Olive Production and Processing as a Niche Market · PDF fileOlive Production and Processing...
Transcript of Olive Production and Processing as a Niche Market · PDF fileOlive Production and Processing...
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Olive Production and Processing as a Niche
Market Industry in Hawaii
Wayne Iwaoka Dept. of Human Nutrition, Food,
and Animal Sciences University of Hawaii at Manoa
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Olives in Hawaii • Early workers on Parker Ranch on the Big
Island brought/planted olive trees in the late 1800/early 1900’s in the dry area between Waimea/Kamuela and Kona
• Farmers are now growing different varieties in Waimea and Kona on the Big Island and in Kula on Maui
• Given the right growing conditions, it might be feasible to produce sufficient olives to make it a niche market activity
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Conditions and Cultivation of Olives
• Long dry season • Low humidity • Neutral-Basic soil (pH> 7) • Survive & grow in 120º F • Lethal temperature of 15ºF • Mediterranean climate
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Olive trees growing at CTAHR Experiment Station in Lalamilo
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Trees can grow from 1 foot tall to 9 feet in 16 months
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Olive trees have longevity. Some trees are 1,000 years old
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Olive fruits on a two year old tree
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Given the proper pruning and fertilization, olives can be produced in fairly large quantities
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Pickled Olives vs. Olive oil • People think olive oil when seeing olive
groves. What’s involved? – Need a processing facility – Require expensive equipment: crusher, oil press,
filters, centrifuges, settling tanks, and stainless steel storage tanks, not counting bottling equipment.
– Need lots of olives! – Need to deal with 80% – 90% residual waste
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Olive plantation in Granada, Spain
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Olive quality, ripeness, and oil % Quality Olive color Ripeness Quantity/L Percent Oil
in fruit
High
green, yellow-green
Very green
11 – 12 kg (24 –26 lbs)
~ 8%
High
green, yellow-violet
Green
7 - 8 kg (15-17 lbs)
12%
Medium
Violet- black
Ripe
5 - 6 kg (11- 13 lbs)
~ 20%
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Pickled Olives vs. Olive oil (con’d)
• For an niche market in Hawaii, making pickled olives might be economically feasible. – Processing can be done in a certified kitchen – Whole fruit used. No waste. – Can pick fruit when green, medium ripe, or ripe – Require large soaking containers, water,
equipment for scoring olive fruit surfaces, etc. – Can make it uniquely Hawaii: Kim Chee flavored
olives, Li Hing olives, etc.
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Questions?
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Monthly progression of fruit development
February March April May
June July August September