All in a Day's Work

I am working at the Institute of Agricultural Research and Technology (IRTA), Mas Bové Center outside of Reus. IRTA, a public institution funded by the government, has several centers throughout Catalonia, each specializing in specific agricultural commodities or sectors. For example, here at Mas Bové, there are two departments: the Department of Mediterranean Fruits (walnuts, almonds, pistachios, hazelnuts, carobs, and olives) and the Department of Animal Nutrition (primarily of chickens and pigs). The professors of IRTA are not associated with a university; thus, they do research and extension as their public responsibility, but they have no formal teaching appointment. The scientists with whom I am working are Dr. Joan Tous and Agustí Romero. Joan’s research is in olive tree culture: variety and rootstock evaluations, training systems, and density plantings. Agustí concentrates on olive oil evaluations and sensory panel training to the guidelines of the International Olive Oil Council (IOOC). There is a graduate student working with Joan, Núria Mallen. Núria is a student of the University of Barcelona, College of Biology, and is evaluating olive rootstocks for her Ph.D project. These, along with various lab technicians and field staff, are the people with whom I spend my work days.

In just the first two weeks, I have learned so much and am filling a journal with information to take home. From the laboratory to the nursery to the field, I have worked in all, making cuttings for propagation, measuring tree diameter, harvesting to some extent (as harvesting has been much interrupted this last week due to above-average rainfall), and evaluating olive maturation and oil quality. I have also been doing quite a bit of reading to understand olive culture in general, and more specifically the environmental and economic sustainability issues about which I proposed studying and for which I was awarded the Dreer fellowship. Perhaps what has been the most valuable aspect of my days, however, has simply been shadowing some of the workers here – learning more about varieties, diseases, olive oil processing, etc. This has also allowed me the opportunity to practice speaking Spanish – another objective for my time here.

In the weeks to come, I will become more involved in the olive harvest and in oil processing. I will be visiting farms and mills throughout the region and will train my own palate to evaluate quality olive oil. As part of my requirement to the Dreer Award committee, I will be composing monthly reports of my involvement. I will post these reports for those interested in a deeper understanding of my work.

To view pictures, visit my Shutterfly website, and click on the work folder.