Scope of olive cultivation in
Pakistan
By Muhammad 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 revealed that if
eight million wild olive trees present in different
provinces are grafted and converted into the productive
olive then there is a potential of earning a maximum of one
billion dollars annually (Table-4). Similarly, we may earn a
maximum of 9 billion dollars annually if olive cultivation
is made on cultivable potential waste lands (Table-5). The
olive appears to have been native to Asia, being one of the
earliest trees cultivated by man. The trees belong to
oleaceae family and comprise 30 genera with 600 species. The
plant is xerophitic upon species of tree the olea-europea or
Europium olive. Olive is an integral part of the diet of the
people of the Mediterranean lands and is a source of fat in
diet of these people. Olive oil is widely used in countries
where fats are scarce. In Indo-Pak sub-continent a wild
olive, olea cuspida is found within the northwest Himalayas
and other adjoining hills but cultivated olive olea Europea
is not grown anywhere on commercial scale. This plant is
locally known as Zytoon in Urdu, Showan in
Pushtu, Khat in Brahavi and kow in Punjabi,
Sindhi and Saraiki. The importance of olive oil has also
been narrated several times in the Holy Quran. During the
mid of last century;( around 1950s), a number of grafted
olive plants of several varieties were imported and planted
in Kashmir, Simla and Kangra hills at Harnai, Fort Sandeman
(Zhob) in Balochistan, Peshawar, Swat (NWFP), Rawalpindi,
Sargodha, and Jhelum (Punjab) districts.
1.1:OLIVE MAP
1.2: BOTANICAL PERSPECTIVE OF OLIVE
Genera
Ø
Fraxinus
Ø
Ligustrum
Ø
Syringa
Ø
Olea ( olive
CULTIVARS OF Olea europaea
Ø
Nocellara del belice
Ø
Nocellara
Ø
Biancolilla
Ø
Coratina
Ø
Carolea
Ø
Ottoberitica
Ø
Leccino
Ø
Pendolino
Ø
Uslo
Ø
Gemlik
Ø
Domate
Ø
Moraiolo
1.3 OLIVE VARITIES
Alfonso
These are very large purplish olives. They have a
distinctive acidic bite.
Arbequina
These are very small, even tiny olives that are a medium
brown color. They originate in Spain (the Siurana district
in Catalonia) and are characterized by a small amount of
pleasantly bitter flesh on each olive. They are always brine
cured. This olive is also prized for making excellent
olive oil.
Ascolane
From the Italian Cuneau district, this is a very large and
meaty olive with a delicate flavor.
Atalanti
Named for the town of Atalanti in eastern Greece on the
Aegean Sea. These green olives are rather pale/gray in
color, medium round, and have a "zingy" flavor.
Dry
Cured
Often cured in sea salt in order to draw out the moisture
from the olive over a period of several weeks. After this
period is ready to eat. Typically these olives are stored in
a little olive oil.
Elitses
A Greek olive not unlike a French Nicoise olive. Its 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 fleshed.
Gaeta
A famous black olive from Greece. It has a moderately
pungent and "deep" flavor.
Kalamata
A variety of Greek olives that originate from the city of
Kalamata in the Southern Peloponnese of Greece. Kalamata
olives are pickled in wine vinegar. The pickling process
develops a very pronounced flavor of salt and vinegar. They
have a very meaty flesh which is strong in flavor.
Manzanilla
This green olive originates in Spain in the Andalousia
district. It is medium sized with a flavor 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 flavor.
Nicoise
French Nicoise olive. Its color ranges in color from purple
to black. It is a small olive with little flesh.
1.4: OLIVE FROM RELIGIOUS PERSPECTIVE
The
divine revelation Quran deals some species of plants
including Mustard tree or tooth brush tree, Acacia, Onion,
Pomegranate, Grape, Fig, Euphorbia, Sweet basil, Gourd,
Cucumber, Garlic, Lentil, Ginger, Heena, Cedar, Date,
Manna, Tamarisic, Cactus-Bitter, Blessed Tree and Olive.
Olives have been mentioned seven times in the Quran and
their health benefits have been propounded in Prophetic
medicine.
