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Director of the Olive Office at the Ministry of Agriculture, Abeer Jawhar, said that this year’s olive season is down by 24 percent compared to previous years, for several reasons.
Jawhar indicated, in exclusive statements to “Hashtag”, that the initial production estimates for this season may amount to about 645,000 tons of olives, while the production of the material during the past year reached 850 thousand tons.
She explained that by comparing the expectations of olive production this year, it is expected that the amount of olive oil produced during the current year will reach 102 thousand tons of oil.
Jawhar attributed the decline in the olive season this year to climatic conditions such as drought and high temperatures on the one hand, and to the high prices of production inputs and costs needed for the fields, which resulted in the lack of sufficient care that could have improved production on the other hand.
It is possible that there will be an impact on the oil yield, according to Jawhar, and most importantly, the increase in the prices of production requirements and the costs needed for the fields, which negatively affected the production because it was not possible to provide the necessary service operations for the olive fields.
The Ministry of Agriculture had set a date for olive harvest in all governorates, noting that the opening date of the presses in the governorates would be a week before the date of harvest, in order to complete the maintenance and experimentation operations well.
Regarding setting the harvest date, she said that the ministry set it this year according to the reports of the agricultural directorates in the governorates, which was mostly early compared to previous years due to the drop in production, so it is necessary to maintain quality to compensate for the decline in production.
She stressed that the high temperatures had a simple positive effect, which is that the incidence of pests and insects is less, meaning that the fruits are of high quality, and this requires good manufacturing processes to maintain the quality of the oil.. The most important thing is to choose the appropriate picking method that preserves the quality of the fruits and choose suitable containers to deliver them to the press as quickly as possible. Possible time so that the period does not exceed 48 hours to maintain the integrity of the fruits and thus the quality of the oil.
She pointed out the necessity of providing technical guidance support to farmers for olive fields to give good quality of fruits and taking the necessary measures from the ministry to reduce the impact of weather and climatic conditions.
On August 11, the Prime Minister, Hussein Arnous, decided to approve the recommendation of the Economic Committee to temporarily suspend the export of olive oil, packed in containers of more than five liters, until the end of this year.
According to what was reported by the Presidency of the Council of Ministers website, the decision aims to control the price of olive oil and restore its price balance in local markets, due to the lack of availability of the substance in the markets.
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