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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

CABI Book Chapter

Olives.

Book cover for Olives.

Description

This book of 'olives' is the result of many years' endeavours in collecting valuable information from the existing literature concerning the olive tree and its culture; a proportion of this information, and experience, has originated from scientific projects of the author and his scientific team. Topics include all aspects of olive culture, from its history, through traditional practices to modern...

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Chapter 26 (Page no: 295)

Olive mill products and environmental impact of olive oil production.

Thus chapter focuses on the utilization of olive mill by-products (washing water, leaves, pomace, and mill waste water). Tabulated data are provided on the characteristics and quantities of olive pomace produced by three different extraction methods: (i) traditional pressing; (ii) triphasic decanting; and (iii) biphasic decanting. The advantages and disadvantages of using olive mill waste water as fertilizer are given. The use of olive mill waste water as a raw material for bio-hydrogen production is discussed.

Other chapters from this book

Chapter: 1 (Page no: 1) History of olive growing. Author(s): Therios, I.
Chapter: 2 (Page no: 9) The olive: origin and classification. Author(s): Therios, I.
Chapter: 3 (Page no: 13) Morphology and taxonomy of the olive. Author(s): Therios, I.
Chapter: 4 (Page no: 25) Structure and composition of the olive fruit. Author(s): Therios, I.
Chapter: 5 (Page no: 33) Hectareage, number of trees and production of olive oil and table olives. Author(s): Therios, I.
Chapter: 6 (Page no: 43) Rootstocks. Author(s): Therios, I.
Chapter: 7 (Page no: 49) Major trends in olive farming systems. Author(s): Therios, I.
Chapter: 8 (Page no: 51) Climatic and soil conditions. Author(s): Therios, I.
Chapter: 9 (Page no: 81) Flower bud induction and differentiation. Author(s): Therios, I.
Chapter: 10 (Page no: 93) Flowering, pollination, fertilization and fruiting. Author(s): Therios, I.
Chapter: 11 (Page no: 105) Alternate bearing. Author(s): Therios, I.
Chapter: 12 (Page no: 109) Fruit thinning. Author(s): Therios, I.
Chapter: 13 (Page no: 113) Systems of planting and canopy training. Author(s): Therios, I.
Chapter: 14 (Page no: 125) Propagation of olive trees. Author(s): Therios, I.
Chapter: 15 (Page no: 151) Irrigation of the olive. Author(s): Therios, I.
Chapter: 16 (Page no: 167) Water use efficiency by the olive. Author(s): Therios, I.
Chapter: 17 (Page no: 175) Stress-induced accumulation of proline and mannitol. Author(s): Therios, I.
Chapter: 18 (Page no: 179) Mineral nutrition of the olive. Author(s): Therios, I.
Chapter: 19 (Page no: 211) Growth and salt tolerance of the olive. Author(s): Therios, I.
Chapter: 20 (Page no: 221) Pruning. Author(s): Therios, I.
Chapter: 21 (Page no: 229) Olive ripening. Author(s): Therios, I.
Chapter: 22 (Page no: 245) Olive fruit harvesting. Author(s): Therios, I.
Chapter: 23 (Page no: 255) Olive varieties. Author(s): Therios, I.
Chapter: 24 (Page no: 271) Table olives. Author(s): Therios, I.
Chapter: 25 (Page no: 279) Olive oil. Author(s): Therios, I.
Chapter: 27 (Page no: 303) Oleuropein, olive leaf extract, olive oil and the benefits of the Mediterranean diet to human health. Author(s): Therios, I.
Chapter: 28 (Page no: 319) Biological and integrated olive culture. Author(s): Therios, I.
Chapter: 29 (Page no: 325) Chemical and integrated weed management in olive orchards. Author(s): Therios, I.
Chapter: 30 (Page no: 335) Pests and diseases. Author(s): Therios, I.
Chapter: 31 (Page no: 353) Biotechnological aspects of olive culture. Author(s): Therios, I.

Chapter details