Καλλιεργητικές φροντίδες μετά την συγκομιδή (κλάδεμα)

Καλλιεργητικές φροντίδες μετά την συγκομιδή

 

Mετά τη συγκοµιδή του ελαιoκάρπου και πριν την έναρξη της νέας βλάστη-
σης, οι ελαιοκαλλιεργητές πρέπει να αρχίσουν τις φροντίδες για να βοη-
θήσουν τα ελαιόδεντρα για µια καλή παραγωγή στην καλλιεργητική περίο-
δο που ακολουθεί. Γι' αυτό πρέπει να κάνουν ορισµένες εργασίες, όπως εί-
ναι το κλάδεµα, η καταστροφή των αγριοχόρτων, η λίπανση και η άρδευση.

Kλάδεµα


Xωρίζεται σε κλάδεµα σχηµατισµού, καρποφορίας και ανανέωσης.
Kλάδεµα σχηµατισµού: Tο κλάδεµα σχηµατισµού γίνεται τα πρώτα χρόνια
µετά τη φύτευση των ελαιοδενδρυλλίων και έχει σκοπό τη δηµιουργία ίσιων,
υγιών χαµηλόκορµων δέντρων µε ισχυρούς τρεις βραχίονες σε τέτοια θέση
και διάταξη πάνω στον κορµό που να µη σκιάζει ο ένας τον άλλο, να δοθεί
συµµετρικό σχήµα στο δέντρο και να βοηθά στις καλλιεργητικές φροντίδες,
ειδικότερα στη συγκοµιδή.
Σε ύψος 40-50 εκατοστά από το έδαφος αφήνεται ο πρώτος πλάγιος βλα-
στός που θα είναι ο µελλοντικός βραχίονας. Σε ύψος 30 περίπου εκατο-
στών πάνω από τον πρώτο, αλλά σε αντίθετη διάταξη, µένει ο δεύτερος
βραχίονας, το ίδιο γίνεται και για το δεύτερο βραχίονα, για τον τρίτο και τέ-
ταρτο βραχίονα. Kάθε χρόνο αφαιρείται η νέα βλάστηση που εµφανίζεται
στον κορµό ή σε ακατάλληλες θέσεις, για να βοηθηθούν οι βλαστοί που
έµειναν να εξελιχθούν πιο γρήγορα σε βραχίονες. Mετά το σχηµατισµό
των βραχιόνων, τα ελαιόδεντρα αναπτύσσονται και αποκτούν το φυσικό
τους σχήµα, µε την αφαίρεση µόνο βλαστών ή κλαδιών που βρίσκονται σε
ακατάλληλες θέσεις και θα δηµιουργήσουν πρόβληµα όταν µεγαλώσουν.
Kλάδεµα καρποφορίας: Tο κλάδεµα αυτό είναι µια βασική φροντίδα για
την ελιά. Aποσκοπεί στο αραίωµα βλαστών, στην αφαίρεση µη παραγωγι-
κών βλαστών και βλαστών που δηµιουργούν προβλήµατα στο εσωτερικό
του δέντρου, καθώς και στον περιορισµό του ύψους των ελαιοδέντρων.
'Eτσι εξασφαλίζεται στα ελαιόδεντρα ο αναγκαίος φωτισµός και αερι-
σµός, βοηθούνται να βγάλουν νέα βλάστηση και δηµιουργούνται ευνοϊκές
συνθήκες για την καρποφορία. Tο κλάδεµα πρέπει να συµπληρωθεί πριν
από την έναρξη της έντονης κυκλοφορίας των χυµών, που συµπίπτει χρο-
νικά µε τα τέλη Φεβρουαρίου, για αποφυγή της εξάντλησης των ελαιοδέ
ντρων. Tα κλαδιά που αφαιρούνται από τα δέντρα κατά το κλάδεµα πρέπει
να αποµακρύνονται σε ασφαλές µέρος από τους ελαιώνες και να καίονται,
γιατί αποτελούν καταφύγιο επιβλαβών εντόµων (Φλοιοτρίβη).
Kλάδεµα ανανέωσης:H περίοδος µετά τη συγκοµιδή είναι η πιοκατάλληλη για
το κλάδεµα ανανέωσης των ελαιοδέντρων. Tο κλάδεµα αυτό εφαρµόζεται σε
ελαιόδεντρα που η παραγωγή τους έχει µειωθεί σηµαντικά σε επίπεδα που δεν
συµφέρει πλέον η διατήρησή τους σ'αυτή την κατάσταση ή σε δέντρα που,λό-
γω µεγάλου ύψους, αντιµετωπίζουν σοβαρά προβλήµατα συγκοµιδής. Kαλά
αποτελέσµατα σ' αυτές τις περιπτώσεις έχει δώσει είτε το κόψιµο του κορµού
σε ύψος 30 εκ. από το σηµείο εµβολιασµού, είτε η ανανέωση των βραχιόνων
σε µήκος γύρω στα 30-40 εκ.
Tο κλάδεµα ανανέωσης πρέπει, επίσης, να συµπληρωθεί µέχρι τα τέλη Φε-
βρουαρίου. Oι πρώτοι βλαστοί από την ανανέωση του δέντρου αρχίζουν να
εµφανίζονται την άνοιξη. 'Oλοι αυτοί οι βλαστοί και οι άλλοι που θα αναπτυ-
χθούν αργότερα αφήνονται να µεγαλώσουν χωρίς οποιοδήποτε αραίωµα
για µια περίοδο 1-2 χρόνων. Mετά την περίοδο αυτή αφαιρούνται όλοι οι κα-
χεκτικοί βλαστοί και αφήνονται οι υπόλοιποι βλαστοί που βλάστησαν στην
κατάλληλη θέση. Tα ανανεωµένα ελαιόδεντρα αποκτούν, σε σύντοµο χρο-
νικό διάστηµα, πλούσια βλάστηση που τα βοηθά να µπουν νωρίς σε καρπο-
φορία.

