<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Summary of our results over period 28/4 to 28/5:

Paragons/Corregiolas. 15.1% (half coloured, rest green), 16.3% (three
quarters black, rest coloured), 19.2% (mostly black).

Kalamatas/Oil Kalamatas + some Sevillanos. 17.1%, 17% - mostly black.

Manzanillos. 11.9%, fully ripe.

Taste/flavour. Frantoios and Kalamatas preferred.

No watering of our trees since before Christmas; also summer and autumn dry
and sunny with 'very little from above', as Peter Caird put it.

Have sent oil to Dr Rod Mailer at Wagga Ag Institute for research study
he's conducting to test for free fatty acids, peroxide value, polyphenols
etc., so it'll be interesting to get feedback.

What about few other OliveLiners posting their yields so we get some idea
of the season? We'd be very interested, for one. All best.


Jenny Davidson and Ian Fraser

-----------------------------
PS. Few other results passed on to us of Manzo pressings across N Victoria
including Echuca, Yarrawonga and Benalla areas: Grower 1 - 12.5% (not
watered all season). Grower 2 - 10% (watering not known). Grower 3 -
9.5-11% over three batches, we think (water withheld last 10 weeks). Grower
4 - 8% (water withheld last 7 weeks).
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ian

May I pass some comments on yields/maturation.

I found a distinct separation of the Corregiola and Paragon
(whatever/wherever they came are from/are related to). Corregiola came in
first and changed colour quickly. Very good yields came from the (almost)
black harvest. Paragon also gave good yields from much greener fruit. I am
processing 2 tonne of the latter tomorrow and expect to get >20% wxw -
almost the same as Corregiola. Frantoio are coming in the same time as
Paragon, with the same results.

The % you refer to Ian. Is it weight (kgs in) by weight (kgs out of oil) =
wxw? Or wxv = weight in, volume (litres) out? There is, of course, a
differential amounting to 10% between weight and volume.

Regards
Peter Caird
</pre>
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<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Peter:

Weight in, litres out - or wxv - used for our %s, and others conveyed to us
also wxv.

Our experience opposite to yours. Paragon ripened before Correg on most
trees. Surely not another case of tree mix-up?

Any comments on those low Manzo yields compared to your figs? Examples we
passed on involved fruit ripe to 'super ripe' from several parts of North;
most with irrigation withheld + dry hot summer/autumn; and pressed on
different machines.

All best.

Jenny and Ian

PS. Does 'Frantoio' embrace both Para and Correg?
--------------------------------------------------------------------------------

>Ian
>
>May I pass some comments on yields/maturation.
>
>I found a distinct separation of the Corregiola and Paragon
>(whatever/wherever they came are from/are related to). Corregiola came in
>first and changed colour quickly. Very good yields came from the (almost)
>black harvest. Paragon also gave good yields from much greener fruit. I am
>processing 2 tonne of the latter tomorrow and expect to get >20% wxw -
>almost the same as Corregiola. Frantoio are coming in the same time as
>Paragon, with the same results.
>
>The % you refer to Ian. Is it weight (kgs in) by weight (kgs out of oil) =
>wxw? Or wxv = weight in, volume (litres) out? There is, of course, a
>differential amounting to 10% between weight and volume.
>
>Regards
>Peter Caird
>
>
>
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>on 30/5/01 11:05 AM, Ian Fraser at fraspub@mail.albury.net.au wrote:

> Any comments on those low Manzo yields compared to your figs?

Wouldn't figs give a very low yield of something other than oil?
--
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
"And when I find my trousers, I'll find my feet" (Viv Stanshall)
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Peter,

How are you making the distinction between Paragon and Frantoio. I thought
recent DNA testing had deemed them the same [at least the stock which was
produced by Olives Australia].
From my reading [I think Chatterton and others] I understand the Frantoio cv
reaches a maturity of oil content at a slightly 'greener ' stage than most
other varieties. Is that your experience? Maybe Brian may like to comment on
the local Italian experience.
For what its worth, small batches pressed at Tanja [near Bega] in early May
were generally low wxw 7%- 14% reflecting the excessive rain we had
experienced a week or so earlier- up to 7 inches or 175mm in parts. Will
keep you posted on a future small batch of Koroeiki/Mediterranean.


