scholarly journals Transformation of an Ancient Crop: Preparing California ‘Manzanillo’ Table Olives for Mechanical Harvesting

2014 ◽  
Vol 24 (3) ◽  
pp. 274-280 ◽  
Author(s):  
Louise Ferguson ◽  
Sergio Castro Garcia
Keyword(s):  
Size Distribution ◽  
Olea Europaea ◽  
Fruit Size ◽  
Technological Innovations ◽  
Table Olives ◽  
Tree Crops ◽  
Commercial Trial ◽  
The World ◽  
Olive Groves ◽  
Table Olive

As one of the oldest continuously produced tree crops in the world, it is ironic that table olive (Olea europaea) production has benefitted from few technological innovations, including harvesting. Two harvesting technologies, trunk shaking and canopy contact, have been identified. In a 2013 trial, a prototype canopy contact harvester successfully harvested 92% of a 5.3-ton/acre mechanically pruned crop, vs. 81% for a 12.8-ton/acre hand-pruned control crop in a 19-year-old, 13 × 26-ft grove, spaced at 139 trees/acre and adapted for mechanical harvesting with 6 years of mechanical topping and hedging. About 85% of the hand-pruned olives were cannable vs. 86% of the mechanically pruned olives. Over the 6 years of mechanical pruning, the mechanically pruned trees averaged an annual 4.2 tons/acre vs. 5.3 tons/acre with hand-pruned trees. Again in 2013, this same canopy contact harvester achieved 81% final harvester efficiency with a 5.8-ton/acre crop in a 12-year-old, 12 × 18-ft, 202-tree/acre, mechanically pruned hedgerow grove vs. 80% efficiency for a 5.17-ton/acre crop with hand-pruned hedgerow trees. Similarly, no significant differences in the percentage of cannable olives, fruit size distribution, or value per ton was produced by the pruning treatments. In this trial in which both hand and mechanical pruning were used to produce a hedgerow, the hand-pruned trees averaged 3.7 tons/acre vs. 4.3 tons/acre for mechanically pruned trees. In a commercial trial in 2012, the trunk-shaking harvester achieved 77% average harvester efficiency in a 40-acre, 180-tree/acre grove, with a 4-ton/acre crop prepared with both hand and mechanical pruning. These ongoing trials indicate that adapting groves with mechanical pruning does not decrease average annual yields and can produce table olive groves that can be mechanically harvested at a cost and speed that is competitive with hand harvesting.

scholarly journals Suitability of Two Table Olive Cultivars (‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’) for Mechanical Harvesting in Superhigh-density Hedgerows

HortScience ◽  
2014 ◽  
Vol 49 (8) ◽  
pp. 1028-1033 ◽  
Author(s):  
Ana Morales-Sillero ◽  
Pilar Rallo ◽  
María Rocío Jiménez ◽  
Laura Casanova ◽  
María Paz Suárez
Keyword(s):  
Management Practices ◽  
Fruit Size ◽  
Fruit Removal ◽  
Economic Survival ◽  
Green Processing ◽  
Before And After ◽  
Olive Cultivars ◽  
Olive Groves ◽  
Table Olive ◽  
Increasing Demand

At a time of increasing demand, the extremely high cost of manual labor required to harvest fruit in table olive groves is limiting the economic survival of the crop in many producing countries. New grove designs and management practices such as superhigh-density (SHD) groves now in use in oil olive production should be explored as an option to facilitate mechanical harvesting in table olives. The feasibility of two table olive cultivars, Manzanilla de Sevilla and Manzanilla Cacereña, to be harvested in a 5-year-old SHD grove (1975 trees/ha) was studied in 2012 when trees of both cultivars formed highly productive continuous hedgerows (≈10,000 and 18,000 kg·ha−1, respectively). The differences between manual and mechanical harvesting using a grape straddle harvester were evaluated taking into consideration harvesting time, efficiency in fruit removal, and fruit quality both before and after processing as Spanish-style green olives. The average harvest time per hectare with a grape straddle harvester was less than 1.7 hours compared with 576 person/hour or more when done manually. Fruit removal efficiency was high in both cases, 98% for mechanical treatment and 100% for hand treatment. Mechanically harvested fruits had a high proportion of bruising damage (greater than 90%) and the severity of the damage was greater in ‘Manzanilla de Sevilla’ than in ‘Manzanilla Cacereña’. After Spanish-style green processing, however, the proportion of bruised fruits was below 3% in each cultivar. The fruit size in both cultivars was suitable for table olive processing and only 7% and 4% of ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ fruits, respectively, were diverted to oil extraction as a result of insufficient size. Small differences were found between processed ‘Manzanilla Cacereña’ fruits that were manually or mechanically harvested. In contrast, mechanically harvested ‘Manzanilla de Sevilla’ fruits showed a significantly higher proportion of cutting (18%), a type of damage that may take place during harvesting, and lower firmness and texture than those harvested manually.

Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

2001 ◽  
Vol 72 (4) ◽  
pp. 485-490 ◽  
Author(s):  
V. Marsilio ◽  
C. Campestre ◽  
B. Lanza ◽  
M. De Angelis
Keyword(s):  
Olea Europaea ◽  
Olive Fruit ◽  
Olea Europaea L ◽  
Table Olive ◽  
Olea Europaéa

scholarly journals Controversial topics in agroecology: A European perspective

2020 ◽  
Vol 47 (3) ◽  
pp. 159-173
Author(s):  
Paola Migliorini ◽  
Paolo Bàrberi ◽  
Stéphane Bellon ◽  
Tommaso Gaifami ◽  
Vassilis D. Gkisakis ◽  
...  
Keyword(s):  
Social Justice ◽  
Genetic Engineering ◽  
Food Systems ◽  
Geographical Area ◽  
Participatory Approach ◽  
Small Scale ◽  
Technological Innovations ◽  
European Perspective ◽  
The World ◽  
Points Of View

Seven potential controversial topics in agroecology are presented and discussed from a European perspective comparing the position of Agroecology Europe (AEEU) obtained from an iterative, participatory approach with members and compared with published literature, including views from other parts of the world. The seven controversial topics as follows: i) use of agrochemicals; ii) small-scale and peasant farming versus larger farms; iii) technological innovations in agriculture and precision farming; iv) biotechnology and genetic engineering in agriculture; v) local and short food circuits; vi) social justice; vii) gender perspective. The analysis shows that there are diverse points of view related to geographical area and sociopolitical contexts. However, there are several convergences in the ambition to redesign farming and food systems, as a lever acting on several topics, and in considering agroecology with a holistic, participatory, multiactor approach for the needed transition.

scholarly journals Shelf-life of traditionally-seasoned Aloreña de Málaga table olives based on package appearance and fruit characteristics

2019 ◽  
Vol 70 (2) ◽  
pp. 306 ◽  
Author(s):  
V. Romero-Gil ◽  
F. Rodríguez-Gómez ◽  
M. Á. Ruiz-Bellido ◽  
A. Benítez Cabello ◽  
A. Garrido-Fernández ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Storage Time ◽  
Physicochemical Characteristics ◽  
Point Of View ◽  
Table Olives ◽  
Fruit Characteristics ◽  
Willingness To Buy ◽  
Color Fading ◽  
Table Olive

Few studies have been carried out to determine the shelf-life of the Aloreña de Málaga table olive packaging from a physicochemical, microbiological and sensorial point of view. This study showed that under the current packaging conditions, commercial products were free from Enterobacteriaceae, the initial yeast population was progressively inhibited, and only lactic acid bacteria grew during shelf-life. Among the physicochemical characteristics, pH decreased, lactic acid was formed while citric acid and mannitol were consumed. These changes resulted in gradual olive texture degradation and green color fading during packaging. A multivariate analysis showed that the packaged olives with storage time between 6 and 42 days enjoyed the highest acceptance; while after the 74th day, they were progressively losing acceptability, which was mainly evident at the 131st day of packaging (willingness-to-buy attribute was reduced to 50%). A complete microbiological stabilization would require the use of alternative preservatives since thermal treatment is not convenient for this type of olive speciality.

scholarly journals Draft Genome Sequences of SixLactobacillus pentosusStrains Isolated from Brines of Traditionally Fermented Spanish-Style Green Table Olives

2018 ◽  
Vol 6 (18) ◽  
Author(s):  
Beatriz Calero-Delgado ◽  
Antonio M. Martín-Platero ◽  
Antonio J. Pérez-Pulido ◽  
Antonio Benítez-Cabello ◽  
Carlos S. Casimiro-Soriguer ◽  
...  
Keyword(s):  
Draft Genome ◽  
Probiotic Properties ◽  
Table Olives ◽  
Genome Sequences ◽  
Content Type ◽  
Lactobacillus Pentosus ◽  
Table Olive

ABSTRACTHere, we report the genome sequences of sixLactobacillus pentosusstrains isolated from traditional noninoculated Spanish-style green table olive brines. The total genome sizes varied between 3.77 and 4.039 Mbp. These genome sequences will assist in revealing the genes responsible for both technological and probiotic properties of these strains.

Disruptions of the Fourth Industrial Revolution

2021 ◽  
pp. 189-199
Author(s):  
Idris Olayiwola Ganiyu ◽  
Ola Olusegun Oyedele ◽  
Evelyn Derera
Keyword(s):  
Artificial Intelligence ◽  
Technological Innovation ◽  
Industrial Revolution ◽  
Technological Innovations ◽  
Fourth Industrial Revolution ◽  
Skill Gaps ◽  
The World ◽  
The Future ◽  
The Impact ◽  
And Robotics

The Fourth Industrial Revolution has resulted in the disruption of the world of work whereby technological innovation such as artificial intelligence (AI) and robotics. These disruptions may be creative in that as some jobs are lost due to the development of artificial intelligence, new ones are created. This chapter explored the impact of disruptive technological innovations on the future of work. The skill gaps brought about by the emergence of the Fourth Industrial Revolution was also explored in this chapter.

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

2009 ◽  
Vol 45 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Barbara Lanza ◽  
Maria Gabriella Di Serio ◽  
Emilia Iannucci ◽  
Francesca Russi ◽  
Paolo Marfisi
Keyword(s):  
Olea Europaea ◽  
Table Olives ◽  
Olea Europaea L ◽  
Olea Europaéa
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