According to the FAO, olive production for 2016 was at 19.3 million metric tons, with the European Union being the largest producer, producing 841,500 metric tons in the year 2015. The olive value chain is mostly characterized by relatively small producers who market their produce through municipal wholesale markets or through oil press facilities.
Local and direct producer to consumer sales is common in this sector, where the farmer sells his products to family and friends. Producers are reluctant towards adopting new technologies and they only tend to improve their production technology gradually, while maintaining their traditional post-harvest practices. They are mostly unaware or give little attention to timely collection, hygiene, and other measures that secure the quality for further processing. Production is largely supply-driven within the current trading system that offers little incentives for improvement regarding product quality.
A significant challenge for the olive sector is lack of skilled labor. Field care activities require skill, especially in pest spraying and pruning. There is a need for serious measures to be taken to assist and train the farmers where they receive training in practical field, technical, and processing domains. There is a need for compulsory training of the labor force on the application of modern agricultural techniques ranging from planting to proper pruning, all day-to-day operations, and up to harvesting and processing. This is to ensure a high-quality production that meets current national and international specifications.
1.1 Market Definition
1.2 Key Findings of the Study
2. Research Scope & Methodology
2.1 Study Deliverables
2.2 Study Assumptions
2.3 Research Methodology
2.4 Research Phases
3. Market Overview
3.1 Supply Chain Analysis
3.1.1 Detailed Supply Chain Structure
3.1.2 Issues with Supply Chain Structure
3.2 Value Chain Analysis
3.2.1 Detailed Value Chain Structure
3.2.2 Issues with Value Chain Structure
4.1 Industry Outlook