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1: History of olive growing 2: Olive origin and classification 3: Morphology and taxonomy of the olive 4: Structure and composition of the olive fruit 5: Acreage, number of trees of olive oil and table olives 6: Rootstocks 7: Major trends in olive farming systems in the European Union 8: Climatic and soil conditions 9: Flower bud induction and differentiation 10: Flowering, pollination, fertilization, fruiting 11: Alternate bearing 12: Fruit thinning 13: Systems of planting and canopy training 14: Propagation of olive trees 15: Olive irrigation 16: Water use efficiency by olives 17: Stress induced proline and mannitol accumulation 18: Mineral nutrition of olive trees 19: Growth and salt tolerance of olives 20: Pruning 21: Olive ripening 22: Olive fruit harvesting 23: Olive varieties 24: Table olives 25: Olive oil extraction, storage, quality, certification and authenticity 26: Olive mill products and environmental impact of olive oil production"
"This work is treated more as a guide for those interested in olive production.... The book would be useful to students and could be utilized as a text for college level courses. The new renaissance in olive production throughout the world makes this book a useful addition to the literature."--Jules Janick, Purdue University, USA "Chronica Horticulturae "