Table olive processing has been a very old tradition in practically al l the countries around the Mediterranean Basin; however, with the deve lopment of techniques that improve harvesting, processing and packagin g of olives, it has become a major industry in the USA, Spain, Greece and many other regions in the last 60 years. The book discusses the ph ysical and chemical characteristics of the olive and summarizes the pr ocessing techniques that have been developed. It is a practical guide for food scientists and technologists who are involved in the preparat ion of table olives.3.2.2 TURKEY The most important Turkish cultivars are as follows (Yenicesu, 1965; Fernandez Diez, 1972a; Caran, 1989; Tunalioglu, 1994). Domat ... The texture is fibrous and the oil content is around 22% of the fruit weight. ... Fruits have a pronounced tip at the end and their average size is 270-280 fruits/kg. ... It does however show some promise as a source of either green or naturally black olives.
|Author||:||A. Garrido Fernandez, M.J. Fernandez-Diez, M.R. Adams|
|Publisher||:||Springer Science & Business Media - 1997-07-31|