The Olive: Botany and Production

By: Giovanni Agosteo and Barbera Giuseppe and Angjelina Belaj and Antonio Belcari and Karim Barkaoui and Giora Ben-Ari and Alon Ben-Gal and Giovanni Benelli and Rita Biasi and Iris Biton and Konstantinos Blazakis and Aureliano Bombarely and Antonio Brunori and Santa Olga Cacciola and Angelo Canale and Giovanni Caruso and Dr Tiziano Caruso and Nicola Cinosi and Arnon Dag and Ran Erel and Daniela Farinelli and Louise Ferguson and Tommaso Ganino and Jesus A Gil-Ribes and Calero José Gómez and Riccardo Gucci and Consolación Guerrero and Panagiotis Kalaitzis and Maurizio Lambardi and Lauri Pierre-Eric and Lorenzo León and Bianco Riccardo Lo and Enrico Maria Lodolini and Francisco Luque and Hanene Mairech and Picchi Malayka and Giulia Marino and Roberto Mariotti and Francesco Paolo Marra and G Medina-Alonso and José Mercado and Maurizio Micheli and Soraya Mousavi and Monji Msallem and Dvora Namdar and Isabel Narváez and Elena Palomo-Ríos and Ruggero Petacchi and Pierluigi Pierantozzi and Malayka Samantha Picchi and Amalia Rosa Piscopo and Fernando Pliego-Alfaro and Primo Proietti and Alessandro Ragazzi and Pilar Rallo and Hava F Rapoport and Luca Regni and Laia Ribalta and A. Rosati and Patrizia Sacchetti and Luca Sebastiani and Alicia Serrano and Giuseppe Surico and Luca Testi and Maria Cristina Valeri and Andrea Vitale and Uri Yermiyahu and Hande Yilmaz-Düzyaman and Valeria Zeni and Isaac Zipori and James Friel and Raul De Rosa and Salvatore Camposeo and Garcia Sergio Castro

Sign Up Now! Already a Member? Log In
You must be logged into Bookshare to access this title. Learn about membership options, or view our freely available titles.

Synopsis: The European or Mediterranean cultivated olive (Olea europaea L., subsp. europaea, var. europaea) is an ancient crop notable for its early domestication. Today, hundreds of olive varieties are grown to produce high-quality fruit for oil and table olives for human consumption. Over the last 30 years, the olive industry has undergone profound innovation due to scientific and technical advances, particularly in genomics, breeding, orchard management, mechanization and agro-ecology. Not all these developments are currently available to smaller producers. Outside the Mediterranean Basin, where it has been present for over 6,000 years, olive cultivation has spread to many other countries. These new olive-growing areas are helping further the expansion of the industry, due to increased awareness of the nutritional and health properties of extra virgin olive oil. This book is a much-needed update on olive biology and cultivation, with contributions from leading international experts, and includes: Genetics and breeding Olive propagation and nursery Planting olive orchards Horticultural management of olive orchards Plant protection Olive by-products Multifunctionality of olive groves and ecosystem services The Olive: Botany and Production is an invaluable resource for researchers and students in horticulture and agriculture, in addition to producers involved in olive orchard management.