Simon Field
Description
Production to Marketing: The Complete Olive Handbook is a very practical guide to everything to do with olives. It covers the basics of olive grove es
...
tablishment and management, home and commercial olive oil, table olive processing and packaging. Then it covers the commercial evaluation of olive products and finally the marketing of them into a range of market segments.
TABLE OF CONTENTS About the Author - 4 Olive Grove Establishment and Management. -9 Global Olive Industry - 10 Production - 10 Imports and Exports - 10 Markets 10 Olive Products - 11 Olive Balance Sheet - 11 Choosing a Site - 14 Soil and Water Analysis - 14 Soil Preparation - 15 Site Preparation - 15 Choosing a Variety - 15 Buying Trees - 18 Grove Design and Tree Spacing - 18 Tree Density - 18 Planting - 19 Fertilising - 20 Fertiliser Application 24 Irrigation - 25 Options for Irrigation - 26 Pruning - 31 Pests and Diseases - 35 Fruit Set - 39 Harvesting - 40 Hand Harvesting - 42 Mechanical Harvesting - 42 Processing - 43 Olive Oil Processing - 45 International Standards for Olive Oil - 46 Standard for Olive Oils - 48 Chemical Testing - 48 Olive Oil Varieties Around the World - 53 Preparation for Processing - 54 Harvesting - 57 Olive Oil Extraction Systems - 58 Refining - 74 Blending and Infusions - 75 Buying and Keeping Extra Virgin Olive Oil - 75 Evaluating Extra Virgin Olive Oil - 76 Tasting Olive Oil - 77 Quality of Extra Virgin Olive Oil - 78 Basic Styles of Extra Virgin Olive Oils - 79 Flavours of Extra Virgin Olive Oils - 81 A New Approach to Profiling Flavour – The Savantes Savourgram © - 88 Culinary Uses of Extra Virgin Olive Oils - 91 Olive Oil Smoke Point and Cooking - 92 Table Olive Processing - 95 Table Olive Products - 96 Table Olive Varieties Around the World - 96 International Standards for Ripening - 98 International Standards for Grading - 98 Table Olive Grove Management - 99 Harvesting - 100 Preparation for Processing - 100 Calibration of the Salinometer (Brinometer). 102 Preparing Brine and Lye Solutions - 104 Methods of Processing Table Olives - 104 Microbiology of Olive Fermentation - 105 Processing Steps - 107 Monitoring - 109 Tasting Table Olives - 110 Packaging - 112 Marinades and Seasonings - 116 Tapenades - 117 Faults and Spoilage - 117 Pasteurising - 120 Microbial Testing - 121 Marketing Olive Products - 122 Marketing - 123 Olive and Olive Oil Products - 125 People - 136 Promotion - 139 External Factors - 142 Designations Of Origin - 145 Marketing Plan - 145
Read more