----- Original Message -----
From: "P Caird" <caird@origin.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, May 29, 2001 10:24 PM
Subject: Re: [OliveOil] Olive yields - update


> Ian
>
> May I pass some comments on yields/maturation.
>
> I found a distinct separation of the Corregiola and Paragon
> (whatever/wherever they came are from/are related to). Corregiola came in
> first and changed colour quickly. Very good yields came from the (almost)
> black harvest. Paragon also gave good yields from much greener fruit. I
am
> processing 2 tonne of the latter tomorrow and expect to get >20% wxw -
> almost the same as Corregiola. Frantoio are coming in the same time as
> Paragon, with the same results.
>
> The % you refer to Ian. Is it weight (kgs in) by weight (kgs out of oil)
=
> wxw? Or wxv = weight in, volume (litres) out? There is, of course, a
> differential amounting to 10% between weight and volume.
>
> Regards
> Peter Caird
>
>
>
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Greetings All ...

In regard to the Correggiola/Frantoio/Paragon discussions - DNA and AFLP
testing to date in Australia, Italy and Spain has unanimously identified
them as follows:

Olives Australia's Paragon matches Frantoio (This has been shown by more
than 20 separate DNA tests around the world and most recently by the CNR
laboratory in Perugia Italy - this is the laboratory which published the
paper showing genetic differences between 12 synonyms of Frantoio.)

Depending on how 'deeply' the DNA testing is done, Correggiola can appear to
match Frantoio or, in deeper genetic probing, some slight genetic
differences will be seen. Most are now describing Correggiola as a member
of the Frantoio varietal population but a separate variety/strain. Olives
Australia's Correggiola was recently DNA tested at the CNR lab in Perugia,
Italy and matched the Correggiola of Tuscany.

Oil Yields
A number of oil yields have come in from Western Australia over the last few
weeks. I haven't been provided with all details (ie. irrigation level,
harvest timing, processing techniques etc.) on every pressing but I
understand that the trees are mainly in the four to five year old age group,
under irrigation, and harvested between April 7th and May 15th. Here are
the yields reported. (wxw or wxv was not reported in all cases but most
should be wxw.)

Western Australia Grower
- Manzanillo 19.9%
- April 7th pressing of WA Mission and Manzanillo had 0.22 acidity and
Picual 0.09.

Western Australia Grower
- Mix of 95% Manzanillo and 5% Frantoio yielded 20%.

Western Australia Processor
Frantoio - up to 22%
WA Mission - up to 21%
Manzanillo - up to 20%

Yield data from numerous regions/climates and varieties from the last two
seasons seems to be revealing a trend that olives grown in higher altitude
and/or colder climates are giving lower percentage yields than those grown
in warmer regions. From my travels I believe that this is also the
experienceof growers in California and Europe. In general, our data shows
that yields from colder regions such as Mudgee, Upper Hunter Valley, NSW and
Victorian Highlands are giving lower yield percentages but the oils are
stronger in character and are fetching premium prices.

Kind regards,
Julian Archer


-----Original Message-----
From: alan watt [mailto:wattmeyer@one.net.au]
Sent: Wednesday, 30 May 2001 9:35
To: OliveOil@yahoogroups.com
Subject: Re: [OliveOil] Olive yields - update


Peter,

How are you making the distinction between Paragon and Frantoio. I thought
recent DNA testing had deemed them the same [at least the stock which was
produced by Olives Australia].
From my reading [I think Chatterton and others] I understand the Frantoio cv
reaches a maturity of oil content at a slightly 'greener ' stage than most
other varieties. Is that your experience? Maybe Brian may like to comment on
the local Italian experience.
For what its worth, small batches pressed at Tanja [near Bega] in early May
were generally low wxw 7%- 14% reflecting the excessive rain we had
experienced a week or so earlier- up to 7 inches or 175mm in parts. Will
keep you posted on a future small batch of Koroeiki/Mediterranean.


