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Growers are increasingly moving from oil to table olive production, where traditionally mechanical harvesting has been unsuitable due to fruit damage. Extensive research and innovation in the field has carried out over recent years by academic specialists and manufacturers in the US and Spain, with positive results presenting valuable outcomes for the industry. You can read Part 1 of the report on this important seven-year project in the January 2013 edition of Olivegrower & Processor, or online at, with Part 2 to follow in the March 2013 edition.