= => Common Fund International Olive for Commodities Council PROJECT CFC/IOOC/04 GOOD PRACTICES OF VEGETABLE WATER AND COMPOST SPREADING ON AGRICULTURAL LAND: THE OLIVE GROWING CASE Agro-pdle G@iivier” ik ENA Project Executive AgencyForeword The growing importance currently placed on the issue of environmental sustainability makes it essential for economic development to opt for a model of agriculture that is compatible with environmental friendly practices and economic sustainability. Starting from the principle that land is non renewable resource, we are duty bound to make every effort to conserve and make proper use of this capital and to pass it on in healthy condition to future generations, thus guaranteeing them the quality of life we have received from by our forebears. Tn line with the principle of environmental sustainability, modern olive growing will be increasingly obliged to turn to innovative and environmental friendly technologies if it wishes to succeed in finding sustainable answers to quality and productivity development along the olive oil value chain. This very principle is the basis of the olive oil development project, “Recycling of Vegetable Water and Olive Pomace ‘on Agricultural Land “(CFC/I00C/04), which has been implemented by the Ecole Nationale de l'Agriculture (ENA) in Meknés, Morocco. The project was financed by the Common Fund for Commodities (CFC) and was supervised by the International Olive Council (IOC). The prime objective of the project, dedicated to the recycling of olive oil mill wastewater and olive pomace as agricultural fertilisers, is to give a practical demonstration of the benefits of recycling the effluent generated by olive oil production. The pollution created by olive waste effluent is a major environmental concern in most of the olive ‘growing countries, especially those along the southem and eastern shores of the Mediterranean. The implementation of project CFC/IOOC/04 in Algeria, Morocco, Syria and Tunisia has made a major contribution to the olive industry in those countries where vast programmes are underway to develop and expand their olive acreage ‘The output of this project will be an important, lasting testimonial to a sustainable, environmentally friendly olive cultivation, The collaborating centres, the project executing agency (Agro-péle Olivier ENA Meknés), the Common Fund for Commodities and the International Olive Council are proud of the project's achievements and of its contribution toa more sustainable olive oil production in the Mediterranean Basin. Mohamed Ouhmed Sbitri Ambassador Ali Mchumo Executive Director Managing Director International Olive Council Common Fund for CommoditiesVEGETABLE WATER CASE ACHIEVEMENTS OF PROJECT CFC /IOOC/04 “RECYCLING OF VEGETABLE WATER AND OLIVE POMACE ON AGRICULTURAL LAND “ GOOD PRACTICES OF VEGETABLE WATER AND COMPOST SPREADING ON AGRICULTURAL LAND: THE OLIVE GROWING CASE Project Executive Agency CFC/IOOC/04 Agro-péle Olivier ENA Meknés The CFC / 100C / 04 project "Use of vegetable water and olive pomace on agricultural land" is set up with the collaboration of the Common Fund for Commodities (CFC) and the International Olive Oil Council (1OOC) to the benefit of four olive-growing countries of the South and East of the Mediterranean Sea: Algeria, Morocco, Tunisia and Syria. The main aim of the project is focused on the technology transfer concerning the VW and olive pomace spreading practices on agricultural lands for the improvement of both culture productions and soil fertility fora sustainable olive growingrespectfl of the environment. The project was setting up according the obtained results of Italy and Spain research activities. In fact, the field- ting, the technology transfer and the know-how following from these researches have been transferred to the uuthern and Eastern Mediterranean to be used.INTRODUCTION Olives and olive oil area tiny part of the biomass produced through the "olive process". The remainder is made up of brown —reddish to black vegetable water (VW) and olive pomace, which are considered by-products of olive oil processing through mechanical means (pulp and olive stone). These by-products, VW particularly, cause serious environmental problems in all olive growing Mediterranean countries (river and underground water pollution, etc.) whose solution represents an environmental challenge upstream and downstream of the olive oil production chain, Inmost olive growing countries, even in those most advanced, the practices and the processes forthe disposal and the treatment of this biomass haven't been solved yet. The environmental