Context of the Project

The olive tree, one of the oldest known cultivated trees in the world, has been a part of Mediterranean civilization since before recorded history. Olive trees possess an amazing ability to survive under unfavorable conditions; however, it is a demanding crop if it is to flourish. Therefore ,

a suitable environment and proper cultural care are necessary for the full development of the agronomic characteristics and steady production conditions. The tree is cultivated today in many countries, including Turkey, Egypt, Tunisia, Morocco, Algeria, Libya, Syria, Lebanon, Jordan, Palestine, etc. and other European countries such as Spain, Italy, Greece, Portugal, Cyprus, Croatia, Slovenia, etc . Mediterranean countries accounted for approximately 97% of the world’s olive cultivation, estimated at approximately 10,000,000 hectares. There are more than 800 million olive trees currently grown throughout the world, of which more than 90% are grown for oil production and the rest for table olives. It is estimated that more than 2,500,000 tons of olive oil are produced annually throughout the world. Today, the olive fruit and oil provide valuable nutrients for humans, and they play important roles in the diets of the people in the areas of cultivation, in addition to the role in their economy and culture.

In recent years

In recent years, increased interest in long life in addition to healthy and balanced eating habits in the world has increased people's consumption of olives and olive oil. Olives and olive oil, which are one of the economically and socially important products for producing countries, are also part of a culture that symbolizes the Mediterranean. Farms specialized in olive plantations have most of their land covered by olive trees, with the remaining agricultural area used for cereals, permanent crops other than olives (such as fruit trees or vineyards),

other crops, or fallow land. All over the Mediterranean region olive trees offer olives that vary in size, colour, oil content, taste and texture. Depending on local habits, climate conditions and the final destination of the production, the olive harvest occurs at different stages of their ripening and by means of more traditional picking methods or mechanical harvest. These factors influence the quality of the product, be it olive oil or cured olives for table consumption. One quality-guarantee system in olive production involves the adoption of integrated production protocols, to maintain healthy production over time by managing resources in an economically, environmentally and socially sustainable way, taking into account experience and knowledge of the specific farming activity. Like olives, olive oils have different qualitative aspects and characteristics. Legislation defines olive oil characteristics and requirements for its marketing, both for regulatory purposes and to the benefit of producers and consumers. Acidity is one of the parameters that determine the quality of olive oil, with lower acidity level indicating higher quality

(e.g., the maximum level of acidity is established at 0.8 % for extra virgin olive oil and at 2.0 % for virgin olive oil in some countries).

Nevertheless, the olive sector is facing challenges that need to be addressed if it is to avoid disruptive effects on its future development. A primary challenge, also common to other agricultural activities, is the pace of farm structural development into a more efficient and modern production system.

This is often linked to the idea of increasing farm size and introducing mechanization in the production processes. The olive oil market can fluctuate for several reasons, such as the cyclical alternation of good and poor harvests or the timespan before new plantations become fully productive. Other factors are less predictable and potentially more disruptive, such as extreme weather conditions or a plant disease outbreak.

These elements create a highly volatile market, which means that producers are confronted with unstable prices and revenues and thus reduced capacity of investment plans for the upkeep of their olive plantations. Another area of concern relates to marketing standards and trade. To prevent loss of consumer trust in the image of olive oil as a high quality product, a continuous effort is needed at the local and regional levels to set and implement appropriate rules and measures against food fraud. Indeed, olive oils are subject to regular monitoring and control to prevent fraud, especially in the category of extra virgin olive oils.

Objectives

Establishing an olive innovation platform in the Near East and North Africa (NENA) region can play a crucial role in strengthening the work related to olive cropping and its associated activities by fostering collaboration, knowledge sharing, and the adoption of new technologies and practices among various olive stakeholders. For example, the olive innovation platform can provide farmers with access to best practices, modern farming techniques, and research on olive tree cultivation and therefore improving agricultural productivity, enhancing crop quality, introducing innovative processing techniques and increasing the income of olive growers. The olive innovation platform would be venue for small and medium-sized enterprises (SMEs) in the olive sector and serve as a hub for knowledge sharing, research collaboration, and technology transfer. It can facilitate the exchange of expertise and innovations related to olive cultivation and olive oil production, processing, and marketing among countries in the NENA region. Olive oil is a valuable export commodity and this would an opportunity for local and regional olive producers to tap into new markets by connecting them with buyers, exporters, and other market players. This can lead to better market prices and increased income for olive farmers, encouraging them to invest in their crops and adopt more sustainable practices. At the end, the olive innovation platform can promote regional cooperation among NENA countries and serve as a forum for dialogue, collaboration on common challenges, and the development of shared policies and strategies in the olive sector.