Super-high density Olive Growing SRJC Farm October 7, 2009

Transcription

1 Super-high density Olive Growing SRJC Farm October 7, 2009 Paul Vossen University of California

2 Future Educational Events Master Miller Course The Olive Press Sonoma - October Sonoma County Olive Day Sonoma November 4 th Future Sonoma County events? Pruning demo (April) Davero field meeting (Healdsburg) (May) Organizational planning meetings (??) cesonoma.ucdavis.edu

3 Presentation Outline Brief Review The SHD HD system Varieties Spacing & Planting Trees Training and Pruning Irrigation Fertilizers Weed Control Options Pest Control Harvest Efficiency MARKETING Handouts

4 OLIVE TREE FORM 1,000 yr old tree ~ 16 feet tall with frequent heading 300 yr old tree ~ 40 feet tall without heading

5 Olive Oil - Keys to Success Mechanical Harvest (low labor cost) Continuous Flow Processing Big Growing Market Parcel size, water use, soil, oil quality Mediterranean Infrastructure Lower Costs Sometimes Subsidy 2013? Huge market Paul Vossen

6 Perfect sized tree Natural Form Easy light management Difficult to mechanize

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8 Boutique Industry Coastal & Foothill areas Small acreage Specialty varieties Vertical integration (fruit-oil-marketing) Attractive bottles Specialty marketing Prestige Acres planted in CA in the last 15 years ~ 3,000 In 2007 = 300 High prices low volume high costs Creates a good market for everyone Paul Vossen

9 Boutique Production - CA Cultural Operations ~ $1,000 Harvest & Transport ($350/ton) ~ $1,000 Processing, Storage, Marketing, Overhead, Capital Recovery Yield of 2.5 tons per 45 gallons per ton Cost $ 80 per gallon and 500-ml bottle is $11.15 Retail $ /gallon Paul Vossen

10 Labor cost availability - management

11 Assisted Combs Shakers Poles Paul Vossen

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14 Harvest Machine Challenges Shakers Expensive Slow Efficiency 50-80% Trunk damage Longer investment return Over-the row Expensive Small tree size Maintain production Flat land Fruit damage

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16 Trunk shaker and inverted umbrella WRAP AROUND Paul Vossen

17 Paul Vossen

18 Paul Vossen

19 Potential Trunk Damage

20 Paul Vossen

21 Experimental prototype

22 4-Year Old Frantoio

23 5-Year Old Picual 13 x 6.5 ft

24 Trees too big for harvester

25 Trees too big for harvester

26 Pruned and Un-pruned

27 Excess Vigor Poor fruit set and shading

28 Low vigor = flowers

29 Olive Pruning Basics Energy is in the leaves Prune as little as possible Light penetrates 3 ft. Don t t train until tree is 7 ft, wide Keep the top pruned out = lower light Natural form is a bush Laterals as strong as a central leader Large central leader has disadvantages Single trunk for shaker harvest Remove watersprouts below 3 ft. NO PRUNING FIRST 5 YEARS

30 Medium density pros & cons Pros Lower cost Higher yield Easier mgmt. Any variety Cons Longer return on investment Colossus or shaker Higher cost of harvest Inefficient harvest

31 Tasting the 1 st oil

32 Picual Precocious High yield Annual bearing Large fruit Easy to harvest High oil content High in oleic acid High polyphenols (600 ppm)

33 Picual in Chile 6th year

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36 High density spacing x trees/acre Paul Vossen

37 Paul Vossen

38 Paul Vossen

39 SHD Acres in the World ACRES YEAR

40 SHD Plantings in the World France 1% Morocco Tunisia 5% 5% Country USA Chile Portugal 10% 11% 13% Spain 55% 0% 10% 20% 30% 40% 50% 60%

41 Estimated CA oil olive GROWERS & ACREAGE North Coast 268 growers 1,535 acres Central Coast 59 growers 376 acres S. Coast & S. Cal. 17 growers Sacramento Valley 94 growers San Joaquin Valley 39 growers 70 acres 3,216 acres* 707 acres* Sierra Foothills 51 growers 264 acres 2004 subtotal 528 growers 6,168 acres (2005 to 2008 planted ~ 12,800 acres) (2009 planted ~ 6,000 acres) TOTAL ~ 660 growers ~ 26,000 acres Paul Vossen

42 4 pot One gallon

43 California New Plantings Paul Vossen

44 September to September Paul Vossen

45 3 rd Year Orchard Paul Vossen

46 Paul Vossen

47 Perfect sized tree Un- Natural Form Difficult light management Easy to mechanize

48 Paul Vossen

49 Keys of SHD system Over-the-row harvesters faster Site not too steep Varieties limited precocious low vigor Tree spacing higher investment cost Training trees mini central leader trellis Prune trees must keep trees small Fertility adjustable for vigor control Irrigation deficit for vigor control Life Span Life Span shorter MUCH MORE INTENSIVE

