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		<title>Uploads from SaffyH - wont renew pro account now!, tagged winterlandscapesinbalochistan, with geodata</title>
		<link>http://www.flickr.com/photos/sarfrazh/tags/winterlandscapesinbalochistan/</link>
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		<pubDate>Thu, 02 Jun 2011 01:22:08 -0700</pubDate>
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			<title>Uploads from SaffyH - wont renew pro account now!, tagged winterlandscapesinbalochistan, with geodata</title>
			<link>http://www.flickr.com/photos/sarfrazh/tags/winterlandscapesinbalochistan/</link>
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			<title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5789097931/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5789097931/&quot; title=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm6.staticflickr.com/5107/5789097931_971f0bcb1c_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</description>
			<pubDate>Thu, 02 Jun 2011 01:22:08 -0700</pubDate>
			                        <dc:date.Taken>2011-02-07T10:49:11-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</media:description>
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    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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			<title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5785683988/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5785683988/&quot; title=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3454/5785683988_882b8dff82_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</description>
			<pubDate>Wed, 01 Jun 2011 00:48:50 -0700</pubDate>
			                        <dc:date.Taken>2011-02-07T10:18:53-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
			<guid isPermaLink="false">tag:flickr.com,2004:/photo/5785683988</guid>
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    <media:title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3454/5785683988_882b8dff82_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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		</item>
		<item>
			<title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5785683994/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5785683994/&quot; title=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3090/5785683994_bc7d5f6f08_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</description>
			<pubDate>Wed, 01 Jun 2011 00:48:50 -0700</pubDate>
			                        <dc:date.Taken>2011-02-07T10:23:06-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
			<guid isPermaLink="false">tag:flickr.com,2004:/photo/5785683994</guid>
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                <media:content url="http://farm4.staticflickr.com/3090/5785683994_bc7d5f6f08_b.jpg" 
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    <media:title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3090/5785683994_bc7d5f6f08_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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		</item>
		<item>
			<title>Rural Scenes from Zhob District in Balochistan, Pakistan  February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5780476012/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5780476012/&quot; title=&quot;Rural Scenes from Zhob District in Balochistan, Pakistan  February 2011&quot;&gt;&lt;img src=&quot;http://farm3.staticflickr.com/2573/5780476012_1bec00a39b_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Rural Scenes from Zhob District in Balochistan, Pakistan  February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://www.khyber.org/places/2005/ZhobDistrict.shtml&quot; rel=&quot;nofollow&quot;&gt;www.khyber.org/places/2005/ZhobDistrict.shtml&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Elevation: 7,500-10,000 feet&lt;br /&gt;
Area: 20,297 Sq Km&lt;br /&gt;
&lt;br /&gt;
Zhob means oozing water, a reference perhaps to the spring which constitutes the source of Zhob River. Karez water can be seen everywhere when there is no drought situation. The Zhob district is located in the Balochistan Province in the north east of Pakistan. It lies close to the Afghanistan border. Zhob town is just east of Zhob river on an open plain. To the north is a ridge, about 150 ft high, on which is a castle from the time when the British colonized the area. In the winter, the weather is cold and the snow is normal. In the summer, although the temperature can get up to 100 degrees Fahrenheit, there is little moisture, so it is not uncomfortable.&lt;br /&gt;
Zhob is a picturesque valley known for its beautiful mountains, treks and archeological sites. It starts from the Muslim Bagh (7500 feet) and ends at the Afghan border at Fort Sandeman (10000 feet). It expands to beautiful, breathtaking views throughout the valley. With an abundance of fruit orchards there is one dangerous little thing found amongst them, and that is the scorpion. In the month of April the flowers bloom and you'll be able to see an extraordinary site with flowers and snow together.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
History:&lt;br /&gt;
The tribes inhabiting the area are indigenous to the land. Zhob is the cradle of the Afghan race. Qais Abdul Rashid, who is believed to be one of the progenitors of the Pashtoons or Afghans, lived in the Suleiman mountains near Zhob. He was born in 575 AD and died in 661 AD. Natives call the place where he is buried &amp;quot;Da Kase Ghar&amp;quot; (the mountain of Qais). He is buried near the Takht-e-Suleiman. The Chinese pilgrim Hiven Tsiang who visited India in 629 AD, described the Afghans as living in Zhob. &lt;br /&gt;
The inhabitants of Zhob valley gave tough resistance to Mehmood Ghazni, when he initiated his raids on India. Later, however they joined ranks with him. Subsequently the area came under the rule of Nadir Shah from 1736 to 1747 and later Ahmed Shah Abdali from 1747 to 1773. Zhob remained under the rule of Durranis and Barakzais till British captured it. Preceding this event was a period of fifty years of anarchy when Zhob was dubbed as 'Yaghistan&amp;quot; or the land of the rebels. A number of areas now in Zhob, Killa Saifullah, and Pishin districts were ceded to British India after signing of Durand Treaty in 1893. They soon became a district&lt;br /&gt;
Sir Robert Sandeman, the first Agent to the governor General in Balochistan occupied Zhob in 1889 extending his forward policy to the region with the subjugation of the tribes inhabiting the Suleman range and occupation and control of numerous passes through it to the south. He also secured the great Gomal pass and the carvanic routes to Ghazani and Kandhar. Captain Mac Ivor had been appointed the first political agent in Zhob with formation as the Political Agency in 1890. Zhob district is the second oldest existing district of Balochistan, after Quetta.&lt;br /&gt;
Zhob was formed as a Political Ageny under the British rule in 1890. The district and its town acquired the name of Zhob in 1975. Previously, it was known as Fort Sandeman after Sir Robert Sandeman; who was then Political Agent to the Governor General in Balochistan. It was Sir Robert Sandeman who extended British Rule into this region. The name was changed on July 30 1976 by the then Prime Minister of Pakistan; Zulfiqar Ali Bhutto. The hand written remarks inserted by him into the visitors book; preserved at the Zhob Militia Mess, says &amp;quot;Today we have taken a decision to eliminate the last vestige of colonialism in this historical place by changing the name to Zhob instead of Sandeman; the British conqueror and oppressor of Pathan and Baloch people and of the country.&amp;quot; Traditionally, Fort Sandeman was called Appozai, named after a village situated two kilometres away.&lt;br /&gt;
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Geography:&lt;br /&gt;
The district lies between 30  30 to 32  05 north latitudes and 67  26 to 70  00 east longitudes. It is bounded on the north by Afghanistan and South Waziristan agency of FATA, on the east by the tribal area adjoining Dera Ismail Khan district of NWFP and Musakhel district, on the south and south-west by Loralai and Killa Saifullah districts. Total area of district is 20297 square kilometers.&lt;br /&gt;
The district has an important geo-strategic location. It links Afghanistan, South Waziristan Agency, D.I.Khan district, Killa Saifullah, Loralai, and MusaKhel.&lt;br /&gt;
Topographically, the district is covered with mountains and hills intersected by the broad valley of Zhob and its tributaries. The Toba Kakar range covers the western half of the district extending from the boundary of Afghanistan up to the Zhob River. The Suleman range locally called as the Kasi Ghar lies on the eastern boundary of the district. The famous Takht-e-Sulaiman or Solomon's Throne is the highest peak of this range. It is about 3441 meters above sea level and located just outside the boundary. The Sindh Ghar, Tor Ghar and Sur Ghar ranges are also situated in the eastern side of the district. The two mountainous regions are of different character. The great part of the district, beyond the left bank of the Zhob, consists almost entirely beyond the district boundary. The general elevation of the district is 1500 to 3000 meters (7,500-10,000 feet)&lt;br /&gt;
On the south of Zhob valley, a succession of parallel ridges running from north-east to south-west divide the drainage of the Zhob from that of the Bori valley in the Loralai district.&lt;br /&gt;
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RIVERS AND STREAMS&lt;br /&gt;
The two principal drainage channels of the district are the Zhob and the Kundar Rivers, both flow into the Gomal River. The Zhob river has a total length of about 410 kilometres. Zhob River is the only river in the country that follows a north eastern course. It springs from the Kan Metarzai range (Tsari Mehtarazai Pass), passes about 4 kilometre from Zhob city and finally flows into the Gomal river near Khajuri Kach. The broad plain of the Zhob River is occupied by the alluvial formation. The Kundar River rises from the central and highest point of the Toba Kakar range, a few kilometers northeast of the Sakir. It constitutes boundary between Pakistan and Afghanistan territory for a considerable length.&lt;br /&gt;
The other subsidiary rivers or streams are the Baskan, Chukhan, Sri Toi, Sawar, Surab, etc.&lt;br /&gt;
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CLIMATE&lt;br /&gt;
The climate of the district is hot and dry in summer and cold in winter. June is the hottest month with mean maximum and minimum temperature of about 37C and 23C respectively. January is the coldest month with mean maximum and minimum temperature of about 13C and -1C degree respectively. The dust storms occur in summer from July to September accompanied by thunderstorms. In winters the wind blows from the west and is very cold. The winds from the Southwest and east are also common, the later invariably brings rain. The wind from the north occasionally blows during September to April bring drought and damage standing crops. Rainfall is scanty and varies with the altitude. Most of the rainfall is received during winter seasons.&lt;br /&gt;
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Flora &amp;amp; Fauna:&lt;br /&gt;
Principal trees and plants found in Zhob district are wild olive (shinay), pistachio, chilgoza or edible pine and wild almond in ghigh lands. Other trees include willow, tamarisk (along the beds of streams) pastawana (grewia oppositifolio) and spalnai (calotropis gigantea).&lt;br /&gt;
Wild animals are wolves, jackals, hyenas, foxes, deer, and porcupines. Leopards and black bear are occasionally found in the high hills in Suleman range. Wild pigs are seen along Zhob river while straight horned markhors, wild goats, are present in moderate numbers in Shinghar mountains. Among the game bird chakor, partridge and pigeon are numerous i n higher altitudes, Sand grouse, quails, and bustard are found in plains. Other birds are doves, hoopoe, starlings and vegetals, Jay black birds, wood pigeons, cuckoos and thrush live in high ranges while wild duck and pelican are seen along the Zhob river in winter. Snake and scorpion are common every where in Zhob. Fish (Mahsir) are found in every running stream and in Zhob river some of which weigh up to 8 pounds.&lt;br /&gt;
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Agriculture&lt;br /&gt;
Most part the area is hilly and barren with every limited water resources for agriculture purposes. However, during recent years tube wells have become quite abundant with the result that agricultural activity has registered a rise and a total of 36170 acre of land is under cultivation in the district. Sowing and harvesting are still largely carried out in traditional manner but the use of agricultural machinery is increasing day by day. However, there is very little scope for a radical increase in the area under cultivation as the area is mostly &amp;quot;Barani&amp;quot;. There are two cropping seasons, Kharif and Rabi. Rabi crops are sown between October and mid February and harvested in June. Kharif crops are sown from April to July and harvested by the end of October.&lt;br /&gt;
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Forestry&lt;br /&gt;
The district has big potential for social and natural forestry and vegetation cover in the district is quite extensive. There are two forest reserves in the district. The total area under forest cover (including social forest) is around 10,010 hectares. Commercial forestry in the district is for the production of pine nut and timber. The pine- nut forests are very profitable. Commercial forestry or cutting of timber for commercial purposes exists in Sherani sub-division.&lt;br /&gt;
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Horticulture&lt;br /&gt;
Grapes are grown in abundance on the foothills of the mountains. Other is almond, apricot and apple.&lt;br /&gt;
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Livestock&lt;br /&gt;
Livestock raising is an important source of livelihood for the rural population and this has a great potential. There are four veterinary hospitals in the district, with 57 veterinary dispensaries. There is also one Artificial Insemination Center (A.I) and one Disease Investigation Laboratory (D.I.L).&lt;br /&gt;
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Irrigation&lt;br /&gt;
Only 16,206 acres of land is irrigated throughout the district. Majority of the area in the district is irrigated by springs. The following forms of irrigation are found in the district:&lt;br /&gt;
•Perennial Irrigation Schemes - 35 &lt;br /&gt;
•Flood Irrigation Schemes - 10 &lt;br /&gt;
•Delay Action Dam/Storage Dam - 5 &lt;br /&gt;
•Flood Protection Schemes - 6&lt;br /&gt;
Political Parties in Zhob&lt;br /&gt;
Two political parties play an active role in the district. They are Jamiat-e-Ullemah Islam (JUI) and Pakhtoon Milli Awami Party (PKMAP). However, the JUI is a stronger political group than the PKMAP. It is more disciplined and organised on ideological grounds. Since its establishment in 1947, the Pakistan Muslim League received only little support in Zhob district. However, since 1988, support for the Pakistan Muslim League Nawaz (PML-N) has increased, after its candidate Jaffar Khan Mandokhel started winning election. Still he is supported for tribal (Mandokhel) than for party-political reasons.&lt;br /&gt;
There are two Senators from the Zhob district, Zariff Khan Mandokhel and Subedar Khan Mandokhel; both are members of the PML-Nawaz. Previously there was another Senator, Rahim Khan Mandokhel from PKMAP, but he resigned after his election to the Provincial Assembly.&lt;br /&gt;
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Trade &amp;amp; Industries&lt;br /&gt;
Trade and trading activity in the district is largely in the informal sector because of proximity with Afghanistan. Regular formal trade is relatively limited and mostly confined to consumable items. &lt;br /&gt;
Apart from two flourmills located in Zhob town, no industry worth the name exist in the district.&lt;br /&gt;
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Communication:&lt;br /&gt;
Zhob is linked by air with major cities of the country. A fokker flight operate from Quetta linking Zhob with Multan, Dera Ismail Khan, Peshawar and Islamabad. Zhob is 320kilometers from Quetta, 225 kilometer from Dera Ismail Khan. However, the road linking with Dera Ismail Khan is for most part a dirt track passing through water streams and only 48 kilometers is metalloid.&lt;br /&gt;
The poor condition of the road acts as a deterrent for an increase in inter-provincial transportation and commercial exploitation of the route. The narrow railway linking Quetta with Zhob became moribund in 1984 and the service is no longer available. While it functioned, the railway was a romantic reminder of yesteryears highest railway-station of the country, enroute namely Kan Mehtarzai (altitude 2800 meters). The total length of the track of the track was 295 kilometers with 11 railway stations on the way. &lt;br /&gt;
A radio station is functioning at Zhob, broadcast from which are widely listened to in the district to in the district. In the urban television sets are common. The signal is transmitted from the booster located at Loralai. The use of dish antennas is also growing.&lt;br /&gt;
Zhob is linked through the Nation Wide Dialing system to the country and other telecommunication facilities such fax and telegraph are also available.&lt;br /&gt;
Postal service in Zhob is based on departmental arrangements. There are three departmental post offices at Zhob City, Zhob GPO and Qamardin Karez respectively. There are nine extra-departmental branches one each at Killi Appozai, Killi Ibrahim Khel, Kili Gohar Appozai, Killi Lowara, Mani Kwa, Mir Ali Khel, Sambaza, Shinghar and Sharan Jogezai.&lt;br /&gt;
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Ethnicity and Tribes&lt;br /&gt;
The district is inhabited by Mandokhels, Kakars, Sheranis, Haripals, Babars, Lawoons, Khosty and Syeds. Sulemankhels, Nasars, Kharots, and other tribes of Afghan origin are also present.&lt;br /&gt;
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RELIGION&lt;br /&gt;
The population of the district is almost Muslim. They constitute 99.43 percent of the total population, with a breakup of 99.67 percent in rural and 98.15 percent in urban areas.The absolute majority of the muslims living in Zhob district belongs to the Sunni sect of Islam. A very small number of Shia people lives in the district. There are Syeds living in the district but they belong to Sunni sect as well. There is no &amp;quot;Imam Bara&amp;quot; found in the district. The two major festivals are Eid-ul-Fitr and Eid-ul-Azha. They are occasions of great jubilation and joy. Other festivals are &amp;quot;Eid-Miladuld Nabi, and Sab-e-Barat&amp;quot;. During these festivals alms are given to the poor and relatives give each other presents. &lt;br /&gt;
The population of Zhob district are religiously very conservative and strict. There is large attendance in mosques, routine prayers, and religious observance. The performing of &amp;quot;Hajj&amp;quot; (pilgrimage to Mecca) is common. Also poor people have performed Hajj. During the Ramzan, the observance of fasting is generally very strict. &lt;br /&gt;
The role of the &amp;quot;Mullah&amp;quot; (religious leader) is very important in the performance of rituals. The role of Mullahs is still strong in rural areas where literacy is low. A Mullah is respected for being the leader in prayers, profound knowledge of the Quran and performing rituals. Sick persons visit him to be healed. &lt;br /&gt;
There are very few Christians, Hindu, Qadiani/Ahmadi, Scheduled Caste and other communities which are only 0.58 percent of the total population. The district used to have a huge Hindu population, but since partition of the sub-continent most of them have migrated. The Hindu population left behind is not seen celebrating &amp;quot;Diwali&amp;quot; and &amp;quot;Holi&amp;quot;.&lt;br /&gt;
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MOTHER TONGUE&lt;br /&gt;
The predominant mother tongue of the population of the district is Pushto which is spoken by 96.82 percent of the total population followed by Saraki at 1.27 percent. The proportion of the population speaking Pushto is higher in rural areas at 99.65 percent as compared to 81.93 percent in urban areas. In contrast the proportion of Saraiki is higher in urban areas at 7.71 percent in comparison to that in rural areas at 0.05 percent. The proportion of the population speaking Urdu, Punjabi, Sindhi, Balochi and others is 1.91 percent.&lt;br /&gt;
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Culture &amp;amp; Traditions:&lt;br /&gt;
The dominating life style is still nomadic. Scattered mud huts exist for seasonal habitation; summer is spent in highlands and winter in lower plains for feeding cattle in tribal reserved pastures. The people are deeply religious and their lives are marked by strict adherence to tribal norms and values.There are two major channels for conflict resolution in the district: namely the traditional/tribal and the government/ institutional. The traditional/tribal channel however has proved more effective than the latter. In the past jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The government however, still forms informal jirgas (comprising of notables from the tribes) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
A high order of social cooperation exists among the people both on occasions of happiness and sorrow. In case of death of a relative neighbor or friend, food is supplied to the deceased's household for two to three days.&lt;br /&gt;
Majority of the people living in Zhob district belongs to the Sunni sect of Islam with a marginal number of people belonging to the Shia sect of Islam.&lt;br /&gt;
There are two major channels for conflict resolution in the district namely the traditional/tribal and the government/institutional. The traditional /tribal channel however, has proved more effective than the latter. In the past the jirga system operate in the region which was proved more effective than the latter. In the Past the Jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The Government however, still forms informal jirgas (comprising notable's etc) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
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Food&lt;br /&gt;
Majority of the people have two meals daily, one in the morning and other at sunset. Only well-to-do families have a third meal. An average meal consists of nan, locally called &amp;quot;marai&amp;quot; with pulses, vegetables/meat broth and butter milk (lassi). Consumption of landhi, or dried meat is common during winters. Sheep are specially fattened so that they may be more suitible for preparing &amp;quot;landhi&amp;quot;&lt;br /&gt;
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Dress And Ornaments&lt;br /&gt;
The majority of the male population wears shalwar kameez and a turban to cover their heads both in summer and in winter with a chadder (piece of cloth) slung across the shoulders. The women wear a wrapper and a long shirt reaching to the knees. Women belonging to the middle and upper classes dress in the manner of other urban women in the province and also wear gold ornaments.&lt;br /&gt;
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Marriages in Zhob&lt;br /&gt;
The marriage system is more or less the same for all tribes living in the district. Marriage is regarded as an important institution. The age for a man to marry is from 20 to 25 years. Women are 13 to 18 years old when they marry. The majority of marriages is pre-arranged and the bride and groom often come from the same family. Marriages within the family with first or second (paternal/maternal) cousins are common. The marriage is settled by the families of the bride and bride-groom. Compared to women, men have a bigger say in the selection of their brides than women have in the selection of their future husbands. Yet the mutual families play the biggest role. Polygamy is practised. A large number of men has two wives. Hardly any man has three or four wives. When the husband dies, the wife has little chance of remarrying. When the wife dies, the husband easily marries again, no matter how many children he has. Through a girl is valuable asset in an Afghanistan family by virtue of the bride price that she fetches yet no joy attends her birth while the birth of a baby boy is celebrated in a joyous manner with the offering of shots in the air. &lt;br /&gt;
