Results of improvements in the quality of organic olive oil treated with MAXIMUM QUALITY
The fattening process in the olive grove comprises two phases: the increase in fruit size that begins at the end of the physiological fall and the phase of formation of vegetable oils by the plant.
Currently, the consumption of olive oil is increasing worldwide due to its qualities and excellent benefits for human health.
Farmers seek refined oils, with better organoleptic conditions and better physical/chemical qualities (taste, color, smell, etc.) since their benefits are obtained based on the kilos of oil collected and its quality.
With Biotechnology EDYPRO Adapted to olive cultivation, we increase the oil yield, achieving more kg of oil/ha, and improve the condition of the trees with ample reserves to ensure a good harvest in subsequent years.
With MAXIMUM QUALITY We enhance fruit growth, both in size and in quality factors: oil yield, chlorophyll, shine, etc. These factors determine the success of the harvest. By increasing the accumulation of reserves in the fruit, we increase the formation of vegetable oils (oil yield).
Below you can see some images of a farm in the inland area of Almería that cultivates Alberquina olive trees treated with MAXIMUM QUALITY. It can be observed that in the treated area there is a greater number of fruits per tree, of better size, and the trees show good new shoots on which production will occur next year. The control area, however, received the same fertilization, irrigation, and phytosanitary treatments, yet the result is equally different.
With two applications of MAXIMUM QUALITY At a dose of 4 L./ha., the first at the end of the physiological fall and the second at 5 weeks, a very outstanding physiological improvement has been achieved.
In the performance analysis fifteen days before the start of the harvest, we have increased the fat yield by 12 %.
With Biotechnology EDYPRO We have managed to increase the level of chlorophyll in the oil, which gives it an attractive green color.