50 Comparison of HD and MD (Italy - Spain) High Density (1,660 trees /ha) Few varieties High early production Light competition OK later production Big investment Unknown life span Good for large farms Medium Density (277 trees/ha) All varieties work OK early production No special mgmt. Good later production Med investment Long life span OK for small farms Paul Vossen

51 APPROXIMATE Yields Precocious varieties high-density system 1 st insignificant 2 nd year ~ 0.5 t/acre 3 rd year ~ 2.0 t/acre 4 th year ~ 4.0 t/acre 5 th year + ~ 5.0 to 6.0t/acre Standard varieties medium-density system 1 st to 3 rd years insignificant 4 th year ~ 0.2 t/acre 5 th year ~ 0.5 t/acre 6 th year ~ 1.0 t/acre 7 th year ~ 2.0 t/acre 8 th year ~ 3.0 t/acre 9 th year ~ 4.0 t/acre 10 th year + ~ 6.0 to 7.0 t/acre Paul Vossen

52 Really Good Stuff High Density Year 2 = 0.5 tons Year 3 = 5 tons Year 4 = 7 tons Year 5 = 5 tons 5-7 to 2-3 realistic Medium Density Year 3 = 0.5 tons Year 4 = 3 tons Year 5 = 4 tons Year 6 = 5 tons 7-8 to 3-4 realistic

53 Over-the the-row harvest

54 Beater bars inside the olive harvester

55 $ 210 per acre $ 42 per 5 tons/acre Paul Vossen

56 Over-the the-row harvest $ 210 per acre $ 42 per 5 tons/acre

57 Pull Behind PTO Straddle Harvester 10 ft Tall

58 Self propelled w/fingers

59 SRJC Farm harvest 2007

60 SRJC Farm harvest 2007

61 Machine Harvest Bruising Hand Machine

62 Machine Harvest Bruising

63 Australian Harvester Comparison Trees per hour Side-by by-side shaker Braud grape (small trees only) Coffee (small trees only) Gregoire grape (small trees only) Colossus Leandro Ravetti

64 Australian Harvester Comparison Harvest Efficiency % Side-by by-side shaker 71-92% Braud grape 87-97% (small trees only) Coffee 86-94% (small trees only) Gregoire grape 78-94% (small trees only) Colossus 86-97% Leandro Ravetti

65 Australian Harvester Comparison Canopy Damage % Side-by by-side shaker % Braud grape % (small trees only) Coffee % (small trees only) Gregoire grape % (small trees only) Colossus % Leandro Ravetti

66 Australian Harvester Comparison Trunk Damage % Side-by by-side shaker % Braud grape % (small trees only) Coffee % (small trees only) Gregoire grape % (small trees only) Colossus % Leandro Ravetti

67 Australian Harvester Comparison Hourly Rate ($AUS) Side-by by-side shaker $416 Braud grape $335 (small trees only) Coffee $273 (small trees only) Gregoire grape $445 (small trees only) Colossus $352 Leandro Ravetti

68 Bigger Producers in CA Paul Vossen

69 Bulk Industry Central Valley and & Foothill areas Large acreage (100 acres +) Three varieties Low cost production Mechanized High Yields Volume sales Competitive prices with the Mediterranean Creates a good market for everyone Paul Vossen

70 Big SHD Production - CA Cultural Operations ~ $900 Harvest & Transport ($80/ton) ~ $400 Overhead, Capital Recovery Equipment & Land Yield of 5.0 tons per 42 gallons per ton Cost ~ $13 per gallon or $3.44 per liter Bulk $ 30 per gallon Paul Vossen

71 Works Well Mini central leader

72 Starting to get too big

73 Works Well Too wide Too thick

74 Thinning out to increase light

75 Too tall lower canopy shaded

76 Hand Pruning

77 Topping Periodically according to vigor Removes a narrow top

78 Removes crop but efficient HEDGING

79 How much & when?

80 Varieties Based on System Super-High Density ( trees/a) Arbequina Arbosana Koroneiki High Density ( trees/a) All varieties Except for SHD Chiquitita FS-17, I-77, Don Carlo, Favolosa, Diana, etc.