The system of vulvar (bride-price) is widely practised in the district. Money is paid by the groom for a proposal to the guardians/parents of the girl. The amount varies from case to case. In case of close family marriages, the amount may be smaller or waived completely. The payment of vulvar is imputed at the time a proposal of marriage is made. There are no fixed rules about the amount of vulvar. The amount of vulvar may be paid by the bridegroom, his parents/guardians or relatives. The demanded price is usually raised when a proposal is repeated to the bride's side or when the one proposed to is very beautiful; or when the man proposing is very rich and already married.&lt;br /&gt;
The centuries old system of exchanging girls for marriage is commonly practised. It is called &amp;quot;tsarai&amp;quot;. The system is strongly practised in semi-nomadic and the lower classes of society. In tsarai, a girl is married to a man in exchange for a bride for her brother. The system brings down marriage expenses as no vulvar has to be paid. Under the system girls are left with no choice. They are not asked for their consent. After their daughters are married, parents become almost indifferent towards their future welfare. The newly wedded wives remain at the mercy of their husband and in-laws. It is observed that under an exchange system of marriages, retaliation may be shown by the husband's side against his wife in case his sister is not happy with his wife's brother. A second marriage on the side may result in marriage break-up or ill treatment of the wife.&lt;br /&gt;
The major expenses involved in marriages, other than vulvar, are the arrangement of the wedding and the purchase of jewellery and dresses. Gifts are given by relatives and friends to bride and bride-groom. The bride is wearing a typical red bridal dress designed for the occasion, with her hands and feet dyed red with henna. In Zhob district, where society is close, a man marrying outside the family under an arranged marriage is not allowed to see his bride before the wedding night. Marriage proposals, vulvar arrangements are verbal agreements. Though nothing is on paper, they are respected by and large.&lt;br /&gt;
A marriage is regarded as a way to strengthen tribal or family relations. Marriages can be used to settle tribal or family disputes. Refusal of a marriage if proposed may result in the weakening of a family relationship. However, the spread of education and literacy are mitigating this kind of considerations. The educated class of Zhob society is less rigid in the following of traditional rules, though they are not totally free from them.&lt;br /&gt;
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Role of Women Zhob&lt;br /&gt;
The entire society of Zhob district is male and tribally dominated. Men decide on politics and the fate of the family and tribe. Therefore, they assume a predominant role in both the community and family decision making. The rate of literacy amongst women is very low. Because of illiteracy and unawareness, women enjoy fewer civil amenities and fundamental rights. Human rights of women are frequently violated without any report. &lt;br /&gt;
Politically women are without any say. The women's seats of the Union Councils are filled, but they do not participate in meetings. Female participation in elections has increased since 1985. Previously, women were discouraged to vote.&lt;br /&gt;
Women play a minor role in decision-making, but they play an important role in the household and agricultural affairs of the district. Though a woman shares the economic burden of the family as she contributes to the household and productive work outside the house in fields, nonetheless, her household work is not considered an economic contribution, and seldom credit is given to her by husband or elders for her significant contribution to the family and society.&lt;br /&gt;
In rural areas, women are commonly observed to be involved in looking after horses, camels and sheep, assisting in cultivation and doing traditional embroidery work. Society constrains them to remain illiterate and to endure problems related to polygamy, vulvar and a generally low social status. In case of polygamy, the first wife's opinion is not considered when a man wants to marry a second wife. A change in the women's status is observed in areas with more female literacy. Educated women have more influence in decision making and have more authority. Interest in female education is rising, but there are not enough schools. &lt;br /&gt;
Cases of Siakari, or adultery, are very rarely reported. Because of the tribalism and Pashtoon code of honour, such an incident if happens is not reported. A number of females found suspected of having illegal relationship are believed to have been put to death (by shooting or beheading) without being reported officially. The man she was involved with may be killed as well. The discussion of the act is regarded as taboo.&lt;br /&gt;
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Arms in Zhob&lt;br /&gt;
The population possess a large number of weapons. According to the Political Agent office report, both traditional and advanced weapons have been used in different situations. They include traditional rifles and 12-bore shot-guns, and advanced weapons. The use of rocket launchers and mortar gun has been reported as well. &lt;br /&gt;
In the tribal &amp;quot;B&amp;quot; area, the role of the police is limited. It is easy to obtain a licence for small arms, but there are many unlicensed arms in the district, particularly amongst tribes living close to the borders where many arms are smuggled in from Afghanistan. The frontier towns are believed to have stored arms and ammunition for supply into Pakistan during the Afghan revolution (1979 to 1994). The frontier town Kamardin Karez, at a distance of 224 kilometres from Zhob, had a famous arms market where one could buy a variety of arms including rocket launchers. &lt;br /&gt;
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Housing in Zhob&lt;br /&gt;
Houses in the district are mostly solid buildings of stone-blocks and mud. In both urban and rural areas, the use of the stone is very frequent in the construction of houses. They are coated with thick mud. Well-off people coat their houses with cement or concrete. The use of clay bricks and baked bricks is common in the construction of houses in Zhob city and some other areas. The use of clay bricks is common for roofs, boundary walls and barns. The majority of the houses has roofs made of tin or iron, which are curved because of the snow fall in winter. The construction of double storey buildings is uncommon. There are a few in Zhob city. In rural areas a courtyard may enclose a number of the houses, both for reasons of safety and social affinity.&lt;br /&gt;
The housing characteristics are more or less similar all over the district. The houses are knit together in villages which may comprise few or many houses. Seventy-five percent of the houses in rural areas are without latrine and bath-room. Eighty-five percent of all houses in the district is without proper drainage, human waste disposal arrangements and sewerage system. However, because of the mountains and hills, the absence of drainage does not cause sewerage problems.&lt;br /&gt;
Eighty percent of the houses in the district are owned. The ratio of rented houses other than in Zhob city is 5 to 8 percent. The rest of the houses is let to tenants. The ratio of rented houses in the district is higher in Zhob city. In Zhob city, the ratio of rented houses is 35 to 40 percent, because of the large number of army, FC, and government officers. &lt;br /&gt;
In Zhob city and the surrounding area there are buildings constructed during the British period. In Zhob city the British built a huge airforce/military garrison, the Zhob Militia Mess and residences for Political Agent and Assistant Political Agents. Most of them were built during the period 1893 to 1910. Buildings which are important from an historical point of view are the Political Agent's Official residence known as &amp;quot;The Castle&amp;quot; and the Zhob Militia Mess the centennial of which was celebrated in 1989. All VIPs to Zhob can, if desired, stay overnight in one of these two buildings. There are a number of officers' bungalows, now under the occupation of army officers, situated on the VIP lane which are 80 to 100 years old. The APA house is also very old and nowadays accommodates the Assistant Commissioner. &lt;br /&gt;
At Shinghar, at a distance of 82 km from Zhob, at the height of 2850 metres above sea level, are a number of huts which were used by British officers. The place was the summer camp for the British Political Agent, the Assistant Political Agent, the Commandant Zhob militia, and other few officers. Arrangements were made for the pumping of water and transportation. The site is now abandoned because the present Pakistani district administrators do not seem to show the least of interest in the place. It appears a ghost town where occasionally people go for an adventurous over-night stay or a picnic.&lt;br /&gt;
A number of forts exist in the surrounding of the district which were built by the British for the deployment of militia troops. Some of them are abandoned and have collapsed. Others are in use by the Frontier Corps and Levy. The important ones are at Mir Ali Khel, Dana Sher and Mughalkot. There is one in Qamardin Kariz under the use of FC.&lt;br /&gt;
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Construction Material Used in Housing:&lt;br /&gt;
As mentioned earlier, the houses in the district are made of stone, clay and baked bricks with thick clay or mud topping and iron or steel roofing. Doors, windows and ventilators are made of wood. Iron grills are rare. Most houses have a room with a ventilator. The use of cement is not common. It is mostly found in case of government buildings and upper class people housing. There are a number of houses which are over 100 years old. The height of the houses is usually not more than 3 metres.&lt;br /&gt;
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Sources of Energy &lt;br /&gt;
Twenty-five percent of the area of the district is electrified. Gas is not available in the district except in cylinders by those who can afford buying them. For industrial and mechanical/agricultural purpose, the use of electricity is the only source. For the purpose of cooking and heating electricity, dung-cake and wood are used. The use of coal for heating is less common after the railway service was abandoned. In winter time, the rural population has difficulty finding sources of energy for heating. Therefore, they start storing wood in summer.&lt;br /&gt;
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Drinking Water and Sanitation&lt;br /&gt;
The major source of drinking water in the district is spring water. The drinking water in urban area of Zhob is supplied through gravity source by storage tanks. There are six reservoirs with each 120,000 gallon capacity. There is no regular sanitation system except in Zhob city which is however not properly maintained. As mentioned, because of the hilly slop and lack of mud, the rain water is soon absorbed.&lt;br /&gt;
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Places to See:&lt;br /&gt;
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Zhob Town&lt;br /&gt;
Zhob situated at a distance of 320 kilometers from Quetta was previously called Fort Sandeman. It still contains relics that harkens back to its grand past, one is the Zhob Militia mess and the other is the officials residence of Political Agent, Zhob known as the &amp;quot;castle&amp;quot;. The British cemetery at Zhob, which was another reminder of the &amp;quot;Raj&amp;quot;, has been vandalized and lies in ruins.&lt;br /&gt;
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Muslim Bagh&lt;br /&gt;
Muslim Bagh is the center of Chromate Mines and is located 96 kilometers north east of Quetta. Coming to Muslim Bagh and not visiting the chromate mines is a waste of a tour. The Muslim Bagh is known as an Oasis of Orchards. Yet another place to see in Muslim Bagh is Asia's highest Railway Station Kanmehtarzai Pass, which is on the road that connects Fort Sandeman with Bostan.&lt;br /&gt;
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Qilla Saifullah&lt;br /&gt;
Qila Saifullah is the seat of the famous Jogezai family located on the ancient Carvan routes. It is famous for its Apples, Pistachio Nuts, and some beautiful scenery spots. Its community is known to be the earliest agricultural community in the Indo-Pak Subcontinent, which flourished at the beginning of 3000 BC. The climate here is heavy, but enthrallingly seductive for adventure travellers! &lt;br /&gt;
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Fort Sandeman&lt;br /&gt;
Fort Sandeman is at the Afghan-Pakistan border and is sorrounded with beautiful scenery. Sheen Ghar (Green Mountain) at this height is covered with Pine forests and is the best area in the valley to shoot Chakor.&lt;br /&gt;
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Shrines&lt;br /&gt;
There are two well-known shrines in the district. They are of Hazrat Nazar Nika at six km from Zhob and Hazrat Khostoo Baba 100 km from Zhob in the direction of Waziristan. Two other shrines are Zakoo Nika near Zhob and Palwand Baba in the Mughalkot area. Visits to shrines is not common in Zhob. There are no shrines in the district where regular &amp;quot;urs&amp;quot; (annual celebrations) are observed.&lt;br /&gt;
The tomb of Qais Rashid on the top of Suleiman mountain is also a place to visit. However, as the mountain is steep and high, visits are difficult to make. People who reach the top take goats for sacrifice for the fulfilment of their desires and for the sake of the saint.&lt;br /&gt;
&lt;br /&gt;
Historical And Archeological Sites&lt;br /&gt;
A number of mounds, ruins, and caves dot the expanse of the district, which have historical and archeological importance. The general consensus among most experts is that they belong to the Mughal period.&lt;br /&gt;
The region is rife with many legends. One legend relates that on their way back to Palestine, Prophet Suleman was requested by his newly wed Indian bride who was a princess that she be allowed to take a last look at her ancestral land India and Soloman Landed his &amp;quot;takht&amp;quot; or flying throne on the mountains.&lt;br /&gt;
&lt;br /&gt;
Paryano Ghundi&lt;br /&gt;
Paryan-o-Ghundi, which means a hill of fairies, is at two miles distance to the west of Zhob town. It was excavated by Sir Aural Syien in 1924. It was visited in 1950 by Fair resemblance with that found in Harapa. Unfortunately, the mound has been completely destroyed by the local people. &lt;br /&gt;
&lt;br /&gt;
Rana Ghundi&lt;br /&gt;
Rana Ghundi is an archeological site having mounds from which remains of a culture have been found with affinities spread to the Hisar culture of North East Iran dating back to 3500 BC. Red Pottery has also been found, which is estimated to belong to a period earlier than the Indus valley civilization. &lt;br /&gt;
&lt;br /&gt;
Occupations&lt;br /&gt;
Animal husbandry, small-scale farming and Government service are the major occupations. The Mandokkhels are an enterprising lot who dominate the realm of Government contractor-ship in Balochistan and as far away as Karachi and Islamabad, while numerous members of the Shirani tribe are serving in the Gulf countries, mostly as laborers.&lt;br /&gt;
&lt;br /&gt;
Population Size and Growth&lt;br /&gt;
The population of Zhob district is 275.14 thousands in 1998 as compared to 213.29 thousands in 1981 recording an increase of 29.00 percent over the last 17 years i.e. 1981-98. The increase of 113.50 and 99.36 percent was observed during intercensal period 1972-81 (8.46 years) and 1961-72 (11.67 years) respectively. Overall the population of the district has increased rapidly showing substantial increase of 449.07 percent during the last 37 years i.e. 1961-98 which is five and a half times.&lt;br /&gt;
The total are of the district is 20297 square kilometers having population density 13.6 persons per square per square kilometer in March 1998.&lt;br /&gt;
&lt;br /&gt;
Rural/Urban Distribution&lt;br /&gt;
The rural population of the district is 231.30 thousands constituting 84.07 percent of the total population. The average annual growth rate of rural population during 1981-98 is 1.44 percent which was 9.74 and 5.96 percents during 1972-81 and 1961-72 respectively. The urban population of the district is 43.84 thousands constituting 15.93 percent of the total population. The average annual growth rate of the urban population during 1981-98 is 1.88 percent which was 7.52 and 6.76 percent during 1972-81 and 1961-72 respectively&lt;br /&gt;
&lt;br /&gt;
Literacy&lt;br /&gt;
A person was treated as literate in the 1998 census if he could read a newspaper and write a simple letter in any language. The literacy ration of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent for urban areas, and 10.40 percent for rural areas.The literacy ratio of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent is urban areas and 10.40 percent in rural areas. The male literacy ratio is 24.53 percent compared to 6.90 percent for female.&lt;br /&gt;
&lt;br /&gt;
Education Attainment&lt;br /&gt;
During the 1990s, the enrollment of children in schools nearly doubled in the Zhob district. For boys, it went from 15136 in 1993 to 21841 in 1997. For girls, it more than doubled, from 3046 in 1993 to 6789 in 1997. A large variation exists in the ratio of educated persons by sex and area. The percentage of educated males is 23.72 percent and of females, 6.33 percent. It is 47.65 percent for urban areas as against 9.58 for rural areas.&lt;br /&gt;
&lt;br /&gt;
Immunization&lt;br /&gt;
53.34 percent of the children under 10 years of age have been reported as vaccinated, while 21.01 percent have been reported as not vaccinated, leaving the rest 25.65 as not known.&lt;br /&gt;
&lt;br /&gt;
Zhob in Comparison to Rest of Balochistan&lt;br /&gt;
The main objective of the series of District Profiles is to provide information on a wide range of sectors and subjects for each of the 26 districts in Balochistan. The result however creates the possibility to compare the districts among themselves and to compare the situation in each of them with the situation in Balochistan as a whole. To introduce this perspective, 32 indicators have been selected on which this comparison can take place. These indicators, and others, can be found on the following two pages. Each district can be ranked on each of the indicators. The relative position of Zhob district is reflected in the diagram on the third page. The diagram gives a bottom-up ranking: position nr.1 means the lowest score on that particular indicator, while position nr.26 implies the highest score. &lt;br /&gt;
An overall ranking of districts is not given, because that would mean attaching as certain weight to each of the indicators.&lt;br /&gt;
&lt;br /&gt;
As far as Zhob district is concerned, the following observations can be made.&lt;br /&gt;
•With its 16,520 square kilometer, Zhob is about 3,000 square kilometer bigger than the average size of districts in Balochistan; the size of the area gives the district position nr.20, while the population (projected to be 344,122) puts it one position lower. The density of population is the same as the density for the whole of the province. &lt;br /&gt;
•The quantity of fruit production is comparatively high (fifth highest in the province), while the overall agricultural production puts the district in the middle category. The agricultural production value per hectare is the third highest, which might indicate a reasonably favourable productivity. &lt;br /&gt;
•Zhob district scores relatively high as far as the number of livestock units is concerned; it takes however a fairly low position in the ranking on pasture area and available pasture area per livestock unit. This would suggest that expansion of the livestock sector is only feasible through more intensive methods of production. The current value of livestock off-take per capita puts the district in the upper half of the ranking. &lt;br /&gt;
•The enrolment figures in primary education for both boys and girls belong to the middle category (position nr.13 and 10 respectively); while the pupils/teacher ratio is on the high side compared to the other districts (position nr.21 for boys and nr.17 for girls). &lt;br /&gt;
•All of the four health indicators fall in the middle category of rankings with the lowest score for the population per doctor ratio (position nr.9), although the number of population per bed is nearly twice the average in the province as a whole. &lt;br /&gt;
•Although exact figures on the coverage of water supply are not available, the impression is that also on this indicator the district takes a position in the middle. &lt;br /&gt;
•The density of metalled roads (length of road per square kilometer) is about 50% higher than the average in the province and gives Zhob district position nr.16. The situation with regard to shingle roads is less favourable: position nr.9 and a density which is 20% lower than the provincial average.&lt;/p&gt;</description>
			<pubDate>Tue, 31 May 2011 01:44:54 -0700</pubDate>
			                        <dc:date.Taken>2011-02-07T10:01:13-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Rural Scenes from Zhob District in Balochistan, Pakistan  February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://www.khyber.org/places/2005/ZhobDistrict.shtml&quot; rel=&quot;nofollow&quot;&gt;www.khyber.org/places/2005/ZhobDistrict.shtml&lt;/a&gt;&lt;br /&gt;
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Elevation: 7,500-10,000 feet&lt;br /&gt;
Area: 20,297 Sq Km&lt;br /&gt;
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Zhob means oozing water, a reference perhaps to the spring which constitutes the source of Zhob River. Karez water can be seen everywhere when there is no drought situation. The Zhob district is located in the Balochistan Province in the north east of Pakistan. It lies close to the Afghanistan border. Zhob town is just east of Zhob river on an open plain. To the north is a ridge, about 150 ft high, on which is a castle from the time when the British colonized the area. In the winter, the weather is cold and the snow is normal. In the summer, although the temperature can get up to 100 degrees Fahrenheit, there is little moisture, so it is not uncomfortable.&lt;br /&gt;
Zhob is a picturesque valley known for its beautiful mountains, treks and archeological sites. It starts from the Muslim Bagh (7500 feet) and ends at the Afghan border at Fort Sandeman (10000 feet). It expands to beautiful, breathtaking views throughout the valley. With an abundance of fruit orchards there is one dangerous little thing found amongst them, and that is the scorpion. In the month of April the flowers bloom and you'll be able to see an extraordinary site with flowers and snow together.&lt;br /&gt;
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&lt;br /&gt;
History:&lt;br /&gt;
The tribes inhabiting the area are indigenous to the land. Zhob is the cradle of the Afghan race. Qais Abdul Rashid, who is believed to be one of the progenitors of the Pashtoons or Afghans, lived in the Suleiman mountains near Zhob. He was born in 575 AD and died in 661 AD. Natives call the place where he is buried &amp;quot;Da Kase Ghar&amp;quot; (the mountain of Qais). He is buried near the Takht-e-Suleiman. The Chinese pilgrim Hiven Tsiang who visited India in 629 AD, described the Afghans as living in Zhob. &lt;br /&gt;
The inhabitants of Zhob valley gave tough resistance to Mehmood Ghazni, when he initiated his raids on India. Later, however they joined ranks with him. Subsequently the area came under the rule of Nadir Shah from 1736 to 1747 and later Ahmed Shah Abdali from 1747 to 1773. Zhob remained under the rule of Durranis and Barakzais till British captured it. Preceding this event was a period of fifty years of anarchy when Zhob was dubbed as 'Yaghistan&amp;quot; or the land of the rebels. A number of areas now in Zhob, Killa Saifullah, and Pishin districts were ceded to British India after signing of Durand Treaty in 1893. They soon became a district&lt;br /&gt;
Sir Robert Sandeman, the first Agent to the governor General in Balochistan occupied Zhob in 1889 extending his forward policy to the region with the subjugation of the tribes inhabiting the Suleman range and occupation and control of numerous passes through it to the south. He also secured the great Gomal pass and the carvanic routes to Ghazani and Kandhar. Captain Mac Ivor had been appointed the first political agent in Zhob with formation as the Political Agency in 1890. Zhob district is the second oldest existing district of Balochistan, after Quetta.&lt;br /&gt;
