Superintensive in Maremma: "Is there water compatibility?"

You are witnessing, in the Maremma, to the realization of new olive plantations, of which several – even of leading national companies - with super intensive model. Topic addressed in a special meeting by Bye Grosseto, which by the mouth of the president Claudio Capecchi (in the picture) he explains: “This cultivation system, which foresees the disappearance of the single tree concept and the introduction of the production wall to produce oil at reduced costs, is a methodology that we do not contest but which, in our opinion, raises some legitimate doubts. In fact, it is not enough for it to have more production capacity, the super-intensive must also be in balance with the guidelines of a global nature which are those of absolutely sustainable production paths".
The systems, he specified, provide for about 1.200 trees per hectare with integral mechanical management, both in the olive harvest and in the pruningthus drastically reducing production costs. What worries the Confederation, however, is the fact that intensive cultivation needs agronomic techniques that could have worrying consequences for the territory such as, for example, the need to use a large quantity of water.
“Water is a fundamental resource and not only for the agricultural world but for the entire local production sector and also for citizens – explained Capecchi – and it is essential to understand how much of it will be needed and what type of water supply will be used to guarantee productive yield. We believe that today the challenge is to work, in a coherent and non-prejudicial way, to bring together the olive growing that has identified us internationally, with the new market needs and the need to be competitive. No negative judgments a priori therefore, but it is important that these new choices are in accordance with environmental sustainability and do not erode the income of that agriculture which is inherent in our tradition and which has been enhanced by the disciplinary of the Tuscan IGP Consortium which identifies quality and organoleptic characteristics”.