World Olive Encyclopaedia (1 results)
More imagesLanguage: English
Published by International Olive Oil Council, Madrid (Spain) 1996
- Hardcover
Seller: Bookies books, Boyanup, WA, AustraliaBookies books
Contact seller3-star sellerCondition: Used - Near fine
US$ 92.00
US$ 29.25 shippingShips from Australia to U.S.A.Quantity: 1 available
Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. Book condition is near fine. Dust jacket near fine. Hard cover. Book boards are clean & unmarked front and back of the book. Book block is clean & unmarked all side of the book. Spine intact. Text body is clean and unmarked throughout the book. Heavy book. Extra…charges for over-sea shipping due to the book exceed 500gram. Actual weight of the book is 2.805kg. Over-all an excellent and neat copy of the books. See photos. The World Olive Encyclopaedia is a comprehensive reference work covering the biology, cultivation, processing, history, and economics of olives and olive products, published by the International Olive Council. Overview: The World Olive Encyclopaedia is an extensive encyclopaedic work produced by the International Olive Council (IOC), with contributions also associated with The Culinary Institute of America International Olive Council. It was created to consolidate scientific, historical, and economic knowledge about olives and their by-products in a single reference, making it valuable for professionals, researchers, chefs, and olive enthusiasts alike. Content and Structure: The encyclopaedia contains 13 detailed chapters addressing various aspects of olive-related activities, including: Olive biology and physiology: Covers the morphology, life cycle, and growth patterns of the olive tree. Cultivation and agronomy: Discusses modern and traditional cultivation techniques, soil requirements, irrigation, and propagation. Olive oil production and technology: Provides insights into harvesting, pressing methods, oil quality evaluation, and industrial processing. Table olive technology: Describes brining, fermentation, and other processing techniques for edible olives. Aromatic and flavor characteristics: Explores the chemical composition affecting flavor, aroma, and sensory evaluation. Economic and marketing aspects: Examines trade, market trends, and regulatory frameworks for oils and olives. History and cultural significance: Includes historical references from ancient Mediterranean civilizations, literature, and mythology. The book is considered a reference work and can sometimes be found as a hard-to-find, oversized volume due to its detailed content and limited print copies. In summary, the World Olive Encyclopaedia is a definitive guide for anyone interested in olives, offering in-depth knowledge spanning from cultivation to culinary use, historical importance, and global economic impact International Olive Council. Summary: While the World Olive Encyclopaedia is effectively out of print, interested readers and professionals can still obtain it. Collectors and researchers should expect limited availability and potentially higher purchase prices due to its status a comprehensive and authoritative reference work on olives The Olive Centre. The book spans approximately 480-479 pages, published in 1996 by Plaza & Janés Editores in Barcelona, and was initially released in Spanish and later in English. Archive. It is cloth-bound with a dust jacket, making it a collector-friendly edition. Significance: The encyclopaedia serves as a state-of-the-art resource, gathering scientific research, historical records, and applied knowledge about olives to provide an authoritative foundation for: Agriculturists and horticultural scientists studying olive growth and disease control. Olive oil producers and processors focusing on quality and extraction techniques Culinary professionals aiming to innovate with olive-based ingredients. Economists and marketers examining the olive industry's global trends.