issue of the vegetable water and pomace in the olive growing countries is still a main issue especially in the South and East Mediterranean countries, area which is concemed by vast programs of plantation and modemization of the industrial sector aimed at the growth and improvement ofthe quality oftheir olive production. The olive pomace produced by the three phase system don't give any problem thank to their oil contain for industrial valorization or their use like combustible. However, the VW evacuation remains seriously entire. insome olive growing countries. The the main Mediterranean olive growing countries adopting temporary solutions to solve this problem, In fact, the use of store basins developed in some countries to evacuate VW was, egetable water issue has been faced in various ways by not successful with musty smell and bad dry remainders management. Still, the use of vegetable water as fertilizer and organic amendment for agricultural lands has been proposed as rational technique to exploit the residual liquid effluent. ‘This technique, endorsed by national laws in certain olive growing countries as Italy, must be achieved in respect of the environment and in particular avoiding all risk of pollution of the rivers and the ecosystem in general. Hence, controlled quantities of vegetable water represent an adapted olive fertilization, free of risks for the environment and for the culture.OLIVES ond 2 phases 3 phases [CENTRIFUGATION WET POMACE Pon | Neca Olive by-products : Vegetable Water It constitutes the aqueous phase deriving from the olive oil extraction. VW production varies according the extraction systems used. ‘Toblel: Extraction systems Geena ey and VW production Press system “Three phase system 450 to 850 lire! alive ton £850 to 1200 litres! alive tonOlive pomace: Olive pomace constitutes the major olive by-products deriving from the two extraction systems (two and three phases). Table2: Olive pomace chemical composition Characteristics Extraction system Press | ceniugation | centtugation Water (It olive) 450-650 850-1200 80 Quantity (Kg/t olive) 350 500 800 Humidity (%) 25-28 40-55 55-65 Oil olive ( % wet matter ) 68 45 3 Oil olive (% dry matter) 8-10 6-8 5-6 Sugar (%) 0.1- 0.58 2 5 Polyphenols (ppm) 02-06 10.000 23.000 The high organic and inorganic matter content of the VW associated to the soil capacity to decompose and break down the organic matter and to the plant ability to absorb soil nutriments for growing enhanced the use of the VW spreading on agricultural lands, Allthat characteristics must motive the following up of the good practices of VW spreading on agricultural lands.Meee ene ecu Om Td Soran Paramatars trturation (Thr mot | Discontinuous system Dry matter (%) Humidity (%) pH EC (msiem) Mineral matter —_(%) Mineral matter _(%) Polyphenols (%) Total nitrogen (%) Potassium (%) Chemical Oxygen Demand (at) (CoD) Biological Oxygen Demand) (at) (80D) Practice 2: Soil Analysis before vegetable water spreading ‘The physical and chemical structure, the soil biologic activity is fundamental elements to assure the durability ofthe agricultural productivity and determines the soil fertility. The most important soil fertility parameters are: Nitrogen, Phosphorus, Potash, organic matter, and its inorganic storage capacity, particularly, the total exchange capacity, the adsorbing complex status and the saturation rate Useful, when the soil is clayey and calcareous (basic pH), VW spreading doesnt affect the soil quali spreading can be done on shallow soils (20 to 30 em) in finer texture, suitable to store better water and fertilizing element ‘The soils chemical analysis is recommended essentially before the spreading of vegetable water to determine two parameter pH (acidity) and the Electric Conductivity (saltiness), These parameters have toxic effects on the plants and on the soils biolo activity in case of excess. Besides, this practice assures the direct use of vegetable water on agricultural lands without any previous treatment,Practice 3: Vegetable water Collection for spreading The collection of vegetable water can be achieved directly in the olive mills through the collection in mobile tanks that will distribute the VW directly in the field. Inalternative, the collection can be achieved in storage basins. Practice 4: Vegetable water spreading period ‘The period recommended for the spreading of vegetable water goes from the month of November to the month of March. Generally, itis recommended to use the vegetable water within the first 30 days of their production and storage. This period coincides on one hand with the vegetative rest