81 Chiquitita

82 More fruit at an earlier age Precocious Better set under vigorous conditions Non Precocious

83 Arbequina Arbosana Paul Vossen Koroneiki

84 Variety Characteristics Arbequina Vigor - L Precocity - H Yield H Flavor M Stability L Ripeness E Cold H Removal I Disease = Arbosana Vigor - VL Precocity - VH Yield H Flavor I Stability M Ripeness I Cold H Removal I Disease = Koroneiki Vigor - L Precocity - M Yield H/A Flavor R Stability H Ripeness L Cold S Removal VD Disease =

85 Taste 2 nd Oil

86 Arbequina Very precocious High yield Annual bearing Small fruit Hard to harvest Med oil content Low in oleic acid Low polyphenols Cold tolerant Susceptible to foliar disease

87 Ripe Arbequina MI: 2.8

88 Varietal Trial C Valley Arbequina MI: 2.8 ( ) Overall Quality Average Balance Average Complexity Average Aroma Intensity Average Total Flavor Intensity Average Fruit Intensity Average Bitterness Average Pungency Average Sweetness Average Astringency Average

89 Tasting 3 rd Oil

90 Arbosana Most precocious High yield Annual bearing Small fruit Hard to harvest Med oil content Med in oleic acid Med polyphenols Cold tolerant Disease?

91 Ripe Arbosana MI: 2.2

92 Varietal Trial C Valley Arbosana MI: 2.2 ( ) Overall Quality Average Balance Average Complexity Average Aroma Intensity Average Total Flavor Intensity Average Fruit Intensity Average Bitterness Average Pungency Average Sweetness Average Astringency Average

93 Tasting the 4 th Oil

94 Koroneiki Very precocious High yield Annual bearing Small fruit Very hard to harvest High oil content High in oleic acid High polyphenols Cold sensitive Resistant to foliar disease

95 Koroneiki MI: 1.9

96 Varietal Trial C Valley Koroneiki MI: 1.9 ( ) Overall Quality Average Balance Average Complexity Average Aroma Intensity Average Total Flavor Intensity Average Fruit Intensity Average Bitterness Average Pungency Average Sweetness Average Astringency Average

97 VARIETY FLAVORS Arbequina Aromatic, nutty, buttery, fruity, sweet, artichoke, ripe apple, almond Arbosana fruity, grassy, pungent Koroneiki Aromatic, bitter, pungent, herbaceous, green tea, fruity, ripe banana

98 Tasting 5 th Oil

99 Precocious High yield Annual bearing Small fruit Low oleic level Medium oil content Resistant to leaf spot Requires irrigation Barnea

100 Barnea in Argentina 8th year

101 Tasting 6 th Oil

102 FRUIT MATURITY Degree of Ripeness Hard Green Soft Yellowing Black Skin - Flesh Green to White Black Skin and Flesh Large influence on sensory attributes

103 Maturity Index

104 Ripe Arbequina & Koroneiki

105 OLIVE VAREITY PRECOCITY AND PRODUCTION IN CATALUÑA, SPAIN Variety Years to produce Yield first 3 yrs. kg/tree Ave. yield 7 th - 10 th yrs. kg/tree Efficiency kg fruit/m 3 tree volume Blanqueta Arbequina Arbosana Palomar Picual Joanenca Manzanilla Empeltre Santa Caterina Joan Tous, Agustí Romero, and Joan Plana. Dept. d Arboricultura Mediterránia, Centre Mas Bové, IRTA, Reus-Constantí (Tarragona), Spain

106 OLIVE VAREITY PRECOCITY, AND PRODUCTION ( ) IN ANDALUCIA, SPAIN Variety Years to produce Yield first 3 yrs. kg/tree Ave. yield 7 th -10 th yrs kg/tree Efficiency kg fruit/m 3 tree volume Blanqueta Maurino Picudo Manzanilla Hojiblanca Cornicabra Coratina Leccino Frantoio Empeltre Moraiolo Gordal (Sevillano) Carmen del Río, Juan M. Caballero and M a Dolores García-Fernández. CIFA Alameda del Obispo, IFAPA, Junta de Andalucía, Córdoba, Spain.

107 Early bearing Mid bearing Late bearing VARIETY COMPARISONS FOR PRECOSITY IN AUSTRALIA Picual, Barnea, Hojiblanca, Arbequina, Koroneiki, Leccino, and Manzanillo Mission, Pendolino, Columella, FS-17, and Coratina Ascolano, Frantoio, Gordal, Kalamon, I-77, and Souri Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation; Hartley Grove, Urrbrae, 5064, Australia

108 OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CÓRDOBA, SPAIN Variety Yield* first 3 yrs. kg/tree Productivity Ave. 6 th -9 th yrs. (kg/tree) Fruit Weight g/fruit Oil content % dry wt. basis Arbequina Manzanilla Villalonga Carolea Koroneiki Leccino Picholine P. Marocaine Juan M. Caballero, Carmen del Río, Carlos Navarro, M a Dolores García-Fernández, Juan Morales, Manuel Hermoso, Luis Á del Olmo, Francisco López, Fernando Cera, and Gustavo Ruiz. CIFA Alameda del Obispo, IFAPA, Junta de Andalucía, Córdoba; CIFA Estación de Oilivicultura y Elaiotecnia, IFAPA, Junta de Andalucía, Mengíbar (Jaén); CIFA de Cabra, IFAPA, Junta de Andalucía, Cabra (Córdoba); Delegación de Agricultura y Pesca, Junta de Andalucía, Huelva.