http://www.moa.gov.cy

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How to care for your olive oil

Resist the temptation to place your beautiful bottle of olive oil on the windowsill or displayed on the counter next to the stove. (Worse would be in the cupboard above the stove). Light and heat are the #1 enemies of olive oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. I personally have an exception to this rule. I keep my oil handy on the counter with a pouring spout because I use it for everything (including baking) and it gets consumed so quickly that it never loses its delicious flavor or goes rancid. But all of my unopened bottles are stashed away from light and heat.

Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is itís most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.

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What makes the olive oil really unique?

What makes the olive oil really unique?

 

• It is uniquely rich in monounsaturated fatty acids (MUFA), extremely precious for the composition of lipids which supply the human cells, the “structural” materials of our organism with energy.
• It contains fatty acids of vital importance, oleic, linolenic and linoleic acids.
• It helps among others in the absorption of vitamins from the organism and thanks to its high content of polyphenols, it contributes in the reduction of oxidation of body tissues, while it is the most resistant fat component to high temperatures in comparison with the rest fat components of similar composition.
•  It has a positive impact on the increase and the development of the organism, it decelerates the ageing thanks to the fatty acids, the great percentage of vitamin E and the antioxidant organic compounds in general (hydroxytyrosol, tyrosol, Se etc.), which prevent the oxidation and the action of free radicals (3).
•  It contributes to the control of cholesterol and has a positive impact against hardening of arteries, atherosclerosis – one of the main causes of death in modern western societies.
• The monounsaturated oleic acid is particularly resistant to the biochemical metabolic oxidations which are responsible for atherosclerosis and the beginning of cancer development of cells.
• There are important scientific indications that it helps the peptic ulcer. Its consumption helps the relief from abdominal pains, reduces at the same time dyspepsia and reduces significantly the concentration and the secretion of gastric juice in the abdominal cavity, helping at the same time in the good function of flaccid intestinal tube.
•  It facilitates the normal function of the liver, has positive results for the relief from convulsions of gall-bladder and prevents the creation of stone in its pathway.
• At a substance which contains oleocanthal are attributed inflammatory properties (3).
• The most researches on oil and its antioxidant components (with emphasis on squalene and oleuropein) prove important impact on the reduction of breast cancer and prostate cancer and smoking (3).
• In the olive oil, at ideal stage of maturation, it was found that the proportion of Ω3-Ω6 fatty acids is the same with the breast milk.

sources:

1. Perez-Jimenez, F. et. al. (2005) International conference on the healthy effect of virgin olive oil. Eur J Clin Invest 35:421-424.
2. Covas, M.I. et. al. (2006) The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med 145: 333-341.
3. Beauchamp GK, et al. (2005) Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437(7055):45-46.
4. Prieme H, et al. (1998) Effect of smoking cessation on oxidative DNA modification estimated by 8-oxo-7,8-dihydro-2′-deoxyguanosine excretion. Carcinogenesis 19(2):347-351

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New olive oil testing program aims to boost quality and reliability The UC Davis Olive Center has launched a new testing program to provide sensory and chemical evaluation of olive oil samples, an initiative designed to help retailers and wholesalers better ensure the quality of olive oil available to consumers. Recent studies conducted by the UC Davis Olive Center have indicated that much of the imported olive oils sold at retail stores and wholesale to restaurants is substandard. “The new testing program will enable the Olive Center to help retailers and wholesalers correct that situation, by providing accurate chemical and sensory testing of commercial olive oils,” said Dan Flynn, executive director of the UC Davis Olive Center. “We look forward to confirming the high quality of many olive oils and identifying those olive oils that prove to be of substandard quality.” The testing program, developed with olive-oil retailers and wholesale buyers, processors and importers in mind, is conducted in partnership with the UC Davis Analytical Laboratory, which will perform the chemical testing procedures. The laboratory is the only analytical facility in the United States providing tests for the compounds 1,2-diacylglycerol and pyropheophytins, both standards for olive oil used in Germany and Australia. In addition, sensory analysis will be conducted at the Olive Center by a panel of at least eight trained olive-oil tasters. They will examine the olive oil samples for positive attributes such as fruitiness, bitterness and pungency, and defective attributes such as rancid, muddy, musty or vinegary characteristics. The sensory panel provides the standard analysis required by the International Olive Council as well as a full descriptive analysis of each oil sample. Information on testing fees and how to submit an olive-oil sample is available online. The UC Davis Olive Center was founded in 2008 as the first university-based olive research and education center in North America. As a self-funded university center, it continues the university’s century-old effort to assist California’s olive producers and processors as their industry enters a renaissance, with novel farming techniques and rising consumer demand for olive oil and table olives. The center’s collaborative efforts have produced research in food chemistry, mechanical harvesting, olive fruit fly control, olive processing and sensory evaluation of olive oil. This research provides opportunities for graduate students to receive scientific training and earn advanced degrees. Source: UC Davis

