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.

Author: Paul Vossen

Edition: 1st

Publisher: Division of Agriculture

PLEASE NOTE: This book is available for special order only, and pricing is subject to update. If pricing has changed you will be notified of current pricing and asked to confirm or cancel your order prior to billing and fulfillment.