Olive as a New Crop Woodland March 19, 2009 Ag History Center Paul Vossen University of California 133 Aviation Blvd. Santa Rosa, CA 95472 pmvossen@ucdavis.edu
Presentation Topics What is happening in California / World Market and Standards Production Systems Varieties Harvest Mechanization & Labor Small & Large Scale Economics
Tasting of Oils Olive oil is not just a FAT Condiment - Spice to Flavor Food
Taste 1 st Oil
Two 1 o reasons for interest in olive oil Mechanization & Health
Why Olive Oil? Lower grade soils Easy to grow Few pests Low water use Lower quality water Mechanized Healthy - tastes good Big market Vertical integration Sales all year
Why Olive Oil NOT? Large investment Slow to full bearing Small profit margin Lots of competition Expensive harvest Ignorant consumers Small scale profit is in direct sales only
BASIC NUMBERS Establish = 3 rd yr. SHD ~ $6,000 MD ~ $3,000/acre Years to full production = 5-105 Average yield = 3 to 5 t/acre = 120-225 225 g/acre Bulk price = $30-75/gallon Retail @ $20/½ liter bottle = $112-150/gallon 150/gallon SHD: cost $13 grow + $12 process/gallon ($25) MD: cost $35/gallon ($80/gallon with high land values) http://coststudies.ucdavis.edu Best scenario - $28,000/acre (w/o land value) Average scenario - $13,000/acre (w/o land value) (Direct sales): growing, harvest, processing & bulk storage (no bottling or marketing costs)
What Other Costs? + 40-55% Land (Capitol Recovery) 13% to 25% Overhead 4.7% to 5.5% Bottling (½ L) - 900-1,650 /acre 6-7% Marketing 17% to 18% Potential Profit $6-14,000/acre with lots of work and risk NO DISTRIBUTION
WORLD OLIVE ACREAGE Spain ~ 6 million 25% Tunisia ~ 3.8 million 16% Italy ~ 3.5 million 15% Greece 2.5 million 11% Portugal 1.3 million 6% Turkey 1.2 million 5% Morocco 1.1 million 5% Syria 1.0 million 5% Argentina 245,000 1% Australia ~ 100,000 0.4% USA ~ 27,000 table 0.10% ~ 20,000 oil 0.08% World ~ 24 million Plantings increasing in Europe, North Africa, and new world SHD in 1994 = 15 acres - 2007 = 135,000 acres Paul Vossen
WORLD OLIVE OIL PRODUCTION Morocco 2.5% Syria 3.7% Turkey 4% Portugal 1.6% Other 4% Libya, Egypt, Israel, Jordan, Lebanon, Yugoslavia, Croatia, France, USA, Mexico, Argentina, Chile, Brazil, Peru, South Africa, China, New Zealand, Australia Tunisia 7.2% Greece 17% 400,000 t/yr Italy 24% 520,000 t/yr Spain 36% 800,000 t/yr 36 50% 01-02 02 Total World Production: ~ 2.2 million metric t/yr IOOC Data 1997-2002 Paul Vossen
Traditional Medium High Density
24 million acres worldwide Spain Paul Vossen
Spain Paul Vossen
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Spain Paul Vossen
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Trunk shaker and inverted umbrella WRAP AROUND Paul Vossen
Over-the the-row harvest Paul Vossen
SPANISH OLIVE OIL TRENDS 6 million acres of olives 80 % non irrigated 1 ton/acre 1 million new acres in last 10 years Irrigated 4 tons/acre annually Super-high high-density System (80,000 acres) New plantings have no EU subsidy * EU subsidy ~ $0.70/liter & $100-200/acre ECO 1 ton/acre = $106/acre 4 tons/acre = $423/acre
Large Mills
7 lines 1,000 tons/day 40,000,000 kilos/year Paul
Olive Oil NOT Petroleum
Italy ~ 2 million acres
Italy
Italy Paul Vossen
Italy Paul Vossen
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Italy Paul Vossen