Zhob was formed as a Political Ageny under the British rule in 1890. The district and its town acquired the name of Zhob in 1975. Previously, it was known as Fort Sandeman after Sir Robert Sandeman; who was then Political Agent to the Governor General in Balochistan. It was Sir Robert Sandeman who extended British Rule into this region. The name was changed on July 30 1976 by the then Prime Minister of Pakistan; Zulfiqar Ali Bhutto. The hand written remarks inserted by him into the visitors book; preserved at the Zhob Militia Mess, says &amp;quot;Today we have taken a decision to eliminate the last vestige of colonialism in this historical place by changing the name to Zhob instead of Sandeman; the British conqueror and oppressor of Pathan and Baloch people and of the country.&amp;quot; Traditionally, Fort Sandeman was called Appozai, named after a village situated two kilometres away.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Geography:&lt;br /&gt;
The district lies between 30  30 to 32  05 north latitudes and 67  26 to 70  00 east longitudes. It is bounded on the north by Afghanistan and South Waziristan agency of FATA, on the east by the tribal area adjoining Dera Ismail Khan district of NWFP and Musakhel district, on the south and south-west by Loralai and Killa Saifullah districts. Total area of district is 20297 square kilometers.&lt;br /&gt;
The district has an important geo-strategic location. It links Afghanistan, South Waziristan Agency, D.I.Khan district, Killa Saifullah, Loralai, and MusaKhel.&lt;br /&gt;
Topographically, the district is covered with mountains and hills intersected by the broad valley of Zhob and its tributaries. The Toba Kakar range covers the western half of the district extending from the boundary of Afghanistan up to the Zhob River. The Suleman range locally called as the Kasi Ghar lies on the eastern boundary of the district. The famous Takht-e-Sulaiman or Solomon's Throne is the highest peak of this range. It is about 3441 meters above sea level and located just outside the boundary. The Sindh Ghar, Tor Ghar and Sur Ghar ranges are also situated in the eastern side of the district. The two mountainous regions are of different character. The great part of the district, beyond the left bank of the Zhob, consists almost entirely beyond the district boundary. The general elevation of the district is 1500 to 3000 meters (7,500-10,000 feet)&lt;br /&gt;
On the south of Zhob valley, a succession of parallel ridges running from north-east to south-west divide the drainage of the Zhob from that of the Bori valley in the Loralai district.&lt;br /&gt;
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&lt;br /&gt;
RIVERS AND STREAMS&lt;br /&gt;
The two principal drainage channels of the district are the Zhob and the Kundar Rivers, both flow into the Gomal River. The Zhob river has a total length of about 410 kilometres. Zhob River is the only river in the country that follows a north eastern course. It springs from the Kan Metarzai range (Tsari Mehtarazai Pass), passes about 4 kilometre from Zhob city and finally flows into the Gomal river near Khajuri Kach. The broad plain of the Zhob River is occupied by the alluvial formation. The Kundar River rises from the central and highest point of the Toba Kakar range, a few kilometers northeast of the Sakir. It constitutes boundary between Pakistan and Afghanistan territory for a considerable length.&lt;br /&gt;
The other subsidiary rivers or streams are the Baskan, Chukhan, Sri Toi, Sawar, Surab, etc.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
CLIMATE&lt;br /&gt;
The climate of the district is hot and dry in summer and cold in winter. June is the hottest month with mean maximum and minimum temperature of about 37C and 23C respectively. January is the coldest month with mean maximum and minimum temperature of about 13C and -1C degree respectively. The dust storms occur in summer from July to September accompanied by thunderstorms. In winters the wind blows from the west and is very cold. The winds from the Southwest and east are also common, the later invariably brings rain. The wind from the north occasionally blows during September to April bring drought and damage standing crops. Rainfall is scanty and varies with the altitude. Most of the rainfall is received during winter seasons.&lt;br /&gt;
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Flora &amp;amp; Fauna:&lt;br /&gt;
Principal trees and plants found in Zhob district are wild olive (shinay), pistachio, chilgoza or edible pine and wild almond in ghigh lands. Other trees include willow, tamarisk (along the beds of streams) pastawana (grewia oppositifolio) and spalnai (calotropis gigantea).&lt;br /&gt;
Wild animals are wolves, jackals, hyenas, foxes, deer, and porcupines. Leopards and black bear are occasionally found in the high hills in Suleman range. Wild pigs are seen along Zhob river while straight horned markhors, wild goats, are present in moderate numbers in Shinghar mountains. Among the game bird chakor, partridge and pigeon are numerous i n higher altitudes, Sand grouse, quails, and bustard are found in plains. Other birds are doves, hoopoe, starlings and vegetals, Jay black birds, wood pigeons, cuckoos and thrush live in high ranges while wild duck and pelican are seen along the Zhob river in winter. Snake and scorpion are common every where in Zhob. Fish (Mahsir) are found in every running stream and in Zhob river some of which weigh up to 8 pounds.&lt;br /&gt;
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Agriculture&lt;br /&gt;
Most part the area is hilly and barren with every limited water resources for agriculture purposes. However, during recent years tube wells have become quite abundant with the result that agricultural activity has registered a rise and a total of 36170 acre of land is under cultivation in the district. Sowing and harvesting are still largely carried out in traditional manner but the use of agricultural machinery is increasing day by day. However, there is very little scope for a radical increase in the area under cultivation as the area is mostly &amp;quot;Barani&amp;quot;. There are two cropping seasons, Kharif and Rabi. Rabi crops are sown between October and mid February and harvested in June. Kharif crops are sown from April to July and harvested by the end of October.&lt;br /&gt;
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Forestry&lt;br /&gt;
The district has big potential for social and natural forestry and vegetation cover in the district is quite extensive. There are two forest reserves in the district. The total area under forest cover (including social forest) is around 10,010 hectares. Commercial forestry in the district is for the production of pine nut and timber. The pine- nut forests are very profitable. Commercial forestry or cutting of timber for commercial purposes exists in Sherani sub-division.&lt;br /&gt;
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Horticulture&lt;br /&gt;
Grapes are grown in abundance on the foothills of the mountains. Other is almond, apricot and apple.&lt;br /&gt;
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Livestock&lt;br /&gt;
Livestock raising is an important source of livelihood for the rural population and this has a great potential. There are four veterinary hospitals in the district, with 57 veterinary dispensaries. There is also one Artificial Insemination Center (A.I) and one Disease Investigation Laboratory (D.I.L).&lt;br /&gt;
&lt;br /&gt;
Irrigation&lt;br /&gt;
Only 16,206 acres of land is irrigated throughout the district. Majority of the area in the district is irrigated by springs. The following forms of irrigation are found in the district:&lt;br /&gt;
•Perennial Irrigation Schemes - 35 &lt;br /&gt;
•Flood Irrigation Schemes - 10 &lt;br /&gt;
•Delay Action Dam/Storage Dam - 5 &lt;br /&gt;
•Flood Protection Schemes - 6&lt;br /&gt;
Political Parties in Zhob&lt;br /&gt;
Two political parties play an active role in the district. They are Jamiat-e-Ullemah Islam (JUI) and Pakhtoon Milli Awami Party (PKMAP). However, the JUI is a stronger political group than the PKMAP. It is more disciplined and organised on ideological grounds. Since its establishment in 1947, the Pakistan Muslim League received only little support in Zhob district. However, since 1988, support for the Pakistan Muslim League Nawaz (PML-N) has increased, after its candidate Jaffar Khan Mandokhel started winning election. Still he is supported for tribal (Mandokhel) than for party-political reasons.&lt;br /&gt;
There are two Senators from the Zhob district, Zariff Khan Mandokhel and Subedar Khan Mandokhel; both are members of the PML-Nawaz. Previously there was another Senator, Rahim Khan Mandokhel from PKMAP, but he resigned after his election to the Provincial Assembly.&lt;br /&gt;
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Trade &amp;amp; Industries&lt;br /&gt;
Trade and trading activity in the district is largely in the informal sector because of proximity with Afghanistan. Regular formal trade is relatively limited and mostly confined to consumable items. &lt;br /&gt;
Apart from two flourmills located in Zhob town, no industry worth the name exist in the district.&lt;br /&gt;
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Communication:&lt;br /&gt;
Zhob is linked by air with major cities of the country. A fokker flight operate from Quetta linking Zhob with Multan, Dera Ismail Khan, Peshawar and Islamabad. Zhob is 320kilometers from Quetta, 225 kilometer from Dera Ismail Khan. However, the road linking with Dera Ismail Khan is for most part a dirt track passing through water streams and only 48 kilometers is metalloid.&lt;br /&gt;
The poor condition of the road acts as a deterrent for an increase in inter-provincial transportation and commercial exploitation of the route. The narrow railway linking Quetta with Zhob became moribund in 1984 and the service is no longer available. While it functioned, the railway was a romantic reminder of yesteryears highest railway-station of the country, enroute namely Kan Mehtarzai (altitude 2800 meters). The total length of the track of the track was 295 kilometers with 11 railway stations on the way. &lt;br /&gt;
A radio station is functioning at Zhob, broadcast from which are widely listened to in the district to in the district. In the urban television sets are common. The signal is transmitted from the booster located at Loralai. The use of dish antennas is also growing.&lt;br /&gt;
Zhob is linked through the Nation Wide Dialing system to the country and other telecommunication facilities such fax and telegraph are also available.&lt;br /&gt;
Postal service in Zhob is based on departmental arrangements. There are three departmental post offices at Zhob City, Zhob GPO and Qamardin Karez respectively. There are nine extra-departmental branches one each at Killi Appozai, Killi Ibrahim Khel, Kili Gohar Appozai, Killi Lowara, Mani Kwa, Mir Ali Khel, Sambaza, Shinghar and Sharan Jogezai.&lt;br /&gt;
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Ethnicity and Tribes&lt;br /&gt;
The district is inhabited by Mandokhels, Kakars, Sheranis, Haripals, Babars, Lawoons, Khosty and Syeds. Sulemankhels, Nasars, Kharots, and other tribes of Afghan origin are also present.&lt;br /&gt;
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RELIGION&lt;br /&gt;
The population of the district is almost Muslim. They constitute 99.43 percent of the total population, with a breakup of 99.67 percent in rural and 98.15 percent in urban areas.The absolute majority of the muslims living in Zhob district belongs to the Sunni sect of Islam. A very small number of Shia people lives in the district. There are Syeds living in the district but they belong to Sunni sect as well. There is no &amp;quot;Imam Bara&amp;quot; found in the district. The two major festivals are Eid-ul-Fitr and Eid-ul-Azha. They are occasions of great jubilation and joy. Other festivals are &amp;quot;Eid-Miladuld Nabi, and Sab-e-Barat&amp;quot;. During these festivals alms are given to the poor and relatives give each other presents. &lt;br /&gt;
The population of Zhob district are religiously very conservative and strict. There is large attendance in mosques, routine prayers, and religious observance. The performing of &amp;quot;Hajj&amp;quot; (pilgrimage to Mecca) is common. Also poor people have performed Hajj. During the Ramzan, the observance of fasting is generally very strict. &lt;br /&gt;
The role of the &amp;quot;Mullah&amp;quot; (religious leader) is very important in the performance of rituals. The role of Mullahs is still strong in rural areas where literacy is low. A Mullah is respected for being the leader in prayers, profound knowledge of the Quran and performing rituals. Sick persons visit him to be healed. &lt;br /&gt;
There are very few Christians, Hindu, Qadiani/Ahmadi, Scheduled Caste and other communities which are only 0.58 percent of the total population. The district used to have a huge Hindu population, but since partition of the sub-continent most of them have migrated. The Hindu population left behind is not seen celebrating &amp;quot;Diwali&amp;quot; and &amp;quot;Holi&amp;quot;.&lt;br /&gt;
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MOTHER TONGUE&lt;br /&gt;
The predominant mother tongue of the population of the district is Pushto which is spoken by 96.82 percent of the total population followed by Saraki at 1.27 percent. The proportion of the population speaking Pushto is higher in rural areas at 99.65 percent as compared to 81.93 percent in urban areas. In contrast the proportion of Saraiki is higher in urban areas at 7.71 percent in comparison to that in rural areas at 0.05 percent. The proportion of the population speaking Urdu, Punjabi, Sindhi, Balochi and others is 1.91 percent.&lt;br /&gt;
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Culture &amp;amp; Traditions:&lt;br /&gt;
The dominating life style is still nomadic. Scattered mud huts exist for seasonal habitation; summer is spent in highlands and winter in lower plains for feeding cattle in tribal reserved pastures. The people are deeply religious and their lives are marked by strict adherence to tribal norms and values.There are two major channels for conflict resolution in the district: namely the traditional/tribal and the government/ institutional. The traditional/tribal channel however has proved more effective than the latter. In the past jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The government however, still forms informal jirgas (comprising of notables from the tribes) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
A high order of social cooperation exists among the people both on occasions of happiness and sorrow. In case of death of a relative neighbor or friend, food is supplied to the deceased's household for two to three days.&lt;br /&gt;
Majority of the people living in Zhob district belongs to the Sunni sect of Islam with a marginal number of people belonging to the Shia sect of Islam.&lt;br /&gt;
There are two major channels for conflict resolution in the district namely the traditional/tribal and the government/institutional. The traditional /tribal channel however, has proved more effective than the latter. In the past the jirga system operate in the region which was proved more effective than the latter. In the Past the Jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The Government however, still forms informal jirgas (comprising notable's etc) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
&lt;br /&gt;
Food&lt;br /&gt;
Majority of the people have two meals daily, one in the morning and other at sunset. Only well-to-do families have a third meal. An average meal consists of nan, locally called &amp;quot;marai&amp;quot; with pulses, vegetables/meat broth and butter milk (lassi). Consumption of landhi, or dried meat is common during winters. Sheep are specially fattened so that they may be more suitible for preparing &amp;quot;landhi&amp;quot;&lt;br /&gt;
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Dress And Ornaments&lt;br /&gt;
The majority of the male population wears shalwar kameez and a turban to cover their heads both in summer and in winter with a chadder (piece of cloth) slung across the shoulders. The women wear a wrapper and a long shirt reaching to the knees. Women belonging to the middle and upper classes dress in the manner of other urban women in the province and also wear gold ornaments.&lt;br /&gt;
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Marriages in Zhob&lt;br /&gt;
The marriage system is more or less the same for all tribes living in the district. Marriage is regarded as an important institution. The age for a man to marry is from 20 to 25 years. Women are 13 to 18 years old when they marry. The majority of marriages is pre-arranged and the bride and groom often come from the same family. Marriages within the family with first or second (paternal/maternal) cousins are common. The marriage is settled by the families of the bride and bride-groom. Compared to women, men have a bigger say in the selection of their brides than women have in the selection of their future husbands. Yet the mutual families play the biggest role. Polygamy is practised. A large number of men has two wives. Hardly any man has three or four wives. When the husband dies, the wife has little chance of remarrying. When the wife dies, the husband easily marries again, no matter how many children he has. Through a girl is valuable asset in an Afghanistan family by virtue of the bride price that she fetches yet no joy attends her birth while the birth of a baby boy is celebrated in a joyous manner with the offering of shots in the air. &lt;br /&gt;
The system of vulvar (bride-price) is widely practised in the district. Money is paid by the groom for a proposal to the guardians/parents of the girl. The amount varies from case to case. In case of close family marriages, the amount may be smaller or waived completely. The payment of vulvar is imputed at the time a proposal of marriage is made. There are no fixed rules about the amount of vulvar. The amount of vulvar may be paid by the bridegroom, his parents/guardians or relatives. The demanded price is usually raised when a proposal is repeated to the bride's side or when the one proposed to is very beautiful; or when the man proposing is very rich and already married.&lt;br /&gt;
The centuries old system of exchanging girls for marriage is commonly practised. It is called &amp;quot;tsarai&amp;quot;. The system is strongly practised in semi-nomadic and the lower classes of society. In tsarai, a girl is married to a man in exchange for a bride for her brother. The system brings down marriage expenses as no vulvar has to be paid. Under the system girls are left with no choice. They are not asked for their consent. After their daughters are married, parents become almost indifferent towards their future welfare. The newly wedded wives remain at the mercy of their husband and in-laws. It is observed that under an exchange system of marriages, retaliation may be shown by the husband's side against his wife in case his sister is not happy with his wife's brother. A second marriage on the side may result in marriage break-up or ill treatment of the wife.&lt;br /&gt;
The major expenses involved in marriages, other than vulvar, are the arrangement of the wedding and the purchase of jewellery and dresses. Gifts are given by relatives and friends to bride and bride-groom. The bride is wearing a typical red bridal dress designed for the occasion, with her hands and feet dyed red with henna. In Zhob district, where society is close, a man marrying outside the family under an arranged marriage is not allowed to see his bride before the wedding night. Marriage proposals, vulvar arrangements are verbal agreements. Though nothing is on paper, they are respected by and large.&lt;br /&gt;
A marriage is regarded as a way to strengthen tribal or family relations. Marriages can be used to settle tribal or family disputes. Refusal of a marriage if proposed may result in the weakening of a family relationship. However, the spread of education and literacy are mitigating this kind of considerations. The educated class of Zhob society is less rigid in the following of traditional rules, though they are not totally free from them.&lt;br /&gt;
&lt;br /&gt;
Role of Women Zhob&lt;br /&gt;
The entire society of Zhob district is male and tribally dominated. Men decide on politics and the fate of the family and tribe. Therefore, they assume a predominant role in both the community and family decision making. The rate of literacy amongst women is very low. Because of illiteracy and unawareness, women enjoy fewer civil amenities and fundamental rights. Human rights of women are frequently violated without any report. &lt;br /&gt;
Politically women are without any say. The women's seats of the Union Councils are filled, but they do not participate in meetings. Female participation in elections has increased since 1985. Previously, women were discouraged to vote.&lt;br /&gt;
Women play a minor role in decision-making, but they play an important role in the household and agricultural affairs of the district. Though a woman shares the economic burden of the family as she contributes to the household and productive work outside the house in fields, nonetheless, her household work is not considered an economic contribution, and seldom credit is given to her by husband or elders for her significant contribution to the family and society.&lt;br /&gt;
In rural areas, women are commonly observed to be involved in looking after horses, camels and sheep, assisting in cultivation and doing traditional embroidery work. Society constrains them to remain illiterate and to endure problems related to polygamy, vulvar and a generally low social status. In case of polygamy, the first wife's opinion is not considered when a man wants to marry a second wife. A change in the women's status is observed in areas with more female literacy. Educated women have more influence in decision making and have more authority. Interest in female education is rising, but there are not enough schools. &lt;br /&gt;
Cases of Siakari, or adultery, are very rarely reported. Because of the tribalism and Pashtoon code of honour, such an incident if happens is not reported. A number of females found suspected of having illegal relationship are believed to have been put to death (by shooting or beheading) without being reported officially. The man she was involved with may be killed as well. The discussion of the act is regarded as taboo.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Arms in Zhob&lt;br /&gt;
The population possess a large number of weapons. According to the Political Agent office report, both traditional and advanced weapons have been used in different situations. They include traditional rifles and 12-bore shot-guns, and advanced weapons. The use of rocket launchers and mortar gun has been reported as well. &lt;br /&gt;
In the tribal &amp;quot;B&amp;quot; area, the role of the police is limited. It is easy to obtain a licence for small arms, but there are many unlicensed arms in the district, particularly amongst tribes living close to the borders where many arms are smuggled in from Afghanistan. The frontier towns are believed to have stored arms and ammunition for supply into Pakistan during the Afghan revolution (1979 to 1994). The frontier town Kamardin Karez, at a distance of 224 kilometres from Zhob, had a famous arms market where one could buy a variety of arms including rocket launchers. &lt;br /&gt;
&lt;br /&gt;
Housing in Zhob&lt;br /&gt;
Houses in the district are mostly solid buildings of stone-blocks and mud. In both urban and rural areas, the use of the stone is very frequent in the construction of houses. They are coated with thick mud. Well-off people coat their houses with cement or concrete. The use of clay bricks and baked bricks is common in the construction of houses in Zhob city and some other areas. The use of clay bricks is common for roofs, boundary walls and barns. The majority of the houses has roofs made of tin or iron, which are curved because of the snow fall in winter. The construction of double storey buildings is uncommon. There are a few in Zhob city. In rural areas a courtyard may enclose a number of the houses, both for reasons of safety and social affinity.&lt;br /&gt;
The housing characteristics are more or less similar all over the district. The houses are knit together in villages which may comprise few or many houses. Seventy-five percent of the houses in rural areas are without latrine and bath-room. Eighty-five percent of all houses in the district is without proper drainage, human waste disposal arrangements and sewerage system. However, because of the mountains and hills, the absence of drainage does not cause sewerage problems.&lt;br /&gt;
Eighty percent of the houses in the district are owned. The ratio of rented houses other than in Zhob city is 5 to 8 percent. The rest of the houses is let to tenants. The ratio of rented houses in the district is higher in Zhob city. In Zhob city, the ratio of rented houses is 35 to 40 percent, because of the large number of army, FC, and government officers. &lt;br /&gt;