Ø
By the fig and olive And the mount of Sinai And the city of
security We have indeed created man in the best of moulds
(The Fig, Surah 95)
Ø
“ Zaithun is a plant of useful characters neither of east
nor west” (Sura Noor – 35).
Ø
Allah is the one who sends water down from the sky therewith
we brought froth plants of all kinds and from them the
verdure and we brought forth from it the clustered grains,
and from the palm trees its spathes with bunches of dates,
the gardens of grapes, olive and pomegranates, similar and
different look at their fruit when they bear it and their
ripeing, varity in that their signs for people who believe (Quran
6:99)
Ø
And a tree (olive) that springs forth from Mount Sinai, that
grows (produces) oil, and (it is) relish for the eaters.
( 23:20 )
Ø
He causes to grow for you the crops, the olives, the
date-palms, the grapes, and every kind of fruit
(16:10-11)
The Prophet Muhammad
(may the peace and blessings of Allah be upon him) is
reported to have said: Take oil of olive and massage with
it – it is a blessed tree.
Ø
Hazrath
Abu Hurairah narrates that the Prophet (Pbuh) stated, “Eat
the olive oil and apply it (locally), since there is cure
for seventy diseases in it, one of them is Leprosy.” (Abu
Naim)
Ø
Hazrat Zaid Bin Arqam narrates, “ We have been directed by
the Prophet (Pbuh) that we should treat the Pleurisy with
Qust-e-Behri (Qust Sheerin) and olive oil.” (Tirmizi,
sanadeAhmed, Ibn Maja)
Ø
Hazrat Sayyed Al-Ansari narrates that the Prophet (Pbuh)
said “Eat the olive oil and massage it over your bodies
since it is a holy (mubarak) tree.” (Tirmizi, Ibn Maja)
Ø
Hazrat Alqama Bin Amir narrates that Prophet (Pbuh) said, “
There is olive oil for you, eat it, massage over your body,
since it is effective in Heamorrhoids (Piles).” (Ibn Al-Jozi,
Zanbi)
Ø
Hazrat Aqba Bin Amir narrates that the Prophet (Pbuh)
stated, “You have the olive oil from this Holy (mubarak)
tree, treat yourself with this, since it cures the Anal
fissure (Basoor).”
In
the midst of the street of it, and on either side of the
river, Was there the Tree of Life, Which bare twelve manner
of fruit every month: And the leaves of the tree were for
the healing of the nations. Revelation 22:1-2
A breath which comes from this world shakes the branches of
the Tree of Life, Which spreads the fragrance of the future
world in this world, And brings the holy souls alive. These
souls come up waking each other . . And the Tree of Life
rejoices. The Zohar III, 1731
There is a tree, the root of Transmigration, the Asvattha
Tree everlasting. Its branches spread from earth to heaven,
and the powers of nature give them life.
Its buds are the pleasures of the senses. Far down below,
its roots stretch into the world of men, binding a mortal
through selfish actions. Men do not see the changing form of
that tree, nor its beginning, nor its end, nor where its
roots are? Bhagavad-Gita 15:1-5
1.4
SECRET OF OLIVE TREE
The secret of the olive tree is in two things: its fruit,
the olive itself, and its massive underground root system
that can extend over twenty feet. The roots are so extensive
and strong that in times of drought, when other trees die,
the zaytuna tree is still standing because it draws from
deep within the earth when the heavens withhold their
life-giving water. Another aspect of these roots is that
they enable the tree to produce olives for hundreds of
years: even after the tree looks as if there is no life left
in it, it continues to produce olives.
Chemical composition of Olive: Oleic acid, stearic acid,
Myristic acid, palmatic acid, linolic acid, arachidic acid
and non-drying acid.
Chemical composition of
Olive:
Oleic acid, stearic acid, Myristic acid, palmatic acid,
linolic acid, arachidic acid and non-drying acid
1.5: OLIVE FRUIT TYPES AND NUTRIONAL VALUE
-
Fresh olive at the picking stage. [To the lower right is
a sectioned olive showing the stony endocarp (pit)
surrounding the seed.