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Small scale production fantastic quality Paul Vossen
Large Italian Companies
Italy Trends 20-24% 24% of production with 15% trees 6,300 Mills mostly artisan (5 tons/day) Some large in the South 85% of oil Tuscany = 3.2% Small properties and high labor costs No new plantings No excess production Buys bulk refines blends - resells
Greece Paul Vossen
Greece Paul Vossen
North Africa Paul Vossen
Portugal 5,000 acre ranch Colossus harvest
Grape harvester for young trees and Colossus for mature trees
Morocco Antique Technology Paul Vossen
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REFINING OLIVE OIL What to do with crude pomace oil, rancid oil, or oil from rotten olives Neutralizing Washing Odor Removal Paul Vossen Color Removal
Olive pomace being loaded into a hopper at an olive pomace refinery ery
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SUPERMARKET OILS Paul Vossen Bottom Line on Imports 99.3% of US olive oil is imported Most are poor quality and low priced
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 nondetectable
Australia
Australia Paul Vossen
Argentina Paul Vossen
Medium Density 26 x 13 ft
Argentina Paul Vossen
Argentina Paul Vossen
Chile Paul Vossen
Chile Paul Vossen
Chile Paul Vossen
New World Imports Good Quality - Good Price Australia Chile Argentina
OLIVE OIL STANDARDS Extra Virgin Olive Oil Less Than 0.8-0.5% 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
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
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
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 $ 60-300 per gallon Paul Vossen
Legal Standards Enforcement Laboratory Sensory Paul Vossen
USA MARKET 1. Olive Oil (extra light - refined) 2. Extra Virgin (bulk and retail) Problem: No US law enforces Extra Virgin Standard Only practical way to distinguish is by flavor Paul Vossen
Solutions USDA & CDFA Standards 2009 Independent Taste Panel Marketing Order (Commission) California oils = < 0.2 Free Acidity = < 10 ppm Peroxide = UV within IOC limits = Taste fresh with no defects Paul Vossen
Producing Extra Virgin Olive Oil Simple as 1-2-3-4-5 1. Good Fruit no rot not frozen 2. Handled carefully no damage short storage 3. Processed quickly in modern clean equipment 4. Stored well clean stainless steel - purged 5. Sold within a year or less
Evolution of World Olive Oil Production and Consumption + USA Consumption (1,000 metric tons) PRODUCTION WORLD 1990/91 1,450 1995/96 1,740 1996/97 2,600 2003/04 3,170 2004/05 3,000 2005/06 2,580 + 90% CONSUMPTION WORLD USA 1990/91 1,670 88.8 1995/96 1,890 101.0 1996/97 2,240 130.5 2003/04 2,890 216.5 2004/05 2,890 217.0 2005/06 2,770 219.0 + 65% +146% Mercacei # 50 Feb-April 2007 Paul Vossen
PRODUCTION Y CONSUMPTION 1990/91 2006/07 3500 1.000 tm 3000 2500 2000 1500 1000 Production Consumption 500 0 1990/91 1991/92 1992/93 1993/94 1994/95 1995/96 1996/97 1997/98 1998/9 1999/0 2000/1 2001/2 2002/3 2003/4 2004/5 2005/6 2006/7 Production 1453 2206 1811.5 1825 1845.5 1735.5 2595 2465.5 2402.5 2374.5 2565.5 2825.5 2495.5 3174 3013 2599 2820 Consumption 1666.5 1857 1904 1985 1994.5 1888.5 2241.5 2381.5 2413 2442.5 2590.5 2606.5 2677.5 2882.5 2923.5 2665.5 2929 70 11.