of the olive trees and on the other hand with the ‘slowed down activity of the soils microbiological life. However, it must be avoiding the VW spreading during the growth vegetation and on foliage (olive eaves). In the same way, the VW spreading must be done out of the raining days and frost to avoid the VW washing, Practice 5: Vegetable Water spreading technique and recommended values The spreading of vegetable water is achieved through cistems of a capacity of 4,5 to 5 tons with variable dose to control the spreading dose and assure a good distribution on agricultural lands. For the olive tree, the spreading of vegetable water must be achieved between the plantation lines at a distance of 0,5 to | m from the trunk of the trees. The dose recommended for the olive trees is of 80 m3/ha/amn in case of use of vegetable water issued from continuous triturating systems at three phases and 50 m3/ha/an for those issued from the discontinuous triturating system.Agricultural lands with neutral and/or acidic pH and coarsely texture: sandy and stony soils Hydromorphie soils in the low points of the topography or bound to the presence of mouilléres; Soils with superficial water-tables which depth is lower than 10 meters; Lands very near to a water source (shaft, lake, river, .etc.) at a distance less than 20 m; Lands with slopes superior to 15% (risk of vegetable water wash); Lands flooded or mouthfuls of water (in case of rain); In proximity of urban centres,What are the good practices to follow for the olive pomace spreading on agricultural lands? Practice 1: Olive pomace characterization before and after spreading ‘The olive pomace contain the most important part of the dry matter (skin, pulp, seeds and stone pieces) with lower VW and olive soluble compounds quantities. These lasts depend of the extraction systems (Table2). The Olive pomace is rich in organic matter. Its characterization before spreading is important to evaluate the quality of the obtained products. Realized analysis allowed the obtaining of an olive pomace with lowest oil content corresponding to the established norms. It seems so most interesting to use depleted olive pomace with low humidity and low oily consistency. Table 4: Olive pomace chemical characteristics after spreading ical characterization (%) Humidity (%) 90-95 90-110 Organic compounds (%) 3-10 45-55 Mineral substances (%) 50-70 40-55 Practice 2: Olive pomace composting period ‘The best period for compostingis November- December. Practice3: Olive pomace composting techniques The olive pomace composting is one of the olive by-products techniques for their valorisation. It is an aerobic biological decomposition in controlled hot process within the organic substances are decomposed into humus accompanied of CO2, water and hot emission. The olive pomace composting is constituted of several steps:Olive pomace preparation This step consists to get the compost in “andin” form of 1o 1.5 m high and 3 m width in a conerete platform of 9 m \width to allow the compost reversal by the compost machine. The platform length depends of the compost quantity. Itis recommended to cover the composting platform by aplastic to facilitate best composting conditions (Humidity and temperature). 48m Composting area 3m ee Good compost can be obtained either with the addition of other Machines way 3m structuring substances like olive and vine wood cutting, olive trees leaves, beef manure ...... The olive tree wood cutting is comers gees 3m used after being break into small pieces (1.5 em) with a specific Scheme of composting platform ea To facilitate the microbial activity of the compost, itis also recommended to add nitrogen (Urea) at 2% of the whole compost.‘Compost reversal : To guarantee a good compost ventilation and a best dissemination of the produced warm which must be less than 60°C, a reversal of the compost with a specific machine ‘must be realized recurrently once every 4 or 5 days, in particular during the first 45 days of the composting. Compost moisturizing : ‘The compost moisturizing must be kept in about 60°C in watering the “andins”. Lack of water may induce the apparition of “white color” which indicate a decrease of| microbial activity. ‘So,water supply induces again the decomposition. It must be underlined that the water supply is not need at the end of the decomposition process because it is not interesting to increase the humidity which leads a higher cost of the transfer. On the other hand, water supply in excess (Dry matter less than 20%) induces bad anaerobic conditions. Practice 4: Evaluation of the compost maturity It is important to