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Organic Olive Production Manual

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978 1 60107 440 9
1.00 LBS
Calculated at checkout

Product Description

Demand by consumers for organically grown foods has been increasing steadily, and there is certainly an interest in olive oil and table olives produced from organically grown olives.  Extra virgin olive oil and pickled olives are considered health foods made with very old natural processes that are inherently good and positive.  Some consumers buy organic olive oil to avoid the potential contamination from chemicals used in conventional farming; others are motivated primarily by a desire to keep conventional pesticides out of the environment.

Organic Olive Production Manual provides detailed information for growers on production issues, plant nutrition, economics, pest and weed control, management of olive wastes, the conversion process, and organic certification and registration.  Using this manual you'll learn about orchard site selection considerations, irrigation needs, terrain, temperature, soil, damage from the olive fruit fly, and how these may vary for table fruit versus fruit for oil production.  You'll also learn how to evaluate harvest methods---an important consideration as harvest costs typically amount to half the total production cost for olives.

Contents:  Site, varieties & economics, Nutrition for organic olive orchards, Pest management, Composting & olive waste management, Organic certification. 

Paul M Vossen, 2007, 48 color plates, soft.  $18.00

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