pick at some "traditional" date.

* A percentage of ripe or coloured fruit in the crop.

It still leaves the question - how do you determine the point of maximum
yield or how do you know it will be reached in 2 - 3 weeks. Is there some
way of measuring the rate of oil accumulation in the fruit at, say, weekly
intervals and would a slowing in the rate of accumulation be a key
indicator.

Keith Jordan-Smith
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</pre>
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