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**Control of Weeds** 

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**12** 

*Spain* 

*University of Jaén* 

**Evaluation of the Contamination** 

Antonio Ruiz-Medina and Eulogio J. Llorent-Martínez

The application of phytosanitary products on the ground is one of the main employed procedures to solve the problems of plagues and diseases in olive groves. As a result, there is an increasing unease related to the possible presence of residues from these products in the olive-derived foods. Recent studies have shown that these residues can be found in olives and olive oil (mainly insecticides and fungicides) due to the lipophillic nature of the used plaguicides. This is also the effect that has been observed with the introduction of herbicides in this cultive. However, the detected levels of all these phytosanitary products

Herbicides are used by olive farmers to weed olive plantations with two essential goals: (1) eliminate the competition for water resources between olive trees and weeds, especially in particular moments of the productive cycle; and (2) keep the soil clean around the olive tree (in that way, the harvest of the olive fruits is easier if they fall off the tree after maturation is over). The main herbicides commonly used in olive groves are triazines (simazine, atrazine, trietazine, terbuthylazine and terbutryn), phenylurea diuron and phenylether oxifluorphen. All of them are directly applied on the ground of the plantation and nowadays widely used in intensified-traditional and modern-intensive olive groves. Herbicide residues remain highly concentrated in the top 5-15 cm of soil, even after several months. This fact presents two main consequences. First, herbicide residues are washed into streams, rivers and reservoirs with the soil that is eroded in heavy rains, polluting surface waters. Second, when harvesting is done using various devices to shake the olives off the trees without extending nets under the tree, olives come in contact with the herbicides present in the soil. This constitutes a risk of these herbicides being incorporated in olives and, consequently, olive

Olive oil is a very important commodity in the Mediterranean basin. This product has a great importance in the sustainable economy of important regions from the main olive oil producers in the world: Spain, Italy and Greece. Due to the facts that virgin olive oil production has increased in recent years and that it is being exported to different countries, exhaustive quality controls are required. Different regulations regarding MRLs in olives and olive oil have been established by the European Union and the Codex Alimentarius of the Food and Agriculture Organization of the United Nations. In addition, new regulations will

are usually below the maximum residue limits (MRLs) established.

be established in following years with MRLs of 10 µg/kg.

**1. Introduction** 

oil.

**by Herbicides in Olive Groves** 
