Evaluation of Production Process and Capacity Utilization of Olive Oil Mills in Turkey

Authors

  • Selda Murat Hocaoglu TÜBİTAK Marmara Research Center, Environment and Cleaner Production Institute
  • İrfan Baştürk TÜBİTAK Marmara Research Center, Environment and Cleaner Production Institute
  • Betül Hande Gürsoy Haksevenler TÜBİTAK Marmara Research Center, Environment and Cleaner Production Institute
  • Cihangir Aydöner TÜBİTAK Marmara Research Center, Environment and Cleaner Production Institute

DOI:

https://doi.org/10.24925/turjaf.v5i7.724-731.1116

Keywords:

Olive oil mill, Production process, Olive oil mill wastewater, Two phase, Three phase

Abstract

In this study, a survey and data assessment has been made to clarify the status of olive oil mills which operate in Turkey. According to the study, there have been around 1000 commercial olive oil mills that mostly small and medium-sized and about 1 million tons of olives at these mills have been processed in our country seasonally and total maximum capacity of the olive oil mills was estimated to be about 5 million tons of olive oil. The average capacity utilization rate of the sector is also around 20%. About 71% of olive oil mills have three-phase decanter, 27% of them have two-phase decanter and 2% are operated as press extraction process. On the other hand, 78% of three -phase decanters used in olive oil mills can easily convert to 2-phase systems without loss of capacity and efficiency, but only 2% of them cannot be convert to two-phase systems. Approximately 89% of the olive oil mills are stored the olive oil mill wastewater in the evaporation lagoons.

Author Biography

Selda Murat Hocaoglu, TÜBİTAK Marmara Research Center, Environment and Cleaner Production Institute

Environment and Cleaner Production Institute

Published

21.07.2017

How to Cite

Murat Hocaoglu, S., Baştürk, İrfan, Gürsoy Haksevenler, B. H., & Aydöner, C. (2017). Evaluation of Production Process and Capacity Utilization of Olive Oil Mills in Turkey. Turkish Journal of Agriculture - Food Science and Technology, 5(7), 724–731. https://doi.org/10.24925/turjaf.v5i7.724-731.1116

Issue

Section

Agriculture and Environment