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This paper reviews the consequences of revolutionising processing in the olive oil industry. It compares the environmental impacts of old and new processes, highlighting the decrease in water consumption. An analysis of the socio-economic consequences of this transition, with particular emphasis on Spain, is presented. The paper concludes by proposing this evolution as a greening of the industry.

Additional information

Authors: BONTOUX L, World Trade Centre, Seville (ES)
Bibliographic Reference: Paper presented: 44th Seminar of the European Association of Agricultural Economists, Thessaloniki (GR), October 11-14, 1995
Availability: Available from (1) as paper EN 39342 ORA
Record Number: 199511628 / Last updated on: 1995-12-12
Original language: en
Available languages: en
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