Approche D'evaluation De La Durabilite Des Systemes Guidee Par La Pensee Cycle De Vie : Application a L'agro- Industrie Oleicole
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Cultivated Olive Diversification at Local and Regional Scales
Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, Guillaume Besnard To cite this version: Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, et al.. Cultivated Olive Diversification at Local and Regional Scales: Evidence From theGe- netic Characterization of French Genetic Resources. Frontiers in Plant Science, Frontiers, 2019, 10, 10.3389/fpls.2019.01593. hal-02620852 HAL Id: hal-02620852 https://hal.inrae.fr/hal-02620852 Submitted on 26 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License ORIGINAL RESEARCH published: 24 December 2019 doi: 10.3389/fpls.2019.01593 Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari 1,2*, Ahmed El Bakkali 3, Laila Essalouh -
Extra Virgin Olive Oils
Extra Virgin Olive Oils: French A L’Olivier Founded by a chemist in 1822, A L’Olivier is France’s most esteemed producer of specialty oils and vinegars. The picturesque Parisian shop still sells beautifully presented products in glass bottles, rustic stoneware crocks, and colorful tins. Olive Oil- A L’Olivier extra virgin olive oils are fragrant and fruity, with sweet, mild olive flavor. A L'Olivier Black and Fruity Extra Virgin Olive Oil Tin 250 ml 6 / case A L'Olivier Extra Virgin Olive Oil 250 ml 6 / case 500 ml 6 / case 1 L 6 / case A L'Olivier Extra Virgin Olive Oil Mini Drum 750 ml 6 / case A L’Olivier Extra Virgin Olive Oil Spray 200 ml 6 / case A L'Olivier Extra Virgin Olive Oil White Stoneware Crock 500 ml 6 / case Arnaud Arnaud Extra Virgin Olive Oil Salonenque, Blanquette, Verdale, Picholine, and Grossane olives 500 ml 12 / case Castelines From their orchards near Les Beaux, Jean Benoit and Catherine Hugues hand-pick a variety of olives just before they begin to blacken. These young olives are used to produce an olive oil that is light and delicate, with aromas of fresh grass and flavors of artichokes and almonds. Castelines also produces Late Harvest Fruite Noir olive oil, using only perfectly ripened native olives. The black olives are stored and lightly fermented to create a pleasantly sweet oil, with hints of truffle. Castelines Extra Virgin Olive Oil Salonenque, Aglandau, Grossane and Verdale olives 500 ml 6 / case 750 ml 6 / case Castelines Late Harvest Olive Oil (Fruite Noir) Salonenque, Aglandau, Grossane and Verdale olives 500 ml 6 / case Le Château d’Estoublon Le Château d’Estoublon Single Varietal Extra Virgin Olive Oil: Picholine 100% Picholine olives 500 ml 6 / case Le Château d’Estoublon Extra Virgin Olive Oil AOP: Vallée des Baux de Provence Béruguette, Bouteillan, Grossane, Salonenque and Picholine olives 500 ml 6 / case . -
Fringe Fruit Crops in Texas
OliveOverview Production of Olive Productionin Texas Monte Nesbitt in Texas & California Olives • Olea europaea— • Family: Oleaceae • Fruit: drupe • Origin/Native area: (Mediterranean & Middle East) Turkey, Syria • Introduced to California by Spanish settlers – Mission San Diego (1769) • >2,000 varieties Olive Fruit Use (major uses) Oil Olives Table Olives • Varieties that have • Varieties whose high oil yield and shape, volume, flesh-to-stone ratio, produce fragrant oils firmness and ease of of stable quality and detachment make good taste. them suited for • Extra virgin-implies processing and mechanically pressed, eating. rather than chemically • Treated to remove extracted. bitterness and preserved by natural fermentation, heat treatment, canning, etc. World Production Annual per Total Olive Oil Production Oil Oil capita Country Production (tons) Production % Consumption consumption (tons) (2009) (2010)[48] (2010) (2005)[49] (kg)[50] World 19,735,617 3,269,248 100% 100% 0.43 Spain 7,923,000 1,487,000 45.5% 20% 13.6 14.8 liters Italy 3,286,600 548,500 16.8% 30% 12.4 Greece 2,285,000 352,800 10.8% 7% 23.7 Syria 885,942 177,400 5.4% 3% 7.0 Morocco 850,000 169,900 5.2% 2% 11.1 Turkey 1,290,654 161,600 4.9% 2% 1.2 Tunisia 750,000 160,100 4.9% 2% 5.0 Portugal 362,600 66,600 2.0% 2% 1.8 Algeria 475,182 33,600 1.0% 2% 7.1 Others 1,126,639 111,749 3.5% 28% 1.2 U.S.=9%, 1 liter Source: Wikipedia- http://faostat.fao.org/site/636/DesktopDefault.aspx?PageID=636#ancor Perspective on world olive oil production Pro- Pro- Consum Consum Exports Exports -