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Olive Oil’s value

Olive Oil’s value

According to the data of international scientific organizations, the excellent virgin olive oil transcends against cotton seed oil of animal and other fat while at the same time it has beneficial impact on the human organism helping to the fight against many diseases and protecting particularly the heart and the nervous system.

Frying
Because of the high content of monounsaturated fat and natural antioxidants, the excellent virgin olive oil endures more to high temperatures (till 210 οC). Moreover the excellent virgin olive oil when it is maintained in opaque containers and in a cool place, it endures much more than any other plant oil and it does not get a bitter taste. That’s why in contrast with the other plant oil or butters, the olive oil is ideal oil for frying (temperature of frying 180ο C).

Nutritional value
The excellent virgin olive oil has exactly the same calories with the other plant oil i.e 9 calories per gram which are healthy.

Cholesterol
Scientific data prove that the monounsaturated fatty acids, great source of which is the excellent virgin olive oil have a beneficial impact on the levels of cholesterol in arteries. The monounsaturated fatty acids reduce the levels of harmful cholesterol LDL, while they maintain the levels of the protective cholesterol HDL.

Vitamins
The high content of vitamin E in the excellent virgin olive oil makes it necessary for young and old but particularly for pregnant women and women who suckle a baby.

Νο 1 in prevention
The excellent virgin olive oil constitutes source of life and health for all ages. In the countries of the Mediterranean Sea where the consumption of excellent virgin olive oil is large, there are less cardiac problems than in the countries of North Europe where more animal fat is consumed.

For the children
It is an important factor of balance for the metabolism as well as for the increase of human organism because its composition is ideal for the development of bones. Learn your children about the rich nutritional value of the excellent virgin olive oil.

For the adults
It is a preventive mean for diseases such as hardening of arteries, cardiovascular diseases, disorders of the digestive system etc. It helps to the fight against hepatic problems and limits significantly the disorders of nervous system.

For the older people
The excellent virgin olive oil is efficient natural weapon against osteoporosis. Thanks to vitamin Ε which is a natural antioxidant, the olive oil decelerates the alterations of cell membranes which lead to natural ageing.

         

Referencies:

1. Perez-Jimenez, F. et. al. (2005) International conference on the healthy effect of virgin olive oil. Eur J Clin Invest 35:421-424.
2. Covas, M.I. et. al. (2006) The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial. Ann Intern Med 145: 333-341.
3. Beauchamp GK, et al. (2005) Phytochemistry: ibuprofen-like activity in extra-virgin olive oil. Nature 437(7055):45-46.
4. Prieme H, et al. (1998) Effect of smoking cessation on oxidative DNA modification estimated by 8-oxo-7,8-dihydro-2′-deoxyguanosine excretion. Carcinogenesis 19(2):347-351

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The olive tree

The olive tree

The olive tree. Symbol of peace, wisdom and honor. Fruit precious, providential gift to the holy city, mined from the spear of Athena Pallas ...

In ancient times, there were no sponsors as global brands and the gold, silver, copper and prize money were not "nailed" the conscience, the athletes racing were anointed with oil and the winner is crowned with olive branches.
In Byzantine times until today-and-oil used in the sacrament of the anointing of the Holy Unction and physical baptism.

The olive tree is an enduring source of inspiration in art, poetry, and literature.

The olive tree represents food. The golden juice was identified in all seasons with survival and financial transactions, becoming respected asset. Those who have held olive 'fortunes had "and their estates worked by less" privileged "to save some money and essential oil for the food, candle, doctor ...

Fat needed at the beginning of each recipe, olive oil is the first thing that falls into the pot and the remaining components downstream to bind them together into a set of unique taste and fragrance. Equally (and a little more for some) are delicious raw on bread, salads and grilled or steamed vegetables that suck greedily pulling retaliatory all sweetness and substance.

Several years ago while trying to find a solution to the "epidemic" of heart attacks in their country, American scientists were impressed by the small number of heart diseases inhabitants of Crete. Then discovered the unique "natural experiment of the Mediterranean", later named Mediterranean Diet.

In China, the oil is sold in pharmacies as they are considered "drug" classification certainly recognizes the therapeutic and preventive properties ...

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