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<pre>Gareth

> On the same basis, most of Australia is way down in the Sahara.

Where I am in Bendigo, Victoria (36.75S) we are equivalent to central
Spain - in fact almost on top of Sevilla where, I understand, certain
Manzanillo varieties may be found. It's also equivalent to the "toe" in
Italy, central Greece and Turkey and right on California in the States.
Sunshine and rainfall distribution also favour us as an olive producer. See
http://www.bom.gov.au/climate/averag...w_081003.shtml

Our local council has just launched it's "New Mediterranean" agribusiness
policy concentrating on, among other things, olives. Brian Gould heads the
economic unit and he can be contacted at b.gould@bendigo.vic.gov.au

Regards
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<pre>Phil

Available from Brian. Have just forwarded that posting directly to him
suggesting he actually puts it on their home page (terrific art work). If
you could email him requesting a copy it might prompt him to actually load
it onto the page. b.gould@bendigo.vic.gov.au

Visited your affina page and could not find any vic olive groves oil! Sent
in a complaint to the manager.

Regards
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<pre>Got a copy of that policy Peter?

Phil


> ** Original Subject: RE: [OliveOil] Upsidedown
> ** Original Sender: "P Caird" <caird@hitech.net.au>
> ** Original Date: 22 Aug 2000 06:53:48 -0000

> ** Original Message follows...

>
> Gareth
>
> > On the same basis, most of Australia is way down in the Sahara.
>
> Where I am in Bendigo, Victoria (36.75S) we are equivalent to central
> Spain - in fact almost on top of Sevilla where, I understand, certain
> Manzanillo varieties may be found. It's also equivalent to the "toe" in
> Italy, central Greece and Turkey and right on California in the States.
> Sunshine and rainfall distribution also favour us as an olive producer. See
> http://www.bom.gov.au/climate/averag...w_081003.shtml
>
> Our local council has just launched it's "New Mediterranean" agribusiness
> policy concentrating on, among other things, olives. Brian Gould heads the
> economic unit and he can be contacted at b.gould@bendigo.vic.gov.au
>
> Regards
>
>
>
>
> ------------------------------------------------------------------------
> Five steps to help promote OliveOil:
>
> 1- Add a general link to the group on your website:
http://www.egroups.com/group/OliveOil
>
> 2- Mention the group and its URL in your newsletters and publications.
>
> 3- Invite others to visit:
> http://www.egroups.com/group/OliveOil
>
> 4- Add a subscription link on your website. See how here:
http://www.egroups.com/promote/OliveOil
>
> 5- If you would like me to send a formal invitation to people you know, write
to me at OliveOil-owner@egroups.com
>
>
>


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

>


Download NeoPlanet at http://www.neoplanet.com
</pre>
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<pre>P(eter)

> Where I am in Bendigo, Victoria (36.75S) we are equivalent to central
> Spain - in fact almost on top of Sevilla where, I understand, certain
> Manzanillo varieties may be found...


There are no Manzanill(o)s anywhere near Sevilla. They are all Manzanillas
("little apples"). The "os" are in Oz (and also in the USA), so it was
presumably the Franciscans or their descendants that corrupted the name.
You'll probably find the cv. was imported into your country as "Manzanillo"
from California. Now is yours Manzanilla De Carmona, Manzanilla de Jaen or
Manzanilla Dos Hermanas?

G C
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<pre>GC

All those thoroughly bored with Manzanillos please skip this posting. It's
quite long and covers previous postings.

> There are no Manzanill(o)s anywhere near Sevilla. They are all Manzanillas
> ("little apples"). The "os" are in Oz (and also in the USA), so it was
> presumably the Franciscans or their descendants that corrupted the name.
> You'll probably find the cv. was imported into your country as
"Manzanillo"
> from California. Now is yours Manzanilla De Carmona, Manzanilla de Jaen or
> Manzanilla Dos Hermanas?

None of the above is the short answer but maybe some of them. Below is a
short summary of the debate so far. There seems to be no clear answer as to
the variety(ies) currently planted in Oz. As you will note from a perusal
of the summary it seems that M. Prieta is the olive for oil and M. de
Servilla(Sevilla) is renowned for a table olive. None of the cv's you have
mentioned have yet had a mention. Of course it is known that many cultivars
have many different names and some confusion therefore arises. Considerable
confusion.

There is a stack of other material in the archival section. If you can help
clarify the situation it would be appreciated by many a grower. As I have
stated before my Manzanillas have been yielding a consistent 16%+ wxw. They
are an unknown cv of M that are about 35 years old sourced from a particular
area of Oz. The mother trees are being DNA tested and results are still
awaited.

Regards


FROM. Gonzalo CLAROS, Ph.D.

It will appear very soon in the journal Euphitica the analysis of 56
olive-tree cultivars in Malaga (Spain) that correspond to 22
different varieties using molecular markers based in DNA.