----- Original Message -----
From: "P Caird" <caird@origin.net.au>
To: <OliveOil@yahoogroups.com>
Sent: Tuesday, May 29, 2001 10:24 PM
Subject: Re: [OliveOil] Olive yields - update


> Ian
>
> May I pass some comments on yields/maturation.
>
> I found a distinct separation of the Corregiola and Paragon
> (whatever/wherever they came are from/are related to). Corregiola came in
> first and changed colour quickly. Very good yields came from the (almost)
> black harvest. Paragon also gave good yields from much greener fruit. I
am
> processing 2 tonne of the latter tomorrow and expect to get >20% wxw -
> almost the same as Corregiola. Frantoio are coming in the same time as
> Paragon, with the same results.
>
> The % you refer to Ian. Is it weight (kgs in) by weight (kgs out of oil)
=
> wxw? Or wxv = weight in, volume (litres) out? There is, of course, a
> differential amounting to 10% between weight and volume.
>
> Regards
> Peter Caird
>
>
>
>
>
>
> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>




Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/



[Non-text portions of this message have been removed]
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Please explain, Gareth.

Ian Fraser



>on 30/5/01 11:05 AM, Ian Fraser at fraspub@mail.albury.net.au wrote:
>
>> Any comments on those low Manzo yields compared to your figs?
>
>Wouldn't figs give a very low yield of something other than oil?
>--
>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
>"And when I find my trousers, I'll find my feet" (Viv Stanshall)
>
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Mr Archer:

The four areas in Northern Victoria with recent poor Manzo yields are
nowhere near any Victorian Highlands. Mostly as flat as a tack with very
hot summers and, as reported, little irrigation. Should have been ideal
conditions this year, yet Manzo yields modest and oil not 'strong in
character'. Pity, really.

Ian Fraser




>Greetings All ...
>
>In regard to the Correggiola/Frantoio/Paragon discussions - DNA and AFLP
>testing to date in Australia, Italy and Spain has unanimously identified
>them as follows:
>
>Olives Australia's Paragon matches Frantoio (This has been shown by more
>than 20 separate DNA tests around the world and most recently by the CNR
>laboratory in Perugia Italy - this is the laboratory which published the
>paper showing genetic differences between 12 synonyms of Frantoio.)
>
>Depending on how 'deeply' the DNA testing is done, Correggiola can appear to
>match Frantoio or, in deeper genetic probing, some slight genetic
>differences will be seen. Most are now describing Correggiola as a member
>of the Frantoio varietal population but a separate variety/strain. Olives
>Australia's Correggiola was recently DNA tested at the CNR lab in Perugia,
>Italy and matched the Correggiola of Tuscany.
>
>Oil Yields
>A number of oil yields have come in from Western Australia over the last few
>weeks. I haven't been provided with all details (ie. irrigation level,
>harvest timing, processing techniques etc.) on every pressing but I
>understand that the trees are mainly in the four to five year old age group,
>under irrigation, and harvested between April 7th and May 15th. Here are
>the yields reported. (wxw or wxv was not reported in all cases but most
>should be wxw.)
>
>Western Australia Grower
>- Manzanillo 19.9%
>- April 7th pressing of WA Mission and Manzanillo had 0.22 acidity and
>Picual 0.09.
>
>Western Australia Grower
>- Mix of 95% Manzanillo and 5% Frantoio yielded 20%.
>
>Western Australia Processor
>Frantoio - up to 22%
>WA Mission - up to 21%
>Manzanillo - up to 20%
>
>Yield data from numerous regions/climates and varieties from the last two
>seasons seems to be revealing a trend that olives grown in higher altitude
>and/or colder climates are giving lower percentage yields than those grown
>in warmer regions. From my travels I believe that this is also the
>experienceof growers in California and Europe. In general, our data shows
>that yields from colder regions such as Mudgee, Upper Hunter Valley, NSW and
>Victorian Highlands are giving lower yield percentages but the oils are
>stronger in character and are fetching premium prices.
>
>Kind regards,
>Julian Archer
>
>
>-----Original Message-----
>From: alan watt [mailto:wattmeyer@one.net.au]
>Sent: Wednesday, 30 May 2001 9:35
>To: OliveOil@yahoogroups.com
>Subject: Re: [OliveOil] Olive yields - update
>
>
>Peter,
>
>How are you making the distinction between Paragon and Frantoio. I thought
>recent DNA testing had deemed them the same [at least the stock which was
>produced by Olives Australia].
>From my reading [I think Chatterton and others] I understand the Frantoio cv
>reaches a maturity of oil content at a slightly 'greener ' stage than most
>other varieties. Is that your experience? Maybe Brian may like to comment on
>the local Italian experience.
>For what its worth, small batches pressed at Tanja [near Bega] in early May
>were generally low wxw 7%- 14% reflecting the excessive rain we had
>experienced a week or so earlier- up to 7 inches or 175mm in parts. Will
>keep you posted on a future small batch of Koroeiki/Mediterranean.
>
>
>----- Original Message -----
>From: "P Caird" <caird@origin.net.au>
>To: <OliveOil@yahoogroups.com>
>Sent: Tuesday, May 29, 2001 10:24 PM
>Subject: Re: [OliveOil] Olive yields - update
>
>
>> Ian
>>
>> May I pass some comments on yields/maturation.
>>
>> I found a distinct separation of the Corregiola and Paragon
>> (whatever/wherever they came are from/are related to). Corregiola came in
>> first and changed colour quickly. Very good yields came from the (almost)
>> black harvest. Paragon also gave good yields from much greener fruit. I
>am
>> processing 2 tonne of the latter tomorrow and expect to get >20% wxw -
>> almost the same as Corregiola. Frantoio are coming in the same time as
>> Paragon, with the same results.
>>
>> The % you refer to Ian. Is it weight (kgs in) by weight (kgs out of oil)
>=
>> wxw? Or wxv = weight in, volume (litres) out? There is, of course, a
>> differential amounting to 10% between weight and volume.
>>
>> Regards
>> Peter Caird
>>
>>
>>
>>
>>
>>
>> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>>
>>
>>
>
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
>[Non-text portions of this message have been removed]
>
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Ian ...

