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Breeding Oilseed Crops for Sustainable Production

Breeding Oilseed Crops for Sustainable Production: Opportunities and Constraints presents key insights into accelerating the breeding of sustainable and superior varieties.

The book explores the genetic engineering/biotechnology that has played a vital role in transforming economically important traits from distant/wild species to cultivated varieties, enhancing the quality and quantity of oil and seed yield production. Integrated nutrient management, efficient water management, and forecasting models for pests diseases outbreaks and integrated pest and pest management have also added new dimensions in breeding for sustainable production. With the rise in demand, the scientific community has responded positively by directing a greater amount of research towards sustainable production both for edible and industrial uses.

Covering the latest information on various major world oil crops including rapeseed mustard, sunflower, groundnut, sesame, oilpalm, cotton, linseed/flax, castor and olive, this book brings the latest advances together in a single volume for researchers and advanced level students.


012801309
Price: $150.00
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California's Olive Pioneers

This collection of thirteen essays were carefully chosen after a thorough and thoughtful examination of dozens of late-nineteenth-century newspapers, magazines, bulletins, journals, pamphlets, and books. Each essay is published here in its entirety, including original illustrations and color plates.

California’s Olive Pioneers: Early Essays on Olive & Olive Oil is the second book in the Robert Mondavi Institute’s series of historical agricultural works, gathering together for the first time 13 early essays on olive culture in California.

Included in the essays are several rare publications as well as the most complete copy to date of an address on olives by Benjamin B. Redding, namesake of Redding, California. Coming on the heels of the California Gold Rush in 1849 and the establishment of the University of California, the 1880s saw rapid growth in California’s olive culture. These essays capture the commitment and excitement for olive culture and production that were pervasive during those formative years.


098163451
Price: $75.00
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Extra Virgin: Recipes & Love from Our Tuscan Kitchen

Debi Mazar and Gabriele Corcos are ambassadors of contemporary Tuscan cooking. In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.

Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.

So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.


038534605
Price: $32.50
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Extra Virginity

For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.

But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."


039334361
Price: $16.95
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Handbook of Olive Oil: Analysis and Properties

The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques.

Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter.

This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world.


146147776
Price: $119.00
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Ikaria

The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet-daily naps, frequent sex, a little fish and meat, free-flowing wine, mindless exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock.

No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life on the island. Part cookbook, part travelogue, Kochilas's Ikaria is an introduction to the food-as-life philosophy and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long.

Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.


162336295
Price: $35.00
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Olive Growing
D. Barranco, R. Fernandez-Escobar, L. Rallo

This new English edition of Olive Growing was developed by RIRDC and the AOA as a translation and update of the fifth edition of the Spanish manual. It is intended as a definitive reference source for the Australian olive industry and will also be an asset for olive producers and processors in other English speaking countries. Olive Growing is a technical manual for all those involved in the olive growing sector, i.e. growers, processors, technical experts, students and, in general, all those with an interest in growing this ancient plant. The scientific editors have designed this book as a collection of works, involving scientists and technical experts intricately linked to the crop, as well as experts in the subject matter of their assigned chapter. The aim was for them to present in a simple and clear manner, all aspects pertaining to their subject, combining the breakthroughs of the last 25 years with practical suggestions and recommendations that would help readers plant and grow an olive grove successfully, enabling them to obtain quality products in the light of current knowhow and future estimates. The scientific editors’ goal has been fully achieved, if we are to judge from the swift sale of the first four Spanish editions, now out of print, an exceptional feat for an agricultural book. To date, no other text on Spanish agriculture has been distributed so widely in such a short time.
174151869

Price: $150.00
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Olive Odyssey

When Julie Angus visits her relatives in Syria, where they continue a centuries-old tradition of making olive oil, she understands that the olive is at the very core of who they are. Her curiosity piqued, she begins to wonder about the origins and history of this fruit that has meant so much to them. Angus, her husband, and their ten-month-old son embark on a Mediterranean voyage to retrace the route of the Phoenicians and discover who ate the first olive and learned to make oil from it, why it became such an influential commodity for many of the greatest civilizations, and how it expanded from its earliest roots in the Middle East. As they sail the dazzling waters of the Mediterranean, Angus and her husband collect samples from ancient trees, testing them to determine where the first olive tree originated. They also feast on inky black tapenades in Cassis, nibble on codfish and chickpeas creamed in olive oil in Sardinia, witness the harvesting of olives in Greece, and visit perhaps the oldest olive tree in the world, on Crete.


