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, (3353). Organic growers are advised to consult both publications as they develop and refine their production systems.