In Zhob city and the surrounding area there are buildings constructed during the British period. In Zhob city the British built a huge airforce/military garrison, the Zhob Militia Mess and residences for Political Agent and Assistant Political Agents. Most of them were built during the period 1893 to 1910. Buildings which are important from an historical point of view are the Political Agent's Official residence known as &amp;quot;The Castle&amp;quot; and the Zhob Militia Mess the centennial of which was celebrated in 1989. All VIPs to Zhob can, if desired, stay overnight in one of these two buildings. There are a number of officers' bungalows, now under the occupation of army officers, situated on the VIP lane which are 80 to 100 years old. The APA house is also very old and nowadays accommodates the Assistant Commissioner. &lt;br /&gt;
At Shinghar, at a distance of 82 km from Zhob, at the height of 2850 metres above sea level, are a number of huts which were used by British officers. The place was the summer camp for the British Political Agent, the Assistant Political Agent, the Commandant Zhob militia, and other few officers. Arrangements were made for the pumping of water and transportation. The site is now abandoned because the present Pakistani district administrators do not seem to show the least of interest in the place. It appears a ghost town where occasionally people go for an adventurous over-night stay or a picnic.&lt;br /&gt;
A number of forts exist in the surrounding of the district which were built by the British for the deployment of militia troops. Some of them are abandoned and have collapsed. Others are in use by the Frontier Corps and Levy. The important ones are at Mir Ali Khel, Dana Sher and Mughalkot. There is one in Qamardin Kariz under the use of FC.&lt;br /&gt;
&lt;br /&gt;
Construction Material Used in Housing:&lt;br /&gt;
As mentioned earlier, the houses in the district are made of stone, clay and baked bricks with thick clay or mud topping and iron or steel roofing. Doors, windows and ventilators are made of wood. Iron grills are rare. Most houses have a room with a ventilator. The use of cement is not common. It is mostly found in case of government buildings and upper class people housing. There are a number of houses which are over 100 years old. The height of the houses is usually not more than 3 metres.&lt;br /&gt;
&lt;br /&gt;
Sources of Energy &lt;br /&gt;
Twenty-five percent of the area of the district is electrified. Gas is not available in the district except in cylinders by those who can afford buying them. For industrial and mechanical/agricultural purpose, the use of electricity is the only source. For the purpose of cooking and heating electricity, dung-cake and wood are used. The use of coal for heating is less common after the railway service was abandoned. In winter time, the rural population has difficulty finding sources of energy for heating. Therefore, they start storing wood in summer.&lt;br /&gt;
&lt;br /&gt;
Drinking Water and Sanitation&lt;br /&gt;
The major source of drinking water in the district is spring water. The drinking water in urban area of Zhob is supplied through gravity source by storage tanks. There are six reservoirs with each 120,000 gallon capacity. There is no regular sanitation system except in Zhob city which is however not properly maintained. As mentioned, because of the hilly slop and lack of mud, the rain water is soon absorbed.&lt;br /&gt;
&lt;br /&gt;
Places to See:&lt;br /&gt;
&lt;br /&gt;
Zhob Town&lt;br /&gt;
Zhob situated at a distance of 320 kilometers from Quetta was previously called Fort Sandeman. It still contains relics that harkens back to its grand past, one is the Zhob Militia mess and the other is the officials residence of Political Agent, Zhob known as the &amp;quot;castle&amp;quot;. The British cemetery at Zhob, which was another reminder of the &amp;quot;Raj&amp;quot;, has been vandalized and lies in ruins.&lt;br /&gt;
&lt;br /&gt;
Muslim Bagh&lt;br /&gt;
Muslim Bagh is the center of Chromate Mines and is located 96 kilometers north east of Quetta. Coming to Muslim Bagh and not visiting the chromate mines is a waste of a tour. The Muslim Bagh is known as an Oasis of Orchards. Yet another place to see in Muslim Bagh is Asia's highest Railway Station Kanmehtarzai Pass, which is on the road that connects Fort Sandeman with Bostan.&lt;br /&gt;
&lt;br /&gt;
Qilla Saifullah&lt;br /&gt;
Qila Saifullah is the seat of the famous Jogezai family located on the ancient Carvan routes. It is famous for its Apples, Pistachio Nuts, and some beautiful scenery spots. Its community is known to be the earliest agricultural community in the Indo-Pak Subcontinent, which flourished at the beginning of 3000 BC. The climate here is heavy, but enthrallingly seductive for adventure travellers! &lt;br /&gt;
&lt;br /&gt;
Fort Sandeman&lt;br /&gt;
Fort Sandeman is at the Afghan-Pakistan border and is sorrounded with beautiful scenery. Sheen Ghar (Green Mountain) at this height is covered with Pine forests and is the best area in the valley to shoot Chakor.&lt;br /&gt;
&lt;br /&gt;
Shrines&lt;br /&gt;
There are two well-known shrines in the district. They are of Hazrat Nazar Nika at six km from Zhob and Hazrat Khostoo Baba 100 km from Zhob in the direction of Waziristan. Two other shrines are Zakoo Nika near Zhob and Palwand Baba in the Mughalkot area. Visits to shrines is not common in Zhob. There are no shrines in the district where regular &amp;quot;urs&amp;quot; (annual celebrations) are observed.&lt;br /&gt;
The tomb of Qais Rashid on the top of Suleiman mountain is also a place to visit. However, as the mountain is steep and high, visits are difficult to make. People who reach the top take goats for sacrifice for the fulfilment of their desires and for the sake of the saint.&lt;br /&gt;
&lt;br /&gt;
Historical And Archeological Sites&lt;br /&gt;
A number of mounds, ruins, and caves dot the expanse of the district, which have historical and archeological importance. The general consensus among most experts is that they belong to the Mughal period.&lt;br /&gt;
The region is rife with many legends. One legend relates that on their way back to Palestine, Prophet Suleman was requested by his newly wed Indian bride who was a princess that she be allowed to take a last look at her ancestral land India and Soloman Landed his &amp;quot;takht&amp;quot; or flying throne on the mountains.&lt;br /&gt;
&lt;br /&gt;
Paryano Ghundi&lt;br /&gt;
Paryan-o-Ghundi, which means a hill of fairies, is at two miles distance to the west of Zhob town. It was excavated by Sir Aural Syien in 1924. It was visited in 1950 by Fair resemblance with that found in Harapa. Unfortunately, the mound has been completely destroyed by the local people. &lt;br /&gt;
&lt;br /&gt;
Rana Ghundi&lt;br /&gt;
Rana Ghundi is an archeological site having mounds from which remains of a culture have been found with affinities spread to the Hisar culture of North East Iran dating back to 3500 BC. Red Pottery has also been found, which is estimated to belong to a period earlier than the Indus valley civilization. &lt;br /&gt;
&lt;br /&gt;
Occupations&lt;br /&gt;
Animal husbandry, small-scale farming and Government service are the major occupations. The Mandokkhels are an enterprising lot who dominate the realm of Government contractor-ship in Balochistan and as far away as Karachi and Islamabad, while numerous members of the Shirani tribe are serving in the Gulf countries, mostly as laborers.&lt;br /&gt;
&lt;br /&gt;
Population Size and Growth&lt;br /&gt;
The population of Zhob district is 275.14 thousands in 1998 as compared to 213.29 thousands in 1981 recording an increase of 29.00 percent over the last 17 years i.e. 1981-98. The increase of 113.50 and 99.36 percent was observed during intercensal period 1972-81 (8.46 years) and 1961-72 (11.67 years) respectively. Overall the population of the district has increased rapidly showing substantial increase of 449.07 percent during the last 37 years i.e. 1961-98 which is five and a half times.&lt;br /&gt;
The total are of the district is 20297 square kilometers having population density 13.6 persons per square per square kilometer in March 1998.&lt;br /&gt;
&lt;br /&gt;
Rural/Urban Distribution&lt;br /&gt;
The rural population of the district is 231.30 thousands constituting 84.07 percent of the total population. The average annual growth rate of rural population during 1981-98 is 1.44 percent which was 9.74 and 5.96 percents during 1972-81 and 1961-72 respectively. The urban population of the district is 43.84 thousands constituting 15.93 percent of the total population. The average annual growth rate of the urban population during 1981-98 is 1.88 percent which was 7.52 and 6.76 percent during 1972-81 and 1961-72 respectively&lt;br /&gt;
&lt;br /&gt;
Literacy&lt;br /&gt;
A person was treated as literate in the 1998 census if he could read a newspaper and write a simple letter in any language. The literacy ration of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent for urban areas, and 10.40 percent for rural areas.The literacy ratio of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent is urban areas and 10.40 percent in rural areas. The male literacy ratio is 24.53 percent compared to 6.90 percent for female.&lt;br /&gt;
&lt;br /&gt;
Education Attainment&lt;br /&gt;
During the 1990s, the enrollment of children in schools nearly doubled in the Zhob district. For boys, it went from 15136 in 1993 to 21841 in 1997. For girls, it more than doubled, from 3046 in 1993 to 6789 in 1997. A large variation exists in the ratio of educated persons by sex and area. The percentage of educated males is 23.72 percent and of females, 6.33 percent. It is 47.65 percent for urban areas as against 9.58 for rural areas.&lt;br /&gt;
&lt;br /&gt;
Immunization&lt;br /&gt;
53.34 percent of the children under 10 years of age have been reported as vaccinated, while 21.01 percent have been reported as not vaccinated, leaving the rest 25.65 as not known.&lt;br /&gt;
&lt;br /&gt;
Zhob in Comparison to Rest of Balochistan&lt;br /&gt;
The main objective of the series of District Profiles is to provide information on a wide range of sectors and subjects for each of the 26 districts in Balochistan. The result however creates the possibility to compare the districts among themselves and to compare the situation in each of them with the situation in Balochistan as a whole. To introduce this perspective, 32 indicators have been selected on which this comparison can take place. These indicators, and others, can be found on the following two pages. Each district can be ranked on each of the indicators. The relative position of Zhob district is reflected in the diagram on the third page. The diagram gives a bottom-up ranking: position nr.1 means the lowest score on that particular indicator, while position nr.26 implies the highest score. &lt;br /&gt;
An overall ranking of districts is not given, because that would mean attaching as certain weight to each of the indicators.&lt;br /&gt;
&lt;br /&gt;
As far as Zhob district is concerned, the following observations can be made.&lt;br /&gt;
•With its 16,520 square kilometer, Zhob is about 3,000 square kilometer bigger than the average size of districts in Balochistan; the size of the area gives the district position nr.20, while the population (projected to be 344,122) puts it one position lower. The density of population is the same as the density for the whole of the province. &lt;br /&gt;
•The quantity of fruit production is comparatively high (fifth highest in the province), while the overall agricultural production puts the district in the middle category. The agricultural production value per hectare is the third highest, which might indicate a reasonably favourable productivity. &lt;br /&gt;
•Zhob district scores relatively high as far as the number of livestock units is concerned; it takes however a fairly low position in the ranking on pasture area and available pasture area per livestock unit. This would suggest that expansion of the livestock sector is only feasible through more intensive methods of production. The current value of livestock off-take per capita puts the district in the upper half of the ranking. &lt;br /&gt;
•The enrolment figures in primary education for both boys and girls belong to the middle category (position nr.13 and 10 respectively); while the pupils/teacher ratio is on the high side compared to the other districts (position nr.21 for boys and nr.17 for girls). &lt;br /&gt;
•All of the four health indicators fall in the middle category of rankings with the lowest score for the population per doctor ratio (position nr.9), although the number of population per bed is nearly twice the average in the province as a whole. &lt;br /&gt;
•Although exact figures on the coverage of water supply are not available, the impression is that also on this indicator the district takes a position in the middle. &lt;br /&gt;
•The density of metalled roads (length of road per square kilometer) is about 50% higher than the average in the province and gives Zhob district position nr.16. The situation with regard to shingle roads is less favourable: position nr.9 and a density which is 20% lower than the provincial average.&lt;/p&gt;</media:description>
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    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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			<title>The River Zhob in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5780476008/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5780476008/&quot; title=&quot;The River Zhob in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3373/5780476008_6118b044fe_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;The River Zhob in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Zhob_River&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Zhob_River&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The name is Iranic in its origin and etymologically identical to those of the Little Zab and Great Zab rivers in Iraq and the Pamirs.&lt;br /&gt;
&lt;br /&gt;
The two principal drainage channels of the Zhob district are the Zhob River and the Kundar River, both flow into the Gomal River. The general direction of the rivers is from southwest to northeast. The Zhob River rises at Tsari Mehtarazai pass, the watershed a distance of about 400 kilometres. The broad plain of the Zhob River is occupied by the alluvial formation. The Kundar River rises from the central and highest point of the TobaKakar range, a few kilometres northeast of the Sakir. It constitutes boundary between Pakistan and Afghanistan territory for a considerable length. The other subsidiary rivers or streams include the Baskan, Chukhan, Sri Toi, Sawar, and Surab.&lt;/p&gt;</description>
			<pubDate>Tue, 31 May 2011 01:44:54 -0700</pubDate>
			                        <dc:date.Taken>2011-02-07T09:41:16-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <geo:lat>31.3702</geo:lat>
    <geo:long>69.42913</geo:long>
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    <media:title>The River Zhob in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Zhob_River&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Zhob_River&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The name is Iranic in its origin and etymologically identical to those of the Little Zab and Great Zab rivers in Iraq and the Pamirs.&lt;br /&gt;
&lt;br /&gt;
The two principal drainage channels of the Zhob district are the Zhob River and the Kundar River, both flow into the Gomal River. The general direction of the rivers is from southwest to northeast. The Zhob River rises at Tsari Mehtarazai pass, the watershed a distance of about 400 kilometres. The broad plain of the Zhob River is occupied by the alluvial formation. The Kundar River rises from the central and highest point of the TobaKakar range, a few kilometres northeast of the Sakir. It constitutes boundary between Pakistan and Afghanistan territory for a considerable length. The other subsidiary rivers or streams include the Baskan, Chukhan, Sri Toi, Sawar, and Surab.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3373/5780476008_6118b044fe_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
		</item>
		<item>
			<title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5776390732/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5776390732/&quot; title=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3456/5776390732_b83be3deee_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
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The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
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Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
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Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Mon, 30 May 2011 07:07:29 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:43:39-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3456/5776390732_b83be3deee_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Preparing the Meat for Skewered Kebabs in Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5776390764/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5776390764/&quot; title=&quot;Preparing the Meat for Skewered Kebabs in Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm3.staticflickr.com/2095/5776390764_124f218996_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Preparing the Meat for Skewered Kebabs in Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
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&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Mon, 30 May 2011 07:07:30 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T17:01:45-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Preparing the Meat for Skewered Kebabs in Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm3.staticflickr.com/2095/5776390764_124f218996_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5772739429/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5772739429/&quot; title=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3136/5772739429_9ebe0b9ea9_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
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&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Sun, 29 May 2011 13:19:14 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:42:06-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
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Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
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Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3136/5772739429_9ebe0b9ea9_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5772739413/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5772739413/&quot; title=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm6.staticflickr.com/5103/5772739413_21976d063c_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
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&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
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The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Sun, 29 May 2011 13:19:14 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:35:59-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
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Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
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Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm6.staticflickr.com/5103/5772739413_21976d063c_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5771088040/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5771088040/&quot; title=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm6.staticflickr.com/5022/5771088040_f9f17c149d_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
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&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
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The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Sun, 29 May 2011 01:47:53 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:19:34-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
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Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
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Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm6.staticflickr.com/5022/5771088040_f9f17c149d_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan earthasia zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5771088042/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5771088042/&quot; title=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3026/5771088042_1b233232a0_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
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&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
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The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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&lt;br /&gt;
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&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Sun, 29 May 2011 01:47:53 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:28:52-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
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Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
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Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3026/5771088042_1b233232a0_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan earthasia zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Winter in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5767573312/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5767573312/&quot; title=&quot;Winter in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm3.staticflickr.com/2096/5767573312_05ab6b7c60_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Winter in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://www.khyber.org/places/2005/ZhobDistrict.shtml&quot; rel=&quot;nofollow&quot;&gt;www.khyber.org/places/2005/ZhobDistrict.shtml&lt;/a&gt;&lt;br /&gt;
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Elevation: 7,500-10,000 feet&lt;br /&gt;
Area: 20,297 Sq Km&lt;br /&gt;
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Zhob means oozing water, a reference perhaps to the spring which constitutes the source of Zhob River. Karez water can be seen everywhere when there is no drought situation. The Zhob district is located in the Balochistan Province in the north east of Pakistan. It lies close to the Afghanistan border. Zhob town is just east of Zhob river on an open plain. To the north is a ridge, about 150 ft high, on which is a castle from the time when the British colonized the area. In the winter, the weather is cold and the snow is normal. In the summer, although the temperature can get up to 100 degrees Fahrenheit, there is little moisture, so it is not uncomfortable.&lt;br /&gt;
Zhob is a picturesque valley known for its beautiful mountains, treks and archeological sites. It starts from the Muslim Bagh (7500 feet) and ends at the Afghan border at Fort Sandeman (10000 feet). It expands to beautiful, breathtaking views throughout the valley. With an abundance of fruit orchards there is one dangerous little thing found amongst them, and that is the scorpion. In the month of April the flowers bloom and you'll be able to see an extraordinary site with flowers and snow together.&lt;br /&gt;
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History:&lt;br /&gt;
The tribes inhabiting the area are indigenous to the land. Zhob is the cradle of the Afghan race. Qais Abdul Rashid, who is believed to be one of the progenitors of the Pashtoons or Afghans, lived in the Suleiman mountains near Zhob. He was born in 575 AD and died in 661 AD. Natives call the place where he is buried &amp;quot;Da Kase Ghar&amp;quot; (the mountain of Qais). He is buried near the Takht-e-Suleiman. The Chinese pilgrim Hiven Tsiang who visited India in 629 AD, described the Afghans as living in Zhob. &lt;br /&gt;
The inhabitants of Zhob valley gave tough resistance to Mehmood Ghazni, when he initiated his raids on India. Later, however they joined ranks with him. Subsequently the area came under the rule of Nadir Shah from 1736 to 1747 and later Ahmed Shah Abdali from 1747 to 1773. Zhob remained under the rule of Durranis and Barakzais till British captured it. Preceding this event was a period of fifty years of anarchy when Zhob was dubbed as 'Yaghistan&amp;quot; or the land of the rebels. A number of areas now in Zhob, Killa Saifullah, and Pishin districts were ceded to British India after signing of Durand Treaty in 1893. They soon became a district&lt;br /&gt;
Sir Robert Sandeman, the first Agent to the governor General in Balochistan occupied Zhob in 1889 extending his forward policy to the region with the subjugation of the tribes inhabiting the Suleman range and occupation and control of numerous passes through it to the south. He also secured the great Gomal pass and the carvanic routes to Ghazani and Kandhar. Captain Mac Ivor had been appointed the first political agent in Zhob with formation as the Political Agency in 1890. Zhob district is the second oldest existing district of Balochistan, after Quetta.&lt;br /&gt;
