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[an error occurred while processing this directive]Wed Nov 03 2010
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Horticulture
Scope of olive cultivation in Pakistan
ByMuhammad Shoaib Ahmedani*, Shehbaz Ahmed Warraich***Ph.D. Scholar, department of Entomology, UAAR.
** Dean Faculty of Crop and Food Sciences, University of Arid Agriculture, Rawalpindi.
1: Introduction:
There is a lot of potential for olive cultivation in Pakistan. The estimates have reveaeight million wild olive trees present in different provinces are grafted and convertedproductive olive then there is a potential of earning a maximum of one billion dollars(Table-4). Similarly, we may earn a maximum of 9 billion dollars annually if olive culmade on cultivable potential waste lands (Table-5). The olive appears to have been
Asia, being one of the earliest trees cultivated by man. The trees belong to oleaceaeand comprise 30 genera with 600 species. The plant is xerophitic upon species of trolea-europea or Europium olive. Olive is an integral part of the diet of the people of Mediterranean lands and is a source of fat in diet of these people. Olive oil is widelycountries where fats are scarce. In Indo-Pak sub-continent a wild olive, olea cuspidawithin the northwest Himalayas and other adjoining hills but cultivated olive olea Eunot grown anywhere on commercial scale. This plant is locally known as Zytoon inUrdu,Showan in Pushtu, Khat in Brahavi and kow in Punjabi, Sindhi and Saraiki. Timportance of olive oil has also been narrated several times in the Holy Quran. Duri
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mid of last century;( around 1950s), a number of grafted olive plants of several varieimported and planted in Kashmir, Simla and Kangra hills at Harnai, Fort Sandeman
Balochistan, Peshawar, Swat (NWFP), Rawalpindi, Sargodha, and Jhelum (Punjab)
1.1:OLIVE MAP
1.2: BOTANICAL PERSPECTIVE OF OLIVE
Genera
Fraxinus
Ligustrum
Sy ringa
Olea ( olive
CULTIVARS OF Olea europaea
Nocellara del belice
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Nocellara
Biancolilla
Coratina
Carolea
Ottoberitica
Leccino
Pendolino
Uslo
Gemlik
Domate
Moraiolo
1.3 OLIVE VARITIES
Alf onso
These are very large purplish olives. They have a distinctive acidic bite.
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Arbequina
These are very small, even tiny olives that are a medium brown color. They o
Spain (the Siurana district in Catalonia) and are characterized by a small a
pleasantly bitter flesh on each olive. They are always brine cured. This olive is als
for making excellent olive oil.
Ascolane
From the Italian Cuneau district, this is a very large and meaty olive with a delicate f
Atalanti
Named for the town of Atalanti in eastern Greece on the Aegean Sea. These green
rather pale/gray in color, medium round, and have a "zingy" flavor.
Dr y Cured
Often cured in sea salt in order to draw out the moisture from the olive over a
several weeks. After this period is ready to eat. Typically these olives are stored
olive oil.
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Elitses
A Greek
unlike a
Nicoise o
color ranges in color from purple to black. It is a small olive with little flesh.
Farga Aragon
A Spanish olive from the Aragon district. It is brine cured, deep brown, and tender fle
Gaeta
A famous black olive from Greece. It has a moderately pungent and "deep" flavor.
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Kalamata
A variety of Greek olives that originate from the city of Kalam
Southern Peloponnese of Greece. Kalamata olives are pickle
vinegar. The pickling process develops a very pronounced fla
and vinegar. They have a very meaty flesh which is strong in f
Manzanilla
This green olive originates in Spain in the Andalousia district. It is medium sized wi
reminiscent of almonds. It goes particularly well with tapas and sherry.
Nafplion
Named for the small seaside town in Greece, this is a small, green olive with a nutty
Nicoise
French Nicoise olive. Its color ranges in color from purple to black. It is a small oliveflesh.
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1.4: OLIVE FROM RELIGIOUS PERSPECTIVE
The divine revelation Quran deals some species of plants including Mustard tree
brush tree, Acacia, Onion, Pomegranate, Grape, Fig, Euphorbia, Sweet bas
Cucumber, Garlic, Lentil, Ginger, Heena, Cedar, Date, Manna, Tamarisic, Cac
Blessed Tree and Olive.
Olives have been mentioned seven times in the Quran and their health ben
been propounded in Prophetic medicine.
