BIOFUNCTIONAL FOOD PRODUCTION FROM SMART ORGANIC TABLE OLIVE FARMS

Aglaia Liopa-Tsakalidi, Helen Kalorizou, Vasiliki Gana, Kyriaki Zinoviadou and George Boskou

International Journal of Agriculture and Environmental Research, 2025, vol. 11, issue 4

Abstract: This study investigates the integration of smart sensor technologies into organic table olive farming to enhance the production of biofunctional olive foods and develop novel vegan products. The research was conducted on two organic olive farms in Messolonghi, Greece, utilizing Sentek Drill & Drop sensors to monitor soil moisture, temperature, and salinity at multiple depths. An integrated supply chain data management system was implemented, and three new olive-based products were developed (semolina-olive pasta, olive instant soup mix, and savory energy bar). Smart soil monitoring enabled real-time optimization of irrigation and nutrient management while adhering to organic farming principles. The integrated approach successfully combined the four IFOAM principles (Health, Ecology, Justice, and Care) with modern technology. All three developed products met nutritional claim criteria (low in saturated fats, high in fiber and proteins). Water activity levels (0.442-0.625) allowed storage at room temperature. This study demonstrates that combining organic farming practices with smart sensor technology creates a scalable model for sustainable, high-quality olive production that meets both ecological and nutritional objectives, setting new standards for modern organic agriculture. This research bridges the gap between traditional organic farming and functional food production through technological innovation while maintaining environmental sustainability.

Keywords: Agribusiness; Crop Production/Industries; Farm Management; Production Economics; Sustainability (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:ags:ijaeri:371452

DOI: 10.22004/ag.econ.371452

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