evaluate the maturity condition of the compost before its use. Indee, lack of organic ‘matter stability lead modifications of the physical, chemical and plant toxicity characteristics. There are 4 methods todo this evaluation: experimental, chemical, physical and biological. Experimental methods: They based on a visual estimation and contact feeling. A compost is said mature when firsts matter are not yet identified, it doesnt emit a bad smell of ammonia but a good smell of humidified ground and when itis softin touch Physical methods: Test of humidification: we humidify a compost sample at 50% while following the temperature. If the temperature does not increase, we could conclude that the compost is stable and so mature. In theory, the temperature must be maintained between 20 and 30°C. @ Test of sieve: we filter 5kg of the compost through a sieve of 25mm stitch and we evaluate the quantity filtered, Ifthis last vary between 4 to 5 kg, we could conclude that the compost is mature, Chemical methods: - PH: in theory, 2 compost with an optimal process of decomposition has a neutral pH or slightly basic, - Ammonium/nitrate rate: Compost mature must contain more nitrates than ammonium, Generally, we admit a ratio nitrate/ammonium of 2/1 or more. This testis unavailable if'a chemical supply of ammonium and/or nitrates is given tothe compostGe: average number of the germinated seed of the sample Gt=average number of the germinated seed of the control Le=rootaverage length of the sample Lt=root average length of the control ‘We obtain the germination capacity in calculating the arithmetic average between the values obtained in the two doses (50.and 70%) 1g % Results meaning will be done with the following notions: ~ Lack of plant toxicity for Ig values> 70% : the compost is so mature Plant toxicity risk when Ig values are between 40 to 70%; the compost is moderately mature. Plant toxicity for Ig values <40%; the compost isnot yet mature. <40%, Practice 5 : compost spreading period The best period for the compost spreading is February to March i.e, 2 or 3 months after the composting avoiding raining days and soil at pH <6. It is possible to bring both olive pomace and VW on the same plot in respecting the recommended period for the two spreading types. November to March for the VW, and February to March for olive pomace compost. 1g 50% + 1g 75% 2Practice 6 : compost spreading dose The recommended dose is 5 kg/m2 i.e 5 tons /ha every three years. The spreading is done between the lines of the orchard. It can concerns others cultures as: vine trees, fruit trees and annual crops: maize, tomato, bean, artichoke... Practice 7: Techniques to realize after compost sprea To guarantee a good incorporation of the nutritional substances of the compost, a superficial ploughing of the soil is necessary to bury it, This burying is advantageous, like for the VW , in improving the soil structure. The regulation of VW and olive pomace compost spreading is a great practice either economically and for a sustainable environmentally friendly olive growing Conclusive results of the CFC/OOC/04 project allowed showing that the VW are very interesting products for both economical and environmental target. Their utilisation decrease greatly the waste matter productions as well as their transformation in an invaluable wealth offered the following advantages: a decrease of chemical fertilizer utilisation, protection from the erosion phenomena, fertility and soil bacterial activity improvement, best culture productivity to the benefit of the farmers. ‘Vegetable water spreading answers to the requirements limiting the fertility reduction of soils that is revealed when the organic substance is lower than 1 %, ‘The phenomenon takes relevance in the agricultural areas in which the environmental conditions (hot climate - arid) create difficulties to the maintenance of the fertility of the lands with considerable manifestation of "desertification" Olive pomace using for the composting is a practise which permit to get a stable organic matter with neither pathogens (mycelia or bacteria) nor weeds, but with a high value of fertilizing thanks to its “bio fumigation” effect. This kind of fertilizing is very interesting either for the deep manure during the plantation and for its maintenance especially in strengthening the mineral fertilizer brought. So, its agronomical valorisation is very advantageous for soil and crops. Indeed, the olive pomace compost improve the soil chemical, biological and physical properties (water retaining, cationic retaining in sandy soil, structural stability, air movement).