Olive Oil Consumption 2006 World PER CAPITA (liters) By Country 1. Greece 23.9 13. France 1.6 2. Italy 14.4 14. Libya 1.6 3. Spain 13.9 15. Australia 1.6 4. Cyprus 10.3 16. Algeria 1.4 5. Portugal 6.0 17. Lebanon 1.3 6. Syria 5.1 18. Belgium 1.2 7. Tunisia 5.0 19. Croatia 1.1 8. Palestine 3.5 20. UK 1.1 9. Jordan 3.1 21. Netherlands 0.8 10.Israel 2.6 22. Canada 0.8 11.Morocco 1.8 23. Turkey 0.7 12.Luxemborg 1.7 24. USA 0.77 Mercacei # 50 Feb-April 2007 Italy 30% Spain 20% Greece 9% USA 8% France 4% Syria 3% Other 26% Paul Vossen
Mediterranean Diet Pyramid Paul Vossen
USA Olive Oil Production, Consumption, & Imports 04-05 05 Production: 1.5 million L (0.06% world-0.7% USA) Consumption 210.5 million L (8.1% world) Exports = 17 million L (7.7% USA) Imports 221.0 million L (99.3% USA) From Italy 71% From Spain 15% From Turkey 5% From Greece 2% From Australia, Chile, Argentina 7% Paul Vossen
CHANGES IN OLIVE OIL CONSUMPTION FROM 1990 TO 2005 Country Whole Country Per Capita Argentina + 50% +131% Australia + 107% + 338% Brasil + 85% + 145% Canada + 145% + 513% United States + 121% + 428% Japan + 625% + 2,260% Mexico + 62% + 229% Russia -20% -54% European Union + 53% + 23% Parras Rosa, Torres Ruiz, Senise Barrio, and López Ortiz 2006 Paul Vossen
TO MEET CURRENT USA DEMAND for OLIVE OIL 70 million gallons = 265 million liters We would have to plant 300,000 acres of oil olives @ 5 t/acre & 42 gallons/ton How much might demand increase? Paul Vossen
Olive Oil in California Paul Vossen
2004-08 California 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 TOTAL 528 growers 6,168 acres (2005 to 2008) planted ~ 12,800 acres (660 growers ~ 20,000 acres Paul Vossen
CA Olive Oil Production Outlook 2007-08 ~ 500,000 gallons 2008-09 ~ 660,000 gallons 2009-10 ~ 860,000 gallons 2010-11 ~ 1,160,000 gallons CONSERVATIVE France produces ~ 1,000,000 gallons Paul Vossen
USA Production: < 1% Texas & Arizona > 99% California Central Valley Lower land cost Abundant cheap water Low cost labor & housing Hotter drier Higher yield Flat or more flat Paul Vossen Coastal & Foothill California High cost land Limited expensive water High cost labor & housing Cooler more moist Lower yields High quality perception
Existing California Approaches Small 1-55 acres Hand harvest Expensive Inefficient Exceptional quality Big variety Medium <100 acres Shaker or Colossus harvest Efficient Exceptional quality Big variety Large > 100 acres Grape harvesters Very efficient Big volume Excellent quality Limited variety
Two Main Systems Super High Density (High Density) 670 to 907 trees/acre Grape harvester Three varieties High Investment Cost Early Return Short Life Difficult to Manage Medium Density 217-268 268 trees/acre Shaker or Colossus Any Variety Low investment Cost Late Return Long Life Easy to Manage
Direct Sales Unique Varieties Exceptional Quality Local Organic Good Story Small Scale Perception of High Value Unreasonable costs Yields: wide range
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 High prices low volume high costs Creates a good market for everyone Paul Vossen
Medium density spacing 16-20 20 x 8-8 10 200 350 trees/acre Paul Vossen
Harvest Challenge Small Scale Hand and Hand Assisted Devices Very slow Makes harvest > 50% of production cost
1:1 ratio $400/ton
1:1.8 ratio $222/ton Harvesting olives with air powered combs
Comb Rake Heads
Comb Rake Heads
1:2.6 ratio $160/ton
1:2.8 ratio $140/ton
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 acre @ 45 gallons per ton Cost $ 80 per gallon and 500-ml bottle is $11.15 Retail $ 300 per gallon Paul Vossen
200 CA Artisan Olive Oils 148 Entered into LA Fair (2007) Paul Vossen
Very Expensive Oils $130 to $280 per gallon
Medium Scale Bulk & Direct Sales Unique Varieties Exceptional Quality Local Organic & Conventional Good Story Mostly old table olive orchards Reasonable costs Yields: very good
Perfect sized tree Natural Form 8 year old tree Spaced 22x11 14 ft. tall 12 ft. wide Single trunk Heavy crop Good growth Easy light management Shake or Colossus
Skirted & Hedged
We don t t know yet??
