Science and Techniques for the Development of a Sustainable Oliveculture

Dear Colleagues,

Oliveculture is gaining an increased interest worldwide due to the hedonistic and health benefits connected to olive oil consumption.

The olive growing covers approximately 10.6 Mha (FAOSTAT, 2016) in the world and olive is the most widespread cultivated tree species in the Mediterranean area. Recently, olive tree cultivation has expanded into new territories in the southern hemisphere, particularly in South Australia, South Africa and South America.

In recent times, olive groves have been facing both environmental and social challenges, which will intensify in the future, due to climate changes and reduction of natural resources, and to agriculture labor shortages.

For these reasons, it is necessary to improve scientific knowledge and technologies to obtain more efficient orchards and to reduce input and manpower needs.

This Special Issue will focus on advancements in genetic and technological innovations to obtain more productive, environmentally friendly and economically and socially sustainable olive groves and to improve the quality and safety of products.

Studies on tree canopy architecture, stress tolerance, the use of sensors and visual images for monitoring the status of tree to properly satisfy the water and nutrient requirements, and innovations in horticultural techniques are welcome in this Special Issue.

Assoc. Prof. Dr. Primo Proietti
Prof. Dr. Tiziano Caruso
Guest Editors

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