Thanks for your input on the geography of those lower yields.

Kind regards,
Julian Archer

-----Original Message-----
From: Ian Fraser [mailto:fraspub@mail.albury.net.au]
Sent: Wednesday, 30 May 2001 3:42
To: OliveOil@yahoogroups.com
Subject: RE: [OliveOil] Olive yields - update


Mr Archer:

The four areas in Northern Victoria with recent poor Manzo yields are
nowhere near any Victorian Highlands. Mostly as flat as a tack with very
hot summers and, as reported, little irrigation. Should have been ideal
conditions this year, yet Manzo yields modest and oil not 'strong in
character'. Pity, really.

Ian Fraser




>Greetings All ...
>
>In regard to the Correggiola/Frantoio/Paragon discussions - DNA and AFLP
>testing to date in Australia, Italy and Spain has unanimously identified
>them as follows:
>
>Olives Australia's Paragon matches Frantoio (This has been shown by more
>than 20 separate DNA tests around the world and most recently by the CNR
>laboratory in Perugia Italy - this is the laboratory which published the
>paper showing genetic differences between 12 synonyms of Frantoio.)
>
>Depending on how 'deeply' the DNA testing is done, Correggiola can appear
to
>match Frantoio or, in deeper genetic probing, some slight genetic
>differences will be seen. Most are now describing Correggiola as a member
>of the Frantoio varietal population but a separate variety/strain. Olives
>Australia's Correggiola was recently DNA tested at the CNR lab in Perugia,
>Italy and matched the Correggiola of Tuscany.
>
>Oil Yields
>A number of oil yields have come in from Western Australia over the last
few
>weeks. I haven't been provided with all details (ie. irrigation level,
>harvest timing, processing techniques etc.) on every pressing but I
>understand that the trees are mainly in the four to five year old age
group,
>under irrigation, and harvested between April 7th and May 15th. Here are
>the yields reported. (wxw or wxv was not reported in all cases but most
>should be wxw.)
>
>Western Australia Grower
>- Manzanillo 19.9%
>- April 7th pressing of WA Mission and Manzanillo had 0.22 acidity and
>Picual 0.09.
>
>Western Australia Grower
>- Mix of 95% Manzanillo and 5% Frantoio yielded 20%.
>
>Western Australia Processor
>Frantoio - up to 22%
>WA Mission - up to 21%
>Manzanillo - up to 20%
>
>Yield data from numerous regions/climates and varieties from the last two
>seasons seems to be revealing a trend that olives grown in higher altitude
>and/or colder climates are giving lower percentage yields than those grown
>in warmer regions. From my travels I believe that this is also the
>experienceof growers in California and Europe. In general, our data shows
>that yields from colder regions such as Mudgee, Upper Hunter Valley, NSW
and
>Victorian Highlands are giving lower yield percentages but the oils are
>stronger in character and are fetching premium prices.
>
>Kind regards,
>Julian Archer
>
>
>-----Original Message-----
>From: alan watt [mailto:wattmeyer@one.net.au]
>Sent: Wednesday, 30 May 2001 9:35
>To: OliveOil@yahoogroups.com
>Subject: Re: [OliveOil] Olive yields - update
>
>
>Peter,
>
>How are you making the distinction between Paragon and Frantoio. I thought
>recent DNA testing had deemed them the same [at least the stock which was
>produced by Olives Australia].
>From my reading [I think Chatterton and others] I understand the Frantoio
