Đang chuẩn bị liên kết để tải về tài liệu:
Olive cultivation in the era of globalization

The purpose of this paper is to show, in a spatiotemporal point of view, the expansive dynamic of the olive tree. The main conclusion is this cycle has a very important potential growth ahead, but is not exempt of limitations and doubts, both for the new productive regions and the Mediterranean regions that are specialised in this millennial crop. | 60 SCIENCE AND TECHNOLOGY DEVELOPMENT JOURNAL SOCIAL SCIENCES HUMANITIES VOL 1 ISSUE 1 2018 Olive cultivation in the era of globalization J.D. Sanchez-Martinez A. Garrido-Almonacid Abstract The consumption of olives and olive oil is very established in the Mediterranean. Also the great gastronomic and health consideration of these products as well as their relative scarcity and specificity makes them well considered and paid in the globalised markets which have absorbed without difficulty the increase in production experienced in the last decades. In this context we witnessed the expansion and intensification of its production in its region of origin but it is also being planted in areas which do not necessarily share the ideal thermo-pluviometric conditions for this crop. The purpose of this paper is to show in a spatiotemporal point of view the expansive dynamic of the olive tree. The main conclusion is this cycle has a very important potential growth ahead but is not exempt of limitations and doubts both for the new productive regions and the Mediterranean regions that are specialised in this millennial crop. Keywords o live oil table olives agrobusiness monoculture economic globalisation 1. INTRODUCTION The production and consumption of olive oil are deeply rooted in the Mediterranean although it represents only a tiny share of the vegetable fats sold in the world below 2 on average in the five-year period 2010-2015. In addition the trend is towards a progressive reduction of its participation in this world basket and not because it is not experiencing increased growth global production of olive oil quadrupled between 1961 and 2016 but rather because of the much greater increases in the vegetables oils obtained from palm soya rapeseed and sunflower by far the most dominant oleaginous plants as shown in Table 1. Table 1 Evolution of the global production of the principal vegetable fats in the world in millions of tonnes and the importance of olive oil between .