Zhob was formed as a Political Ageny under the British rule in 1890. The district and its town acquired the name of Zhob in 1975. Previously, it was known as Fort Sandeman after Sir Robert Sandeman; who was then Political Agent to the Governor General in Balochistan. It was Sir Robert Sandeman who extended British Rule into this region. The name was changed on July 30 1976 by the then Prime Minister of Pakistan; Zulfiqar Ali Bhutto. The hand written remarks inserted by him into the visitors book; preserved at the Zhob Militia Mess, says &amp;quot;Today we have taken a decision to eliminate the last vestige of colonialism in this historical place by changing the name to Zhob instead of Sandeman; the British conqueror and oppressor of Pathan and Baloch people and of the country.&amp;quot; Traditionally, Fort Sandeman was called Appozai, named after a village situated two kilometres away.&lt;br /&gt;
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Geography:&lt;br /&gt;
The district lies between 30  30 to 32  05 north latitudes and 67  26 to 70  00 east longitudes. It is bounded on the north by Afghanistan and South Waziristan agency of FATA, on the east by the tribal area adjoining Dera Ismail Khan district of NWFP and Musakhel district, on the south and south-west by Loralai and Killa Saifullah districts. Total area of district is 20297 square kilometers.&lt;br /&gt;
The district has an important geo-strategic location. It links Afghanistan, South Waziristan Agency, D.I.Khan district, Killa Saifullah, Loralai, and MusaKhel.&lt;br /&gt;
Topographically, the district is covered with mountains and hills intersected by the broad valley of Zhob and its tributaries. The Toba Kakar range covers the western half of the district extending from the boundary of Afghanistan up to the Zhob River. The Suleman range locally called as the Kasi Ghar lies on the eastern boundary of the district. The famous Takht-e-Sulaiman or Solomon's Throne is the highest peak of this range. It is about 3441 meters above sea level and located just outside the boundary. The Sindh Ghar, Tor Ghar and Sur Ghar ranges are also situated in the eastern side of the district. The two mountainous regions are of different character. The great part of the district, beyond the left bank of the Zhob, consists almost entirely beyond the district boundary. The general elevation of the district is 1500 to 3000 meters (7,500-10,000 feet)&lt;br /&gt;
On the south of Zhob valley, a succession of parallel ridges running from north-east to south-west divide the drainage of the Zhob from that of the Bori valley in the Loralai district.&lt;br /&gt;
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RIVERS AND STREAMS&lt;br /&gt;
The two principal drainage channels of the district are the Zhob and the Kundar Rivers, both flow into the Gomal River. The Zhob river has a total length of about 410 kilometres. Zhob River is the only river in the country that follows a north eastern course. It springs from the Kan Metarzai range (Tsari Mehtarazai Pass), passes about 4 kilometre from Zhob city and finally flows into the Gomal river near Khajuri Kach. The broad plain of the Zhob River is occupied by the alluvial formation. The Kundar River rises from the central and highest point of the Toba Kakar range, a few kilometers northeast of the Sakir. It constitutes boundary between Pakistan and Afghanistan territory for a considerable length.&lt;br /&gt;
The other subsidiary rivers or streams are the Baskan, Chukhan, Sri Toi, Sawar, Surab, etc.&lt;br /&gt;
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CLIMATE&lt;br /&gt;
The climate of the district is hot and dry in summer and cold in winter. June is the hottest month with mean maximum and minimum temperature of about 37C and 23C respectively. January is the coldest month with mean maximum and minimum temperature of about 13C and -1C degree respectively. The dust storms occur in summer from July to September accompanied by thunderstorms. In winters the wind blows from the west and is very cold. The winds from the Southwest and east are also common, the later invariably brings rain. The wind from the north occasionally blows during September to April bring drought and damage standing crops. Rainfall is scanty and varies with the altitude. Most of the rainfall is received during winter seasons.&lt;br /&gt;
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Flora &amp;amp; Fauna:&lt;br /&gt;
Principal trees and plants found in Zhob district are wild olive (shinay), pistachio, chilgoza or edible pine and wild almond in ghigh lands. Other trees include willow, tamarisk (along the beds of streams) pastawana (grewia oppositifolio) and spalnai (calotropis gigantea).&lt;br /&gt;
Wild animals are wolves, jackals, hyenas, foxes, deer, and porcupines. Leopards and black bear are occasionally found in the high hills in Suleman range. Wild pigs are seen along Zhob river while straight horned markhors, wild goats, are present in moderate numbers in Shinghar mountains. Among the game bird chakor, partridge and pigeon are numerous i n higher altitudes, Sand grouse, quails, and bustard are found in plains. Other birds are doves, hoopoe, starlings and vegetals, Jay black birds, wood pigeons, cuckoos and thrush live in high ranges while wild duck and pelican are seen along the Zhob river in winter. Snake and scorpion are common every where in Zhob. Fish (Mahsir) are found in every running stream and in Zhob river some of which weigh up to 8 pounds.&lt;br /&gt;
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Agriculture&lt;br /&gt;
Most part the area is hilly and barren with every limited water resources for agriculture purposes. However, during recent years tube wells have become quite abundant with the result that agricultural activity has registered a rise and a total of 36170 acre of land is under cultivation in the district. Sowing and harvesting are still largely carried out in traditional manner but the use of agricultural machinery is increasing day by day. However, there is very little scope for a radical increase in the area under cultivation as the area is mostly &amp;quot;Barani&amp;quot;. There are two cropping seasons, Kharif and Rabi. Rabi crops are sown between October and mid February and harvested in June. Kharif crops are sown from April to July and harvested by the end of October.&lt;br /&gt;
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Forestry&lt;br /&gt;
The district has big potential for social and natural forestry and vegetation cover in the district is quite extensive. There are two forest reserves in the district. The total area under forest cover (including social forest) is around 10,010 hectares. Commercial forestry in the district is for the production of pine nut and timber. The pine- nut forests are very profitable. Commercial forestry or cutting of timber for commercial purposes exists in Sherani sub-division.&lt;br /&gt;
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Horticulture&lt;br /&gt;
Grapes are grown in abundance on the foothills of the mountains. Other is almond, apricot and apple.&lt;br /&gt;
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Livestock&lt;br /&gt;
Livestock raising is an important source of livelihood for the rural population and this has a great potential. There are four veterinary hospitals in the district, with 57 veterinary dispensaries. There is also one Artificial Insemination Center (A.I) and one Disease Investigation Laboratory (D.I.L).&lt;br /&gt;
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Irrigation&lt;br /&gt;
Only 16,206 acres of land is irrigated throughout the district. Majority of the area in the district is irrigated by springs. The following forms of irrigation are found in the district:&lt;br /&gt;
•Perennial Irrigation Schemes - 35 &lt;br /&gt;
•Flood Irrigation Schemes - 10 &lt;br /&gt;
•Delay Action Dam/Storage Dam - 5 &lt;br /&gt;
•Flood Protection Schemes - 6&lt;br /&gt;
Political Parties in Zhob&lt;br /&gt;
Two political parties play an active role in the district. They are Jamiat-e-Ullemah Islam (JUI) and Pakhtoon Milli Awami Party (PKMAP). However, the JUI is a stronger political group than the PKMAP. It is more disciplined and organised on ideological grounds. Since its establishment in 1947, the Pakistan Muslim League received only little support in Zhob district. However, since 1988, support for the Pakistan Muslim League Nawaz (PML-N) has increased, after its candidate Jaffar Khan Mandokhel started winning election. Still he is supported for tribal (Mandokhel) than for party-political reasons.&lt;br /&gt;
There are two Senators from the Zhob district, Zariff Khan Mandokhel and Subedar Khan Mandokhel; both are members of the PML-Nawaz. Previously there was another Senator, Rahim Khan Mandokhel from PKMAP, but he resigned after his election to the Provincial Assembly.&lt;br /&gt;
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Trade &amp;amp; Industries&lt;br /&gt;
Trade and trading activity in the district is largely in the informal sector because of proximity with Afghanistan. Regular formal trade is relatively limited and mostly confined to consumable items. &lt;br /&gt;
Apart from two flourmills located in Zhob town, no industry worth the name exist in the district.&lt;br /&gt;
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Communication:&lt;br /&gt;
Zhob is linked by air with major cities of the country. A fokker flight operate from Quetta linking Zhob with Multan, Dera Ismail Khan, Peshawar and Islamabad. Zhob is 320kilometers from Quetta, 225 kilometer from Dera Ismail Khan. However, the road linking with Dera Ismail Khan is for most part a dirt track passing through water streams and only 48 kilometers is metalloid.&lt;br /&gt;
The poor condition of the road acts as a deterrent for an increase in inter-provincial transportation and commercial exploitation of the route. The narrow railway linking Quetta with Zhob became moribund in 1984 and the service is no longer available. While it functioned, the railway was a romantic reminder of yesteryears highest railway-station of the country, enroute namely Kan Mehtarzai (altitude 2800 meters). The total length of the track of the track was 295 kilometers with 11 railway stations on the way. &lt;br /&gt;
A radio station is functioning at Zhob, broadcast from which are widely listened to in the district to in the district. In the urban television sets are common. The signal is transmitted from the booster located at Loralai. The use of dish antennas is also growing.&lt;br /&gt;
Zhob is linked through the Nation Wide Dialing system to the country and other telecommunication facilities such fax and telegraph are also available.&lt;br /&gt;
Postal service in Zhob is based on departmental arrangements. There are three departmental post offices at Zhob City, Zhob GPO and Qamardin Karez respectively. There are nine extra-departmental branches one each at Killi Appozai, Killi Ibrahim Khel, Kili Gohar Appozai, Killi Lowara, Mani Kwa, Mir Ali Khel, Sambaza, Shinghar and Sharan Jogezai.&lt;br /&gt;
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Ethnicity and Tribes&lt;br /&gt;
The district is inhabited by Mandokhels, Kakars, Sheranis, Haripals, Babars, Lawoons, Khosty and Syeds. Sulemankhels, Nasars, Kharots, and other tribes of Afghan origin are also present.&lt;br /&gt;
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RELIGION&lt;br /&gt;
The population of the district is almost Muslim. They constitute 99.43 percent of the total population, with a breakup of 99.67 percent in rural and 98.15 percent in urban areas.The absolute majority of the muslims living in Zhob district belongs to the Sunni sect of Islam. A very small number of Shia people lives in the district. There are Syeds living in the district but they belong to Sunni sect as well. There is no &amp;quot;Imam Bara&amp;quot; found in the district. The two major festivals are Eid-ul-Fitr and Eid-ul-Azha. They are occasions of great jubilation and joy. Other festivals are &amp;quot;Eid-Miladuld Nabi, and Sab-e-Barat&amp;quot;. During these festivals alms are given to the poor and relatives give each other presents. &lt;br /&gt;
The population of Zhob district are religiously very conservative and strict. There is large attendance in mosques, routine prayers, and religious observance. The performing of &amp;quot;Hajj&amp;quot; (pilgrimage to Mecca) is common. Also poor people have performed Hajj. During the Ramzan, the observance of fasting is generally very strict. &lt;br /&gt;
The role of the &amp;quot;Mullah&amp;quot; (religious leader) is very important in the performance of rituals. The role of Mullahs is still strong in rural areas where literacy is low. A Mullah is respected for being the leader in prayers, profound knowledge of the Quran and performing rituals. Sick persons visit him to be healed. &lt;br /&gt;
There are very few Christians, Hindu, Qadiani/Ahmadi, Scheduled Caste and other communities which are only 0.58 percent of the total population. The district used to have a huge Hindu population, but since partition of the sub-continent most of them have migrated. The Hindu population left behind is not seen celebrating &amp;quot;Diwali&amp;quot; and &amp;quot;Holi&amp;quot;.&lt;br /&gt;
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MOTHER TONGUE&lt;br /&gt;
The predominant mother tongue of the population of the district is Pushto which is spoken by 96.82 percent of the total population followed by Saraki at 1.27 percent. The proportion of the population speaking Pushto is higher in rural areas at 99.65 percent as compared to 81.93 percent in urban areas. In contrast the proportion of Saraiki is higher in urban areas at 7.71 percent in comparison to that in rural areas at 0.05 percent. The proportion of the population speaking Urdu, Punjabi, Sindhi, Balochi and others is 1.91 percent.&lt;br /&gt;
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Culture &amp;amp; Traditions:&lt;br /&gt;
The dominating life style is still nomadic. Scattered mud huts exist for seasonal habitation; summer is spent in highlands and winter in lower plains for feeding cattle in tribal reserved pastures. The people are deeply religious and their lives are marked by strict adherence to tribal norms and values.There are two major channels for conflict resolution in the district: namely the traditional/tribal and the government/ institutional. The traditional/tribal channel however has proved more effective than the latter. In the past jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The government however, still forms informal jirgas (comprising of notables from the tribes) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
A high order of social cooperation exists among the people both on occasions of happiness and sorrow. In case of death of a relative neighbor or friend, food is supplied to the deceased's household for two to three days.&lt;br /&gt;
Majority of the people living in Zhob district belongs to the Sunni sect of Islam with a marginal number of people belonging to the Shia sect of Islam.&lt;br /&gt;
There are two major channels for conflict resolution in the district namely the traditional/tribal and the government/institutional. The traditional /tribal channel however, has proved more effective than the latter. In the past the jirga system operate in the region which was proved more effective than the latter. In the Past the Jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The Government however, still forms informal jirgas (comprising notable's etc) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
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Food&lt;br /&gt;
Majority of the people have two meals daily, one in the morning and other at sunset. Only well-to-do families have a third meal. An average meal consists of nan, locally called &amp;quot;marai&amp;quot; with pulses, vegetables/meat broth and butter milk (lassi). Consumption of landhi, or dried meat is common during winters. Sheep are specially fattened so that they may be more suitible for preparing &amp;quot;landhi&amp;quot;&lt;br /&gt;
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Dress And Ornaments&lt;br /&gt;
The majority of the male population wears shalwar kameez and a turban to cover their heads both in summer and in winter with a chadder (piece of cloth) slung across the shoulders. The women wear a wrapper and a long shirt reaching to the knees. Women belonging to the middle and upper classes dress in the manner of other urban women in the province and also wear gold ornaments.&lt;br /&gt;
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Marriages in Zhob&lt;br /&gt;
The marriage system is more or less the same for all tribes living in the district. Marriage is regarded as an important institution. The age for a man to marry is from 20 to 25 years. Women are 13 to 18 years old when they marry. The majority of marriages is pre-arranged and the bride and groom often come from the same family. Marriages within the family with first or second (paternal/maternal) cousins are common. The marriage is settled by the families of the bride and bride-groom. Compared to women, men have a bigger say in the selection of their brides than women have in the selection of their future husbands. Yet the mutual families play the biggest role. Polygamy is practised. A large number of men has two wives. Hardly any man has three or four wives. When the husband dies, the wife has little chance of remarrying. When the wife dies, the husband easily marries again, no matter how many children he has. Through a girl is valuable asset in an Afghanistan family by virtue of the bride price that she fetches yet no joy attends her birth while the birth of a baby boy is celebrated in a joyous manner with the offering of shots in the air. &lt;br /&gt;
The system of vulvar (bride-price) is widely practised in the district. Money is paid by the groom for a proposal to the guardians/parents of the girl. The amount varies from case to case. In case of close family marriages, the amount may be smaller or waived completely. The payment of vulvar is imputed at the time a proposal of marriage is made. There are no fixed rules about the amount of vulvar. The amount of vulvar may be paid by the bridegroom, his parents/guardians or relatives. The demanded price is usually raised when a proposal is repeated to the bride's side or when the one proposed to is very beautiful; or when the man proposing is very rich and already married.&lt;br /&gt;
The centuries old system of exchanging girls for marriage is commonly practised. It is called &amp;quot;tsarai&amp;quot;. The system is strongly practised in semi-nomadic and the lower classes of society. In tsarai, a girl is married to a man in exchange for a bride for her brother. The system brings down marriage expenses as no vulvar has to be paid. Under the system girls are left with no choice. They are not asked for their consent. After their daughters are married, parents become almost indifferent towards their future welfare. The newly wedded wives remain at the mercy of their husband and in-laws. It is observed that under an exchange system of marriages, retaliation may be shown by the husband's side against his wife in case his sister is not happy with his wife's brother. A second marriage on the side may result in marriage break-up or ill treatment of the wife.&lt;br /&gt;
The major expenses involved in marriages, other than vulvar, are the arrangement of the wedding and the purchase of jewellery and dresses. Gifts are given by relatives and friends to bride and bride-groom. The bride is wearing a typical red bridal dress designed for the occasion, with her hands and feet dyed red with henna. In Zhob district, where society is close, a man marrying outside the family under an arranged marriage is not allowed to see his bride before the wedding night. Marriage proposals, vulvar arrangements are verbal agreements. Though nothing is on paper, they are respected by and large.&lt;br /&gt;
A marriage is regarded as a way to strengthen tribal or family relations. Marriages can be used to settle tribal or family disputes. Refusal of a marriage if proposed may result in the weakening of a family relationship. However, the spread of education and literacy are mitigating this kind of considerations. The educated class of Zhob society is less rigid in the following of traditional rules, though they are not totally free from them.&lt;br /&gt;
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Role of Women Zhob&lt;br /&gt;
The entire society of Zhob district is male and tribally dominated. Men decide on politics and the fate of the family and tribe. Therefore, they assume a predominant role in both the community and family decision making. The rate of literacy amongst women is very low. Because of illiteracy and unawareness, women enjoy fewer civil amenities and fundamental rights. Human rights of women are frequently violated without any report. &lt;br /&gt;
Politically women are without any say. The women's seats of the Union Councils are filled, but they do not participate in meetings. Female participation in elections has increased since 1985. Previously, women were discouraged to vote.&lt;br /&gt;
Women play a minor role in decision-making, but they play an important role in the household and agricultural affairs of the district. Though a woman shares the economic burden of the family as she contributes to the household and productive work outside the house in fields, nonetheless, her household work is not considered an economic contribution, and seldom credit is given to her by husband or elders for her significant contribution to the family and society.&lt;br /&gt;
In rural areas, women are commonly observed to be involved in looking after horses, camels and sheep, assisting in cultivation and doing traditional embroidery work. Society constrains them to remain illiterate and to endure problems related to polygamy, vulvar and a generally low social status. In case of polygamy, the first wife's opinion is not considered when a man wants to marry a second wife. A change in the women's status is observed in areas with more female literacy. Educated women have more influence in decision making and have more authority. Interest in female education is rising, but there are not enough schools. &lt;br /&gt;
Cases of Siakari, or adultery, are very rarely reported. Because of the tribalism and Pashtoon code of honour, such an incident if happens is not reported. A number of females found suspected of having illegal relationship are believed to have been put to death (by shooting or beheading) without being reported officially. The man she was involved with may be killed as well. The discussion of the act is regarded as taboo.&lt;br /&gt;
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Arms in Zhob&lt;br /&gt;
The population possess a large number of weapons. According to the Political Agent office report, both traditional and advanced weapons have been used in different situations. They include traditional rifles and 12-bore shot-guns, and advanced weapons. The use of rocket launchers and mortar gun has been reported as well. &lt;br /&gt;
In the tribal &amp;quot;B&amp;quot; area, the role of the police is limited. It is easy to obtain a licence for small arms, but there are many unlicensed arms in the district, particularly amongst tribes living close to the borders where many arms are smuggled in from Afghanistan. The frontier towns are believed to have stored arms and ammunition for supply into Pakistan during the Afghan revolution (1979 to 1994). The frontier town Kamardin Karez, at a distance of 224 kilometres from Zhob, had a famous arms market where one could buy a variety of arms including rocket launchers. &lt;br /&gt;
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Housing in Zhob&lt;br /&gt;
Houses in the district are mostly solid buildings of stone-blocks and mud. In both urban and rural areas, the use of the stone is very frequent in the construction of houses. They are coated with thick mud. Well-off people coat their houses with cement or concrete. The use of clay bricks and baked bricks is common in the construction of houses in Zhob city and some other areas. The use of clay bricks is common for roofs, boundary walls and barns. The majority of the houses has roofs made of tin or iron, which are curved because of the snow fall in winter. The construction of double storey buildings is uncommon. There are a few in Zhob city. In rural areas a courtyard may enclose a number of the houses, both for reasons of safety and social affinity.&lt;br /&gt;