cv
>reaches a maturity of oil content at a slightly 'greener ' stage than most
>other varieties. Is that your experience? Maybe Brian may like to comment
on
>the local Italian experience.
>For what its worth, small batches pressed at Tanja [near Bega] in early May
>were generally low wxw 7%- 14% reflecting the excessive rain we had
>experienced a week or so earlier- up to 7 inches or 175mm in parts. Will
>keep you posted on a future small batch of Koroeiki/Mediterranean.
>
>
>----- Original Message -----
>From: "P Caird" <caird@origin.net.au>
>To: <OliveOil@yahoogroups.com>
>Sent: Tuesday, May 29, 2001 10:24 PM
>Subject: Re: [OliveOil] Olive yields - update
>
>
>> Ian
>>
>> May I pass some comments on yields/maturation.
>>
>> I found a distinct separation of the Corregiola and Paragon
>> (whatever/wherever they came are from/are related to). Corregiola came
in
>> first and changed colour quickly. Very good yields came from the
(almost)
>> black harvest. Paragon also gave good yields from much greener fruit. I
>am
>> processing 2 tonne of the latter tomorrow and expect to get >20% wxw -
>> almost the same as Corregiola. Frantoio are coming in the same time as
>> Paragon, with the same results.
>>
>> The % you refer to Ian. Is it weight (kgs in) by weight (kgs out of oil)
>=
>> wxw? Or wxv = weight in, volume (litres) out? There is, of course, a
>> differential amounting to 10% between weight and volume.
>>
>> Regards
>> Peter Caird
>>
>>
>>
>>
>>
>>
>> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>>
>>
>>
>
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
>
>
>
>[Non-text portions of this message have been removed]
>
>
>
>
>Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/






Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Ian

Don't wish to be pedantic but at what temp was the oil weighed at? At 10C,
15C, 20C. As the temp goes up the volume increases which is why I have
tried to introduce a standard wxw.

> Our experience opposite to yours. Paragon ripened before Correg on most
> trees. Surely not another case of tree mix-up?
To this I have no answer nor suggestion.

> Any comments on those low Manzo yields compared to your figs? Examples we
> passed on involved fruit ripe to 'super ripe' from several parts of North;
> most with irrigation withheld + dry hot summer/autumn; and pressed on
> different machines.
I posted the Wagga results which really astounded me given previous
experience with the M's. I would reiterate that the particular M's I
processed were irrigated up until about 8 weeks prior to harvest but with no
God's blessing. Nonetheless they held 61% moisture and clogged up the
separator no end. I cannot comment on other possible variables but am at
least thankful that oil is finally being extracted from the big M.
Notwithstanding Ridgeway's en passant comment regarding quality, Julian's
comment "the oils are stronger in character and are fetching premium prices"
( referring I think to altitude and M's), I find the oil not to my personal
liking. I am certainly not demanding Premium Prices! M oil is milder,
nuttier and sweeter to my palate. But then I prefer a robust Cab Sav to a
light Chardonnay.

> PS. Does 'Frantoio' embrace both Para and Correg? Yes, see Julian's
comments.

Regards
Peter Caird
www.victorianolivegroves.com
0418 392 157
</pre>
</td></tr></table>