109 OLIVE VAREITY PRECOCITY, PRODUCTIVITY, FRUIT WEIGHT, AND OIL CONTENT IN CATALUÑA, SPAIN Variety Yield* first 2 yrs. kg/tree Average Productivity 8 th -11 th yrs. kg/tree Fruit Weight g/fruit Oil content % dry wt. basis Arbequina Manzanilla Villalonga Ayvalik Carolea Koroneiki Leccino Picholine P. Marocaine Joan Tous, Juan F. Hermoso, Joan Plana, and Agustí Romero. Dept. d Arboricultura Mediterránia, Centre Mas Bové, IRTA, Reus-Constantí (Tarragona); Estación Experimental del Ebro, IRTA, Amposta (Tarragona), Spain.

110 VARIETY COMPARISONS FOR YIELD, OLEIC FATTY ACID CONTENT, OIL CONTENT, FRUIT WEIGHT, AND FLESH TO PIT RATIO IN AUSTRALIA ( ). Variety Ave. yield 3 yrs. kg/tree Yield 2004 kg/tree Oil content % dry wt. basis Fruit Wt. Fresh (g) Flesh to pit ratio Picual Barnea Hojiblanca Arbequina Manzanilla Mission Pendolino Columella Leccino FS Coratina Ascolano Frantoio Gordal Kalamon I Souri Koroneiki Susan Sweeney, Plant Research Center, Waite Research Precinct; Rural Industries Research and Development Corporation Hartley Grove, Urrbrae, 5064, Australia.

111 YIELD OF OLIVES (KG/HA) FROM THE 2 ND TO THE 6 TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m 1,975 trees/ha) BY VARIETY. TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN Variety Year 2 Year 3 Year 4 Year 5 Year 6 Ave. 3 rd to 6 th yrs. Arbequina 0 16,641 17,219 21,552 6,347 15,440 Arbequina I ,798 14,041 20,127 6,186 13,788 Arbosana ,155 8,956 19,367 7,378 13,214 FS ,359 2,829 8, ,161 Koroneiki 3,601 20,738 6,098 12,520 4,512 10,968 Diego Barranco Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain YIELD OF OIL (LITERS/HECTARE) 2 ND TO THE 6 TH YEAR IN A SUPER-HIGH-DENSITY SYSTEM (1.35 x 3.75 m 1,975 trees/ha) BY VARIETY. TREES PLANTED 3/2000 IN ANDALUCIA, SPAIN Variety (% oil wet basis -% water) Arbequina (14.7% oil 60.0% water) Arbequina I-18 (15.8% oil 59.9% water) Arbosana (19.1% oil 55.5% water) FS-17 (14.7% oil 66.2% water) Koroneiki (18.3% oil 54.0% water) Year 2 Diego Barranco Unpublished Data - Dept. de Agronomía, Universidad de Córdoba, Spain Year 3 2,450 2,340 3, ,795 Year 4 2,530 2,220 1, ,116 Year 5 3,170 3,180 3,700 1,290 2,290 Year , Ave. 3 rd to 6 th yrs. 2,270 2,180 2, ,007

112 Paul Vossen Unpublished data, University of California Cooperative Extension, Santa Rosa, California. Diego Barranco Unpublished Data, Dept. de Agronomía, Universidad de Córdoba, Spain. N. Ouazzani Unpublished data, Département d Arboriculture, Unité de Génétique Ecole Nationale d Agriculture, Meknés, Maroc SUMMARY OF EARLY OLIVE YIELD and OIL YIELD (t/ha) FIRST TEN YEARS FROM DIFFERENT ORCHARDS IN SEVERAL COUNTRIES BASED ON VARIETY, TREE SPACING, and OIL CONTENT (% wet basis) 204 trees/ha (7m X 7m), 555 trees/ha (3m X 6m), and 1,975 trees/ha (1.35m X 3.75m) Age trees/h Arbequina 15-25% Year 2 Year 3 Year 4 Year 5 Year 6 Year 7 Arbosana 20-22% Koroneiki 18-25% Leccino 18-24% Frantoio 23-28% Coratina 23-28% Picual 23-28% Manz 13-24% , , , , , , P. Maroc 15-25%