Olive Tree Shaker Wrap Around 1:3.2 ratio $120/ton
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California Prune Harvester
California Pistachio Harvester
Harvest Efficiency/ton Hand: $350-2,000 Hand held combs & shakers $200-300 Trunk shaker nets ground $150-250 Trunk shaker wrap around $100-250 Over-the the-row grape $40-80 Over-the the-row colossus?? $75
Paul Vossen
Trees for Wider Spacing Vigor is high High Density System Low to medium precocity Wide range in fruit size Fruit matures from early to late Greatest range in flavors & oil styles 18-22 ft needed between rows In-row spacing between trees = 9-11 ft Typical spacings 18x9 20x10 22x11
The VARIETY Choice 1. Tree Vigor Harvest method 2. Removal Force Harvest method 150 varieties = 90% 3. Fruit Yield Precocity 4. Oil Yield % quantity and extractability 5. Oil Flavor Style 6. Cold Hardiness 7. Maturity Season 8. Disease Resistance 9. Pollination 10. Fruit Size 11. Pit to Pulp Ratio 12. Salt Tolerance 13. Growth habit
Leccino Coratina ITALIAN Bosana Frantoio Pendolino Taggiasca
Cornicabra Picual de Jaén Cornesuelo SPANISH Hojiblanca Verdale Mission Picudo
Chalkidiki Kalamon Koroneiki GREEK Mirtoia Adramitini Megaritiki
Aglandau Picholine FRENCH Tanche Bouteillan Salonenque Grossane
Chemlali Souri Picholine Marocaine N. AFRICA MIDEAST Ayvalik Algeria Lebanon Morocco Syria Tunisia Turkey Zaity
Varieties with Potential Ascolano Coratina Frantoio Hojiblanca Kalamon Leccino Mission Picual Picudo Sevillano
Oil Quality Factors flavor & stability Variety ~ 40% Maturity ~ 40% Processing ~ 15% Growing Conditions ~ 5%
Style Generalities Mild Arbequina Ascolana Empeltre Kalamon Leccino Pendolino Maurino Picudo Sevillano Taggiasca Medium Aglandau Barnea Bosana Bouteillan Farga Hojiblanca Manzanillo Mission Strong Arbosana Chemlali Coratina Cornicabra Frantoio Koroneiki Moraiolo Picual Picholine
Cold Hardiness in Olives Hardy Arbequina Aglandau Ascolano Bouteillan Coratina Hojiblanca Leccino Maurino Mission Pendolino Picudo Picual Sevillano Sensitive Empeltre Frantoio Koroneiki Manzanillo Moraiolo Taggiasca Moderate Kalamon Picholine
Ripening Season Early Arbequina Ascolana Empeltre Farga Leccino Picual Sevillano Medium Arbosana Barnea Bouteillan Manzanillo Mission Moraiolo Pendolino Late Bosana Cornicabra Coratina Frantoio Hojiblanca Kalamon Koroneiki Picholine Picudo Taggiasca
Varieties - Superior Productivity 1. Arbequina, Arbosana, and Koroneiki 2. Barnea, Blanqueta, Leccino, Hojiblanca, Manzanillo, and Picual.
Varieties Superior Oil Yield 1. Coratina, Koroneiki, and Picual 2. Arbequina, Arbosana, Empeltre, Frantoio, Hojiblanca, Leccino, Manzanillo, Mission, Picudo, and Taggiasca.
High Quality Flavor Oil Varieties 1. Arbequina, Bosana, Frantoio, Koroneiki, and Picudo 2. Arbosana, Ayvalik, Cornicabra, Coratina, Hojiblanca, Leccino, Moraiolo, and Picholine Marocaine.
Very High Stability Oil Varieties Coratina, Picual, Koroneiki, and Mission
Varieties Superior Cold Hardiness Arbequina, Arbosana, Leccino, Hojiblanca, and Picual.
Varieties Superior Disease Resistance Arbosana, Blanqueta, Bouteillan, Frantoio, Koroneiki, and Leccino.
