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<pre>For some time I have been thinking about a method for quick and
accurate determination of oil content of olives in the field. Whilst
working with the Avocado industry some 26 years ago and for them it
was a similar query ... oil content was the maturity indices for
harvest. After quite some time it was found that there was a
comparison between oil content and dry matter content,and now the
industry standard for determination of maturity is a dry matter
test,which can be easily determined on farm.
I recently have come across some research material from a university
in Italy that has lead me to believe that a drying method may be the
way to go. The article that I have come across will be available
through
www.olivedirectory.com after Wednesday evening Australian EST , maybe
this may help growers determine oil content in their olives in field
and give them an indication of when to pick.
Some food for thought?????
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