이집트산 올리브 기름

History

Olive cultivation in Egypt dates back to Pharaonic times but was largely limited to table olive production until the late 20th century. Since the 2000s, the government and private investors have invested in oil extraction, particularly in reclaimed desert lands and Sinai.

Production Regions

• Matrouh & North Coast: Major olive-producing belt with desert cultivation success.
• Sinai Peninsula: Grows olives using drip irrigation; known for low-input methods.
• New Valley (El Wadi El Gedid): Expanding cultivation on reclaimed land.
• Fayoum & Ismailia: Traditional cultivation zones with small- to medium-sized groves.
• Giza & Beni Suef: Minor but growing producers.

Growing Conditions

• Climate: Arid to semi-arid; hot, dry summers and mild winters.
• Rainfall: <200 mm annually; groves depend heavily on irrigation.
• Soil: Sandy and reclaimed soils; drip irrigation and organic manure widely used.
• Topography: Mostly flat or gently rolling terrain suitable for mechanization.

Harvesting Process

• Timing: October to January.
• Methods: Manual picking in traditional groves; mechanized harvesters used in large desert farms.
• Milling: On-site or regional cold-pressing units within 24 hours of harvest.
• Post-processing: Filtration and storage in stainless tanks or plastic drums.

Cultivation Methods

• Traditional Groves: Found in oasis areas and older farms.
• Modern High-Density Planting: Used in desert farms with mechanized irrigation.
• Organic Methods: Increasing in Sinai and Fayoum due to low pesticide use.
• Government Incentives: Support for desert greening and export-led olive projects.

Supply Chain

• Flow: Farmers → Private or cooperative mills → Exporters or domestic bottlers.
• Exporters: Based in Cairo, Alexandria, and Ismailia.
• Processing Levels: From bulk crude oil to filtered extra virgin in export-ready bottles.

Local Logistics

• Transport: Road transport from groves to mills and export hubs.
• Export Ports: Alexandria, Damietta, Port Said for sea shipments.
• Cold Storage: Available for premium oils but limited in remote areas.

Regulations and Certifications

• Oversight: Ministry of Agriculture and Egyptian Organization for Standardization (EOS).
• Certifications: HACCP, ISO, Organic (EU/USDA), and Halal available.
• Residue & Quality Tests: Required for EU and Gulf markets.

Quality Standards

• Free Acidity: ≤ 0.8% for extra virgin oil.
• Sensory Evaluation: Fruity, grassy, and slightly bitter profiles preferred.
• Grading: Based on acidity, peroxide value, and organoleptic criteria.

Trade Terms

• Exports (2023 est.): ~30,000–40,000 MT.
• HS Code: 150910 (virgin) and 150990 (refined).
• Key Buyers: Saudi Arabia, UAE, Libya, Jordan, EU (Italy, Spain).
• Export Forms: Bulk oil, PET bottles, glass, or tins.
• Pricing: Competitive mid-tier pricing, especially for blended and bulk oils.

Environmental Impact

• Water Use: Efficient drip irrigation widely used.
• Sustainability Practices: Minimal pesticide use in Sinai and reclaimed lands.
• Desert Cultivation: Aids in land reclamation and combating desertification.

Social Impact

• Employment: Olive cultivation supports thousands of rural jobs, especially in reclaimed desert zones.
• Women’s Involvement: Common in post-harvest sorting and bottling.
• Rural Development: Promoted through government land grants and infrastructure investment.

Uses

• Culinary: Cooking oil, dressings, and traditional foods like foul and tahini.
• Health Products: Used in natural medicine and cosmetics.
• Export: Both as crude oil for reprocessing and bottled extra virgin for retail.