Olive Pollination Some varieties are very self fertile (maybe) Most are self sterile Barouni and Sevillano are incompatible Manzanillo and Mission are incompatible Frantoio and Leccino are incompatible Some are somewhat self incompatible Set better with cross pollination especially with bad weather Pollenizer within 200 feet
Taste Oil # 2
Varietal Trial Coastal Picual MI: 3.9 (11-15-05) 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 Paul Vossen 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
3 2.5 2 1.5 1 0.5 0 Olive Oil Flavor Characteristics Mission Cultivar Harvestd 11-18-07 (MI 3.8) - Sonoma Ripe Fruit Green Fruit Artichoke Grass (fresh Cut) Green Olive Fruit Other Banana Tropical Buttery Floral Nutty Other Ripe Fruit Ripe Olive Fruit Other(specify) "nettle" Wood/hay/straw Spice (specify)"cinnamon" Tomato Leaf Eucalyptus Mint Green Tea Green Banana Green Apple Herbaceous Specific Flavor Characteristics Paul Vossen Flavor Strength
Olive Oil Tasting Wheel Richard Gawel
Bigger Producers in CA Paul Vossen
Large Scale Better quality than defective imports Take advantage of California Good marketing - tastings Bulk Volume Low cost High yield
Super-High density spacing 12-13 13 x 4-5 4 670 907 trees/acre Paul Vossen
SHD Plantings in the World 1994-2007 France 1% Morocco Tunisia 5% 5% Country USA Chile Portugal 10% 11% 13% Spain 55% 0% 10% 20% 30% 40% 50% 60%
Big SHD Production - CA Cultural Operations ~ $900 Harvest & Transport ($80/ton) ~ $400 Overhead, Capital Recovery Equipment & Land Yield of 5.0 tons per acre @ 42 gallons per ton Cost ~ $13 per gallon or $3.44 per liter Bulk $ 30 per gallon Paul Vossen
$ 210 per acre $ 42 per ton @ 5 tons/acre Paul Vossen
Pulled over-the-row machine
Australia Comparison Colossus vs. Shaker (07) Overhead Work = 24 hrs/day Trees/hr = 79 Ave. kg/tree = 18.0 Cost/hr = $337.62 Cost/kg fruit $0.28 Shaker Work = 12 hrs/day Trees/hr = 74 Ave. kg/tree = 19.8 Cost/hr = $200.69 Cost/kg fruit $0.23 Adolfo Levin Paul Vossen
Australian Harvester Comparison Trees per hour Side-by by-side shaker 90-180 Braud grape 400-550 (small trees only) Coffee 150-280 (small trees only) Gregoire grape 200-350 (small trees only) Colossus 90-250 Leandro Ravetti Paul Vossen
California New Plantings Paul Vossen
September to September Paul Vossen
Arbequina Arbosana Paul Vossen Koroneiki
Taste Oil # 3
Varieties Based on System Super-High Density (600-900 trees/a) Arbequina Arbosana Koroneiki High Density (100-350 trees/a) All varieties Except for SHD Chiquitita FS-17, I-77, Don Carlo, Favolosa, Diana, etc.
Super-High High-Density Currently based on 3 varieties Specific patented clones Lower vigor High precocity Good characteristics New ones on the way Others DON T work!
More fruit at an earlier age Precocious Better set under vigorous conditions Non Precocious
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 =
VARIETY FLAVORS Arbequina Aromatic, nutty, buttery, fruity, sweet Arbosana fruity, grassy, pungent Koroneiki herbaceous, green tea, fruity, ripe banana, bitter, pungent
3 rd Year Orchard Paul Vossen
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Small sized tree Un- Natural Form Difficult light management Grape harvester
Works Well Mini central leader
Starting to get too big
Works Well Too wide Too thick
Thinning out to increase light
Hand Pruning
Removes crop but efficient HEDGING
Topping Periodically according to vigor Removes a narrow top
How much & when?
Center Tree Pruned
Vigorous Varieties in HD
Too close spacing
5-Year Old Picual 13 x 6.5 ft
Pruning to Keep Trees Small
Excess Vigor Poor fruit set and shading
Big Producers
Bulk and Retail
Comparison of HD and MD Super-High Density (670-900 trees/acre) Few varieties High early production Light competition OK later production Big investment Unknown life span Good for large farms Medium Density (217-268 268 trees/acre) All varieties work OK early production No special mgmt. Good later production Med investment Long life span OK for small farms Paul Vossen
Really Good Management High Density Year 3 = 0.5 tons Year 4 = 3 tons Year 5 = 4 tons Year 6 = 5 tons 7-8 to 3-4 alternate Super High Density Year 2 = 0.5 tons Year 3 = 5 tons Year 4 = 7 tons Year 5 = 5 tons 5-7 to 2-3 alternate
Super-High High-Density Yields Kg/ha 10.3 t/a 25000 20000 Maximum observed 6.3 t/a 15000 10000 Mean observed 3.1 t/a 3-66 t/a 5000 Minimum observed 0 1 2 3 4 5 6 Orchard age (years) Joan Tous 2006
Establishment Cost Comparison of SHD and HD Systems in Italy SHD (4x1,5m) HD (6x6 m) Soil prep & layout 500 500 Trellis or stakes 1,900 900 Trees + planting 6,400 1,200 Irrigation system 1,600 300 Total 10,400 2,900 3.6 X Tombesi Perugia, Italy
Investment Costs - /ha (Spain) 2 to 2.5 X Intensive 4,000 /ha Hedgerow 9,000 10,000 /ha 300 2000 trees/ha Joan Tous 2006
Pruning hours/ha (Spain)2 2 X Intensive 20 25 hours/ha Hedgerow 40 50 hours/ha 300 2000 trees/ha Joan Tous 2006
Harvest Costs - /kg (Spain)¼ to ½ X Shaker + umbrella 0.1 0.15 /kg 1 ha / day Straddle harvester 0.04 0.07 /kg 3-4 ha / day 300 2000 trees/ha Joan Tous 2006
Comparing harvesting costs in Israel ⅓ X Trunk shaker - $ 1,650 / ha. Overhead harvester - $533/ ha.