By the fig and olive And the mount of Sinai And the city of security We ha
created man in the best of moulds (The Fig, Surah 95)
³ Zaithun is a plant of useful characters neither of east nor west´ (Sura Noor ± 35
Allah is the one who sends water down from the sky therewith we brought froth p
kinds and from them the verdure and we brought forth from it the clustered g
from the palm trees its spathes with bunches of dates, the gardens of grapes,
pomegranates, similar and different look at their fruit when they bear it and the
varity in that their signs for people who believe (Quran 6:99)
And a tr ee (ol iv e) that springs forth from Mount S inai, that grows (produc es ) oi l ,
r el ish for the eat ers. ( 23:20 )
He causes to grow for you the crops, the olives, the date-palms, the grapes, a
kind of fruit (16:10-11 )
The Prophet Muhammad (may the peace and blessings of Allah be upon him) is re
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have said: T ak e oi l of ol iv e and massag e with it ± it is a blesse
Hazrath Abu Hurairah narrates that the Prophet (Pbuh) sta
the olive oil and apply it (locally), since there is cure for seven
diseases in it, one of them is Leprosy.´ (Abu Naim)
Hazrat Zaid Bin Arqam narrates, ³ We have been directed b
Prophet (Pbuh) that we should treat the Pleurisy with Qust-e-
(Qust Sheerin) and olive oil.´ (Tirmizi, sanadeAhmed, Ibn Maja)
Hazrat Sayyed Al-Ansari narrates that the Prophet (Pbuh) said ³Eat the olive
massage it over your bodies since it is a holy (mubarak) tree.´ (Tirmizi, Ibn M
Hazrat Alqama Bin Amir narrates that Prophet (Pbuh) said, ³ There is olive oi
eat it, massage over your body, since it is effective in Heamorrhoids (Piles).
Jozi, Zanbi)
Hazrat Aqba Bin Amir narrates that the Prophet (Pbuh) stated, ³You have the
from this Holy (mubarak) tree, treat yourself with this, since it cures the Ana
(Basoor). ́
In the midst of the street of it, and on either side of the river, Was there the T
Life, Which bare twelve manner of fruit every month: And the leaves of the tree were
healing of the nations. Revelation 22:1-2
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A bre
comes from t
shakes the bra
the Tree of Li
spreads the fra
the future wor
world, And b
holy souls alive. These souls come u
each other . . And the Tree of Life rejo
Zohar III, 1731
There is a tree, the root of Transmigration, the Asvattha Tree everl
branches spread from earth to heaven, and the powers of nature give t
Its buds are the pleasures of the senses. Far down below, its roots stretc
world of men, binding a mortal through selfish actions. Men do not see the changin
that tree, nor its beginning, nor its end, nor where its roots are? Bhagavad-Gita 15:1
1.4 SECRET OF OLIVE TREE
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The secret of the olive tree is in two things: its fruit, the olive itself, and its
underground root system that can extend over twenty feet. The roots are so exte
strong that in times of drought, when other trees die, the zaytuna tree is stil
because it draws from deep within the earth when the heavens withhold their
water. Another aspect of these roots is that they enable the tree to produce
hundreds of years: even after the tree looks as if there is no life left in it, it co
produce olives.
Chemical composition of Olive: Oleic acid, stearic acid, Myristic acid, palmatic ac
acid, arachidic acid and non-drying acid.
Chemical composition of Olive: Oleic acid, stearic acid, Myristic acid, palmacid, linolic acid, arachidic acid and non-drying acid
1.5: OLIVE FRUIT TYPES AND NUTRIONAL VALUE
A. Fresh olive at the picking stage. [To the lower right is a sectioned olive sh
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stony endocarp (pit) surrounding the seed.
B. Fresh olive that is turning black on tree.
C. Pitted, canned olive treated with ferrous gluconate.
D. Pitted, canned green olive stuffed with pimento, a bright red Capsicu
cultivar. Fresh olives are soaked in lye (sodium hydroxide) to remove
oleuropein. Commercially grown olives are picked green and are oxidiz
(aerated) to produce the black color. The black color of canned olives is
with ferrous gluconate. Oxidation is prevented in green olives to preserve th
Unlike most unsaturated plant oils which come from seeds, monounsaturated o
obtained from the pulp or mesocarp of the fruit. Virgin olive oil is obtained fropressing.
