精彩的現代農業牧業6:橄榄油，橄榄的種植，收獲和加工

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In today’s video, we show you the production process of olive oil from the moment the sapling is planted to the bottling of the finished product. Saplings are planted according to the type of plantation. It is most frequent every day to find intensive and super-intensive olive plantations. In intensive plantation, trees are planted at distance of 6X6 meters apart. Also to isolate the olive trees and improve the passage of air between them, The difference with super-intensive plantations is that trees are kept in a hedge shape, Up to 2000 olive trees per hectare are achieved, while the intensive does not exceed 600 per hectare, 在今天的視訊中，我們向您展示了從樹苗種植到成品裝瓶的橄榄油生産過程。根據種植類型種植樹苗。通常最常見的是密集型和超密集型橄榄種植園。在密集種植中，樹木種植間距為6X6米。此外，為了隔離橄榄樹并改善它們之間的空氣流通，與超密集種植園的差別在于，樹木保持樹籬形狀，每公頃可種植多達2000棵橄榄樹，而超密集種植不超過每公頃600棵，

For the pruning of these hedge-like trees, special super intensive Olive Harvesters are used. They have the exact shape to perfectly shake the trees while sorting olives from leaves. These independent machines have a continuous unloading capacity. The larger fruit collection surface minimizes olives falling to the ground. Thanks to its large harvesting tunnel, this harvester manages to adapt to the different size of trees and trucks in super-intensive plantation. Through advanced sensor system, they achieve high precision in machine guidance. It’s all managed through a control panel and cameras from the cabin. In intensive plants, pruning is still performed manually, and the mechanical harvest is limited to every single plant, Works will sort fruits from leaves and branches afterward. There are several manual methods from more traditional plans like using material on the ground and dropping all the fruits there. It’s quicker than the hand-picking method, but it needs more space between trees. All pickers wear gloves to prevent cuts or minor wounds while working. The life expectancy of olive trees in super-intensive plans is approximately 13 or 20 years while in the intensive ones they can reach 40. 為了修剪這些樹籬狀的樹木，使用了特殊的超密集型橄榄收獲機。它們的形狀可以完美地搖動樹木，同時将橄榄從樹葉中分離出來。這些獨立機器具有連續解除安裝能力。較大的水果收集表面将橄榄掉落到地面的可能性降至最低。由于其巨大的采伐隧道，該采伐機能夠适應超密集種植園中不同大小的樹木和卡車。通過先進的傳感器系統，他們實作了高精度的機器制導。這一切都是通過控制台和機艙内的錄影機來管理的。在密集型植物中，修剪仍然是人工進行的，機械收獲僅限于每一株植物，之後，從業人員将從樹葉和樹枝上分揀果實。有幾種來自更傳統的農場的人工方法，比如在地面上使用材料，并将所有的水果掉落在那裡。它比手工采摘方法快，但需要更多的樹間距。所有采摘勞工都戴上手套，以防止工作時割傷或輕微受傷。在超密集計劃中，橄榄樹的預期壽命約為13年或20年，而在密集計劃中則可達到40年。

Spain is the first producer of olives in the world, Since 2014, Spain’s olives production rose 15%,year on year totalizing 9176929 metric tons. The second on the list is Italy, with 1945324 metric tons. Olives are the most extensively cultivated fruit crop in the world. Olive oil is produced by grinding olives and extracting the oil by mechanical or chemical means. Green olives usually produce more bitter oil. Overripe olives can produce oil with fermentation defects, so for good extra virgin olive oil care is taken to make sure the olives are perfectly ripened. The olives are ground into a paste using large millstone, following the traditional method. The olives paste generally stays under the stones for 30 to 40 minutes. A shorter grinding process may result in a more raw paste that produces less oil and has a less ripe taste. After grinding, the olive paste is spread on fiber disks which are stacked on top of each other in a column. Pressure is then applied onto the column to separate the vegetal liquid from the paste. Traditionally the oil was shed from the water by gravity, as oil is less dense than water. This process has been replaced by centrifugation. The centrifuges have one exit for the watery part and one for the oil. Olive oil should not contain significant traces of vegetal water as this accelerates the process of organic degeneration by microorganisms. Sometines the produced oil will be filtered to eliminate remaining solid particles. Labels may indicate the fact that the oil has not been filtered, suggesting a different taste. No-filtered oil has seen a growth in demand, in line with consumers’ needs for products that are perceived to be less processed.

西班牙是世界上第一個橄榄生産國，自2014年以來，西班牙的橄榄産量同比增長15%，總計9176929公噸。排名第二的是意大利，1945324公噸。橄榄是世界上種植最廣泛的水果作物。橄榄油是通過研磨橄榄并通過機械或化學方法提取橄榄油而生産的。綠橄榄通常産生更苦的油。過熟的橄榄可能會産生帶有發酵缺陷的油，是以，要獲得優質的特級初榨橄榄油，必須小心確定橄榄完全成熟。按照傳統方法，用大磨石将橄榄磨成糊狀。橄榄醬通常在石頭下停留30至40分鐘。較短的研磨過程可能會導緻産生較少油和較不成熟味道的較粗糊狀物。研磨後，将橄榄膏塗抹在纖維盤上，纖維盤以柱狀堆疊在一起。然後将壓力施加到柱上，以将植物液體與糊狀物分離。傳統上，油是通過重力從水中脫落的，因為油的密度低于水。這一過程已被離心機所取代。離心機有一個出口用于含水部分，另一個用于油。橄榄油不應含有明顯的植物水分，因為這會加速微生物的有機降解過程。在某些情況下，産出的油将被過濾以去除剩餘的固體顆粒。标簽可能表明油未經過濾，表明味道不同。根據消費者對加工較少的産品的需求，沒有過濾油的需求出現增長。

視訊種展現的是西班牙的橄榄農場及橄榄油的加工過程，本人曾經在2015年左右去過土耳其Izmir(伊茲密爾)的橄榄油産區參觀橄榄樹種植園及橄榄油加工廠，留下的最大記憶是在橄榄油的最後生産環節是過濾，其中要用到木制纖維，他們都是在中國進口這種材料的。