Continuous Flow System Paul Vossen
Continuous Flow System Paul Vossen
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Automation Paul Vossen
Yield of Olives / acre 1 TON PER ACRE 2 TONS PER ACRE 3 TONS PER ACRE 4 TONS PER ACRE 5 TONS PER ACRE > 6 TONS PER ACRE Poor management Weeds Drought - Pests Excessively vigorous or very weak growing conditions Poor pollination frost damage Alternate off year Poor Management Shading Pests Excessively vigorous or weak growing conditions Poor pollination hot-dry wind during bloom. Alternate off year Marginal Climate Foothills or Coastal Shading problems Poor bloom weather Alternate off year Good Management - Properly Spaced OK vigor and growing conditions Good Management Alternate on year Perfect growing conditions and doing everything right Excellent Management Alternate on year Perfect growing conditions and doing everything right
Yield of Oil / Ton of Olives Olive Variety Water Status - Ripeness Green over-watered Sevillano Ripe Sevillano - Green Ascolano Very ripe Sevillano Ripe Ascolano Over-watered, green Arbequina or Manzanillo Very ripe deficit-irrigated irrigated Ascolano Ripe over-watered Arbequina or Manzanillo Green over-watered Frantoio, Leccino Very ripe Arbequina or Manzanillo Green over- watered Mission - Ripe over-watered Frantoio, Leccino Ripe Frantoio, Leccino Green Mission Deficit-irrigated irrigated Arbequina or Manzanillo Ripe over-watered Mission Ripe, deficit-irrigated irrigated Frantoio, Leccino Ripe Mission, Picual Very ripe, deficit-irrigated irrigated Mission, Picual Oil Yield / Ton 10 gal - 4 % 15 gal - 6 % 20 gal - 8 % 25 gal - 9.5 % 30 gal - 11 % 35 gal - 13 % 40 gal - 15 % 45 gal - 17 % 50 gal - 19 % 55 gal - 21 %
Olive Oil Profitability Potential in California Positives Basic Resources Big USA Market Competitive cost with mechanical harvest Low water use crop Excellent CA Quality High CA Demand Low Import Quality Early Productivity Good Prices EU Subsidy decline Negatives Cheap imports Must market Quality to US Consumers Unknowns of SHD System tree mgmt. Unknowns of MD System Efficiency Paul Vossen
$ 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
Paul Vossen University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA 95403 (707) 565-2621 pmvossen@ucdavis.edu http://cesonoma.ucdavis.edu Paul Vossen
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
Taste oil # 4
Understanding of Olive Oil Quality
UC 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. Paul Vossen
Cook s s Illustrated Magazine Tasting Paul Vossen
OPPOSITE RESULTS GOOD OILS: Too bitter & pungent Too strong BAD OILS: Defect not recognized Familiar olive oil flavor Paul Vossen
Taste oil # 5
Good Fresh Oils in Bulk at a Decent Price $50-$70 $70 per gallon
FRESH OLIVE OIL (extra virgin) Grown in Placer County 25 acres of Olseninni Family Estate 11234 Woebegone Rd, Loomis, CA 92100 (916) 555-6124 www.fresholiveoil.com 37% 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 of herbaceous grassy green and tropical ripe fruit flavors
Taste oil # 6
Sensory and Production Courses Paul Vossen
Robert Mondavi Institute Olive Center Paul Vossen
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Paul Vossen University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA 95403 (707) 565-2621 pmvossen@ucdavis.edu http://cesonoma.ucdavis.edu Paul Vossen