1.5.1: Composition of olive f ruit
Table-1 Showing Chemical composition of olive fruit
PART WT/% Water % Oil%
Nitrogen Compounds
%
CARBON
Compounds %
FIBRE
%
FUIT 1.5-10
45-55 13-28
1.5-2 18-24 5-8
PULP 70-85%
50-60 15-30
2-4 3-7 3-6
ENDOCARP
(Guthli)
13-25%
10 0.7 3.3 79 -
SEED 2 - 4% 30 27 10 29 -
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2. NUTRITIONAL IMPORTANCE OF O
The Vitamin E contained in Olives is
primary fat-soluble antioxidant. Anti-oxid
to strengthen the body's immune
reducing the severity of asthma,
osteoarthritis, and rheumatoid arthritis,
ageing, as well as delaying the effects o
Olives contain compounds called po
that appear to have significant anti-inflammatory properties. Imam
comments that in using olive oil as a balm, you fortify your limbs and a
reduce inflammation.
The juice of the olive, otherwise known as olive oil (Zayt), is a delicious
antioxidants. This oil is monounsaturated, and it has a positive effe
cholesterol level in our blood streams, by helping to reduce it. Monounsatu
are an important part of our diets. These oils act to keep cholesterol from
our artery walls, and thus combating against diseases such as heart dis
strokes. Not only that, but they help to control blood sugar, a big plus i
protection against Diabetes.
Olives are also very light foods (ie contain low calories), but at the same
filling; being able to quickly satisfy hunger. and lead to fewer total calories in
mealtime.
The Zaytun oil can also be used on hands, hair and as a base for mas
Used as a balm, it fortifies the hair. It keeps the hair shiny and prevents dan
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Used as a balm, it fortifies and moisturizes the skin, combating dry skin and
it. It also combats against acne.
Massaged onto the body, Olives fortify the limbs, combat against inflamm
sooth away aches and pains from tired muscles and so on.
Help against wrinkles and delaying the effects of old age.
Help combat against strokes, heart-disease, High blood pressure, diabetes.
It aids digestion and strengthens the bowels, as well as the stomach. Soothes
Drunk, the tea from Olive leaves help against High blood pressure.
The decoction of olive leaves in water is effective against mouth and lip u
allergic dermatitis also.
The concentrated aqueous extract of olive leaves and fruits is very effectiv
dental cavities and application of this solution shows very good e
Leukoplaquea in mouth.
This solution is applied with vinegar on Alopecia, grows the hair and rem
Alopecia.
It is also stated that the local application of this extract removes the scars of
and boils.
The powder of seeds mixed with butter is effective in brittle nails.
The pickles prepared from olive fruits is a good appetizer and removes const
The smashed leaves are applied locally to check excessive perspiration.
The water extracted from the leaves with honey is used as eardrops and e
various ear ailments.
The oil procured by burning of olive wood is effective against all fungal infec
viz, Ringworm, T.versicolor etc. in addition to Eczema, Psoriasis, Dan
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Alopecia.
The local application of olive oil on scalp is highly effective against dandruff.
the hairs and checks, the loss of hair.
The application of olive oil in eyes relieves the inflammation.
The massage of olive oil over the body tones up the muscles and organs,
muscular pains.
Some physicians also advocate the massage of olive oil for epilepsy.
It relieves the Sciatic and arthritis.
The ointments prepared from olive oil are very good healing agents. It heals
and fistula very quickly. 25ml of olive oil mixed with 250ml of barley wate
internally, is highly effective against chronic constipation.
It is a good Diuretic, hence is used in Ascites.
It also removes the kidney stones.
A conventional regimen is also available comprising of olive oil and other h
having potential against the Gall bladder stones. It is stated that this
dissolves and expels the Gall bladder stone.
