TECHNOLOGY TRANSFER IN ON-FARM OLIVE-OIL PRODUCTION

D. Rymon, M. Natur, R. Nasser
In the land of Israel, olive oil is produced by means of several technologies. Historically, most of the olive orchards were established and cultivated by traditional methods on the mountains of Samaria. Since the begining of Jewish settlement, early in the 20th century, advanced technology in olive production has been developed, supported by research and extension services and adopted by growers.

Economically, the various technologies differ in their input mix, the value of their outputs (quantity and quality) and profitability.

Within the borders of the land of Israel one finds three main agrotechnologies of olive growing: a) Traditional systems, mainly in Samariaa b) a technology used in orchards in hilly areas of the Galileea c) a technology used in the modern production orchards in Israeli villages, a pure industrial approach to olive growing.

Comparing the inputs used in these three technologies reveals differences in the following variables: mechanization or capital/labor ratioa use of chemicals (ertilizers, pest control, etc.); irrigationa and labor use.

Comparing the yields also reveals differences in three major aspects: quantity of yield; alternate bearinga and the quality of the oil. All these input-output factors determine the amount and stability of the income generated by the orchard, and its profitability.

The lessons learnt from the Israeli experience are applicable in most Mediterranean countries. Transferring advanced technology to traditional growers is rewarding, but swift action is recommended, preferably within the existing stable social structure, with proper segmenting the market and in close collaboration with the farmers.

Rymon, D., Natur, M. and Nasser, R. (1994). TECHNOLOGY TRANSFER IN ON-FARM OLIVE-OIL PRODUCTION. Acta Hortic. 356, 426-431
DOI: 10.17660/ActaHortic.1994.356.92
https://doi.org/10.17660/ActaHortic.1994.356.92

Acta Horticulturae