7 – Environment and Agroecosystems

(Poplasen, 2016)

Two weeks ago I already covered environment and agroecosystems, but because I two other relevant topic that I could cover within this area (but also because there are currently no other topics). Therefore, I decided to research the two other subject within this topic: environmental conditions that affect the crop’s yield and whether the current olive tree cultivation sustainable or not.

Yield’s environmental condition

One of the most important environmental condition that affect the yields of the olive tree is temperature. This is because the crop is not able to survive with temperatures below the -12°C, but require a period of low temperatures (0-7°C) for flowering bud (Ioannis Therios, 2009). Besides, poor weather conditions during the tree’s bloom, flower pollination can result in low yields (UCCE Sonoma County, 2006). Moreover, the soil’s characteristics are also said to be important in term of vulnerability to erosion and leaching of contaminated elements in fertilizers and pesticides (Beaufoy, N.D.).  

Sustainable olive production

The current manner in which olive trees is been grown can not be labeled as sustainable. Since as we have already found out in 5 – Environment and Agroecosystems, is that one cultivates the trees in a monocultural manner, which I think has got a disatrous for communities, where one does grow local food while using sustainable practices (Carbon Trade Watch, N.D.). Furthermore, it has been said that large-scale monocultures take a toll on the earth, and locally and naturally occuring plants are often seen as pests with the result in them being destroyed, in which is said to upset the local ecological balance. Moreover, because one grows so many homogeneous plants in one area, one also requires to use a lot of artificial chemical and mineral input. Apart from this, monocultures are more prone to disease, which makes the spread of outbreaks more quickly and easier over a large area covered with the same crop. Therefore, in order to fight a diseas outbreak, pests or weeds, farmers will have to apply even more herbicides and pesticides to keep the plants growing.

My suggestion on making the production more sustainable is by growing the olive trees with the agroforestry approach, whereby one grows crop, trees and animal together (Association for Temperate Agroforestry, N.D.). Additionally, this management system is said to optimize the biological interaction between different plant species, can result in higher yields and reduce operational costs (RESET, N.D.).

References

Association for Temperate Agroforestry. (N.D.). What is Agroforestry? Retrieved November 16, 2017, from Association for Temperate Agroforestry: http://www.aftaweb.org/about/what-is-agroforestry.html

Beaufoy, M. P. (N.D.). The environmental impact of olive production in the European Union. Retrieved November 16, 2017, from Europa: http://ec.europa.eu/environment/agriculture/pdf/oliveoil.pdf

Carbon Trade Watch. (N.D.). Monocultures. Retrieved November 16, 2017, from Carbon Trade Watch: http://www.carbontradewatch.org/issues/monoculture.html

Ioannis Therios. (2009). Thermal requirements of the olive. In I. Therios, Olives (p. 53). Retrieved November 16, 2017

RESET. (N.D.). Agroforestry and Its Benefits. Retrieved November 16, 2017, from RESET: https://en.reset.org/knowledge/agroforestry-and-its-benefits

UCCE Sonoma County. (2006). Olive Oil Yield Factors Affecting production. Retrieved November 16, 2017, from UCCE Sonoma County: http://cesonoma.ucanr.edu/files/27239.pdf