-
Fresh olive that is turning black on tree.
-
Pitted, canned olive treated with ferrous gluconate.
-
Pitted, canned green olive stuffed with pimento, a
bright red Capsicum pepper cultivar. Fresh olives are
soaked in lye (sodium hydroxide) to remove the bitter
oleuropein. Commercially grown olives are picked green
and are oxidized in air (aerated) to produce the black
color. The black color of canned olives is stabilized
with ferrous gluconate. Oxidation is prevented in green
olives to preserve their color.
Unlike most unsaturated plant oils which come from seeds,
monounsaturated olive oil is obtained from the pulp or
mesocarp of the fruit. Virgin olive oil is obtained from the
1st pressing.
1.5.1: Composition of olive fruit
Table-1
Showing Chemical composition of olive fruit
PART |
WT/% |
Water% |
Oil % |
Nitrogen Compounds % |
CARBON
Compounds % |
FIBRE
% |
ASH% |
FUIT |
1.5-10 |
45-55 |
13-28 |
1.5-2 |
18-24 |
5-8 |
1-2 |
PULP |
70-85% |
50-60 |
15-30 |
2-4 |
3-7 |
3-6 |
1-2 |
ENDOCARP
(Guthli) |
13-25% |
10 |
0.7 |
3.3 |
79 |
- |
4 |
SEED |
2 - 4 % |
30 |
27 |
10 |
29 |
- |
1.5 |
2. NUTRITIONAL IMPORTANCE OF OLIVE
Ø
The
Vitamin E contained in Olives is the body's primary
fat-soluble antioxidant. Anti-oxidants help to strengthen
the body's immune system; reducing the severity of asthma,
cancer, osteoarthritis, and rheumatoid arthritis, premature
ageing, as well as delaying the effects of ageing.
Ø
Olives contain compounds called polyphenols that appear to
have significant anti-inflammatory properties. Imam as-Suyuti
comments that in using olive oil as a balm, you fortify your
limbs and as a result reduce inflammation.
Ø
The juice of the olive, otherwise known as olive oil (Zayt),
is a delicious source of antioxidants. This oil is
monounsaturated, and it has a positive effect on the
cholesterol level in our blood streams, by helping to reduce
it. Monounsaturated fats are an important part of our diets.
These oils act to keep cholesterol from sticking to our
artery walls, and thus combating against diseases such as
heart disease and strokes. Not only that, but they help to
control blood sugar, a big plus in offering protection
against Diabetes.
Ø
Olives are also very light foods (ie contain low calories),
but at the same time very filling; being able to quickly
satisfy hunger. and lead to fewer total calories ingested at
mealtime.
Ø
The Zaytun oil can also be used on hands, hair and as a
base for massage oil.
Used as a balm, it fortifies the hair. It keeps the hair
shiny and prevents dandruff.
Ø
Used as a balm, it fortifies and moisturizes the skin,
combating dry skin and softening it. It also combats against
acne.
Ø
Massaged onto the body, Olives fortify the limbs, combat
against inflammation, and sooth away aches and pains from
tired muscles and so on.
Ø
Help against wrinkles and delaying the effects of old age.
Ø
Help combat against strokes, heart-disease, High blood
pressure, diabetes.
Ø
It aids digestion and strengthens the bowels, as well as the
stomach. Soothes Pain
Ø
Drunk, the tea from Olive leaves help against High blood
pressure.
Ø
The decoction of olive leaves in water is effective against
mouth and lip ulcers and allergic dermatitis also.
Ø
The concentrated aqueous extract of olive leaves and fruits
is very effective against dental cavities and application of
this solution shows very good effects on Leukoplaquea in
mouth.
Ø
This solution is applied with vinegar on Alopecia, grows the
hair and removes the Alopecia.
Ø
It is also stated that the local application of this extract
removes the scars of small pox and boils.
Ø
The powder of seeds mixed with butter is effective in
brittle nails.
Ø
The pickles prepared from olive fruits is a good appetizer
and removes constipation.
Ø
The smashed leaves are applied locally to check excessive
perspiration.
Ø
The water extracted from the leaves with honey is used as
eardrops and effective in various ear ailments.
