Organic olive production manual: a new publication from the University of California
2008
Vossen, P. | Kicenik Devarenne, A.
A 2004 survey of the California olive oil industry found that 66% of the oil olive acreage in the state was being organically farmed. The growth of this industry has paralleled the growth of organic agriculture, and there is much demand for research and education to serve this burgeoning segment of the economy. This is the case all around the world, where sustainable agricultural practices have become a critical issue. The Organic Olive Production Manual addresses all aspects of olive production in an organic context. An overview of site selection, olive cultivars and the economics of olives as a commodity provides background. There are chapters devoted to all the important elements of olive orchard culture that are specific to organic production: nutrition, weed control, disease prevention and insect pest management including olive fruit fly. Composting and olive waste management are detailed as part of the sustainable system. Agroecological principles for making the conversion to organic olive production and information about organic certification complete the manual. Many color plates and charts are included in this extremely informative and timely book.
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