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4- OLIVE OIL, QUALITY AND GRADES
Def inition
Olive oil - obtained solely from olives
Excludes oil extracted by solvents or reesterification processes, or any mixtuother oils
Pure olive oil cannot be any olive residue oils
Virgin Oil
Mechanically pressed from olive fruit without using heat - cold pressing
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Only washed, decantation, and centrifugation (natural product)
May have vintage years on label
Grades of Virgin Oil
Virgin Olive Oil Extra
-Extra Vergine (Italian)
-Vierge Extra (French)
Pure unadulterated oil from top quality olives
Perfect taste and odor
Max of 1% acid and strong odors
Other Olive Oils
Virgin Olive Oil Fine or Fino
-Almost perfect taste but 1.5% acid
Semi-fine or Ordinary Olive Oil
-Good taste maximum acidity 3.3%
Virgin Olive Oil Lampante>3.3%
-Not for human consumption
Poorer Grades
Refined oils
-Caustic soda used to purify virgin oil from cull fruits
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Blended oil
-Blend of refined and virgin oil Most imported olive oil in USA
Residue Oil
Olive-residue oil obtained by treating pomace with solvents
5- AGRO-CLIMATIC, NUTRIONAL AND OTHER REQUIREMENTS FOR OLIVE CULTIVATION
A deep fertile soil and temperatures averaging 50F but never going below
desirable. Irrigation is often necessary although the plant bears drought to a grea
irrigated areas. Olive trees need winter rest for 60-80 days to differentiate flower bu
average temperature of 7 C. About 500 -1000 hours are required in the winters d
upon the cultivars. The maximum absolute temperature should not exceed +20
November to February. It can tolerate gradual drop of temperature up to -10 C fo
period. The best olive production and fruit quality occurs in areas having mild winte
warm dry summer. The neutral and light saline soils with 5% clay particles are suita
olive with the best soil pH range 5.6-8.5. It should not be less than 6 and more th
plant requires nitrogen but Boron deficiency could cause a serious problem during it
5.1: LAND PREPARATION:
Soil should be well ploughed before plantation of olive
size 2.5 x 2.5 feet should be dug a month before plantation. It should be filled with M
Bhal : FYM at ratio of 1:1:1.
A. PLANTING TIME:
Trees can be planted during spring and fall. However
best if there is no likelihood of frost during winter.
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B. PLANTING GEOMETRY:
Trees are planted in square with equal line to line and
plant distance. 6x6, 7x7 or 8x8 meter distance yields best results. There may be 80
trees in an acre.
5.2. IRRIGATION REQUIREMENTS:
Although Olive is a hardy tree, yet it requires timely
during the early two years. In Barani reas annual rainfall shoud be betwwen 400-50
does not rain, trees should be irrigated twice or thrice in ayear.
1. Bef ore Flowering 2. Af ter Flowering 3. 30-45 dayes befmaturing
5.3:Chilling Requirement For Cultivation of Olive
Optimum Flowering if chilling temps
Maximum 60 to 65oF
Minimum 35 to 40oF
Poor f lowering if
Constant 55oF
No f lowering if
No temp > 45oF or < 60oF
5.4: Pollination Requirements:
Monoecious
Flower s bor ne axially along shoot in panicles
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Self and cross pollination occur s
5.5: Fertilizer requirement
Phosphorous + Potash at rate of 300 + 200/ Hectare at time of land preparation,
after 3-4 Years.
Table-2: Fertilizer requirement from sowing to flowering
AGE OF TREE NITROGEN /TREE TIME OF APPLICATION
1 YEAR 60-80 gm Thrice April to July 2 YEAR 200-250gm Twice equally - At sprouting
- During June 3 YEAR 300 gm -At Sprouting 200g
-During June 100g 4 YEAR 400 gm -Bef ore f lowering 300g
-At f ruit setting 100g 5 Year 500 gm -Bef ore f lowering 300g
-At f ruit setting 200g
6: Harvesting of f ruit
Olive fruit matures during August to September. Harvesting is accomplishe
following methods.
- Picking singly. Good quality oil/pickle, Expensive mode
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-Shaking branches and collecting of dropped fruit
-Mechanically : Machine grips trunk and shakes branches. 80% harvesting.
6.1: Preparation of pickle:
For pickle, fruit is harvested when it is light green. After wa
water fruits are put in 1-2% NaOH for 36-48 hours. Later on fruits are taken out an
5-6 times and then put in 6-8% Nacl solution for 14-21 days. Later on the fruits ar
and put in vinegar.
Preparation of oil:
6.2: For Oil: fruits are harvested during October when these are purplish. Laterare mechanically crushed to get oil.