Among the varieties we have differentiated, you can find Manzanilla
sevillana (which is usually called outside Spain 'Manzanillo'),
Aloreña (that is also called manzanillo), morisco (also called
manzanilla prieta), and zorzaleño (also called manzanillo).

You can see the nightmare. All these but morisco are use for table
olives, although you can obtain some oil, although the productivity
is lower than other varieties.

We have seen that olive-tree varieties used for table olives use to
cluster in a dendrogram, but we have not determined wich genes are
involved in this characteristic.

Gonzalo

--
================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es
Dpt. Biologia Molecular y Bioquimica claros@cica.es
Facultad de Ciencias Fax: (34) 95 213 20 00
Universidad de Malaga
E-29071 Malaga (Spain) http://www.nitrogeno.uma.es/FMP/


FROM J ARCHER, OLIVES AUSTRALIA

We did some laboratory oil tests on our Manzanillo mother trees in the same
season (harvested March 24th, 1999) and found them to be 17.9%. This is
less than the recognised average of 20.3% as published in the University of
California Olive Production Manual. However in the same publication
Sibbett, Connell, Luh and Ferguson list Manzanillo's oil content as ranging
from 15% to 26%. We feel that the 17.9% result may have again been due to
the wet season experienced. (NB. All laboratory oil percentages listed were
obtained using the internationally accepted Soxhlet extraction and
standardised to 50% moisture content. Whole fruit were used for the
testing.)

To continue our research, this last season (2000) we again did some
laboratory tests on Manzanillo fruit from our mother trees. The 2000 season
had been relatively normal as far as rainfall and irrigation are concerned.
The laboratory oil content result 22.9%.

We also did some pre- and post-processing laboratory oil tests this season.
One Manzanillo sample, for mostly coloured but not all black fruit, resulted
in 22.9% oil and another from a later harvest resulted in 23.7%.
Manzanillos from a different section of the mother plot gave 20.4% oil. Our
machine operator, Tony Duffy put a batch of the 20.4% fruit through the
Oliomio and extracted 12% oil. We then sent the waste paste from that batch
to the laboratory and they extracted a further 8% oil, giving a total of
around 20%. Naturally, we are researching to learn how to extract more of
the oil from the fruit.

I have no question that the trees which you understood to be Manzanillo from
our recent correspondence are in fact the true 'Manzanilla de Sevilla' of
Andalucia, Spain. The difficulty is that in some regions of Australia and/or
seasons, the high moisture content is holding onto the oil and not letting a
portion of it be released.

Julian Archer
Olives Australia


FROM PROF FABBRI

Manzanillo is among the best table cvs in the world, but is not to be
chosen for oil. But 0.1% is really too small a figure to blame the cultivar.

--
Prof. Andrea Fabbri
Dipartimento di Biologia Evolutiva e Funzionale
Università di Parma
Parco Area delle Scienze 11/A - 43100 Parma
0521/905974 (905567 Alternative)
0521/905403 Fax

FROM GONZALO CLAROS

>which type of Manzanilla were planted in Australia?

I wonder if you know that the name "manzanillo" is used for a lot of
different varieties.... Most of cases it refers to the tree that
Antonio GIanno cited, but you have a lot of other olives that are
also called manzanillo or manzanilla that are used for table olive
oil.

Gonzalo

--
================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es
Dpt. Biologia Molecular y Bioquimica claros@cica.es
Facultad de Ciencias Fax: (34) 95 213 20 00
Universidad de Malaga
E-29071 Malaga (Spain) http://www.nitrogeno.uma.es/FMP/


FROM GONZALO CLAROS

It should be... (both means the same, as if you say Sevilla's
Manzanillo or Manzanillo of Sevilla)

But I would not bet my neck. :-)

Gonzalo
--
================================================== ==============
M. Gonzalo CLAROS, Ph.D. claros@uma.es

FROM IAN AND JENNY FRASER

3. We can say again that our M's were ripe when picked, as confirmed by Mr
Caird. Fine handsome fruit from trees planted 8/96. We irrigated three
times, all pre-Christmas, but it was a wetter summer than usual. This might
make for a lower yield but surely not an awful one, and we hear tell of
people with lousy Manzanillo yields from all over the place, far apart from
one another.

4. Another question that keeps coming up is that of Manzanillo
sub-cultivars. We believe that many of us sourced M's from the same
nursery, but what about M's which have come from different suppliers? How
are they yielding? Can any O/Line experts/readers/lurkers comment on this?
Do we in fact have two or more M sub-cv's in Australia performing quite
differently?

5. Mohamed, we do feel it proper to take experts' opinions very seriously
(those of Prof Fabbri, Gonzalo and others). Not for one second do we
believe that Prof Fabbri is saying you can't get oil from Manzanillos.
Fabbri's point, we feel, is that the M is above all a pickling variety, and
that's why you should plant it - for pickling. When you choose cultivars at
the time you set up, why not get it right at the very start? And getting it
right, naturally, depends on the best advice.