113 Age trees/h Arbequina 15-25% Year 8 Year 9 Year 10 Yield Cum. Total Yield Ave th yrs. Oil Yield Cum. Total SUMMARY OF EARLY OLIVE YIELD and OIL YIELD (t/ha) FIRST TEN YEARS FROM DIFFERENT ORCHARDS IN SEVERAL COUNTRIES BASED ON VARIETY, TREE SPACING, and OIL CONTENT (% wet basis) 204 trees/ha (7m X 7m), 555 trees/ha (3m X 6m), and 1,975 trees/ha (1.35m X 3.75m) Arbosana 20-22% Koroneiki 18-25% Leccino 18-24% Frantoio 23-28% Coratina 23-28% Picual 23-28% Manz 13-24% P. Maroc 15-25% , , , , , , Paul Vossen Unpublished data, University of California Cooperative Extension, Santa Rosa, California. Diego Barranco Unpublished Data, Dept. de Agronomía, Universidad de Córdoba, Spain. N.

114 POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN CATALUÑA, SPAIN Variety Polyphenols ppm K 225 Bitterness Hrs. O 2 Stab. 120 O C Villalonga Picual Blanquetta Joanenca Manzanilla Hojiblanca Arbosana Palomar Empeltre Arbequina Joan Tous, Agustí Romero, and Isabel Díaz. Dept. d Arboricultura Mediterránia, Centre Mas Bové, IRTA, Reus-Constantí (Tarragona) and Centro Tecnología de la Carne, IRTA, Monells (Girona), Spain.

115 POLYPHENOL CONTENT, BITTERNESS, AND STABILITY OF SELECTED VARIETIES IN ANDALUCIA, SPAIN Variety Polyphenols ppm K 225 Bitterness Hrs. O 2 Stab. 98 O C Chetoui 1, P. Marocaine Picual Cornicabra Manzanilla Empeltre Koroneiki Frantoio Maurino Kalamon Leccino Blanquetta Picudo Hojiblanca Arbequina Moraiolo Marino Uceda, Gabriel Beltrán, and Antonio Jiménez. Estacion de Olivicultura y Elaiotecnia, Junta de Andalucía, Mengíbar (Jaén), Spain.

116 Average Yield 3 rd to 6 th years t/ha (Spain) Catalonia Arbequina = 8.7 Arbosana = 7.4 Joanenca = 6.7 Koroneiki = 6.3 FS-17 = 3.8 Córdoba Arbequina = 15.5 Arbosana = 13.2 Koroneiki = 4.9 FS-17 = 11.0 Joan Tous 2006

117 Average Yield kg/ha Catalonia (3rd-6th years) Córdoba (3rd-6th years) Arbequina i 18 Arbosana Koroneiki FS ,000 4,000 6,000 8,000 10,000 Kg fruits/ha 0 5,000 10,000 15,000 Kg fruits /ha Planted in October 1998 Tous et al. (2006) Planted in March 2000 León et al. (2006) Joan Tous 2006

118 Super-High High-Density Yields Kg/ha 10.3 t/a Maximum observed 6.3 t/a Mean observed 3.1 t/a 3-66 t/a 5000 Minimum observed Orchard age (years) Joan Tous 2006

119 Comparison of SHD and HD (Italy) Super-High Density (1,660 trees /ha) Few varieties High early production Light competition OK later production Big investment Unknown life span Good for large farms Intensive planting (277 trees/ha) All varieties work OK early production No special mgmt. Good later production Med investment Long life span OK for small farms Tombesi Perugia, Italy

120 Establishment Cost Comparison of SHD and HD Systems in Italy SHD (4x1,5m) HD (6x6 m) Soil prep & layout Trellis or stakes 1, Trees + planting 6,400 1,200 Irrigation system 1, Total 10,400 2, X Tombesi Perugia, Italy

121 Investment Costs - /ha (Spain) 2 to 2.5 X Intensive 4,000 /ha Hedgerow 9,000 10,000 /ha trees/ha Joan Tous 2006

122 Pruning hours/ha (Spain)2 2 X Intensive hours/ha Hedgerow hours/ha trees/ha Joan Tous 2006

123 Harvest Costs - /kg (Spain)¼ to ½ X Shaker + umbrella /kg 1 ha / day Straddle harvester /kg 3-4 ha / day trees/ha Joan Tous 2006

124 Comparing harvesting costs in Israel ⅓ X Trunk shaker - $ 1,650 / ha. Overhead harvester - $533/ ha.

125 $ Summary SHD vs. HD (per acre) HD = ½ investment cost = + $3,000 (1 st yr.) HD = 5 more years to full production 10 th yr. (HD) $24,042 (SHD) $45,990 (-$22,000) 21 years to break even with SHD HD = 1 ton + (20%) per acre = +$1,250 HD = 3x harvest cost with shaker (-$84) HD= ½ pruning cost of SHD = +$200 HD =? Harvest cost with colossus HD =? Higher value oil cultivars? $/gallon