155365514
Price: $25.95
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Olive Oil Sensory Science

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing.

Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties.

Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.


111833252
Price: $199.95
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Olive Production Manual
First released in 1994, this manual quickly became a bestseller as the definitive guide to olive production in California. Now completely revised and updated, growers will want to update their libraries with this much-anticipated new edition. This 180-page manual is fully illustrated with 40 tables, 19 line drawings, and 36 charts, and 100 color and black and white photos. The most notable additions include a new chapter on deficit irrigation, a greatly expanded chapter on olive oil production, and coverage of four new pests, including the olive fly.

Includes production techniques for commercial growers worldwide - from orchard planning and maintenance to harvesting and postharvest processing.

The second edition contains new and expanded information on pollination, pruning for shaker and vertical rotating comb harvest, mechanical pruning, deficit irrigation, mechanical harvesting methods including trunk-shaking and canopy contact harvesters, postharvest handling and processing methods, and olive oil production. Also includes information on new pests including olive fly, oleander scale, olive mite, and black vine weevil.

Author: ANR Publication #3353 Binding: Paper Copyright: 2005 Edition: 2nd Publisher: Division of Agriculture

187990614
Price: $35.00
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Olive Propagation Manual

This practical manual is an authoritative guide to olive propagation, providing extended information on seed germination, rooting of cuttings, grafting and micropropagation. The authors describe each topic in detail and discuss the relative advantages and disadvantages of each procedure.

The Olive Propagation Manual has been developed to take into account the future demand for olive oil, which is expected to increase to three million tonnes annually over the next 10 years. Such volumes will require active farming programs and olive trees for new orchards and the replacement of olive trees in existing orchards. As the olive industry moves from traditional manual methods to mechanised operations, planting stock will need to be developed to meet future challenges. Varietal selection will need to be directed to clones that are early bearing, disease resistant, able to be mechanically harvested, and produce quality fruit and oil. Each of these issues are addressed throughout this book.

The Olive Propagation Manual explores historical perspectives, traditional methods and state-of-the-art olive propagation including theoretical explanations and all practical aspects.


064306676
Price: $64.95
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Olives
by Ioannis Nikolaos Therios

Olive culture is growing rapidly, and expanding all over the world outside traditional centers of olive growth and production. Olives are not only a significant food source, but also contribute to human health and are becoming popular in health-conscious diets far beyond their Mediterranean origins. Reviewing an extensive array of literature from both a theoretical and practical perspective, this comprehensive guide deals with all aspects of olive culture, from its history, origins and traditional techniques to the latest horticultural procedures and basic physiology. The book's accessible and broadly illustrated format makes it an indispensable text for students, interested individuals and both active and amateur horticulturists.

Publisher: CABI Pub. Date: February 2009 ISBN-13: 9781845934583 416pp Series: CABI

184593458
Price: $70.00
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Organic Olive Production Manual
Author: Paul Vossen

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 certification.

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.

Binding: Paper Copyright: 2007 Edition: 1st Publisher: Division of Agriculture

160107440
Price: $18.00
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Producing Table Olives
by Stan Kailis, David Harris

Australia has the ideal conditions for growing and processing table olives. In a climate where the majority of table olives eaten by Australians are imported, real opportunities exist for a domestic table olive industry. Attention to quality and safety will ensure that Australian table olive producers are in a position to tackle and make inroads into the international export market.

The aim of this manual is to provide olive growers and processors with internationally based guidelines for ensuring the quality and safety of processed table olives. This manual covers all aspects essential for the production of safe, nutritious and marketable table olives including site selection, recommended varieties, pest and disease control, primary and secondary processing, and quality and safety testing.

