<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>FROM: MOHAMED EL-KHOLY

Dear Phil,

Really the world is so small and destiny plays a major role in
humans' life. Do not be surprised but I lived in Syria for 4
years
between 1976 and 1979 when I worked with a Swiss/German company in
the crude oil and refining business (even at that time it was OIL).
We visited all the "crumblies", which deeply impressed me,
from
border to border and I have thousands of slides not only for those
but also for olive trees. We used to go out camping or for a weekend
BBQ picnic and apparently, we were having it in olive groves and
because Syrians are so hospitable, no one had ever objected. The
funny thing, I have never recognized that these trees were olives
until later when I started to grow olives in 1988 and remembered what
it could have been and ascertained this from reviewing my slides.

My relation to the Syrian Olive Industry has started in 1998 when I
hosted and lectured delegations from the IOOC member countries for
one full day in my grove within the activities of a week training
course that was organized by the IOOC and the Egyptian Horticulture
Research Center.

No there is not any similarities between the Egyptian and Syrian
cultivars. Although some of the Syrian cultivars are good but they
are almost unknown in other countries and are not spread on a world
scale, as if they are keeping them for themselves. What do you
personally think of the varieties you have seen or tasted? Last year
I have received from the Egyptian Horticulture R. C. three cultivars
each in five trees to plant them for field evaluation.

Following are some data about the most popular Syrian Cultivars as
obtained from an information sheet of the Syrian Ministry of
Agriculture:

1. KHODHERI / KHODEIRY / KHDERI / KHUDAIRI: Planted mainly on the
coastal regions. Covers 85% of the area in Lattakia and 60% of
Tartous. Medium vigor tree with main branches of semi-erect nature.
Medium size fruits 350 – 400 / kg with 82% flesh. Normally picked
during the second half of October and through November for green
pickling and oil. Oil yield is 28%. Very susceptible to olive knot.
Self-fertile and production is alternate good.

2. DHREMALALI / DERMLALI / DERMLEILI: Again a coastal variety,
planted in Lattakia and Tartous. The tree is more vigorous than the
KHODHERI with weeping twinges. Fruits are medium to large round with
78% flesh. Oil yield is 20 – 25%. Used for black pickling and
oil.
Alternate poor.

3. ZEITI / ZEITY: Planted around Allepo and Idlib. Strong vigorous
tree with elastic bending wood. Bears constantly shot berries,
therefore the fruits ranges from small to very small. Very
alternating (poor). Oil yield 30 – 33%. Very susceptible to
woodborers.

4. KAISSY: Planted close to Allepo and represents 95% of the trees
planted within the region, which is called Nyreb. Fruits are round of
medium size. Used for both green and black pickling. Drought
resistance.

5. SORANI / SO\AURANI: Widely spread in Edlib and to less extent in
Hamma. When the trees are young, the leaves look very similar to wild
olives. Small oval seeds representing 16% of the fresh weight. Fruits
are large (250 / kg). Oil yield 28 – 32%. Used for green, black
pickling and oil. Very resistant to olive knot and borers. Drought
resistance. Considered as the best Syrian variety.

6. DAN / DANA / DANE: Represents 85% of the trees planted around
Damascus. Strong upright trees. Fruits are of medium size with oil
content of 20%. Used for oil and green pickling. Draught resistance.

7. GALUTI: Randomly planted around Damascus. Large upright trees.
Long oval fruits with 12% oil. Used for green pickling.

8. MASSABI / MOSABI: Large fruits of rough skin showing a long raised
flesh line. Flesh is highly adhered to the stone. Very low oil
content. Used only for green pickling. Planted around Damascus and
few acres in Tartous.

Phil, I hope the forgoing is satisfactory and that you can recognize
now if you have tasted some of these varieties or not. It is said
that among the things one can never forget is a taste and a smell. Is
it true!

Regards
Mohamed El-Kholy
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Mohamad, Shukran kethir!

What a wondereful medium the internet is for spontaneous and timely exchange
of information. I too had picnics in those olive fields during my 3 and a
half years stay in Syria and it was only at the end of my time there (1997)
that I became interested in olives.

I think you are right about Syria wanting to keep its c.v.'s under wraps. I
tasted some wonderfully different olive oils and table olives on my recent
visit in April and I have digital photos to show you. I will send them to
you separately as it seems that "attachments" are not allowed on the one
list discussion group. I can understand why and those large Jpeg files would
clog up the sytem very quickly.

More later.

Regards,

Phil Bramley
Tanja Olives
Australia
</pre>
</td></tr></table>