With Florida’s orange crop decimated by greening disease, the agricultural community is fast looking for alternatives, including olive harvesting. But there may be mixed results, despite the low-maintenance potential. Olive trees require a certain number of chill hours per year to produce at maximum output, suggesting that Florida’s sub-tropical climate may be ill-suited for the experiment. Still researchers are optimistic. Quality control features may help to drive olive-oil demand; imported oil has a tarnished reputation. At this time, Florida-produced olive oil may be limited to a few hundred gallons annually; it is not a mass-market product. ■
Learn more at the Palm Beach Post
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