La Variété Aglandau Et L'olive Aglandale
La variété Aglandau et l’olive Aglandale L'Aglandau règne sur toute la Haute-Provence mais son territoire s'étend bien au-delà : il est aussi la principale variété du Vaucluse et s'étend historiquement, dans des proportions diverses, dans les Bouches-du- Rhône et dans nombreuses localités du Var. En revanche, on ne le trouve pas en rive droite du Rhône. Depuis la fin du vingtième siècle, l'Aglandau a été planté quasiment partout dans le midi de la France, sauf dans les Alpes-maritimes et le Nyonsais, territoires respectifs du Cailletier et de l’olivier Tanche. Sa part dans la production oléicole française est estimé à 25% ; ce qui le place à les premières variétés à huile. L’Aglandau est la variété, d’olivier, la plus résistante au froid, c’est la seule variété des contreforts de Lure et des plateaux d’Albion et de Valensole, on le trouve dans les adrets du pays Dignois, sur les versants ensoleillés du Sisteronais , du Jabron et du Laragnais … De part sa résistance au froid c’est la seule variété adaptée aux climats rude l’hiver des Alpes de Haute Provence, des Hautes Alpes, du nord du Var et du Vaucluse. Morphologiquement, on pourrait dire que l'Aglandau est "moyen" pour tous les descripteurs. En effet, il s'agit d'un arbre moyen, de vigueur moyenne, aux fruits de taille moyenne, moyennement allongés et moyennement pointus… Peut-être est-ce parce qu'il s'agit de la variété la plus courante que nous avons pris l'habitude de la prendre pour référence. -
Olive Oil Production in the Var Region of France, May, 1995
Olive Oil Production in the Var Region of France, May, 1995 In the south of France there are approximately 60 oil mills and cooperatives processing and retailing local olive oil today. They have a long history and tell the story of when olives were the dominant agricultural crop of the area. The Var region is at the center of what was once a thriving olive oil empire producing thousands of tons of olive oil each year. A devastating freeze in 1956 killed all of the olive trees down to the ground and most farmers replanted with the more profitable wine grapes for which France is so well known. Most of the mills in the region today still use the low technology stone mills and decantation processes their ancestors used. Unfortunately they have trouble finding enough olives nearby to sell much more than just to local residents, who bring their own olives for pressing. Mills that have modern equipment supplement their investment by bringing in olives from Spain and selling olive crafts, soaps, and canned table fruit in stores and restaurants adorned with antique processing equipment. Statistically, France is not a major producer of olive oil, processing an estimated 2,500 to 3,500 tons of olives in 1994. The Var region Chamber of Commerce economic development bulletin lists 11,136 farms in the region with an average size of just under 20 acres each. Vineyards represent 43% of the land and 47% of the earnings, cut flower production occurs on 1% of the land and represents 36% of the earnings. -
Future of Texas Olives AOOPA
