Greece seeks to analyze the genome of olives to safekeep its cultivars and make better products.
The first large-scale endeavor to identify the genome of Greek olive cultivars is about to commence. The project is part of the Iconic Initiatives program supervised by the General Secretariat of Research and Technology of Greece. The program includes actions for three vital sectors of the agricultural economy of the country — olives, honey, and grapes.
The traceability of the descent of the varieties is very important because it will enable us to put a label on them useful for marketing purposes.- Giorgos Chourdakis, Spokesperson, Deputy Minister of Research and Innovation
The aim is to fully decrypt and analyze the genetic material of domestic olive varieties in order to track the genre and descent of the cultivars and preserve different clones by documenting and safeguarding their structure. This will hopefully lead to branded products with a competitive advantage compared to rival products in the market.
‘Olive Routes’ is the program’s action for olives and the first of the three to begin.
A network of academic and research institutes in the field of molecular biology and genetic engineering will be created and assigned with the task to identify and record the genetic material of domestic cultivars down to a molecular level.
By employing advanced scientific methods, the researchers will analyze the genetic code of olive trees toward achieving traceability of the cultivars and an explicit view of their special characteristics.
All recorded varieties will be registered in the database of plant varieties of the European Union and new tools will be used by scientists to improve products and better understand their links to human well-being and longevity.
Giorgos Chourdakis, the office manager of the Deputy Minister of Research and Innovation, in an interview with a Greek agricultural newspaper, stressed the importance of the project in terms of marketing and branding.
“The traceability of the descent of the varieties is very important because it will enable us to put a label on them useful for marketing purposes. The plan is for every product to have a brand name,” he said.
Chourdakis then described the effects of the project from a nutritional point of view: “The special characteristics and qualities of the products pinpointed by the research could be printed on their packages. Potentially, we could achieve a health claim for some of the products and this will be accomplished only by applying modern scientific methods in the agro-food sector.”
The program will aim to highlight the qualities of the commodities and create added value, providing at the same time a framework for an improved production pattern. A budget of €5 million ($6 million) is available for the initial phase of the program that is expected to take up to two years to be completed.
More articles on: olive oil research, Greece, olive varieties
Mar. 25, 2024
Scientists Defend Study Finding Xylella Not Responsible for Most OQDS
Margherita Ciervo and Marco Scortichini defend their research that found Xylella fastidiosa was not responsible for most Apulian olive tree deaths over the past decade.
Mar. 10, 2024
Researchers Use Ultrasound to Detect Adulterated Olive Oil
They could detect extra virgin olive oil adulterated with as little as one percent sunflower or refined olive oil.
Oct. 30, 2023
New Spray Could Protect Olive Trees from Xylella
Researchers have developed a technology that allows the inactivation of specific plant genes through a single spray application.
Jan. 15, 2024
Chickens Fed Olive Oil Are More Resilient to Environmental Stressors, Study Finds
Separate research has also found that olive oil consumption improves the health of chicken meat and eggs for human consumption.
Apr. 9, 2024
The Role of Monounsaturated Fatty Acids in Olive Oil's Health Benefits
Oleic acid, classified as a monounsaturated fatty acid (MUFA), has been extensively studied by scientists over the last decades, consistently demonstrating many positive effects on human health.
Oct. 12, 2023
Researchers Identify Three Olive Varieties Resistant to Pervasive Fungus
Three cross breeds of Frantoio, Koroneiki and Arbosana olives resisted Verticillium dahlia in a controlled environment.
Oct. 24, 2023
Olive Grove Bacteria May Hold Key to Combating Xylella
Certain microorganisms provide biological advantages like a secondary immune system, researchers found.
Mar. 6, 2024
Xylella May Not Be Responsible for Olive Tree Devastation in Puglia, Study Finds
The findings could unravel a decade of policy and understanding that Xylella fastidiosa was the leading cause of Olive Quick Decline Syndrome in Puglia.