Detailed Report: Paddock to Plate Process in the Olive Industry

This report delves into the 'paddock to plate' process within the olive industry, detailing each stage from the initial planting of olive trees to the final retail of olive oil. It covers the key steps, including harvesting, which involves modern machinery to carefully gather the olives; transportation, ensuring the olives are kept in well-ventilated containers; and processing, where olives are cleaned and prepared for oil extraction. The report also discusses the different varieties of olives and their specific purposes, the growing of olive trees, and the importance of pollinators. It also provides a glimpse into the retail aspects of the olive industry, highlighting the significance of olive oil in a Mediterranean diet and its health benefits. References include sources related to olive oil production and sustainability.

The olive can be identified as a species of small tree within
the family of Oleceae. It was conventionally found within the
Mediterranean Basin. This species is acknowledged to be
growth within all of the nations of the Mediterranean
alongside India, China, Australia, South Africa, South
America, the US, and Mexico. The fruit of this tree known as
olive is said to be the great source of olive oil within all of
the regions in which it is grown. Olives are extensively
grown within the bounds of Australia.
Transportation: Olives need to be transported within well
ventilated and low containers and consequently milled right then.
Retail: Across the globe, it is seen that olive oil is widely sold. It
is one of the main parts of a Mediterranean diet. Majorly, it is said
to help in reducing the risk related to Type II Diabetes. Retailing
of olive oil is done by selling it within hypermarkets,
supermarkets, retail stores and many more places.
Planting: This being the first stage of the paddock to plate
process, constitutes the sowing of seeds of olive or any other
way to grow the olive tree. There are usually 26 types of
olives, and each of the types of olives is grown in
accordance with the purpose.
Growing: Now, olive trees can be grown indoors and
outdoors. In this relation, it has been identified that certain
trees generate olive within years whereas others may require
a time span of 5 to 12 years for getting fully matured. If the
plantation is done by way of seed, it is probable that it would
not produce any fruit. It is held that the trees require a
pollinator of any other variety of olive for bearing fruits.
Harvesting: In relation to olive industry, it has been identified
that olives were picked by hand conventionally, even within
the commercial grove. In the contemporary world, farmers
make use of modern equipments and machinery for harvesting
of the crop. This may even mean making use of a long handle,
vibrating tong for shaking the olive off the branches onto nets
that are spread beneath the trees. Harvesting is done in a
manner that does not harm the fruit in any manner.
Processing: Within this stage, the olives are cleaned. Further,
the stems are removed from them in order to be able to make it
ready to be processed for production of olive oil.
Paddock to Plate of Olive Industry
INTRODUCTION
CONCLUSION
It can be stated that paddock to plate process can be said to be the
overall process from the sowing of a seed to the serving of product
made of the fruit from that seed.
REFERENCES
Di Vita, G., Chinnici, G. and D'AMICO, M., 2015.
SUSTAINABILITY OF OLIVE OIL PRODUCTION IN
SICILIAN MARGINAL AGRICULTURAL AREAS. Quality-
Access to Success, 16.
Tsarouhas, P., Achillas, C., Aidonis, D., Folinas, D. and Maslis,
V., 2015. Life Cycle Assessment of olive oil production in
Greece. Journal of cleaner production, 93, pp.75-83.