126 Olive Irrigation Influences Vigor shoot growth, flowering, fruit set, alternate bearing, pruning needs, shading, & tree size Fruit Size Oil content Oil extraction Oil flavor 15% ET 40% ET 71% ET 107% ET

127 Oil content decreases with more water added to the trees First harvest y = x R 2 = 91.2% Irrigation water (L./tree)

128 OIL EXTRACTION PER TREE First and second harvest y = -1E-07x x R 2 = Optimum 40-70% y = -9E-08x x R 2 = Irrigation water applied (L/tree)

129 MEANS OF FRUITINESS, BITTERNESS, AND PUNGENCY Treatment Fruitiness Bitterness Pungency 15% ETc 3.6 a 6.0 a 4.9 a 25% ETc 3.2 a 4.2 b 3.9 b 40% ETc 2.7 b 1.7 c 1.9 c 57% ETc 2.6 b 0.93 d 1.1 d 71% ETc 2.1 c 0.30 d 0.30 e 87% ETc 1.8 c 0.22 d 0.22 e 107% ETc 1.7 c 0.20 d 0.20 e

130 Irrigation frequency & duration depends on: Climate: : How hot and dry is it? Tree size: : Big trees use more water Tree age: : Growing trees or maturing fruit Very young trees surrounded by hot ground Young trees need to grow to fill space Mature trees should grow less Irrigation System Type Number of emitters Size of emitters

131 Approximate Historical California ET (evapotranspiration) April - October (inches) Marine Coast Cool Coast Warm Interior Valley April May June July August Sept Oct TOTAL * * Interior valley has ET in Feb., March, and Nov. not offset by rainfall to make season total = 48 in.

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133 Reducing Fertilizer Costs annual leaf analysis to determine need Heavy cropping years: More N early in the season No N deficit early in the season Young trees = promote growth Mature trees = maintain balance Light cropping years: Less N whole year

134 Foliar fertilizer sprays are a waste unless there is a deficiency that can t be solved with a soil application Most likely the only element needed is Nitrogen

135 Element Deficient Sufficient Toxic Nitrogen < Phosphorous < Potassium < 0.40 > 0.80 Calcium < 0.30 > 1.00 Magnesium < 0.08 > 0.10 Olive Leaf Analysis Nutrient Levels Manganese > 20 Zinc > 10 Copper > 4 Boron < > 185 Sodium > 0.20 Chlorine > 0.50

136 TYPES OF FERTILIZER FOR OLIVES Legume cover crop Manure - Compost Concentrated organics Conventional Foliar

137 LEGUME COVER CROP Can fix 100 lbs. N per acre

138 Manure and Compost = 2% N Apply tons/h

139 Concentrated Organic Fertilizers ~ 7% N Apply 1,000 lbs/acre

140 Conventional Fertilizers 100 lbs actual/a Urea 217 lbs. Ammonium Nitrate 303 lbs. Ammonium Sulfate 500 lbs. Calcium Nitrate 645 lbs. Potassium Nitrate 727 lbs.

141 Herbicide Strip

142 Weed Control Comparisons Herbicides within the row mowed between rows

143 Registered Herbicides in CA Karmex Simizine Surflan Devrinol Roundup Paraquat Poast Fusilade

144 Mechanical Cultivation

145 Understanding of Olive Oil Quality

146 What to look for in an olive oil Fresh olive taste Not fermented or rancid (no defects) Some bitterness Some pungency Attractive fruitiness Depends on use

147 Olive Oil Standards and Labeling Standards Adulteration Labeling Quality Assurance Prices Paul Vossen

148 Extra Virgin = Easy Schmeezy Defects come from the extremes Severe olive fly damage with rotten fruit Frozen fruit Severe fruit damage (harvest - transport - storage) Very dirty or contaminated or broken down processing equipment Stored on sediments too long Stored too long until it goes rancid Very few California olive oils are not extra virgin

149 Extra Virgin is more expensive Can t t do it by neglect no junk olives Can t t harvest from the ground Need modern processing equipment Requires North African and Mid-East modernization

150 Bulk Oil Prices ( /ton( ) Spain: Ex Virgin (Andalucia) 2,704 Ex Virgin (Catalonia DOP) 3,450 Virgin 2,674 Refined 2,764 Italy: Ex Virgin 3,450 Refined 2,770 Pomace 1,441 Rotterdam: Crude Canola 585 Crude Sunflower 717 Peanut 1,180 Mercacei # 50 Feb-April 2007