Features Covers all aspects of production from site selection, recommended varieties, pest and disease control, through to primary and secondary processing Written for growers and processors in a straightforward style Well illustrated with photos, graphs and tables 8 page colour section

Pub. Date: February 2007 Publisher: CSIRO Publishing Format: Paperback, 344pp
064309203

Price: $74.95
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Pruning and Training Systems for Modern Olive Growing

Olive growing is expanding rapidly in many countries around the world in which olives have not previously been widely cultivated. Pruning olive trees is quite different from pruning other fruit trees of the temperate zone, because of their biological peculiarities. Errors in pruning may result in yield losses or higher cultivation costs. Pruning also determines the training system which, in turn, is one of the major factors for successful tree performance and orchard profitability.

Pruning and Training Systems for Modern Olive Growing summarizes the most up-to-date information available on current pruning techniques and training systems. It specifically addresses the problems faced by growers, professionals and students who are new to olive growing and provides information previously not available in English. The fundamental aim of this book is to explain to the basic concepts at a practical level. It will allow the reader, whether experienced horticulturalist or beginner, to develop his or her own skills and pruning strategy.


064306443
Price: $74.95
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The Best Natural Homemade Soaps

There are only three essential ingredients required to create these soaps: water, olive oil, and caustic soda. Olive oil is the primary ingredient enjoying the highest rating as its properties are well known throughout the world. Olive oil is the most beneficial oil to your health, and in cosmetics it has been used since ancient times for its virtues for glowing hair and skin. Rich in vitamins, minerals and proteins it has the added benefit of being available virtually everywhere.

Once these three key ingredients are in place, there are a number of wonderful extra ingredients that will customize and create a personal soap. These ingredients include beeswax, cocoa butter, clay, kaolin, seaweed, goats milk and egg yolks, and others. Some ingredients will give the soap hardness (beeswax) or softness (honey) or more foam (cocoa butter) for greater cleansing ability.

Since using soap is such a sensory experience, there is a comprehensive section on essential oils which create that air of perpetual breeze of a good soap. A comprehensive section on these essential oils, their history and therapeutic uses provide all the information needed to create the perfect scent. The recipes feature essential oils of the highest purity which are added to the soap right before it is placed in molds.


077880490
Price: $24.95
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The Extra-Virgin Olive Oil Handbook

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and production in other areas of the world, including California, Australia, China, South Africa and South America. At the same time, olive oil’s sensory properties and health benefits are increasingly attracting the attention and interest of nutritionists, food processors, manufacturers and food services. Progress and innovation in olive cultivation, harvesting and milling technologies as well as in oil handling, storage and selling conditions make it possible to achieve even higher quality levels than those stipulated for extra virgin oils. As a consequence, a new segment – excellent extra virgin olive oils – is increasingly attracting the attention of the market and earning consumers’ preference.

The Extra-Virgin Olive Oil Handbook provides a complete account of olive oil’s composition, health properties, quality, and the legal standards surrounding its production. The book is divided into convenient sections focusing on extra virgin olive oil as a product, the process by which it is made, and the process control system through which its quality is assured. An appendix presents a series of tables and graphs with useful data, including conversion factors, and the chemical and physical characteristics of olive oil.

This book is aimed at people involved in the industrial production as well as in the marketing and use of extra virgin olive oil who are looking for practical information, which avoids overly academic language, but which is still scientifically and technically sound. The main purpose of the handbook is to guide operators involved in the extra virgin olive oil chain in making the most appropriate decisions about product quality and operating conditions in the production and distribution processes. To these groups, the most important questions are practical ones of why, how, how often, how much will it cost, and so on. The Extra-Virgin Olive Oil Handbook will provide the right answers to these key practical considerations, in a simple, clear yet precise and up-to-date way.

Product Details:
  • ISBN-13: 9781118460450
  • Publisher: Wiley
  • Publication date: 4/21/2014
  • Pages: 380

111846045
Price: $199.95
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The Flavors of Olive Oil: A Tasting Guide and Cookbook

Walk along the aisles of almost any grocery store in America and you'll be overwhelmed by the shelves of olive oil: bottles from France, Greece, Italy, and Spain; cold-pressed oil; hand-pressed oil. How do you know which oil is best? Which one should you choose for salads? For sautéing? For dipping?