The housing characteristics are more or less similar all over the district. The houses are knit together in villages which may comprise few or many houses. Seventy-five percent of the houses in rural areas are without latrine and bath-room. Eighty-five percent of all houses in the district is without proper drainage, human waste disposal arrangements and sewerage system. However, because of the mountains and hills, the absence of drainage does not cause sewerage problems.&lt;br /&gt;
Eighty percent of the houses in the district are owned. The ratio of rented houses other than in Zhob city is 5 to 8 percent. The rest of the houses is let to tenants. The ratio of rented houses in the district is higher in Zhob city. In Zhob city, the ratio of rented houses is 35 to 40 percent, because of the large number of army, FC, and government officers. &lt;br /&gt;
In Zhob city and the surrounding area there are buildings constructed during the British period. In Zhob city the British built a huge airforce/military garrison, the Zhob Militia Mess and residences for Political Agent and Assistant Political Agents. Most of them were built during the period 1893 to 1910. Buildings which are important from an historical point of view are the Political Agent's Official residence known as &amp;quot;The Castle&amp;quot; and the Zhob Militia Mess the centennial of which was celebrated in 1989. All VIPs to Zhob can, if desired, stay overnight in one of these two buildings. There are a number of officers' bungalows, now under the occupation of army officers, situated on the VIP lane which are 80 to 100 years old. The APA house is also very old and nowadays accommodates the Assistant Commissioner. &lt;br /&gt;
At Shinghar, at a distance of 82 km from Zhob, at the height of 2850 metres above sea level, are a number of huts which were used by British officers. The place was the summer camp for the British Political Agent, the Assistant Political Agent, the Commandant Zhob militia, and other few officers. Arrangements were made for the pumping of water and transportation. The site is now abandoned because the present Pakistani district administrators do not seem to show the least of interest in the place. It appears a ghost town where occasionally people go for an adventurous over-night stay or a picnic.&lt;br /&gt;
A number of forts exist in the surrounding of the district which were built by the British for the deployment of militia troops. Some of them are abandoned and have collapsed. Others are in use by the Frontier Corps and Levy. The important ones are at Mir Ali Khel, Dana Sher and Mughalkot. There is one in Qamardin Kariz under the use of FC.&lt;br /&gt;
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Construction Material Used in Housing:&lt;br /&gt;
As mentioned earlier, the houses in the district are made of stone, clay and baked bricks with thick clay or mud topping and iron or steel roofing. Doors, windows and ventilators are made of wood. Iron grills are rare. Most houses have a room with a ventilator. The use of cement is not common. It is mostly found in case of government buildings and upper class people housing. There are a number of houses which are over 100 years old. The height of the houses is usually not more than 3 metres.&lt;br /&gt;
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Sources of Energy &lt;br /&gt;
Twenty-five percent of the area of the district is electrified. Gas is not available in the district except in cylinders by those who can afford buying them. For industrial and mechanical/agricultural purpose, the use of electricity is the only source. For the purpose of cooking and heating electricity, dung-cake and wood are used. The use of coal for heating is less common after the railway service was abandoned. In winter time, the rural population has difficulty finding sources of energy for heating. Therefore, they start storing wood in summer.&lt;br /&gt;
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Drinking Water and Sanitation&lt;br /&gt;
The major source of drinking water in the district is spring water. The drinking water in urban area of Zhob is supplied through gravity source by storage tanks. There are six reservoirs with each 120,000 gallon capacity. There is no regular sanitation system except in Zhob city which is however not properly maintained. As mentioned, because of the hilly slop and lack of mud, the rain water is soon absorbed.&lt;br /&gt;
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Places to See:&lt;br /&gt;
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Zhob Town&lt;br /&gt;
Zhob situated at a distance of 320 kilometers from Quetta was previously called Fort Sandeman. It still contains relics that harkens back to its grand past, one is the Zhob Militia mess and the other is the officials residence of Political Agent, Zhob known as the &amp;quot;castle&amp;quot;. The British cemetery at Zhob, which was another reminder of the &amp;quot;Raj&amp;quot;, has been vandalized and lies in ruins.&lt;br /&gt;
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Muslim Bagh&lt;br /&gt;
Muslim Bagh is the center of Chromate Mines and is located 96 kilometers north east of Quetta. Coming to Muslim Bagh and not visiting the chromate mines is a waste of a tour. The Muslim Bagh is known as an Oasis of Orchards. Yet another place to see in Muslim Bagh is Asia's highest Railway Station Kanmehtarzai Pass, which is on the road that connects Fort Sandeman with Bostan.&lt;br /&gt;
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Qilla Saifullah&lt;br /&gt;
Qila Saifullah is the seat of the famous Jogezai family located on the ancient Carvan routes. It is famous for its Apples, Pistachio Nuts, and some beautiful scenery spots. Its community is known to be the earliest agricultural community in the Indo-Pak Subcontinent, which flourished at the beginning of 3000 BC. The climate here is heavy, but enthrallingly seductive for adventure travellers! &lt;br /&gt;
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Fort Sandeman&lt;br /&gt;
Fort Sandeman is at the Afghan-Pakistan border and is sorrounded with beautiful scenery. Sheen Ghar (Green Mountain) at this height is covered with Pine forests and is the best area in the valley to shoot Chakor.&lt;br /&gt;
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Shrines&lt;br /&gt;
There are two well-known shrines in the district. They are of Hazrat Nazar Nika at six km from Zhob and Hazrat Khostoo Baba 100 km from Zhob in the direction of Waziristan. Two other shrines are Zakoo Nika near Zhob and Palwand Baba in the Mughalkot area. Visits to shrines is not common in Zhob. There are no shrines in the district where regular &amp;quot;urs&amp;quot; (annual celebrations) are observed.&lt;br /&gt;
The tomb of Qais Rashid on the top of Suleiman mountain is also a place to visit. However, as the mountain is steep and high, visits are difficult to make. People who reach the top take goats for sacrifice for the fulfilment of their desires and for the sake of the saint.&lt;br /&gt;
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Historical And Archeological Sites&lt;br /&gt;
A number of mounds, ruins, and caves dot the expanse of the district, which have historical and archeological importance. The general consensus among most experts is that they belong to the Mughal period.&lt;br /&gt;
The region is rife with many legends. One legend relates that on their way back to Palestine, Prophet Suleman was requested by his newly wed Indian bride who was a princess that she be allowed to take a last look at her ancestral land India and Soloman Landed his &amp;quot;takht&amp;quot; or flying throne on the mountains.&lt;br /&gt;
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Paryano Ghundi&lt;br /&gt;
Paryan-o-Ghundi, which means a hill of fairies, is at two miles distance to the west of Zhob town. It was excavated by Sir Aural Syien in 1924. It was visited in 1950 by Fair resemblance with that found in Harapa. Unfortunately, the mound has been completely destroyed by the local people. &lt;br /&gt;
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Rana Ghundi&lt;br /&gt;
Rana Ghundi is an archeological site having mounds from which remains of a culture have been found with affinities spread to the Hisar culture of North East Iran dating back to 3500 BC. Red Pottery has also been found, which is estimated to belong to a period earlier than the Indus valley civilization. &lt;br /&gt;
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Occupations&lt;br /&gt;
Animal husbandry, small-scale farming and Government service are the major occupations. The Mandokkhels are an enterprising lot who dominate the realm of Government contractor-ship in Balochistan and as far away as Karachi and Islamabad, while numerous members of the Shirani tribe are serving in the Gulf countries, mostly as laborers.&lt;br /&gt;
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Population Size and Growth&lt;br /&gt;
The population of Zhob district is 275.14 thousands in 1998 as compared to 213.29 thousands in 1981 recording an increase of 29.00 percent over the last 17 years i.e. 1981-98. The increase of 113.50 and 99.36 percent was observed during intercensal period 1972-81 (8.46 years) and 1961-72 (11.67 years) respectively. Overall the population of the district has increased rapidly showing substantial increase of 449.07 percent during the last 37 years i.e. 1961-98 which is five and a half times.&lt;br /&gt;
The total are of the district is 20297 square kilometers having population density 13.6 persons per square per square kilometer in March 1998.&lt;br /&gt;
&lt;br /&gt;
Rural/Urban Distribution&lt;br /&gt;
The rural population of the district is 231.30 thousands constituting 84.07 percent of the total population. The average annual growth rate of rural population during 1981-98 is 1.44 percent which was 9.74 and 5.96 percents during 1972-81 and 1961-72 respectively. The urban population of the district is 43.84 thousands constituting 15.93 percent of the total population. The average annual growth rate of the urban population during 1981-98 is 1.88 percent which was 7.52 and 6.76 percent during 1972-81 and 1961-72 respectively&lt;br /&gt;
&lt;br /&gt;
Literacy&lt;br /&gt;
A person was treated as literate in the 1998 census if he could read a newspaper and write a simple letter in any language. The literacy ration of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent for urban areas, and 10.40 percent for rural areas.The literacy ratio of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent is urban areas and 10.40 percent in rural areas. The male literacy ratio is 24.53 percent compared to 6.90 percent for female.&lt;br /&gt;
&lt;br /&gt;
Education Attainment&lt;br /&gt;
During the 1990s, the enrollment of children in schools nearly doubled in the Zhob district. For boys, it went from 15136 in 1993 to 21841 in 1997. For girls, it more than doubled, from 3046 in 1993 to 6789 in 1997. A large variation exists in the ratio of educated persons by sex and area. The percentage of educated males is 23.72 percent and of females, 6.33 percent. It is 47.65 percent for urban areas as against 9.58 for rural areas.&lt;br /&gt;
&lt;br /&gt;
Immunization&lt;br /&gt;
53.34 percent of the children under 10 years of age have been reported as vaccinated, while 21.01 percent have been reported as not vaccinated, leaving the rest 25.65 as not known.&lt;br /&gt;
&lt;br /&gt;
Zhob in Comparison to Rest of Balochistan&lt;br /&gt;
The main objective of the series of District Profiles is to provide information on a wide range of sectors and subjects for each of the 26 districts in Balochistan. The result however creates the possibility to compare the districts among themselves and to compare the situation in each of them with the situation in Balochistan as a whole. To introduce this perspective, 32 indicators have been selected on which this comparison can take place. These indicators, and others, can be found on the following two pages. Each district can be ranked on each of the indicators. The relative position of Zhob district is reflected in the diagram on the third page. The diagram gives a bottom-up ranking: position nr.1 means the lowest score on that particular indicator, while position nr.26 implies the highest score. &lt;br /&gt;
An overall ranking of districts is not given, because that would mean attaching as certain weight to each of the indicators.&lt;br /&gt;
&lt;br /&gt;
As far as Zhob district is concerned, the following observations can be made.&lt;br /&gt;
•With its 16,520 square kilometer, Zhob is about 3,000 square kilometer bigger than the average size of districts in Balochistan; the size of the area gives the district position nr.20, while the population (projected to be 344,122) puts it one position lower. The density of population is the same as the density for the whole of the province. &lt;br /&gt;
•The quantity of fruit production is comparatively high (fifth highest in the province), while the overall agricultural production puts the district in the middle category. The agricultural production value per hectare is the third highest, which might indicate a reasonably favourable productivity. &lt;br /&gt;
•Zhob district scores relatively high as far as the number of livestock units is concerned; it takes however a fairly low position in the ranking on pasture area and available pasture area per livestock unit. This would suggest that expansion of the livestock sector is only feasible through more intensive methods of production. The current value of livestock off-take per capita puts the district in the upper half of the ranking. &lt;br /&gt;
•The enrolment figures in primary education for both boys and girls belong to the middle category (position nr.13 and 10 respectively); while the pupils/teacher ratio is on the high side compared to the other districts (position nr.21 for boys and nr.17 for girls). &lt;br /&gt;
•All of the four health indicators fall in the middle category of rankings with the lowest score for the population per doctor ratio (position nr.9), although the number of population per bed is nearly twice the average in the province as a whole. &lt;br /&gt;
•Although exact figures on the coverage of water supply are not available, the impression is that also on this indicator the district takes a position in the middle. &lt;br /&gt;
•The density of metalled roads (length of road per square kilometer) is about 50% higher than the average in the province and gives Zhob district position nr.16. The situation with regard to shingle roads is less favourable: position nr.9 and a density which is 20% lower than the provincial average.&lt;/p&gt;</description>
			<pubDate>Sat, 28 May 2011 01:06:22 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T14:58:49-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Winter in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://www.khyber.org/places/2005/ZhobDistrict.shtml&quot; rel=&quot;nofollow&quot;&gt;www.khyber.org/places/2005/ZhobDistrict.shtml&lt;/a&gt;&lt;br /&gt;
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Elevation: 7,500-10,000 feet&lt;br /&gt;
Area: 20,297 Sq Km&lt;br /&gt;
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Zhob means oozing water, a reference perhaps to the spring which constitutes the source of Zhob River. Karez water can be seen everywhere when there is no drought situation. The Zhob district is located in the Balochistan Province in the north east of Pakistan. It lies close to the Afghanistan border. Zhob town is just east of Zhob river on an open plain. To the north is a ridge, about 150 ft high, on which is a castle from the time when the British colonized the area. In the winter, the weather is cold and the snow is normal. In the summer, although the temperature can get up to 100 degrees Fahrenheit, there is little moisture, so it is not uncomfortable.&lt;br /&gt;
Zhob is a picturesque valley known for its beautiful mountains, treks and archeological sites. It starts from the Muslim Bagh (7500 feet) and ends at the Afghan border at Fort Sandeman (10000 feet). It expands to beautiful, breathtaking views throughout the valley. With an abundance of fruit orchards there is one dangerous little thing found amongst them, and that is the scorpion. In the month of April the flowers bloom and you'll be able to see an extraordinary site with flowers and snow together.&lt;br /&gt;
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&lt;br /&gt;
History:&lt;br /&gt;
The tribes inhabiting the area are indigenous to the land. Zhob is the cradle of the Afghan race. Qais Abdul Rashid, who is believed to be one of the progenitors of the Pashtoons or Afghans, lived in the Suleiman mountains near Zhob. He was born in 575 AD and died in 661 AD. Natives call the place where he is buried &amp;quot;Da Kase Ghar&amp;quot; (the mountain of Qais). He is buried near the Takht-e-Suleiman. The Chinese pilgrim Hiven Tsiang who visited India in 629 AD, described the Afghans as living in Zhob. &lt;br /&gt;
The inhabitants of Zhob valley gave tough resistance to Mehmood Ghazni, when he initiated his raids on India. Later, however they joined ranks with him. Subsequently the area came under the rule of Nadir Shah from 1736 to 1747 and later Ahmed Shah Abdali from 1747 to 1773. Zhob remained under the rule of Durranis and Barakzais till British captured it. Preceding this event was a period of fifty years of anarchy when Zhob was dubbed as 'Yaghistan&amp;quot; or the land of the rebels. A number of areas now in Zhob, Killa Saifullah, and Pishin districts were ceded to British India after signing of Durand Treaty in 1893. They soon became a district&lt;br /&gt;
Sir Robert Sandeman, the first Agent to the governor General in Balochistan occupied Zhob in 1889 extending his forward policy to the region with the subjugation of the tribes inhabiting the Suleman range and occupation and control of numerous passes through it to the south. He also secured the great Gomal pass and the carvanic routes to Ghazani and Kandhar. Captain Mac Ivor had been appointed the first political agent in Zhob with formation as the Political Agency in 1890. Zhob district is the second oldest existing district of Balochistan, after Quetta.&lt;br /&gt;
Zhob was formed as a Political Ageny under the British rule in 1890. The district and its town acquired the name of Zhob in 1975. Previously, it was known as Fort Sandeman after Sir Robert Sandeman; who was then Political Agent to the Governor General in Balochistan. It was Sir Robert Sandeman who extended British Rule into this region. The name was changed on July 30 1976 by the then Prime Minister of Pakistan; Zulfiqar Ali Bhutto. The hand written remarks inserted by him into the visitors book; preserved at the Zhob Militia Mess, says &amp;quot;Today we have taken a decision to eliminate the last vestige of colonialism in this historical place by changing the name to Zhob instead of Sandeman; the British conqueror and oppressor of Pathan and Baloch people and of the country.&amp;quot; Traditionally, Fort Sandeman was called Appozai, named after a village situated two kilometres away.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Geography:&lt;br /&gt;
The district lies between 30  30 to 32  05 north latitudes and 67  26 to 70  00 east longitudes. It is bounded on the north by Afghanistan and South Waziristan agency of FATA, on the east by the tribal area adjoining Dera Ismail Khan district of NWFP and Musakhel district, on the south and south-west by Loralai and Killa Saifullah districts. Total area of district is 20297 square kilometers.&lt;br /&gt;
The district has an important geo-strategic location. It links Afghanistan, South Waziristan Agency, D.I.Khan district, Killa Saifullah, Loralai, and MusaKhel.&lt;br /&gt;
Topographically, the district is covered with mountains and hills intersected by the broad valley of Zhob and its tributaries. The Toba Kakar range covers the western half of the district extending from the boundary of Afghanistan up to the Zhob River. The Suleman range locally called as the Kasi Ghar lies on the eastern boundary of the district. The famous Takht-e-Sulaiman or Solomon's Throne is the highest peak of this range. It is about 3441 meters above sea level and located just outside the boundary. The Sindh Ghar, Tor Ghar and Sur Ghar ranges are also situated in the eastern side of the district. The two mountainous regions are of different character. The great part of the district, beyond the left bank of the Zhob, consists almost entirely beyond the district boundary. The general elevation of the district is 1500 to 3000 meters (7,500-10,000 feet)&lt;br /&gt;
On the south of Zhob valley, a succession of parallel ridges running from north-east to south-west divide the drainage of the Zhob from that of the Bori valley in the Loralai district.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RIVERS AND STREAMS&lt;br /&gt;
The two principal drainage channels of the district are the Zhob and the Kundar Rivers, both flow into the Gomal River. The Zhob river has a total length of about 410 kilometres. Zhob River is the only river in the country that follows a north eastern course. It springs from the Kan Metarzai range (Tsari Mehtarazai Pass), passes about 4 kilometre from Zhob city and finally flows into the Gomal river near Khajuri Kach. The broad plain of the Zhob River is occupied by the alluvial formation. The Kundar River rises from the central and highest point of the Toba Kakar range, a few kilometers northeast of the Sakir. It constitutes boundary between Pakistan and Afghanistan territory for a considerable length.&lt;br /&gt;
The other subsidiary rivers or streams are the Baskan, Chukhan, Sri Toi, Sawar, Surab, etc.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
CLIMATE&lt;br /&gt;
The climate of the district is hot and dry in summer and cold in winter. June is the hottest month with mean maximum and minimum temperature of about 37C and 23C respectively. January is the coldest month with mean maximum and minimum temperature of about 13C and -1C degree respectively. The dust storms occur in summer from July to September accompanied by thunderstorms. In winters the wind blows from the west and is very cold. The winds from the Southwest and east are also common, the later invariably brings rain. The wind from the north occasionally blows during September to April bring drought and damage standing crops. Rainfall is scanty and varies with the altitude. Most of the rainfall is received during winter seasons.&lt;br /&gt;
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Flora &amp;amp; Fauna:&lt;br /&gt;
Principal trees and plants found in Zhob district are wild olive (shinay), pistachio, chilgoza or edible pine and wild almond in ghigh lands. Other trees include willow, tamarisk (along the beds of streams) pastawana (grewia oppositifolio) and spalnai (calotropis gigantea).&lt;br /&gt;
Wild animals are wolves, jackals, hyenas, foxes, deer, and porcupines. Leopards and black bear are occasionally found in the high hills in Suleman range. Wild pigs are seen along Zhob river while straight horned markhors, wild goats, are present in moderate numbers in Shinghar mountains. Among the game bird chakor, partridge and pigeon are numerous i n higher altitudes, Sand grouse, quails, and bustard are found in plains. Other birds are doves, hoopoe, starlings and vegetals, Jay black birds, wood pigeons, cuckoos and thrush live in high ranges while wild duck and pelican are seen along the Zhob river in winter. Snake and scorpion are common every where in Zhob. Fish (Mahsir) are found in every running stream and in Zhob river some of which weigh up to 8 pounds.&lt;br /&gt;
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Agriculture&lt;br /&gt;
Most part the area is hilly and barren with every limited water resources for agriculture purposes. However, during recent years tube wells have become quite abundant with the result that agricultural activity has registered a rise and a total of 36170 acre of land is under cultivation in the district. Sowing and harvesting are still largely carried out in traditional manner but the use of agricultural machinery is increasing day by day. However, there is very little scope for a radical increase in the area under cultivation as the area is mostly &amp;quot;Barani&amp;quot;. There are two cropping seasons, Kharif and Rabi. Rabi crops are sown between October and mid February and harvested in June. Kharif crops are sown from April to July and harvested by the end of October.&lt;br /&gt;
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Forestry&lt;br /&gt;
The district has big potential for social and natural forestry and vegetation cover in the district is quite extensive. There are two forest reserves in the district. The total area under forest cover (including social forest) is around 10,010 hectares. Commercial forestry in the district is for the production of pine nut and timber. The pine- nut forests are very profitable. Commercial forestry or cutting of timber for commercial purposes exists in Sherani sub-division.&lt;br /&gt;
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Horticulture&lt;br /&gt;