151 What a Bargain

152 REAL Olive oil is the most expensive Slippery business article New Yorker Adulteration is and has been rampant Refined and Pomace mixes

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154 DIFFERENCES BETWEEN SEED Virgin Olive Oil Mechanical separation of oil from fruit-water and solids at 50 o -85 o F Natural antioxidants (Polyphenols) No solvents Monounsaturated fat Natural cis form Flavor OILS and OLIVE OIL Seed Oil Solvent extraction w/hexane Fractionally distilled Expeller pressed - refined Acidity neutralized w/soda o F to remove color, odor, & solvent residue Artificial antioxidants added (BHT) (BHA) Polyunsaturated fat Hydrogenated trans form Bland greasy

155 COMPARISON OF FATS AND OILS Canola Coconut Butter Palm Beef Tallow Lard Cottonseed Peanut Soybean Olive Corn Sunflower Safflower % 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% SATURATED POLYUNSATURATED MONOUNSATURATED

156 Genetically Engineered Soybeans and Rapeseed (canola) contain a high percentage of oleic fatty acid Olive oil from seeds?

157 EU History Lesson European Standards written: To remove adulterated oils from the market To remove lampanta oils from the market To allow for the sale of refined and pomace oils Price determines value (virgin)

158 NINE GRADES 1. Extra Virgin 2. Virgin 3. Ordinary 4. Lampante (Lamp) 5. Refined 6. Olive Oil 7. Crude Pomace Oil 8. Refined Pomace Oil 9. Olive Pomace Oil VIRGIN REFINED Paul Vossen

159 Legal Standards Enforcement Laboratory Sensory Paul Vossen

160 OLIVE OIL STANDARDS Extra Virgin Olive Oil Less Than 0.8% Free Acidity Less Than 20 ppm Peroxide Level Made Mechanically Taste Panel Rating of Zero Defects Taste Panel Rating of Some Positive Attributes Paul Vossen

161 Sterol Content Tocopherols Polyphenols - Pigments Fatty Acid Profile Saturated Fatty Acids in 2-position2 Unsaponifiable Material Wax Content Stigmastadienes Erythrodiol + Uvaol Hydrocarbon Content Presence of trans fatty acids Color Aspect Free Acidity Peroxide Value UV Absorbency (bitterness & stability) Water and Insoluble Impurities Flash Point Metal Traces Halogenated Solvents Sensory Characteristics IOC STANDARDS Paul Vossen

162 Australian National Show (Richard Gawel) Entries FFA Total Ave. Small Vol Ave. Large Vol Ave. Bulk n/a Overall Average Tasting Results Gold 13%# 5%# 3% 3% 4% Silver 7% 8% 11% 11% 2% Bronze 7% 8% 26% 18% 38% Award Winners 27% 21% 40% 32% 44% Disqualifications 23% 15% 23% 18% 14%

163 Free Fatty Acid Level Crude measure of quality 0.8 is very high 0.5 is high In Australia oils with 0.1 to 0.2 received the most and highest medals In Australia oils above 0.3 received no medal or were disqualified

164 Fancy Laboratories How much bad oil (high% FFA) can you mix with good oil (0.2% FFA) to meet the % 0.8% FFA standard?

165 Large Oil Companies

166 Three Olive Oil Products Bulk & Low cost Refined $5.99 to $9.99/bottle $23-30 per gallon Medium Priced Imports Low to? Quality $5 to $13.99/bottle $30-50 per gallon Specialty Premium $10 30 per bottle $ per gallon Paul Vossen

167 Common imported oils - $6 to $10 per ½ liter

168 SUPERMARKET OILS

169 How can an Italian olive oil taste like Picual?

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171 We Use EUROPEAN Standards Because We Don t t Know Any Better European Standards are based on the MINIMUM (level of defects)

172 Status quo USDA & CDFA European Voluntary Standards COOC European Voluntary Standard No Independent Taste Panel No Marketing Order (Commission) No enforcement Paul Vossen

173 Cheap imports typically have defects #1 Defect = Rancid - old oils (not fresh) #2 Defect = Fusty - cheap oils - low cost producers from ground harvested or poorly handled fruit #3 Defect = Heated Flavor - Mix of refined & pomace oil up to IOC standard of non- detectable

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175 Gold medal winner for any other sauce in 1996

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177 Problem: No US law enforces Extra Virgin Standard Solutions Don t t compete with a crooked industry Embarrass the cheaters Expose the fraud to the press Work with legislators & DA s Support producer and consumer rights Develop a whole new standard

178 Vocabulary of a Label Extra Virgin Pure Light Acidity First Cold Press Harvest Date Bottled/Produced in Italy Seals and Medals