6. It should also be noted that some growers here express genuine doubts
about the quality, flavour, organoleptic and keeping properties of
Manzanillo oil (ours tastes pretty bland). An oil producer we met yesterday
remarked that he finds M oil doesn't keep terribly long and lacks character
on the palate.


Ian & Jenny
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<pre>on 22/8/2000 6:48 pm, P Caird at caird@hitech.net.au wrote:

> Where I am in Bendigo, Victoria (36.75S) we are equivalent to central
> Spain

How's your Rioja?

> Our local council has just launched it's "New Mediterranean" agribusiness
> policy concentrating on, among other things, olives.

It's an interesting idea. Last year, when doing the publicity rounds for my
book, I tried to stir up some interest in the concept of a "gourmet economy"
- to counter the prevailing "wisdom" that a knowledge economy is the way to
go. My thesis: NZ is far too small to have a major impact in world markets,
but our combination of climate and soils allows us to grow very high quality
food products. We should therefore be aiming to produce world-class gourmet
products - a niche market that can deliver high returns and remain
relatively unaffected by swings in the general economy. Wine has shown how
it can be done, and olives will follow, but there's huge potential for
truffles and other fungi, high quality (organic and speciality) meats such
as herb-finished lamb, cheeses, fruit and nut crops, specialist timbers and
many others.

Giving this strategy a catchy label - the gourmet economy - helps
ludicrously under-informed city-types to appreciate what's happening out in
the real world...

Regards
--
Gareth Renowden, Limestone Hills, New Zealand
Words, olives and truffles
Office +64 (0)3 355 9552 Home +64 (0)3 314 9921
Mobile 025 790 070
"I knew she carried a snorkel in her handbag, but would she use it?"(Sir
Henry)
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<pre>Right on the mark Gareth.

The Bega Valley in New South Wales has just come to realise that its one major
economic activity - dairy farming - has left it out on a limb. The recent dairy
de-regulation here jolted everyone out of their comfort zone.

What this area does have, and has always been put in the 'feral' basket, are
numerous small 'alternative' gourmet producers who are now being seen (by the
other end of town) as the saviours of this small rural community. Like you in NZ
this area boasts a clean, green and healthy image. It has an abundance of
natural assets (world class) but little else in the way of an alternative
economy to dairy farming. Eco-tourism and gourmet food seem to go hand in hand
with the 'new economy'

If you could share some of your thoughts with us here in Bega (Sapphire Coast
Producers Association) it might help us convince the top end of the town to get
some of the government funding down to 'grass roots' level instead of lining the
pockets of highly paid consultants re-inventing another survey.

Good luck with your thesis.

Phil Bramley
Sapphire Coast Producers Association
Tanja Olives


> ** Original Subject: RE: [OliveOil] Upsidedown
> ** Original Sender: Gareth Renowden <gareth@renowden.co.nz>
> ** Original Date: 23 Aug 2000 00:00:01 -0000

> ** Original Message follows...

>
> on 22/8/2000 6:48 pm, P Caird at caird@hitech.net.au wrote:
>
> > Where I am in Bendigo, Victoria (36.75S) we are equivalent to central
> > Spain
>
> How's your Rioja?
>
> > Our local council has just launched it's "New Mediterranean" agribusiness
> > policy concentrating on, among other things, olives.
>
> It's an interesting idea. Last year, when doing the publicity rounds for my
> book, I tried to stir up some interest in the concept of a "gourmet economy"
> - to counter the prevailing "wisdom" that a knowledge economy is the way to
> go. My thesis: NZ is far too small to have a major impact in world markets,
> but our combination of climate and soils allows us to grow very high quality
> food products. We should therefore be aiming to produce world-class gourmet
> products - a niche market that can deliver high returns and remain
> relatively unaffected by swings in the general economy. Wine has shown how
> it can be done, and olives will follow, but there's huge potential for
> truffles and other fungi, high quality (organic and speciality) meats such
> as herb-finished lamb, cheeses, fruit and nut crops, specialist timbers and
> many others.
>
> Giving this strategy a catchy label - the gourmet economy - helps
> ludicrously under-informed city-types to appreciate what's happening out in
> the real world...
>
> Regards
> --
> Gareth Renowden, Limestone Hills, New Zealand
> Words, olives and truffles
> Office +64 (0)3 355 9552 Home +64 (0)3 314 9921
> Mobile 025 790 070
> "I knew she carried a snorkel in her handbag, but would she use it?"(Sir
> Henry)
>
>
>
>
> ------------------------------------------------------------------------
> Five steps to help promote OliveOil:
>
> 1- Add a general link to the group on your website:
http://www.egroups.com/group/OliveOil
>
> 2- Mention the group and its URL in your newsletters and publications.
>
> 3- Invite others to visit:
> http://www.egroups.com/group/OliveOil
>
> 4- Add a subscription link on your website. See how here:
http://www.egroups.com/promote/OliveOil
>
> 5- If you would like me to send a formal invitation to people you know, write
to me at OliveOil-owner@egroups.com
>
>
>


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

>


Download NeoPlanet at http://www.neoplanet.com
</pre>
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