Oliver Erasmus
University-Industry Cooperation for Production of High Quality Olive
- OLIVER -
The motivation for the OLIVER project
Olive, whose homeland is Anatolia, has spread all over the Mediterranean basin and has been a determining factor in the economy, nutrition habits and culture of many civilizations throughout history. According to the report by the International Olive Council operating under the United Nations (UN), Turkey is the only country showing an increase in oil production during the period 2016-2017 with the new arrangements. The number of olive trees in Turkey has increased from 90 million to 177 million. However, from 2020 onwards, it is aimed to be the second in the world with 650 thousand tons of olive oil production. 1 million 200 thousand tons of table olives production is aimed to lead the world. The Regional Development Agency in Turkey emphasizes that the most significant shortcomings observed in the olive production in the region "effective production" is associated with. According to this, 32 of the 34 olive producers operating in the region use non-modern production methods and about 66% of the resources are wasted. The use of inefficient resources in agricultural production adversely affects the farmers and the sustainability of agricultural production. Olive producers produce low quality productsat high cost. Based on these problems, the project primarily aims to identify the main problems in production and the good practices that can be developed against these problems. The pilot areas where the OLIVER project will be carried out have different aromatic characteristics and different market shares, and are of great importance on the economies of countries.
Need we plan to address
Young people who contribute to the production with different methods must maintain these production methods and transfer them to future generations. However, local producers should be aware of the innovative methods for the quality and quantity of the product they produce. The OLIVER project focuses on the common interests of young entrepreneurs and small-scale producers. By increasing product quality of their products, the income levels of producers will increase, which will create more opportunities for employment and contribute to the prevention of migration. In countries that carried out the project work products are often used for local consumption.at high cost. Based on these problems, the project primarily aims to identify the main problems in production and the good practices that can be developed against these problems. The pilot areas where the OLIVER project will be carried out have different aromatic characteristics and different market shares, and are of great importance on the economies of countries.
Target Groups:
The main target groups of OLIVER project are (1) small and medium-sized young olive producers, (2) food and security policy makers and state authorities, and (3) commercial-scale olive producers, industry experts, consultants and olive consumers, and (4) agricultural engineering students.
The primary producer group produce olive in the rural areas and live in rural villages. The livelihoods of the primary group include livestock and agriculture, as well as olive cultivation. Due to the application of traditional methods in olive production, a serious waste of resources is experienced in production, and the products are not converted into high valueadded products.
The secondary target group of the project is composed of food and security policy makers and state authorities. The OLIVER team thinks that the improvement of the conditions of the primary group can only be achieved by informing the secondary group of the needs and challenges as welll as priorities of the first group.
The third and fourth group will benefit from the project activities by learning innovative olive production and processing methods. OLIVER training manual and e-learning modules and guides will develop their knowledge and skills.
Aims:
The OLIVER project aims to discover, to research and to document the unique olive production and oil extraction process techniques and product information in order to disseminate the knowledge to the public so that the traditional knowledge can be preserved and transferred to the next generation. The project also focuses on examining and uncovering the best marketing practices of the olive producers across project countries. Learning from successful examples and harmonizing the new knowledge with the expertise of our partner organizations, the team will develop new methods as to how to leverage competitive advantages.
Activities:
Kick-off meeting:
Oliver Manual Production:
Knowledge sharing meeting in Portugal:
OLIVER trainings, measurement, evaluation and statistical analysis:
OLIVER Conference and Closing:
Main Outlines:
OLIVER project aims to produce blended (in-class and practical training) learning environments for users that will increase the survival rate of small-scale olive producers. The outputs of the OLIVER has a potential to provide structural solutions not only to the project implementation regions, but also to olive producers facing similar challenges across the country. OLIVER will be a reference guide for those who want to grow quality products competitive in the market.
Training manual will was pepared for small-scale producers. The main activities of the OLIVER are transnational meetings, creating an intellectual output, training activities where the details of the intellectual output will be shared with the target groups, and a project workshop.
A training material was prepared for producers, especially small-scale producers. Small-scale food producers, both having raw material resources and converting them into products and converting them into products, which offer limited opportunities for employment, even with a narrow budget, are able to remain in the sector by increasing their capacities and market shares. OLIVER project will develop strategies to support the commercial growth of young producers by developing production process