Organic Olive Production ManualPaul M. Vossen This 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. This manual has been developed as a supplement to the Olive Production Manual, 2nd Edition. Organic growers are advised to consult both publications as they develop and refine their production systems. |
Contents
Site Varieties and Production Systems for Organic Olives | 3 |
Economics of Olive Oil Production | 13 |
International Olive Oil Council Trade Standard for Olive Oil | 19 |
California Olive Oil Industry Survey Statistics | 27 |
Nutrition for Organic Olive Orchards | 35 |
Organic Olive Orchard Nutrition | 37 |
Pest Management in Organic Olive Production | 45 |
Monitoring and Organic Control of Olive Fruit Fly | 47 |
Organic Weed Management in Olive Orchards | 58 |
Composting and Olive Waste Management | 63 |
Agricultural Use of Olive Oil Mill Wastes | 65 |
Organic Certification | 71 |
Agroecological Principles for Making the Conversion to Organic Olive Agroecosystems | 73 |
Organic Certification and Registration in California | 77 |
| 87 | |
Color Plates | 91 |
Common terms and phrases
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