179 of herbaceous grassy green and tropical ripe fruit flavors FRESH OLIVE OIL (extra virgin) Grown in Placer County 25 acres of Olseninni Family Estate Woebegone Rd, Loomis, CA (916) % Picudo, 18% Bosana, & 45% Zaity Harvested December 10, 2008 Processed December 11, 2008 at the Corti Mill in Sacramento (1569 Folsom Blvd.) Polyphenol Content: 1,234 ppm Free Fatty Acid: 0.12% Peroxide Level: 8.3 meqo 2 Characteristic spicy flavor that is a balanced and complex blend

180 Refined Olive Oil Produced from the cheapest sources of oil from anywhere in the world The base of this oil is from rotten olives that have fermented or gone rancid. This technical process degums and neutralizes the oil with sodium hydroxide forming soap, which is washed out. Then we heat the oil to 500 o F to volatilize off the bad odors, filter it to remove color, and then formulate it to meet the standards set forth by the large industrial manufacturers. Contains: just enough oil from olives to meet that legal standard. This cheap source of refined old fat has the empty flavor of cooked or slightly rancid greasy oil

181 Pomace Oil Produced from olive waste second hot press This oil is made from the leftover solids (pomace), that still contain some oil, after the fresh olive oil has been mechanically extracted. The dried rotting waste pomace is then treated with hexane which dissolves anything soluble in the solvent, including the oil. The solvents are then volatilized off, some of which pollute the air. The oil is then refined by adding sodium hydroxide in a heating, filtering process to produce a clear waxy oil. This very cheap source of recovered waste oil has the cooked flavor of greasy solvents.

182 What is Good? What is Excellent? What is Better? FRESH ARTISAN SUPER PREMIUM GOURMET BEYOND EXTRA VIRGIN

183 USA MARKET New car new shoes good wine? Which olive oil to buy? Only practical way to distinguish is by flavor Paul Vossen

184 Cook s s Illustrated Magazine Tasting

185 OPPOSITE RESULTS GOOD OILS: Too bitter & pungent Too strong BAD OILS: Defect not recognized Familiar olive oil flavor

186 The Perfect Olive Oil Fruitiness - very high (10) Bitterness - medium low (3-4) Pungency - medium (4-6) Complex (many different flavors - both green and ripe (10) Keeps a long time Great color Intense aroma (10) Fresh Crisp Clean Balanced (10)

187 How Do We Make the Best Olive Oil Possible? How do we Improve Oils?

188 Influences on Flavor Irrigation Climate Stress Fruit Maturity Fruit Handling Processing Oil Handling Variety

189 UCCE Research Taste Panel 15 point profile sheet Cooperation with international panels Intensity of aroma, bitterness, pungency, fruit intensity, sweetness, total flavor, astringency, defects, complexity, balance, finish, overall quality, and positive flavor descriptors Grass, herb, mint, artichoke, buttery, floral, apple, citrus, tropical, green tea, tomato, banana, berry, etc.

190 UC Davis Centennial Blend Tasted Overall Quality Average Balance Average Complexity Average Aroma Intensity Average Total Flavor Intensity Average Fruit Intensity Average Bitterness Average Pungency Average Sweetness Average Astringency Average Intensity

191 Wood/hay/straw Other Olive Oil Flavor Characteristics UC Davis Centennial Blend Tasted Floral Buttery Tropical Banana Other Green Olive Fruit Grass (fresh Cut) Artichoke Herbaceous Green Apple Green Banana Green Tea Mint Eucalyptus Tomato Leaf Spice "allspice/cinnamon" Specific Flavor Characteristics Ripe Fruit Green Fruit Ripe Olive Fruit Other Ripe Fruit Nutty Flavor Strength

192 Condiment Oil Olive oil is not just a FAT Spice to Flavor Food

193 New World Imports Good Quality - Good Price Australia Chile Argentina

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195 OLIVE OILS ON THE MARKET

196 It should be easy to sell fresh olive oil with no defects Most cheap foreign oils are defective California oils are really good Health concerns More knowledgeable consumers

197 California s s Competitive Advantage Flavor Oils that taste better Based on location, variety, & handling

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202 The two biggest

203 Locally produced, fresh, great flavor

204 Distinguished by Flavor Basics Freshness No Defects Fruitiness Bitterness Pungency Delicate Medium Robust STYLE Specific Character Balance Complexity Green Ripe Grassy, Herbal, Nettle, Artichoke, Green Tea, Mint, Nutty, Floral, Buttery, Tropical, etc.

205 Quality is more than oil Standards Bottle Label Reputation Brand Location Style Use Organic Price

206 Olive Oil Positive Characteristics

207 Restaurant in Chile

208 Restaurant Individual Servings 100 ml bottles $310/gallon

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210 One of the standards for excellence

211 Another standard for excellence