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<pre>Hello Folks,
In a previous discussion on mechanical harvesting, I got the impression that
ripening hormones would be sprayed before shaking the trees. Did I get it wrong?
If it is happening indeed, what exactly are those chemicals, are the treated
olives/ olive oils safe for human consumption, and what is the position of the
IOOC or other agencies like FDA in that regard.

Regards,
Chafic Maalouf


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<pre>Dear Mr Kailis
Is the Californian Olive Production Manual freely available? Is it worth
having in relation to cold climate olives?
Ross Stewart
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<pre>Dear All

There has been much reserach on facilitating olive processing. However
at this point of time most chemical sprays are directed to table olives.
Here NAA Naphthalene Acetic Acid is sprayed soon after fruit set (ie the
olive are just starting to form. This strategy reduces the size of the
crop and so conserving the trees resources. Regarding oil olives
thinning is an unnecessary procedure. In the Californian Olive
Production Manual iyou will find more details.

In Australia, to my knowledge the use of NAA has not been approved for
olives.

Stan kailis
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<pre>Regarding the Californian Production Manual

¥ It is worth having
¥ Some areas in the bool are relevant to Australia - but varietal info
is limited
¥ Oil information is sketchy
¥ Best place to buy your copy (about half the price of bookshops) and
this is not an add - Olives Australia.

Carlo Costas book is very good - for convenience I will be distributing
it but I have not finalised the price and arrangments yet. Watch this
space.

Stan Kailis
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