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., The European or Mediterranean cultivated olive ( Olea europaea L., subsp. europaea , var. europaea ) is one of the most ancient cultivated fruit tree crops. Today, hundreds of olive varieties are grown to produce high-quality fruit for oil and for table olives consumption. The olive industry has undergone profound innovations in the past 30 years, due to scientific and technical advances, particularly in genomics, breeding, orchard management, mechanization and agro-ecology, although not all these developments are yet available to smaller producers. Olive cultivation has also spread to many countries outside the Mediterranean Basin, where it has been traditionally present for over 6,000 years. These new olive-growing countries are experiencing further 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: Biology Genetics and breeding Olive propagation and nursery Planting new olive orchards Horticultural management of olive orchards Plant protection Olive by-products (wood, leaves) Multifunctionality of olive groves and ecosystem services The Olive: Botany and Production is invaluable for researchers and students in horticulture and agriculture, as well as producers involved in olive orchard management., This book is an updated treatise on olive biology and cultivation, which covers recent advances in international research.
