In Crete olives are cultivated since antiquity, as archaeological evidence form the Minoan era shows. Olive production today occupies around 70% of total agricultural cultivated land. The landscape in most of the olive cultivated areas varies considerably. Olives are cultivated in coastal areas and often in sloppy orchards at the foothills of the mountains. Olive orchards are combined with vineyards, arable and grazing land. The soils are rocky and often shallow and eroded.

Prototyping of olive production started at Messara valley in 1992. In the initial phase a diagnosis of the shortcomings of current production system was carried out. Based on this diagnosis a prototype ecological olive production was designed. At first objectives were set and hierarchies ordered regarding the sustainable systems to be designed. Based on this hierarchy of objectives parameters (indicators of the performance and sustainability of the designed systems) were selected. Farming methods were designed in co-operation with the pilot growers for achieving the desired results of the parameters. A theoretical prototype linking parameters to the methods was designed. The theoretical prototype was tested in pilot olive orchards, improved and disseminated among the growers of the region. Besides the pilot group of growers an agri-environmental group (Cretan Agri-environmental Group) was established to introduce and develop an ecological knowledge system that will support ecological olive production and will support learning process. Principles of organic olive production are briefly described in the following paragraph.

Animal manure, compost, cover crops and pruning residues are used for fertilization in organic olive orchards. Soil fauna and flora are enriched in organic olive groves with the use of cover crops, animal manures and compost. Organic matter content has been increased gradually in organic olive orchards from 0.5-1% to 2%-3%, depending on soil management and soil type. This increased organic matter levels are due to the application of animal manures and composts, the incorporation into the soil of the pruning and other grove residues as well as to the use of cover crops. Mixtures of leguminous plants with cereals are sown, in rotation, in autumn and managed in springtime. In organic olive groves an ecological infrastructure is applied for enhancing diversity and for preventing pest outbreaks. Ecological infrastructure is made up of linear and non-linear elements. Cover crops, border planting, uncultivated patches of vegetation and stonewalls contribute to ecological infrastructure. Olive fly (Bactocera oleae) is the major pest of conventional and organic olive orchards. In organic olive orchards the olive fly is managed with the mass trapping method and the use of cultural practices. Cultural practices are also used for managing other pests. Yield levels of organic olive orchards are similar to the conventional ones.

Today the Western Messara area is the most important organic olive production centre in Crete. The "Organic Farmers of Messara" cooperative includes around 200 olive growers. Most of these growers have small-scale operations, 1.5 - 10 ha size. Members of the co-operative have formed a producer group (Organic Olive Growers of Messara) consisting of young and older farmers. Farmers have joined the cooperative for economic, environmental, health and social reasons as well as for the services the cooperative offers. The cooperative has its own employees and manages the quality control, processing, storage, bottling and marketing of the olive oil and olives produced by its members. Olive products are marketed in local and international markets.  

Design methodologies are important for introducing and developing sustainable farming systems. Appropriately designed farming methods are essential for achieving the objectives of sustainable farming systems. Management of natural resources reduces external inputs, minimizes environmental degradation and improves system sustainability. Learning processes are important for the development of sustainable farming systems. An ecological knowledge system should support ecological production systems for their long term sustainability. 

Manage Whole Systems

Organic olive production has been designed taking into consideration the agronomic, ecological, social and economic aspects of production. It relates to different scales of agroecosystems and to agroecological and socio-economic aspects.

Manage Ecological Relationships

In organic olive orchards minimum tillage is used as well as mulches, minimizing disturbance. Cover cropping and an ecological infrastructure are used to enhance beneficial biota and beneficial insects. Management of pruning residues, cover crops and animal manures recycle nutrients. Insect pests, diseases, and weeds are managed with the use of cultural practices, mass trapping methods and biological control.

Empower People

Indigenous knowledge has been used in the design of the organic olive production. An agri-environmental group promotes an ecological knowledge system in the rural area. Organic farmers are members of a co-operative.

Conserve Resources

Minimum tillage and cover cropping management are used to conserve soil. In irrigated orchards drip irrigation and irrigation planning are used to conserve water.

Minimize Toxics

No toxic substances are used in accordance the organic farming regulations. Ecological farming methods minimize environmental pollution.

Use Renewable Resources

On farm nutrients are recycled and biological nitrogen fixation is used in ecological olive production.

Adjust to Local Environments

Ecological olive production matches to the natural resources and the landscape.

Diversify

Undisturbed areas and biotopes are developed. Cover crops are rotated. 

Kabourakis, E. 1999. Code of practices for ecological olive production systems in Crete. Olivae 77: 46-55.

Kabourakis, E. 2000. Learning processes in designing and disseminating ecological olive production systems in Crete. In: M. Cerf, D. Gibbon, B. Hubert, J. Jiggins, Paine, M., Proost, Rolling, N. (eds) Cow up a tree. Knowing and learning for change in agriculture. Case studies from industrialised countries. INRA Editions, Paris, France.

Stobbelaar, D. J., Kuiper, J., van Mansvelt, J. D., Kabourakis, E. 2000. Landscape quality on organic farms in the Messara valley, Crete. Organic farms as components in the landscape. Agriculture, ecosystems and environment 77 (2000) 79-93

Kabourakis, E. and A. Vassiliou. 2000. Designing and disseminating ecological production systems for perennials. A first step for developing sustainable organic farming systems for the Mediterranean. Proc. FAO Working Group on Organic Farming, 23-26 September 1998, FiBL Research Institute, Switzerland. REU Technical Series 53, FAO Italy

Kabourakis, E. 2000. Prototyping and dissemination of ecological olive production systems in cooperation with farmers. In W. Doppler, A. Koutsouris, A. (Eds.): Rural and Farming Systems Analysis: Environmental Perspectives, Proceedings of the third FSRE European Symposium March 25-27, 1998, Hohenheim. Margraf Verlag, Berlin.