THE FUTURE OF OLIVES IN TEXAS • Monte Nesbitt OLIVES ARE SOIL, DROUGHT AND SALT TOLERANT AND WE HAVE AN ABUNDANCE OF THOSE CHALLENGES IN TEXAS IS THERE AN OLIVE HISTORY IN TEXAS? Illustration by Silia Goetz, wsj.com KNOWN OLIVE HISTORY-TEXAS • Catholic archives in San Antonio indicate Spanish missionaries did not plant olives in Texas as they did in California (Denney, 1982). • Onderdonk (1900), important Texas nurseryman and fruit explorer wrote favorably of olives in San Luis Potosi, Mexico, but was otherwise silent about them. • Old trees dated 1920’s are reported to exist and bear fruit at places like Asherton & Galveston. • Mortensen (1938) described olive varieties introduced from California as “fair” for Wintergarden area and better for dooryard than commercial purposes. • Hartmann (1951) “Twenty-year effort in South Texas has failed to see fruiting” (Weslaco/Brownsville). Ernest Mortensen, Winterhaven, TX Exp. Station OLIVES ON TEXAS A&M CAMPUS 100’s of Manzanilla trees planted in 1974. Produced fruit in 1977, but were damaged by freezes in ‘78, ‘80, ‘81 (Denney, 1982) Thermal constraints on the productivity of olive (Olea europea L.) in the climates of olive-producing regions and of Texas, Thesis, Texas A&M Dept. of Horticultural Sciences, 1982 Dr. James Denney- deceased PUBLICATIONS • Denney, J.O. and G.R. McEachern. 1983. An analysis of several climatic temperature variables dealing with olive reproduction. J. Amer. Soc. Hort. Sci. 108:578-581. • Denney, J.O., McEachern, G.R. and J.F. Griffiths. 1985. Modeling the thermal adaptability of the olive (Olea europaea L.) in Texas. Agric. For. Meteorol. -
Genetic and Environmental Features for Oil Composition in Olive Varieties
OCL 2014, 21(5) D504 c A.J. Bervillé, C.M. Breton, Published by EDP Sciences 2014 OCL DOI: 10.1051/ocl/2014007 Oilseeds & fats Crops and Lipids Available online at: www.ocl-journal.org Research Article –Dossier Open Access OLIVE OIL Huile d’olive Genetic and environmental features for oil composition in olive varieties André Jean Bervillé1 and Catherine Marie Breton2,, 1 INRA, UMR DIAPC, 2 place Viala, Bât 33, 34060 Montpellier Cedex 2, France ossier 2 INRA, UMR-AGAP, équipe Davem, campus Supagro, Bat 21, 34060 Montpellier Cedex 1, France D Received 21 January 2014 – Accepted 13 February 2014 Abstract – Consumption of olive oil helps both prevent and cure heart disease. Olive oils vary in their fatty acid profiles as well as those of other secondary metabolites (phenols, sterols, and terpene compounds). We seek to distinguish the genetic bases from the environmental factors that cause these variations. The genetic base is indeed wide: varieties originate in different domestication occurrences, from different oleaster trees and in differing climatic regimes. With the aid of diagrams, we set out briefly the oil synthesis pathway for fruits in comparison with that of seeds, and the specific aspects of olive oil in particular. Varieties of olive have appeared that are adapted to regions with harsh conditions where the oleaster could not thrive. Environmental stresses have consequences on drupes and their oil profiles; these have been highlighted in European countries through the use of appellations. Whilst stresses tend to enhance the quality of the end product, they do however decrease final yields with potential negative impacts on olive growers’ incomes. -
Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts
foods Article Preliminary Investigation of Different Drying Systems to Preserve Hydroxytyrosol and Its Derivatives in Olive Oil Filter Cake Pressurized Liquid Extracts Lucía López-Salas 1, Inés Cea 2,3, Isabel Borrás-Linares 4,*, Tatiana Emanuelli 5 , Paz Robert 2, Antonio Segura-Carretero 4,6,† and Jesús Lozano-Sánchez 1,4,† 1 Department of Food Science and Nutrition, University of Granada, Campus Universitario S/N, 18071 Granada, Spain; [email protected] (L.L.-S.); [email protected] (J.L.-S.) 2 Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 133, Santiago 8380494, Chile; [email protected] (I.C.); [email protected] (P.R.) 3 Center for Systems Biotechnology, Fraunhofer Chile Research, Av. Del Cóndor 844 Floor 3, Santiago 8580704, Chile 4 Functional Food Research and Development Centre (CIDAF), Health Sciencie Technological Park, Avda. Del Conocimiento S/N, 18016 Granada, Spain; [email protected] 5 Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, RS, Brazil; [email protected] 6 Citation: López-Salas, L.; Cea, I.; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain * Correspondence: [email protected]; Tel.: +34-9586-37083 Borrás-Linares, I.; Emanuelli, T.; † These authors are joint senior authors on this work. Robert, P.; Segura-Carretero, A.; Lozano-Sánchez, J. Preliminary Investigation of Different Drying Abstract: Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its Systems to Preserve Hydroxytyrosol byproducts during processing. -
Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties
ORIGINAL RESEARCH published: 04 July 2019 doi: 10.3389/fnut.2019.00094 Oil Content, Fatty Acid and Phenolic Profiles of Some Olive Varieties Growing in Lebanon Milad El Riachy 1*, Athar Hamade 2, Rabih Ayoub 2, Faten Dandachi 1 and Lamis Chalak 2 1 Department of Olive and Olive Oil, Lebanese Agricultural Research Institute, Tal Amara, Lebanon, 2 Faculty of Agronomy, The Lebanese University, Beirut, Lebanon Olive growing in Lebanon plays an important role at both a social and economic level. Nevertheless, the quality of olive oil produced in the country is rarely addressed. In this study, oil content, fatty acid, and phenolic profiles were studied along four different ripening stages for 11 varieties of olives, including two clones of the local variety “Baladi,” in addition to nine foreign varieties (“Ascolana Tenera,” “Bella di Cerignola,” “Itrana,” “Jabaa,” “Kalamata,” “Nabali,” “Salonenque,” “Sigoise,” and “Tanche”). Oil content was determined using the Soxhlet method and Abencor system. Fatty acid composition was determined using a GC-FID, total phenols using spectrophotometry, and the phenolic profile using HPLC-DAD. Results showed that variety, fruit ripening and their interaction have a significant effect on the overall studied oil parameters. Among the studied Edited by: varieties, “Kalamata” presented the higher oil content on dry matter (OCDM = 48.24%), Wenceslao Moreda, “Baladi 1” the highest oil content on humid matter (OCHM = 27.86%), and “Tanche” the Spanish National Research Council (CSIC), Spain highest oil industrial yield (OIY = 19.44%). While “Tanche” recorded the highest C18:1 Reviewed by: (71.75%), “Ascolana Tenera” showed the highest total phenols (TP = 539 mg GAE/Kg Susana Casal, of oil), “Salonenque” the highest oleacein (121.57 mg/Kg), and “Itrana” the highest University of Porto, Portugal oleocanthal contents (317.68 mg/Kg). -
CUISINE AU B RBECUE Autour Des Huiles D’Olive De France UNE PLÉIADE D’HUILES D’OLIVE Les Huiles D’Olive De France Sont Classées Selon Trois Catégories De Goût
CUISINE AU B RBECUE autour des Huiles d’olive de France UNE PLÉIADE D’HUILES D’OLIVE Les huiles d’olive de France sont classées selon trois catégories de goût. Celui-ci dépend de la variété des olives, du terroir, de leur maturité et du savoir-faire : POUR ÉGAYER VOS PAPILLES ! Extraites d’olives fraîches, récoltées en Idéales pour : Issues d’olives mûres, ces huiles d’olive Se marient avec : cours de mûrissement. L’ardence et/ou Légumes (artichaut, tomate, roquette, sont extraites d’olives fraîches. Elles Légumes (salade verte, carotte, courgette...), l’amertume peuvent être plus ou moins brocoli, fenouil...),féculents pâtes,( pomme sont généralement douces (l’ardence et féculents (pomme de terre...), poissons fins intenses. Leurs notes gustatives sont de terre, riz, risotto...),poissons saumon,( l’amertume sont faibles) aux arômes de (lotte, cabillaud, truite...), viandes blanches, végétales, herbacées. truite, rouget...), viandes (boeuf, agneau, fruits (secs, mûrs), de fleurs. desserts (pâtisseries, salade de fruits...). veau...), desserts aux fruits rouges ... Préférez une huile d ’olive de ... Optez pour une huile d ’olive de ... AIX-EN-PROVENCE AOP : arômes d’artichaut cru, d’herbe fraîche, de fruits rouges et de noix/noisette NICE AOP : arômes d’amande prépondérants accompagnés selon les années de notes de fleur de genêt, souvent accompagnés d’ardence. d’artichaut cru, de foin, de pâtisserie, de pomme mûre ... HAUTE-PROVENCE AOP : arômes d’artichaut cru dominants de notes de banane, d’herbe, d’amande NYONS AOP : arômes dominants de noisette fraîche et de pomme verte, aux notes légèrement beurrées. fraîche ou de pomme. Les huiles monovariétales issues de l’une des variétés : Amellau - Argoudeil - Cailletier - Clermontaise - NÎMES AOP aux arômes herbacés, de foin, d’ananas, de prune jaune , d’artichaut cru (...) avec une Courbeil - Lucques - Menudel - Négrette - Redouneil - Rougette de Pignan - Tanche - Grossane - Verdale des amertume et une ardence légères à moyennes. -
