The month of September brings with it a significant advance in the development of the olive fruit, marking the start of the olive harvest in the Cazorla region. During this month, the activity of the olive grove intensifies, favouring rapid lipogenesis, or oil formation, in the fruits.
Fat yield
One of the key indicators to predict the start of the harvest is the Fat Yield on Dry Basis (FBD) of the fruitwhich measures the percentage of oil without taking into account humidity. Currently, the average yield in the Sierra de Cazorla stands at 23.70%, a considerable increase from 17.77% recorded in early September. This rate of oil formation, of approximately 3 percentage points per week, suggests that, if maintained, we could reach 40% in five or six weeks, which would indicate an opportune moment to open the mills at the end of October.
However, it is important to highlight that This calculation is approximate and may be affected by climatic factors.such as extreme temperatures or lack of rainfall, which could slow down the lipogenesis process. Compared to last year, where the RGBS reached 25.02% during the third week of September, the current data reflects that lipogenesis is slightly less advanced in 2024, which can be attributed to an increase in olive production, which has put an additional load on the plant.
In addition to performance, the average weight of the fruit In the region, it is currently at 1.64 grams, compared to 2.58 grams in the same period of the previous year. This decrease is due to the higher production in 2024 and the drought conditions that affect the development of the fruit, which requires caution in the estimates.
Fertilization
To optimize fruit quality, farmers must continue with Potassium fertilization is essential for proper developmentIt is also essential to take measures to mitigate water stress in olive groves, especially in plots where rainfall has been scarce. This includes removing shoots or “suckers” from the trunk which, although not productive, consume vital resources for the plant.
With the harvest in sight, olive oil producers in Cazorla are keeping an eye on upcoming developments and weather conditions that will impact the quality and quantity of the harvest. The olive growing community remains committed to implementing sustainable and efficient practices to ensure a successful harvest.
