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The Olive - Botany and Production
Loot Price: R4,436
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The Olive - Botany and Production
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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.
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