Ø
The oil procured by burning of olive wood is effective
against all fungal infection viz a viz, Ringworm,
T.versicolor etc. in addition to Eczema, Psoriasis, Dandruff
and Alopecia.
Ø
The local application of olive oil on scalp is highly
effective against dandruff. It grows the hairs and
checks, the loss of hair.
Ø
The application of olive oil in eyes relieves the
inflammation.
Ø
The massage of olive oil over the body tones up the muscles
and organs, it relieves muscular pains.
Ø
Some physicians also advocate the massage of olive oil for
epilepsy.
Ø
It relieves the Sciatic and arthritis.
Ø
The ointments prepared from olive oil are very good healing
agents. It heals the sinus and fistula very quickly. 25ml of
olive oil mixed with 250ml of barley water, if taken
internally, is highly effective against chronic
constipation.
Ø
It is a good Diuretic, hence is used in Ascites.
Ø
It also removes the kidney stones.
Ø
A conventional regimen is also available comprising of olive
oil and other herbal rugs having potential against the Gall
bladder stones. It is stated that this regimen dissolves and
expels the Gall bladder stone.
4- OLIVE OIL, QUALITY AND GRADES
Definition
Ø
Olive oil - obtained solely from olives
Ø
Excludes oil extracted by solvents or reesterification
processes, or any mixtures with other oils
Ø
Pure olive oil cannot be any olive residue oils
Ø
Virgin Oil
Ø
Mechanically pressed from olive fruit without using heat -
cold pressing
Ø
Only washed, decantation, and centrifugation (natural
product)
Ø
May have vintage years on label
Grades of Virgin Oil
Ø
Virgin Olive Oil Extra
-Extra Vergine (Italian)
-Vierge Extra (French)
Ø
Pure unadulterated oil from top quality olives
Ø
Perfect taste and odor
Ø
Max of 1% acid and strong odors
Other Olive Oils
Ø
Virgin Olive Oil Fine or Fino
-Almost perfect taste but 1.5% acid
Ø
Semi-fine or Ordinary Olive Oil
-Good taste maximum acidity 3.3%
Ø
Virgin Olive Oil Lampante>3.3%
-Not for human consumption
Poorer Grades
Ø
Refined oils
-Caustic soda used to purify virgin oil from cull fruits
Ø
Blended oil
-Blend of refined and virgin oil Most imported olive oil
in USA
Residue Oil
Ø
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 14 F are desirable. Irrigation is often
necessary although the plant bears drought to a great extent
in irrigated areas. Olive trees need winter rest for 60-80
days to differentiate flower buds and an average temperature
of 7 C. About 500 -1000 hours are required in the winters
depending upon the cultivars. The maximum absolute
temperature should not exceed +20 C during November to
February. It can tolerate gradual drop of temperature up to
-10 C for a short period. The best olive production and
fruit quality occurs in areas having mild winter and long
warm dry summer. The neutral and light saline soils with 5%
clay particles are suitable for the olive with the best soil
pH range 5.6-8.5. It should not be less than 6 and more than
8. The plant requires nitrogen but Boron deficiency could
cause a serious problem during its growth.
5.1: LAND PREPARATION:
Soil should
be well ploughed before plantation of olive. Pits of size
2.5 x 2.5 feet should be dug a month before plantation. It
should be filled with Matti : Bhal : FYM at ratio of 1:1:1.
A. PLANTING TIME:
Trees can be planted during spring and fall. However fall is
best if there is no likelihood of frost during winter.
B. PLANTING GEOMETRY:
Trees are
planted in square with equal line to line and plant to plant
distance. 6x6, 7x7 or 8x8 meter distance yields best
results. There may be 80 to 110 trees in an acre.
5.2. IRRIGATION REQUIREMENTS:
Although Olive is a hardy tree, yet it requires timely
irrigation during the early two years. In Barani reas annual
rainfall shoud be betwwen 400-500 mm. If it does not rain,
trees should be irrigated twice or thrice in ayear.
