The genome of the wild olive could give us an even better oil

Researchers have come up with the singularities that explain the high concentrations of oleic acid in the olive
 
 
Madrid, October 11, 2017.
 
An international team of researchers, including experts from the University of Córdoba, has sequenced the genus of the wild olive tree, finding the genetic singularities that explain the high concentrations of oleic acid in the fruit, which could help to serve to plant improvement with productive interest.
 
The results of the study have been published by the journal PNAS and disseminated by the Spanish media, which point out that these findings represent an essential database for future biotechnological developments, and that it has responded to one of the most relevant peculiarities of the olives.
 
The scientists involved explain that the concentration of oleic acid is due to a duplication of the genes that code for the enzymes involved in the biochemical mechanism that allows this type of acid to be obtained, as well as events of repression and induction of certain genes. Events that occurred 59 and 28 million years ago.
 
In addition to describing this issue in detail, researchers have identified a total of 50,684 genes.
 
The conclusions obtained make available to plant genetic improvement a key information for the development of varieties capable of producing more oil in a diversity of environmental conditions.
 
About Innoliva
 
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and favors obtaining Extra Virgin Olive Oils with excellent sensory qualities.
 
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
 
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.