In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world.


145169254
Price: $15.99
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The Healing Powers of Olive Oil
by Cal Orey

Lose Weight...Lower Cholesterol And Blood Pressure...Prevent Heart Disease And Cancer...Live Longer...And So Much More! Discover The Amazing Powers Of Olive Oil! From ancient times to present-day, olive oil has been used for everything from health ailments to beauty and the home and so much more. Now evidence shows that a diet based on olive oil can add years to your life and may even prevent some diseases. Health author-journalist Cal Orey has consulted top doctors, nutritionists, olive oil producers, and chefs, getting the most up-to-date information on the many benefits of olive oil.

Publisher: Kensington Publishing Corporation Pub. Date: January 2009 ISBN-13: 9780758238054 320pp

075823805
Price: $6.99
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The New Mediterranean Table

Sameh Wadi's award-winning restaurants are just the beginning of his talents. He has a spice company, was a semifinalist for the James Beard Foundation "Best Chef " and "Rising Star" awards and was raised by two avid home cooks. Born in the Middle East, he grew up cooking and eating Mediterranean food. Here, he offers a collection of recipes that represent an exceptional look into his rich heritage, the culinary foundation that has propelled him to the top of the American restaurant scene.

Sameh has a knack for making the exotic accessible. He will introduce you to new as well as familiar flavors in this collection of traditional and modern recipes. He takes influences from everything from Mediterranean street food to top gourmet offerings and gives you the best of the Mediterranean, one recipe at a time.

Sameh believes in "the language of spices" and uses them to weave a story with flavor, texture and aroma. Mindful of the ancient civilizations and empires built around the spice trade, he layers rich culture, heritage, traditions and strong historical connections into each dish. The result is a vibrant cookbook showcasing the incredible flavors of Mediterranean cuisine. With a dash of European cookery, some exotic spices, rich and exciting recipes, and an abundance of great flavor, this book is a must-have for every passionate cook out there.


162414095
Price: $28.00
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The Olive Farm

When Carol Drinkwater and her fiancé, Michel, are given the opportunity to purchase ten acres of an abandoned olive farm in the South of France, they find the region's splendor impossible to resist. Using their entire savings as a down payment, the couple embark on an adventure that brings them in contact with the charming countryside of Provence, its querulous personalities, petty bureaucracies, and extraordinary wildlife. From the glamour of Cannes and the Isles of Lérins to the charm of her own small plot of land-which she transforms from overgrown weeds into a thriving farm-Drinkwater triumphantly relates how she realized her dream of a peaceful, meaningful life.


014200130
Price: $16.00
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The Olive Growing Revolution : The Super High Density System

From the perspective gained thanks to more than 16 years of experience in the system, today we can say, without fear of contradiction, that super high density olive groves has been one of the main revolutions, at farming-level, in recent years. Its expansion has gone beyond traditional olive-growing countries and has made that new countries include the olive-growing culture as one of their priority agricultural activities.

The purpose of this book is to offer, in a practical and simple way, information on this new growing model, developing the most appropriate practices, on irrigation, nutrition, pruning, harvesting, etc., for the management of super high density olive groves.


000014314
Price: $85.00
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Virgin Territory: Exploring the World of Olive Oil

Olive oil is more popular than ever, thanks to its therapeutic and preventative effects in treating different diseases, as well as the growing variety of brands and imports available. Nancy Harmon Jenkins, arguably the leading authority on olive oil and the healthy Mediterranean diet, presents more than 100 dishes that showcase olive oil, ranging from soups to seafood to sauces to sweets. Along with favorites like tapenade and pesto, you’ll find other exciting dishes like North African Seafood Tagine, Oven-Braised Artichokes with Potatoes and Onions, and Quince and Ginger Olive Oil Cake. But this book isn’t just a collection of hearty and healthful recipes; Jenkins also covers the history and culture of olive oil as well as how to buy it and cook with it. A thing of beauty with the stunning photographs of exquisite dishes as well as Jenkin’s own Tuscan olive tree grove, Virgin Territory captures the delights of making and cooking with olive oil.


111820322
Price: $29.99
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