ÌÇÐÄvlog´«Ã½

The country produces a wide variety of olives namely, morrut olive, manzanilla cacereña olive, farga olive, manzanilla olive, lechín de sevilla olive, cornicabra olive, picual olive, verdial olive, morisca olive, picudo olive, verdial de badajoz olive, blanqueta olive, hojiblanca olive, verdial de huevar olive, loaime olive, changlot real olive, empeltre olive variety, arbequina olive, etc. As per the US Department of Agriculture database, olives are the second-largest produced crop in Spain after grains. The major olive-producing regions are in Andalucía, Castilla - La Mancha, Extremadura region, Catalonia, Aragón, and Valencia. These regions produced a large share of total olive production in the country every year, during the study period. Olive growers adopt three types of olive farming techniques, namely, traditional, intensive, and super-intensive farming methods. The increasing new technological development is promoting the use of the intensive method of farming, which enhances the olive production level in the country. This trend is expected to impact olive production during the forecast period. In 2018, the Ministry of Agriculture, Fisheries, and Rural Development of the Andalusian provincial government of Spain pledged USD 3.19 million, to distribute among operative groups, which include farmers and agricultural associations, to develop 17 different projects specifically earmarked for olive growers. Thus, the growing demand for olives in the export markets, especially in the international markets, coupled with the rising domestic consumption, is likely to drive the production of olives in the country during the forecast period.