Grapes are grown in abundance on the foothills of the mountains. Other is almond, apricot and apple.&lt;br /&gt;
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Livestock&lt;br /&gt;
Livestock raising is an important source of livelihood for the rural population and this has a great potential. There are four veterinary hospitals in the district, with 57 veterinary dispensaries. There is also one Artificial Insemination Center (A.I) and one Disease Investigation Laboratory (D.I.L).&lt;br /&gt;
&lt;br /&gt;
Irrigation&lt;br /&gt;
Only 16,206 acres of land is irrigated throughout the district. Majority of the area in the district is irrigated by springs. The following forms of irrigation are found in the district:&lt;br /&gt;
•Perennial Irrigation Schemes - 35 &lt;br /&gt;
•Flood Irrigation Schemes - 10 &lt;br /&gt;
•Delay Action Dam/Storage Dam - 5 &lt;br /&gt;
•Flood Protection Schemes - 6&lt;br /&gt;
Political Parties in Zhob&lt;br /&gt;
Two political parties play an active role in the district. They are Jamiat-e-Ullemah Islam (JUI) and Pakhtoon Milli Awami Party (PKMAP). However, the JUI is a stronger political group than the PKMAP. It is more disciplined and organised on ideological grounds. Since its establishment in 1947, the Pakistan Muslim League received only little support in Zhob district. However, since 1988, support for the Pakistan Muslim League Nawaz (PML-N) has increased, after its candidate Jaffar Khan Mandokhel started winning election. Still he is supported for tribal (Mandokhel) than for party-political reasons.&lt;br /&gt;
There are two Senators from the Zhob district, Zariff Khan Mandokhel and Subedar Khan Mandokhel; both are members of the PML-Nawaz. Previously there was another Senator, Rahim Khan Mandokhel from PKMAP, but he resigned after his election to the Provincial Assembly.&lt;br /&gt;
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Trade &amp;amp; Industries&lt;br /&gt;
Trade and trading activity in the district is largely in the informal sector because of proximity with Afghanistan. Regular formal trade is relatively limited and mostly confined to consumable items. &lt;br /&gt;
Apart from two flourmills located in Zhob town, no industry worth the name exist in the district.&lt;br /&gt;
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Communication:&lt;br /&gt;
Zhob is linked by air with major cities of the country. A fokker flight operate from Quetta linking Zhob with Multan, Dera Ismail Khan, Peshawar and Islamabad. Zhob is 320kilometers from Quetta, 225 kilometer from Dera Ismail Khan. However, the road linking with Dera Ismail Khan is for most part a dirt track passing through water streams and only 48 kilometers is metalloid.&lt;br /&gt;
The poor condition of the road acts as a deterrent for an increase in inter-provincial transportation and commercial exploitation of the route. The narrow railway linking Quetta with Zhob became moribund in 1984 and the service is no longer available. While it functioned, the railway was a romantic reminder of yesteryears highest railway-station of the country, enroute namely Kan Mehtarzai (altitude 2800 meters). The total length of the track of the track was 295 kilometers with 11 railway stations on the way. &lt;br /&gt;
A radio station is functioning at Zhob, broadcast from which are widely listened to in the district to in the district. In the urban television sets are common. The signal is transmitted from the booster located at Loralai. The use of dish antennas is also growing.&lt;br /&gt;
Zhob is linked through the Nation Wide Dialing system to the country and other telecommunication facilities such fax and telegraph are also available.&lt;br /&gt;
Postal service in Zhob is based on departmental arrangements. There are three departmental post offices at Zhob City, Zhob GPO and Qamardin Karez respectively. There are nine extra-departmental branches one each at Killi Appozai, Killi Ibrahim Khel, Kili Gohar Appozai, Killi Lowara, Mani Kwa, Mir Ali Khel, Sambaza, Shinghar and Sharan Jogezai.&lt;br /&gt;
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Ethnicity and Tribes&lt;br /&gt;
The district is inhabited by Mandokhels, Kakars, Sheranis, Haripals, Babars, Lawoons, Khosty and Syeds. Sulemankhels, Nasars, Kharots, and other tribes of Afghan origin are also present.&lt;br /&gt;
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RELIGION&lt;br /&gt;
The population of the district is almost Muslim. They constitute 99.43 percent of the total population, with a breakup of 99.67 percent in rural and 98.15 percent in urban areas.The absolute majority of the muslims living in Zhob district belongs to the Sunni sect of Islam. A very small number of Shia people lives in the district. There are Syeds living in the district but they belong to Sunni sect as well. There is no &amp;quot;Imam Bara&amp;quot; found in the district. The two major festivals are Eid-ul-Fitr and Eid-ul-Azha. They are occasions of great jubilation and joy. Other festivals are &amp;quot;Eid-Miladuld Nabi, and Sab-e-Barat&amp;quot;. During these festivals alms are given to the poor and relatives give each other presents. &lt;br /&gt;
The population of Zhob district are religiously very conservative and strict. There is large attendance in mosques, routine prayers, and religious observance. The performing of &amp;quot;Hajj&amp;quot; (pilgrimage to Mecca) is common. Also poor people have performed Hajj. During the Ramzan, the observance of fasting is generally very strict. &lt;br /&gt;
The role of the &amp;quot;Mullah&amp;quot; (religious leader) is very important in the performance of rituals. The role of Mullahs is still strong in rural areas where literacy is low. A Mullah is respected for being the leader in prayers, profound knowledge of the Quran and performing rituals. Sick persons visit him to be healed. &lt;br /&gt;
There are very few Christians, Hindu, Qadiani/Ahmadi, Scheduled Caste and other communities which are only 0.58 percent of the total population. The district used to have a huge Hindu population, but since partition of the sub-continent most of them have migrated. The Hindu population left behind is not seen celebrating &amp;quot;Diwali&amp;quot; and &amp;quot;Holi&amp;quot;.&lt;br /&gt;
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MOTHER TONGUE&lt;br /&gt;
The predominant mother tongue of the population of the district is Pushto which is spoken by 96.82 percent of the total population followed by Saraki at 1.27 percent. The proportion of the population speaking Pushto is higher in rural areas at 99.65 percent as compared to 81.93 percent in urban areas. In contrast the proportion of Saraiki is higher in urban areas at 7.71 percent in comparison to that in rural areas at 0.05 percent. The proportion of the population speaking Urdu, Punjabi, Sindhi, Balochi and others is 1.91 percent.&lt;br /&gt;
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Culture &amp;amp; Traditions:&lt;br /&gt;
The dominating life style is still nomadic. Scattered mud huts exist for seasonal habitation; summer is spent in highlands and winter in lower plains for feeding cattle in tribal reserved pastures. The people are deeply religious and their lives are marked by strict adherence to tribal norms and values.There are two major channels for conflict resolution in the district: namely the traditional/tribal and the government/ institutional. The traditional/tribal channel however has proved more effective than the latter. In the past jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The government however, still forms informal jirgas (comprising of notables from the tribes) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
A high order of social cooperation exists among the people both on occasions of happiness and sorrow. In case of death of a relative neighbor or friend, food is supplied to the deceased's household for two to three days.&lt;br /&gt;
Majority of the people living in Zhob district belongs to the Sunni sect of Islam with a marginal number of people belonging to the Shia sect of Islam.&lt;br /&gt;
There are two major channels for conflict resolution in the district namely the traditional/tribal and the government/institutional. The traditional /tribal channel however, has proved more effective than the latter. In the past the jirga system operate in the region which was proved more effective than the latter. In the Past the Jirga system operated in the region which was the traditional system where by tribal elders sat together to settle disputes and mete out justice to offenders. The system stands annulled by a decision of the Supreme Court of Pakistan in 1991. The Government however, still forms informal jirgas (comprising notable's etc) for conflict resolution, as they have proven to be very effective.&lt;br /&gt;
&lt;br /&gt;
Food&lt;br /&gt;
Majority of the people have two meals daily, one in the morning and other at sunset. Only well-to-do families have a third meal. An average meal consists of nan, locally called &amp;quot;marai&amp;quot; with pulses, vegetables/meat broth and butter milk (lassi). Consumption of landhi, or dried meat is common during winters. Sheep are specially fattened so that they may be more suitible for preparing &amp;quot;landhi&amp;quot;&lt;br /&gt;
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Dress And Ornaments&lt;br /&gt;
The majority of the male population wears shalwar kameez and a turban to cover their heads both in summer and in winter with a chadder (piece of cloth) slung across the shoulders. The women wear a wrapper and a long shirt reaching to the knees. Women belonging to the middle and upper classes dress in the manner of other urban women in the province and also wear gold ornaments.&lt;br /&gt;
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Marriages in Zhob&lt;br /&gt;
The marriage system is more or less the same for all tribes living in the district. Marriage is regarded as an important institution. The age for a man to marry is from 20 to 25 years. Women are 13 to 18 years old when they marry. The majority of marriages is pre-arranged and the bride and groom often come from the same family. Marriages within the family with first or second (paternal/maternal) cousins are common. The marriage is settled by the families of the bride and bride-groom. Compared to women, men have a bigger say in the selection of their brides than women have in the selection of their future husbands. Yet the mutual families play the biggest role. Polygamy is practised. A large number of men has two wives. Hardly any man has three or four wives. When the husband dies, the wife has little chance of remarrying. When the wife dies, the husband easily marries again, no matter how many children he has. Through a girl is valuable asset in an Afghanistan family by virtue of the bride price that she fetches yet no joy attends her birth while the birth of a baby boy is celebrated in a joyous manner with the offering of shots in the air. &lt;br /&gt;
The system of vulvar (bride-price) is widely practised in the district. Money is paid by the groom for a proposal to the guardians/parents of the girl. The amount varies from case to case. In case of close family marriages, the amount may be smaller or waived completely. The payment of vulvar is imputed at the time a proposal of marriage is made. There are no fixed rules about the amount of vulvar. The amount of vulvar may be paid by the bridegroom, his parents/guardians or relatives. The demanded price is usually raised when a proposal is repeated to the bride's side or when the one proposed to is very beautiful; or when the man proposing is very rich and already married.&lt;br /&gt;
The centuries old system of exchanging girls for marriage is commonly practised. It is called &amp;quot;tsarai&amp;quot;. The system is strongly practised in semi-nomadic and the lower classes of society. In tsarai, a girl is married to a man in exchange for a bride for her brother. The system brings down marriage expenses as no vulvar has to be paid. Under the system girls are left with no choice. They are not asked for their consent. After their daughters are married, parents become almost indifferent towards their future welfare. The newly wedded wives remain at the mercy of their husband and in-laws. It is observed that under an exchange system of marriages, retaliation may be shown by the husband's side against his wife in case his sister is not happy with his wife's brother. A second marriage on the side may result in marriage break-up or ill treatment of the wife.&lt;br /&gt;
The major expenses involved in marriages, other than vulvar, are the arrangement of the wedding and the purchase of jewellery and dresses. Gifts are given by relatives and friends to bride and bride-groom. The bride is wearing a typical red bridal dress designed for the occasion, with her hands and feet dyed red with henna. In Zhob district, where society is close, a man marrying outside the family under an arranged marriage is not allowed to see his bride before the wedding night. Marriage proposals, vulvar arrangements are verbal agreements. Though nothing is on paper, they are respected by and large.&lt;br /&gt;
A marriage is regarded as a way to strengthen tribal or family relations. Marriages can be used to settle tribal or family disputes. Refusal of a marriage if proposed may result in the weakening of a family relationship. However, the spread of education and literacy are mitigating this kind of considerations. The educated class of Zhob society is less rigid in the following of traditional rules, though they are not totally free from them.&lt;br /&gt;
&lt;br /&gt;
Role of Women Zhob&lt;br /&gt;
The entire society of Zhob district is male and tribally dominated. Men decide on politics and the fate of the family and tribe. Therefore, they assume a predominant role in both the community and family decision making. The rate of literacy amongst women is very low. Because of illiteracy and unawareness, women enjoy fewer civil amenities and fundamental rights. Human rights of women are frequently violated without any report. &lt;br /&gt;
Politically women are without any say. The women's seats of the Union Councils are filled, but they do not participate in meetings. Female participation in elections has increased since 1985. Previously, women were discouraged to vote.&lt;br /&gt;
Women play a minor role in decision-making, but they play an important role in the household and agricultural affairs of the district. Though a woman shares the economic burden of the family as she contributes to the household and productive work outside the house in fields, nonetheless, her household work is not considered an economic contribution, and seldom credit is given to her by husband or elders for her significant contribution to the family and society.&lt;br /&gt;
In rural areas, women are commonly observed to be involved in looking after horses, camels and sheep, assisting in cultivation and doing traditional embroidery work. Society constrains them to remain illiterate and to endure problems related to polygamy, vulvar and a generally low social status. In case of polygamy, the first wife's opinion is not considered when a man wants to marry a second wife. A change in the women's status is observed in areas with more female literacy. Educated women have more influence in decision making and have more authority. Interest in female education is rising, but there are not enough schools. &lt;br /&gt;
Cases of Siakari, or adultery, are very rarely reported. Because of the tribalism and Pashtoon code of honour, such an incident if happens is not reported. A number of females found suspected of having illegal relationship are believed to have been put to death (by shooting or beheading) without being reported officially. The man she was involved with may be killed as well. The discussion of the act is regarded as taboo.&lt;br /&gt;
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Arms in Zhob&lt;br /&gt;
The population possess a large number of weapons. According to the Political Agent office report, both traditional and advanced weapons have been used in different situations. They include traditional rifles and 12-bore shot-guns, and advanced weapons. The use of rocket launchers and mortar gun has been reported as well. &lt;br /&gt;
In the tribal &amp;quot;B&amp;quot; area, the role of the police is limited. It is easy to obtain a licence for small arms, but there are many unlicensed arms in the district, particularly amongst tribes living close to the borders where many arms are smuggled in from Afghanistan. The frontier towns are believed to have stored arms and ammunition for supply into Pakistan during the Afghan revolution (1979 to 1994). The frontier town Kamardin Karez, at a distance of 224 kilometres from Zhob, had a famous arms market where one could buy a variety of arms including rocket launchers. &lt;br /&gt;
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Housing in Zhob&lt;br /&gt;
Houses in the district are mostly solid buildings of stone-blocks and mud. In both urban and rural areas, the use of the stone is very frequent in the construction of houses. They are coated with thick mud. Well-off people coat their houses with cement or concrete. The use of clay bricks and baked bricks is common in the construction of houses in Zhob city and some other areas. The use of clay bricks is common for roofs, boundary walls and barns. The majority of the houses has roofs made of tin or iron, which are curved because of the snow fall in winter. The construction of double storey buildings is uncommon. There are a few in Zhob city. In rural areas a courtyard may enclose a number of the houses, both for reasons of safety and social affinity.&lt;br /&gt;
The housing characteristics are more or less similar all over the district. The houses are knit together in villages which may comprise few or many houses. Seventy-five percent of the houses in rural areas are without latrine and bath-room. Eighty-five percent of all houses in the district is without proper drainage, human waste disposal arrangements and sewerage system. However, because of the mountains and hills, the absence of drainage does not cause sewerage problems.&lt;br /&gt;
Eighty percent of the houses in the district are owned. The ratio of rented houses other than in Zhob city is 5 to 8 percent. The rest of the houses is let to tenants. The ratio of rented houses in the district is higher in Zhob city. In Zhob city, the ratio of rented houses is 35 to 40 percent, because of the large number of army, FC, and government officers. &lt;br /&gt;
In Zhob city and the surrounding area there are buildings constructed during the British period. In Zhob city the British built a huge airforce/military garrison, the Zhob Militia Mess and residences for Political Agent and Assistant Political Agents. Most of them were built during the period 1893 to 1910. Buildings which are important from an historical point of view are the Political Agent's Official residence known as &amp;quot;The Castle&amp;quot; and the Zhob Militia Mess the centennial of which was celebrated in 1989. All VIPs to Zhob can, if desired, stay overnight in one of these two buildings. There are a number of officers' bungalows, now under the occupation of army officers, situated on the VIP lane which are 80 to 100 years old. The APA house is also very old and nowadays accommodates the Assistant Commissioner. &lt;br /&gt;
At Shinghar, at a distance of 82 km from Zhob, at the height of 2850 metres above sea level, are a number of huts which were used by British officers. The place was the summer camp for the British Political Agent, the Assistant Political Agent, the Commandant Zhob militia, and other few officers. Arrangements were made for the pumping of water and transportation. The site is now abandoned because the present Pakistani district administrators do not seem to show the least of interest in the place. It appears a ghost town where occasionally people go for an adventurous over-night stay or a picnic.&lt;br /&gt;
A number of forts exist in the surrounding of the district which were built by the British for the deployment of militia troops. Some of them are abandoned and have collapsed. Others are in use by the Frontier Corps and Levy. The important ones are at Mir Ali Khel, Dana Sher and Mughalkot. There is one in Qamardin Kariz under the use of FC.&lt;br /&gt;
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Construction Material Used in Housing:&lt;br /&gt;
As mentioned earlier, the houses in the district are made of stone, clay and baked bricks with thick clay or mud topping and iron or steel roofing. Doors, windows and ventilators are made of wood. Iron grills are rare. Most houses have a room with a ventilator. The use of cement is not common. It is mostly found in case of government buildings and upper class people housing. There are a number of houses which are over 100 years old. The height of the houses is usually not more than 3 metres.&lt;br /&gt;
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Sources of Energy &lt;br /&gt;
Twenty-five percent of the area of the district is electrified. Gas is not available in the district except in cylinders by those who can afford buying them. For industrial and mechanical/agricultural purpose, the use of electricity is the only source. For the purpose of cooking and heating electricity, dung-cake and wood are used. The use of coal for heating is less common after the railway service was abandoned. In winter time, the rural population has difficulty finding sources of energy for heating. Therefore, they start storing wood in summer.&lt;br /&gt;
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Drinking Water and Sanitation&lt;br /&gt;
The major source of drinking water in the district is spring water. The drinking water in urban area of Zhob is supplied through gravity source by storage tanks. There are six reservoirs with each 120,000 gallon capacity. There is no regular sanitation system except in Zhob city which is however not properly maintained. As mentioned, because of the hilly slop and lack of mud, the rain water is soon absorbed.&lt;br /&gt;
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Places to See:&lt;br /&gt;
&lt;br /&gt;
Zhob Town&lt;br /&gt;
Zhob situated at a distance of 320 kilometers from Quetta was previously called Fort Sandeman. It still contains relics that harkens back to its grand past, one is the Zhob Militia mess and the other is the officials residence of Political Agent, Zhob known as the &amp;quot;castle&amp;quot;. The British cemetery at Zhob, which was another reminder of the &amp;quot;Raj&amp;quot;, has been vandalized and lies in ruins.&lt;br /&gt;
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Muslim Bagh&lt;br /&gt;
Muslim Bagh is the center of Chromate Mines and is located 96 kilometers north east of Quetta. Coming to Muslim Bagh and not visiting the chromate mines is a waste of a tour. The Muslim Bagh is known as an Oasis of Orchards. Yet another place to see in Muslim Bagh is Asia's highest Railway Station Kanmehtarzai Pass, which is on the road that connects Fort Sandeman with Bostan.&lt;br /&gt;
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Qilla Saifullah&lt;br /&gt;
Qila Saifullah is the seat of the famous Jogezai family located on the ancient Carvan routes. It is famous for its Apples, Pistachio Nuts, and some beautiful scenery spots. Its community is known to be the earliest agricultural community in the Indo-Pak Subcontinent, which flourished at the beginning of 3000 BC. The climate here is heavy, but enthrallingly seductive for adventure travellers! &lt;br /&gt;
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Fort Sandeman&lt;br /&gt;
Fort Sandeman is at the Afghan-Pakistan border and is sorrounded with beautiful scenery. Sheen Ghar (Green Mountain) at this height is covered with Pine forests and is the best area in the valley to shoot Chakor.&lt;br /&gt;
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Shrines&lt;br /&gt;
There are two well-known shrines in the district. They are of Hazrat Nazar Nika at six km from Zhob and Hazrat Khostoo Baba 100 km from Zhob in the direction of Waziristan. Two other shrines are Zakoo Nika near Zhob and Palwand Baba in the Mughalkot area. Visits to shrines is not common in Zhob. There are no shrines in the district where regular &amp;quot;urs&amp;quot; (annual celebrations) are observed.&lt;br /&gt;
The tomb of Qais Rashid on the top of Suleiman mountain is also a place to visit. However, as the mountain is steep and high, visits are difficult to make. People who reach the top take goats for sacrifice for the fulfilment of their desires and for the sake of the saint.&lt;br /&gt;
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Historical And Archeological Sites&lt;br /&gt;
A number of mounds, ruins, and caves dot the expanse of the district, which have historical and archeological importance. The general consensus among most experts is that they belong to the Mughal period.&lt;br /&gt;