1. Before Flowering 2. After
Flowering 3. 30-45 dayes before fruit maturing
5.3:Chilling Requirement For Cultivation of Olive
Optimum Flowering if chilling temps
Maximum 60 to 65oF
Minimum 35
to 40oF
Poor flowering if
Constant 55oF
No flowering if
No temp > 45oF
or < 60oF
5.4: Pollination Requirements:
Monoecious
Flowers
borne axially along shoot in panicles
Self and
cross pollination occurs
5.5: Fertilizer requirement
Phosphorous + Potash at rate of 300 + 200/ Hectare at time
of land preparation, repeated 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 |
-Before flowering 300g
-At fruit setting 100g |
5 Year |
500 gm |
-Before flowering 300g
-At fruit setting 200g |
6: Harvesting of fruit
Olive fruit matures during August to September. Harvesting
is accomplished by following methods.
- Picking singly. Good quality oil/pickle, Expensive mode
-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 washing with water
fruits are put in 1-2% NaOH for 36-48 hours. Later on
fruits are taken out and washed 5-6 times and then put in
6-8% Nacl solution for 14-21 days. Later on the fruits are
washed and put in vinegar.
Preparation of oil:
6.2: For Oil: fruits
are harvested during October when these are purplish. Later
on these are 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 fly |
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 |
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
TOTAL
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 years)
Net
Profit/Acre/Annum
=Rs. 8,81,760/Acre/Ann on forth year and so on each year
8.1: NEED FOR OLIVE CULTIVATION IN PAKISTAN
The total domestic consumption of edible oil is around 1.9
million tonnes, out of which 1.3 million tonnes is being
imported from abroad. As many as Rs 28 billions are being
spent on the import of edible oil every year.
The total production of banola oil is around
450,000 tonnes, sunflower 77,000 tonnes, canola 32,000
tonnes and other seeds is 700 tonnes per year in the
country. Hence, 70% oil is being imported against local
production of 30%.
In this respect, the government is
paying special attention to enhance the cultivation of
canola, olive and palm oil in the country to save precious
foreign exchange, he added.
8.2: POTENTIAL OF OLIVE CULTIVATION IN PAKISTAN
THREE APPROACHES
A- CONVESRSION OF WILD OLIVE TO PRODUCTIVE TREES THROUGH
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
PROVINCE |
NO. OF TREES |
POTENTIAL BENEFIT/ YEAR(RS in
millions)) |
NWFP |
3.50 million |
28311.5 |
BLUCHISTN |
2.70 million |
21840.3 |
PUNJABPOTOHAR |
1.80 million |
14560.2 |
TOTAL |
8.00 million |
=SUM(ABOVE)
64712.0 |
Table-5 POTENTIAL EARNING FROM OLIVE CULTIVATION ON
CULTURABLE WASTE LANDS
DISTT |
AREA
(hectares) |
NO. OF TREES |
PTOTENTIAL GAIN million Rs. |
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 |
KILA SAIFULLA |
20,970 |
41,43,672 |
33518.16 |
LORALI |
90,650 |
89,56,220 |
72446.86 |
ATTOCK |
36,000 |
35,65,800 |
28839.06 |
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:
-
Agriculture
Statistics Yearbook of Pakistan.2003-04
-
Ahmad M. and Iftikhar
A. 1994.
Zaitoon
ki kasht (Urdu Buleting).
National Agri. Res. Centre, Islamabad.
-
Anne Dolamore. 'The
essential Olive oil companion
-
Culinarycafe. About
Olive:
http://www.culinarycafe.com/Vegetables/About_Olives.html
-
Harun Yahya. 'The
design in Nature'
-
Jalaluddin as-Suyuti
. 'Medicine of the Prophet'
-
Mutmainaa . 2003. The
Benefits from Olives. By the Fig and the Olive.2003.
-
Provincial
Agricultural Departments
-
Syed Abu-Ala' Maududi.
'The meaning of the Qur'an'
-
Syed Qutb. 'In the
Shade of the Qur'an'
-
Thomas B. Irving,
Khurshid Ahmad, Muhammad M. Ahsan.'The Qur'an – Basic
Teachings
-
Various websites,
food & nutrition magazines
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.
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