Les Huiles D'olive Dégustées Lors De La 6Ème Sélection
LES HUILES D’OLIVE DÉGUSTÉES LORS DE LA 6ÈME SÉLECTION DU COUP DE CŒUR DE FEMMES /13 1 SOMMAIRE ▪ L’OLÉICULTURE COOPÉRATIVE RÉGIONALE Page 3 Les coopératives sont classées par ordre alphabétique des communes ▪ BEAUCAIRE (30) : HUILERIE COOPÉRATIVE DE BEAUCAIRE Page 4 ▪ BEZOUCE (30) : L’OULIVO Page 6 ▪ BIZE-MINERVOIS : COOPÉRATIVE OLÉICOLE L’OULIBO Page 8 ▪ CLERMONT L'HÉRAULT (34) : HUILERIE CONFISERIE COOPÉRATIVE INTERDÉPARTEMENTALE DE CLERMONT L'HÉRAULT Page 10 ▪ LIMOUX (11) : CAVALE Page 12 ▪ MILLAS (66) : SCA FORCA REAL LA CATALANE Page 13 /13 2 L’OLÉICULTURE COOPÉRATIVE D’OCCITANIE : La production des vergers, historique et traditionnelle, met en valeur des variétés locales, garantes de l’identité et de la personnalité de nos produits. L’oléiculture permet l’élaboration de 4 familles de produits : les olives de table, les huiles d’olive, les produits dérivés, les résidus valorisables. Les principales variétés identitaires de la région permettent l’élaboration d’huiles d’olive aux multiples palettes gustatives : Lucques, Picholine, Olivière, Amellau, Clermontaise, Rougette de Pignan, Verdale de l’Hérault. L’olive constitue la matière première de nombreux produits dérivés. La récolte est principalement vendue conditionnée en direct aux particuliers. La coopération oléicole représente : Huile : 35% de la production régionale et 9% de la production française Olive de bouche : 85% de la production régionale et 48% de la production française, essentiellement de l’Oulibo. Production d’olives de bouche Production d’huiles d’olive L’Occitanie -
Cytoplasmic Male Sterility in the Olive (Olea Europaea L.)
Theor Appl Genet (2000) 100:1018–1024 © Springer-Verlag 2000 ORIGINAL ARTICLE G. Besnard · B. Khadari · P. Villemur · A. Bervillé Cytoplasmic male sterility in the olive (Olea europaea L.) Received: 26 July 1999 / Accepted: 27 August 1999 Abstract The olive tree is usually hermaphrodite but Introduction self-incompatible. In the Western Mediterranean some cultivars are totally male-sterile. Three different male- In flowering plants two types of male sterility are distin- sterile phenotypes have been recognised. To infer the ge- guished according to their mode of inheritance: nuclear netic basis of male sterility we studied its inheritance and or genic male sterility (gMS) and cytoplasmic male ste- cytoplasmic diversity in wild (oleaster) and cultivated rility (CMS) (reviewed by Kaul 1988). In most cases, Mediterranean olive. In the cross Olivière×Arbequina, gMS is determined by a single locus and due to a reces- the male-sterile trait was maternally inherited and affect- sive allele. The mode of inheritance of male sterility can ed all progenies. We also checked that both chloroplast be established through crosses and back-crosses. In the and mitochondrial DNAs are maternally inherited. RFLP case of CMS, the male sterility is inherited through the studies on chloroplast and mitochondrial DNAs revealed female parent. This form of male sterility is usually ob- several cytotypes: two chlorotypes and four mitotypes in served among back-crosses and has been shown to be as- cultivars and oleaster (wild or feral Mediterranean ol- sociated with mitochondrial DNA rearrangements (Vedel ive). Furthermore, a total linkage desequilibrium be- et al. 1994). For CMS, fertility is usually regained by a tween the CCK chlorotype and the MCK mitotype in dominant nuclear restorer allele able to override the ef- cultivars and oleaster from different regions supports the fects of the cytoplasm.