7: Management of Insect pests and diseases attacking Olive Tree and fruits
Table-3: Pesticide recommended for the management of Insect pests and diseases
Management of Insect Pests and diseases of Olive
BARK BEETLE, Olive caterpillar, Scales,Tog cutters
Malathion 2ml/l
Mono-chrotophos 2-2.5 ml/l
Somithion 1.5/l Olive f ly Attacks during august
Azodrin 1ml/l Roger 1-2 ml/l Wooly Aphid Sucks juice from leaves and secretes
white juice
Karate 1-2ml/l Monitor 3-5 ml/l DISEASES
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Stem rot, Sooty mildew, Peacock leaf spot
Bordeaux Mixture 2%
Preynox 2% spray Bacterial knot Bordeaux mixture
8- COST/BENEFIT RATIO AND ECONMICS OF OLIVE CULTIVATION
No. of trees/Acre (18feet x 18 Feet) =109
Average Production of fruit/ Tree =45 Kg
TOT AL Production =4905Kg
No. of Jars of Pickle 250 gm Each = 4905 x 4 =19620 jars
If we deduct 20% for discarded and graded fruits =3924
Net No. of marketable Pickle Jars =15696 jars
Total Income @ Rs. 30/250 gm pickle jar =Rs. 9,41,760/-
Approximate Expenditures /Acre =Rs. 60,000 (for four yea
Net Profit/Acre/Annum =Rs. 8,81,760/Acre/Ann on fo
and so on each year
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8.1: NEED FOR OLIVE CULTIVATION IN PAKISTAN
The total domestic consumption of edible oil is around 1.9 million tonnes, out of
million tonnes is being imported from abroad. As many as Rs 28 billions are being
the import of edible oil every year.
The total production of banola oil is around 450,000 tonnes, sunflower 77,00
canola 32,000 tonnes and other seeds is 700 tonnes per year in the country. Henc
is being imported against local production of 30%.
In this respect, the government is paying special attention to enh
cultivation of canola, olive and palm oil in the country to save precious foreign exc
added.
8.2: POTENTIAL OF OLIVE CULTIVATION IN PAKISTAN
THREE APPROACHES
A- CONVESRSION OF WILD OLIVE TO PRODUCTIVE TREES THROUG
GRAFTING (Table-4)
B- CULTIVATION OF OLIVE ON CULTURABLE WASTE LANDS (Table-5
C- CULTIVATION OF OLIVE AS NEW CROP
Table-4 POTENTIAL EARNING FROM GRAFTING OF WILD OLIVE
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PROVINCE NO. OF TREES POTENTIAL BENE YEAR(RS in millio
NWFP 3.50 million 28311.5 BLUCHISTN 2.70 million 21840.3 PUNJABPOTOHAR 1.80 million 14560.2 TOTAL 8.00 million =SUM(ABOVE) 64712.
Table-5 POTENTIAL EARNING FROM OLIVE CULTIVATION ON CULTURABLELANDS
DISTT AREA (hectares)
NO. OF TREES PTOTENTIAL GAIN millionRs.
ABBOTABAD 75,958 75,04,650 60705.11 MANSEHRA 98,449 97,26,761 78679.76 WAZIRISTAN 90,270 89,18,676 72143.17 SWAT 1,75,850 1,73,73,980 140538.12 KILASAIFULLA 20,970 41,43,672 33518.16 LORALI 90,650 89,56,220 72446.86 ATTOCK 36,000 35,65,800 28839.06
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CHAKWAL KALAR KAHAR
35,700 25,09,520 20299.50
RAWALPINDI 39,000 38,53,200 31168.53 TOTAL 6,62,847 6,65,52,479 =SUM(ABOVE) 538338.27
Sources and Acknowledgements:
1. Agriculture Statistics Yearbook of Pakistan.2003-04 2. Ahmad M. and Iftikhar A. 1994. Zaitoon ki kasht (Urdu Buleting). National A
Centre, Islamabad. 3. Anne Dolamore. 'The essential Olive oil companion 4. Culinarycafe. About
Olive: http://www.culinarycafe.com/Vegetables/About_Olives.html 5. Harun Yahya. 'The design in Nature' 6. Jalaluddin as-Suyuti . 'Medicine of the Prophet' 7. Mutmainaa . 2003. The Benefits from Olives. By the Fig and the Olive.2003
8. Provincial Agricultural Departments 9. Syed Abu-Ala' Maududi. 'The meaning of the Qur'an' 10. Syed Qutb. 'In the Shade of the Qur'an' 11. Thomas B. Irving, Khurshid Ahmad, Muhammad M. Ahsan.'The Qur'an ± Ba
Teachings 12. Various websites, food & nutrition magazines
Yousuf Ali. 'The Holy Qur'an' - Translation
.
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