Amman:Olive oil production in Jordan is forecasted to reach 30,000 tonnes this season, exceeding the estimated domestic demand of 25,000 tonnes, According to General Syndicate of Jordanian Olive Press Owners and Olive Producers.
According to Jordan News Agency, the Ministry of Agriculture estimates the Kingdom's olive harvest at approximately 212,000 tonnes. Of this, 40,000 tonnes are expected to be processed into green and black table olives, with the remainder designated for oil extraction.
The announcement was made by Syndicate Executive Director Jamal Batsh during a lecture organized by the Jordanian Society for Scientific Research, Entrepreneurship and Creativity. The lecture, titled "The Olive Sector and Olive Presses Current Conditions and Factors Affecting Olive Oil Quality," covered the economic and environmental importance of the olive oil industry, as well as production standards and factors affecting the quality of locally produced olive oil.
Batsh highlighted the sector's contribution to agricultural and industrial activities, employment generation, and income provision for thousands of families involved in cultivation, processing, and related businesses. He emphasized the sector's role in supporting rural communities, enhancing food security, and reducing poverty and unemployment, noting the cultural significance of olives in Jordanian traditions and daily life.
He also pointed out the sector's environmental benefits, such as reducing soil erosion and combating desertification, and mentioned that byproducts from olive processing can be used for producing animal feed, fertilizers, and energy. The Kingdom's 151 licensed olive presses are reportedly prepared for the harvest season, equipped with modern processing technology to ensure high-quality output.
Batsh stressed the importance of various factors influencing olive oil quality, including olive varieties, agricultural practices, fruit maturity, and proper handling post-harvest. He added that joint inspection committees, composed of representatives from several governmental and syndicate bodies, work to protect the authenticity of olive oil and combat fraudulent practices.
The lecture provided practical demonstrations to help participants distinguish extra virgin olive oil from other grades, highlighting the importance of sensory evaluation by trained tasting panels. The session was moderated by the society's vice president, Samih Abu Bakr.