Algeria, located in North Africa, boasts a rich history in olive cultivation. The olive tree, a symbol of peace and prosperity, is an integral part of Algerian culture and agriculture. The origins of olive cultivation in Algeria date back thousands of years, when the first Mediterranean civilizations began to recognize the value of this plant. The olive tree in Algeria has evolved through centuries of traditional agricultural practices, adapting to the local climate and becoming a pillar of the national agricultural economy.
Source IOC
STATISTICS
- Olive Cultivation in Algeria:
– Concentrated in mountainous regions of Cabilla and Aures (86% of total).
– Over 43% of olive trees are over 50 years old.
– Represents the most significant arboricultural cultivation at 38.7% of dedicated agricultural land.
- Algeria’s Olive Industry Statistics:
– Ranks eighth globally in cultivation area (478,700 ha).
– Ninth in olive oil production and fourth in table olive production.
– Description of the cultivation’s mode: traditional (64.1%), intensive (21.5%), super-intensive (14.6%).
– Predominantly rain-fed cultivation (85.7%).
- Product Allocation and Quality:
– 63.4% for olive oil production and 36.6% for table olives.
– 40% of olive oil is of high quality (virgin or extra virgin), 60% lower quality.
- Production Output:
– The average olive oil production over the last 10 years has been 80,650 tons
– The average table olive production over the last 10 years has been 215,800 tons
- Olive Varieties:
– Main varieties include Chemlal de Kabylie, Abelout, Faneya, Sigoise and Limli.
- Agricultural Structure:
– 123,094 olive plots, averaging 3.89 ha each.
– Each hectare yields 0.335 tons of olive oil and 1,763 table olives.
- Processing Facilities:
– 1,550 olive mills, 15 pomace mills, one refinery, and 110 table olive processors.
- Consumption in Algeria:
– Per capita consumption: 2.475 liters of olive oil and 7.634 kg of table olives annually.
– 7.2% of total oil consumption is olive oil.
– Male consumption is 53.7%, female consumption is 46.3%.
- Consumption Patterns:
– Age-wise: Highest consumption in the 34-49 age group (31%), followed by those over 65 (30%).
– Family structure: Highest consumption in singles or widows (21%), followed by young families and single-parent families with children (17%).
– Income level:
Higher consumption among those with medium income (56%).
– Education level: Higher consumption among those with higher education (30%).
- Types of Olive Oil Consumed:
– Virgin extra (54%), followed by virgin (28%).
- Packaging and Usage:
– Packaging: Mostly in glass bottles (55%), followed by PET bottles (25%).
– Usage: Majority used for salad dressing.
- Purchase Locations:
– Primarily supermarkets (37%), followed by olive mills (27%).
- Places of consummation:
– 67% consumed at home, 33% outside. Hotels, institutions, bars, and restaurants are significant outside-home consumption venues.
CONCLUSIONS
Algeria’s olive cultivation, predominantly in mountainous regions, is a significant contributor to the country’s arboricultural landscape. Representing 38.7% of dedicated agricultural land, olive cultivation is a substantial part of Algeria’s agricultural sector.
Globally, Algeria holds notable positions in olive-related metrics, ranking eighth in cultivation area, ninth in olive oil production, and fourth in table olive production. The cultivation practices encompass traditional, intensive, and super-intensive methods, with a majority relying on rain-fed systems.
The allocation of production between olive oil and table olives, along with the categorization of olive oil quality, reflects the diversity of the Algerian olive industry. Despite fluctuations, the industry has maintained a consistent average production over the last decade.
Various olive varieties, including Chemlal de Kabylie, Abelout, Faneya, Sigoise, and Limli, contribute to the rich olive tapestry in Algeria. The agricultural structure, comprising numerous plots with a substantial average size, underscores the country’s extensive olive cultivation.
