Messinia: Innovative tool ensures comprehensive plant protection in olive oil production

Μembers of the ‘Nileas’ Agricultural Olive Oil Producers’ Cooperative in Messinia are participating in a modern plant protection program, which shields production from olive tree gloeosporium , one of the most serious fungal diseases affecting olive trees.

The main goal of the pilot project of the Operational Group MUCH-BETTER OIL, that consists of GAIA EPICHEIREIN, the ‘Eleonas’ Olive Growers’ Cooperative, the ‘Nileas’ Cooperative, the Department of Agricultural Pharmacology at the Agricultural University of Athens (AUA), and the National Centre for Scientific Research Demokritos, is to improve both the quality and quantity of olive oil production in the Messinia region through the development of this personalized olive tree protection program.

So far, the results of the implementation of the innovative MUCH-BETTER OIL project have been very encouraging, and more data is expected in the following year. This is because the prolonged drought that affected the region in 2024 did not allow the fungus to develop in many olive groves, preventing representative samples from being collected everywhere. Additionally, due to the drought, this year’s production decreased by more than 50% compared to the expected amount, while prices have dropped to 4 euros per kilogram.

Sensitivity to Specific Active Substances

The business plan is based on experiments conducted by the team of the Agricultural Pharmacology Laboratory of the Agricultural University of Athens (AUA), in collaboration with the DAOK (Directorate of Rural Economy and Veterinary Medicine) of Trifylia, and the experience of the collaborating researchers in the innovative methodology of metabolomics.

This particular research team from AUA is the first in Greece to report the existence of pathogen morphotypes with different pathogenicity and sensitivity to specific active substances. Studying sensitivity to fungicides is crucial for formulating personalized plant protection for each olive grove, so that only the products that are effective on the specific morphotype are used.

In this context, “in the first phase, in cooperation with AUA, we took samples from scattered olive groves in the area to see which types of gloeosporium we encounter,” says the agronomist of the ‘Nileas’ Cooperative, Giorgos Dimitroulas, in statements to ‘Ypaithros Chora’.

The samples were then examined by the Agricultural Pharmacology Laboratory of AUA to “identify which types of gloeosporium exist in the area,” he explains. “Then, in collaboration with AUA, we selected specific products, which were applied by the cooperative producers participating in the program,” he concludes.

According to AUA, “the genotypic composition of the pathogen populations determines their resistance to the applied plant protection products and their effectiveness.” Identifying the specific type of gloeosporium is related to using specific products for the best possible result with the most limited use. “It is about integrated plant protection, while reducing interventions as much as we can”, explains Mr Dimitroulas.

Particularly Encouraging First Results

As mentioned earlier, the initial results from the application of the specific products by the producers of the ‘Nileas’ Cooperative are very encouraging. However, the conditions during the previous period were unusual and did not allow for widespread application, meaning that more conclusions could not be drawn. “This year was a bit unusual. Due to the drought, gloeosporium did not develop, except in very few groves,” explains the agronomist of the Cooperative.

“Gloeosporium is a fungus, so it needs moisture to develop. It attacks the fruit and causes olive anthracnose—meaning the olives rot and fall. With the drought, the conditions were not favorable for its development.”

Due to the drought, this year’s quantities of olive fruit and, consequently, the produced olive oil were significantly impacted. “This year, the quantities were greatly reduced—a decrease of more than 50% in production. There is also a significant drop compared to last year, when the rise in olive oil prices was historic. Now, we are at 4 euros per kilogram,” concludes the agronomist.