The region is rife with many legends. One legend relates that on their way back to Palestine, Prophet Suleman was requested by his newly wed Indian bride who was a princess that she be allowed to take a last look at her ancestral land India and Soloman Landed his &amp;quot;takht&amp;quot; or flying throne on the mountains.&lt;br /&gt;
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Paryano Ghundi&lt;br /&gt;
Paryan-o-Ghundi, which means a hill of fairies, is at two miles distance to the west of Zhob town. It was excavated by Sir Aural Syien in 1924. It was visited in 1950 by Fair resemblance with that found in Harapa. Unfortunately, the mound has been completely destroyed by the local people. &lt;br /&gt;
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Rana Ghundi&lt;br /&gt;
Rana Ghundi is an archeological site having mounds from which remains of a culture have been found with affinities spread to the Hisar culture of North East Iran dating back to 3500 BC. Red Pottery has also been found, which is estimated to belong to a period earlier than the Indus valley civilization. &lt;br /&gt;
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Occupations&lt;br /&gt;
Animal husbandry, small-scale farming and Government service are the major occupations. The Mandokkhels are an enterprising lot who dominate the realm of Government contractor-ship in Balochistan and as far away as Karachi and Islamabad, while numerous members of the Shirani tribe are serving in the Gulf countries, mostly as laborers.&lt;br /&gt;
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Population Size and Growth&lt;br /&gt;
The population of Zhob district is 275.14 thousands in 1998 as compared to 213.29 thousands in 1981 recording an increase of 29.00 percent over the last 17 years i.e. 1981-98. The increase of 113.50 and 99.36 percent was observed during intercensal period 1972-81 (8.46 years) and 1961-72 (11.67 years) respectively. Overall the population of the district has increased rapidly showing substantial increase of 449.07 percent during the last 37 years i.e. 1961-98 which is five and a half times.&lt;br /&gt;
The total are of the district is 20297 square kilometers having population density 13.6 persons per square per square kilometer in March 1998.&lt;br /&gt;
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Rural/Urban Distribution&lt;br /&gt;
The rural population of the district is 231.30 thousands constituting 84.07 percent of the total population. The average annual growth rate of rural population during 1981-98 is 1.44 percent which was 9.74 and 5.96 percents during 1972-81 and 1961-72 respectively. The urban population of the district is 43.84 thousands constituting 15.93 percent of the total population. The average annual growth rate of the urban population during 1981-98 is 1.88 percent which was 7.52 and 6.76 percent during 1972-81 and 1961-72 respectively&lt;br /&gt;
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Literacy&lt;br /&gt;
A person was treated as literate in the 1998 census if he could read a newspaper and write a simple letter in any language. The literacy ration of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent for urban areas, and 10.40 percent for rural areas.The literacy ratio of the district among the population aged 10 years and above is 16.78 percent, 47.84 percent is urban areas and 10.40 percent in rural areas. The male literacy ratio is 24.53 percent compared to 6.90 percent for female.&lt;br /&gt;
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Education Attainment&lt;br /&gt;
During the 1990s, the enrollment of children in schools nearly doubled in the Zhob district. For boys, it went from 15136 in 1993 to 21841 in 1997. For girls, it more than doubled, from 3046 in 1993 to 6789 in 1997. A large variation exists in the ratio of educated persons by sex and area. The percentage of educated males is 23.72 percent and of females, 6.33 percent. It is 47.65 percent for urban areas as against 9.58 for rural areas.&lt;br /&gt;
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Immunization&lt;br /&gt;
53.34 percent of the children under 10 years of age have been reported as vaccinated, while 21.01 percent have been reported as not vaccinated, leaving the rest 25.65 as not known.&lt;br /&gt;
&lt;br /&gt;
Zhob in Comparison to Rest of Balochistan&lt;br /&gt;
The main objective of the series of District Profiles is to provide information on a wide range of sectors and subjects for each of the 26 districts in Balochistan. The result however creates the possibility to compare the districts among themselves and to compare the situation in each of them with the situation in Balochistan as a whole. To introduce this perspective, 32 indicators have been selected on which this comparison can take place. These indicators, and others, can be found on the following two pages. Each district can be ranked on each of the indicators. The relative position of Zhob district is reflected in the diagram on the third page. The diagram gives a bottom-up ranking: position nr.1 means the lowest score on that particular indicator, while position nr.26 implies the highest score. &lt;br /&gt;
An overall ranking of districts is not given, because that would mean attaching as certain weight to each of the indicators.&lt;br /&gt;
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As far as Zhob district is concerned, the following observations can be made.&lt;br /&gt;
•With its 16,520 square kilometer, Zhob is about 3,000 square kilometer bigger than the average size of districts in Balochistan; the size of the area gives the district position nr.20, while the population (projected to be 344,122) puts it one position lower. The density of population is the same as the density for the whole of the province. &lt;br /&gt;
•The quantity of fruit production is comparatively high (fifth highest in the province), while the overall agricultural production puts the district in the middle category. The agricultural production value per hectare is the third highest, which might indicate a reasonably favourable productivity. &lt;br /&gt;
•Zhob district scores relatively high as far as the number of livestock units is concerned; it takes however a fairly low position in the ranking on pasture area and available pasture area per livestock unit. This would suggest that expansion of the livestock sector is only feasible through more intensive methods of production. The current value of livestock off-take per capita puts the district in the upper half of the ranking. &lt;br /&gt;
•The enrolment figures in primary education for both boys and girls belong to the middle category (position nr.13 and 10 respectively); while the pupils/teacher ratio is on the high side compared to the other districts (position nr.21 for boys and nr.17 for girls). &lt;br /&gt;
•All of the four health indicators fall in the middle category of rankings with the lowest score for the population per doctor ratio (position nr.9), although the number of population per bed is nearly twice the average in the province as a whole. &lt;br /&gt;
•Although exact figures on the coverage of water supply are not available, the impression is that also on this indicator the district takes a position in the middle. &lt;br /&gt;
•The density of metalled roads (length of road per square kilometer) is about 50% higher than the average in the province and gives Zhob district position nr.16. The situation with regard to shingle roads is less favourable: position nr.9 and a density which is 20% lower than the provincial average.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm3.staticflickr.com/2096/5767573312_05ab6b7c60_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5767573324/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5767573324/&quot; title=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3467/5767573324_68ffc22dcc_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
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The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
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The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Sat, 28 May 2011 01:06:22 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:08:40-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
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Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
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Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
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Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
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Traditional fermentation and curing&lt;br /&gt;
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Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
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Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
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Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3467/5767573324_68ffc22dcc_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">winter pakistan nature landscapes balochistan beautifulpakistan zhob winterinpakistan landscapesinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary winterinzhob zhobinwinter zhobinfebruary februaryinzhob natureinzhob landscapesinzhob zhobin2011 zhoblandscapes zhobsnaturalheritage winterinpashtunareas winterinpakhtunareas placestoseeinzhob tourisminzhob daysoutinzhob lifeinzhob beautifulbalochistan beautifulzhob northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan</media:category>
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			<title>Kapip Wild Olive Forest  in Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5767573316/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5767573316/&quot; title=&quot;Kapip Wild Olive Forest  in Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3190/5767573316_6daed234a9_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Kapip Wild Olive Forest  in Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
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&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
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The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
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Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
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Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
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An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
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&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</description>
			<pubDate>Sat, 28 May 2011 01:06:22 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T15:07:04-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Kapip Wild Olive Forest  in Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;I was very lucky that I was taken to this wild olive forest on the outskirts of Zhob.  Wild olive forests are found in the upland areas of the west and north of Pakistan.  This forest was very serene and with no visitors.  It was amazing just being there.  The atmosphere was very tranquil.  It was quite chilly and most of the bird life are summer visitors.  We did manage to see Woodpigeons, Magpies and some Finches though.  There are Shrikes, Warblers, Buzzards, Mistle Thrushes, Spotted Flycatchers and Partridges in the olive forest.  &lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Olive&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Olive&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
The Olive (  /ˈɑːləv/ or /ˈɒlɨv/), Olea europaea, is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin (the adjoining coastal areas of southeastern Europe, western Asia and northern Africa) as well as northern Iran at the south end of the Caspian Sea. Its fruit, also called the olive, is of major agricultural importance in the Mediterranean region as the source of olive oil. The tree and its fruit give its name to the plant family, which also includes species such as lilacs, jasmine, Forsythia and the true ash trees (Fraxinus). The word derives from Latin &amp;quot;oliva&amp;quot; which in turn comes from the Greek ἐλαία (elaia)[1][2] ultimately from Mycenaean Greek  e-ra-wa (&amp;quot;elaiva&amp;quot;), attested in Linear B syllabic script.[3][4] The word 'oil' in multiple languages ultimately derives from the name of this tree and its fruit.&lt;br /&gt;
&lt;br /&gt;
Description&lt;br /&gt;
The olive tree is an evergreen tree or shrub native to the Mediterranean, Asia and Africa. It is short and squat, and rarely exceeds 8–15 metres (26–49 ft) in height. The silvery green leaves are oblong in shape, measuring 4–10 centimetres (1.6–3.9 in) long and 1–3 centimetres (0.39–1.2 in) wide. The trunk is typically gnarled and twisted.&lt;br /&gt;
The small white, feathery flowers, with ten-cleft calyx and corolla, two stamens and bifid stigma, are borne generally on the last year's wood, in racemes springing from the axils of the leaves.&lt;br /&gt;
The fruit is a small drupe 1–2.5 centimetres (0.39–0.98 in) long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. Canned black olives may contain chemicals (usually ferrous sulfate) that turn them black artificially.&lt;br /&gt;
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&lt;br /&gt;
Paleobotany&lt;br /&gt;
The place, time and immediate ancestry of the cultivated olive are unknown. It is assumed that Olea europaea may have arisen from O. chrysophylla in northern tropical Africa and that it was introduced into the countries of the Mediterranean Basin via Egypt and then Crete or Israel, Syria and Asia Minor. Fossil Olea pollen has been found in Macedonia, Greece, and other places around Mediterranean, indicating that this genus is an original element of the Mediterranean flora. Fossilized leaves of Olea were found in the palaeosols of the volcanic Greek island of Santorini (Thera) and were dated about 37.000 B.P. Inprints of larvae of olive whitefly Aleurolobus (Aleurodes) olivinus were found on the leaves. The same insect is commonly found today on olive leaves, showing that the plant-animal co-evolutionary relations have not changed since that time.&lt;br /&gt;
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&lt;br /&gt;
History&lt;br /&gt;
The olive is one of the plants most often cited in literature. In Homer's Odyssey, Odysseus crawls beneath two shoots of olive that grow from a single stock,[6] and in the Iliad, (XVII.53ff) is a metaphoric description of a lone olive tree in the mountains, by a spring; the Greeks observed that the olive rarely thrives at a distance from the sea, which in Greece invariably means up mountain slopes. Greek myth attributed to the primordial culture-hero Aristaeus the understanding of olive husbandry, along with cheese-making and bee-keeping.[7] Olive was one of the woods used to fashion the most primitive Greek cult figures, called xoana, referring to their wooden material; they were reverently preserved for centuries.[8] It was purely a matter of local pride that the Athenians claimed that the olive grew first in Athens.[9] In an archaic Athenian foundation myth, Athena won the patronship of Attica from Poseidon with the gift of the olive. Though, according to the 4th-century BC father of botany, Theophrastus, olive trees ordinarily attained an age of about 200 years,[10] he mentions that the very olive tree of Athena still grew on the Acropolis; it was still to be seen there in the 2nd century AD;[11] and when Pausanias was shown it, ca 170 AD, he reported &amp;quot;Legend also says that when the Persians fired Athens the olive was burnt down, but on the very day it was burnt it grew again to the height of two cubits.&amp;quot;[12] Indeed, olive suckers sprout readily from the stump, and the great age of some existing olive trees shows that it was perfectly possible that the olive tree of the Acropolis dated to the Bronze Age. The olive was sacred to Athena and appeared on the Athenian coinage.&lt;br /&gt;
The Roman poet Horace mentions it in reference to his own diet, which he describes as very simple: &amp;quot;As for me, olives, endives, and smooth mallows provide sustenance.&amp;quot;[13] Lord Monboddo comments on the olive in 1779 as one of the foods preferred by the ancients and as one of the most perfect foods.[14]&lt;br /&gt;
The leafy branches of the olive tree - the olive leaf as a symbol of abundance, glory and peace - were used to crown the victors of friendly games and bloody wars. As emblems of benediction and purification, they were also ritually offered to deities and powerful figures; some were even found in Tutankhamen's tomb.&lt;br /&gt;
Olive oil has long been considered sacred; it was used to anoint kings and athletes in ancient Greece. It was burnt in the sacred lamps of temples as well as being the &amp;quot;eternal flame&amp;quot; of the original Olympic Games. Victors in these games were crowned with its leaves. Today, it is still used in many religious ceremonies.&lt;br /&gt;
Over the years, the olive has been the symbol of peace, wisdom, glory, fertility, power and pureness. The olive tree and olives are mentioned over 30 times in the Bible, in both the New and Old Testaments. It is one of the first plants mentioned in the Bible, and one of the most significant. For example, it was an olive leaf that a dove brought back to Noah to demonstrate that the flood was over. The Mount of Olives east of Jerusalem is mentioned several times. The Allegory of the Olive Tree in chapter 5 of the Book of Jacob in the Book of Mormon, refers to the scattering and gathering of Israel. It compares the Israelites and gentiles to tame and wild olive trees. The olive tree itself, as well as olive oil and olives, play an important role in the Bible.[15]&lt;br /&gt;
The olive tree and olive oil are mentioned seven times in the Quran, and the olive is praised as a precious fruit. In Chapter 24 Al-Nur: &amp;quot;Allah is the Light of the heavens and the earth. The metaphor of His Light is that of a niche in which is a lamp, the lamp inside a glass, the glass like a brilliant star, lit from a blessed tree, an olive, neither of the east nor of the west, its oil all but giving off light even if no fire touches it. Light upon Light. Allah guides to His Light whoever He wills and Allah makes metaphors for mankind and Allah has knowledge of all things.&amp;quot; (Quran, 24:35). Olive tree and olive oil health benefits have been propounded in Prophetic medicine. The Prophet Mohamed is reported to have said: &amp;quot;Take oil of olive and massage with it - it is a blessed tree&amp;quot; (Sunan al-Darimi, 69:103).&lt;br /&gt;
The olive tree is native to the Mediterranean region and Western Asia, and spread to nearby countries from there. It is estimated the cultivation of olive trees began more than 7000 years ago. As far back as 3000 BC, olives were grown commercially in Crete; they may have been the source of the wealth of the Minoan civilization.[16] The ancient Greeks used to smear olive oil on their bodies and hair as a matter of grooming and good health.&lt;br /&gt;
Theophrastus, in On the Nature of Plants, does not give as systematic and detailed an account of olive husbandry as he does of the vine, but he makes clear (in 1.16.10) that the cultivated olive must be vegetatively propagated; indeed, the pits give rise to thorny, wild-type olives, spread far and wide by birds. Theophrastus reports how the bearing olive can be grafted on the wild olive, for which the Greeks had a separate name, kotinos.[17]&lt;br /&gt;
After the 16th century, the Europeans brought the olive to the New World, and its cultivation began in Mexico, Peru, Chile and Argentina, and then in the 18th century in California. It is estimated that there are about 800 million olive trees in the world today, and the vast majority of these are found in Mediterranean countries.&lt;br /&gt;
&lt;br /&gt;
Old olive trees&lt;br /&gt;
&lt;br /&gt;
The olive tree is a very hardy species: drought-, disease- and fire-resistant, and can live for a very long time. Its root system is very robust and capable of regenerating the tree even if the above-ground structure is destroyed. The older an olive tree is, the broader and more gnarled its trunk appears. Many olive trees in the groves around the Mediterranean are said to be hundreds years old, while an age of 2,000 years is claimed for a number of individual trees and in some cases this has been verified scientifically.&lt;br /&gt;
Pliny the Elder told of a sacred Greek olive tree that was 1,600 years old. An olive tree in west Athens, named &amp;quot;Plato's Olive Tree&amp;quot;, was rumored to be a remnant of the grove within which Plato's Academy was situated, which would date it to approximately 2,400 years ago. The tree was a cavernous trunk from which a few branches were still sprouting in 1975, when a traffic accident caused a bus to fall on and uproot it. Since then the trunk is preserved and displayed in the nearby Agricultural University of Athens. A supposedly even older tree, called the &amp;quot;Peisistratos Tree&amp;quot;, is located by the banks of the Cephisus River, in the municipality of Agioi Anargyroi, and is said to be a remnant of an olive grove planted by Athenian tyrant Peisistratos in the 6th century BC. A number of Ancient Olive trees also exists in the area of mountain Pelion in Greece.&lt;br /&gt;
&lt;br /&gt;
An olive tree in Algarve, Portugal, is 2000 years old, according to radiocarbon dating.[18] The age of an olive tree in Crete, claimed to be over 2,000 years old, has been confirmed on the basis of tree ring analysis.[19]&lt;br /&gt;
An olive tree in Bar, Montenegro, is claimed to be over 2,000 years old.[20]&lt;br /&gt;
Another well-known olive tree on the island of Brijuni (Brioni), Istria in Croatia, has been calculated to be about 1,600 years old. It still gives fruit (about 30 kg/66 lb per year), which is made into top quality olive oil.[21]&lt;br /&gt;
According to a recent scientific survey, there are dozens of ancient olive trees throughout Israel and Biblical Palestine, 1,600-2,000 years old.[22] Ancient trees include two giant olive trees in the Arab town of Arraba and five trees in Deir Hanna, both in the Galilee region, which have been determined to be over 3,000 years old,[22] although the credibility of the study that produced these dates has been questioned. All seven trees continue to produce olives.&lt;br /&gt;
Several trees in the Garden of Gethsemane (from the Hebrew words &amp;quot;gat shemanim&amp;quot; or olive press) in Jerusalem are claimed to date back to the time of Jesus.[23]&lt;br /&gt;
Some Italian olive trees are believed to date back to Roman times, although identifying progenitor trees in ancient sources is difficult. A tree located in Santu Baltolu di Carana (municipality of Luras) in Sardinia, Italy, named with respect as the Ozzastru by the inhabitants of the region, is claimed to be 3,000 to 4,000 years old according to different studies. There are several other trees of about 1,000 years old within the same garden.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Cultivation and uses&lt;br /&gt;
The olive tree has been cultivated for olive oil, fine wood, olive leaf, and the olive fruit. The earliest evidence for the domestication of olives comes from the Chalcolithic Period archaeological site of Teleilat Ghassul in what is today modern Jordan.&lt;br /&gt;
Farmers in ancient times believed olive trees would not grow well if planted more than a short distance from the sea; Theophrastus gives 300 stadia (55.6 km/34.5 mi) as the limit. Modern experience does not always confirm this, and, though showing a preference for the coast, it has long been grown further inland in some areas with suitable climates, particularly in the southwestern Mediterranean (Iberia, northwest Africa) where winters are mild.&lt;br /&gt;
Olives are now cultivated in many regions of the world with Mediterranean climates, such as South Africa, Chile, Peru, Australia, the Mediterranean Basin, Israel, Palestinian Territories and California and in areas with temperate climates such as New Zealand, under irrigation in the Cuyo region in Argentina which has a desert climate. They are also grown in the Córdoba Province, Argentina, which has a temperate climate with rainy summers and dry winters (Cwa).[24] The climate in Argentina changes the external characteristics of the plant but the fruit keeps its original features.[25]&lt;br /&gt;
Considerable research supports the health-giving benefits of consuming olives, olive leaf and olive oil (see external links below for research results). Olive leaves are used in medicinal teas.&lt;br /&gt;
Olives are now being looked at[26] for use as a renewable energy source, using waste produced from the olive plants as an energy source that produces 2.5 times the energy generated by burning the same amount of wood. The same reference claims that the smoke released has no negative impact on neighbors or the environment, and the ash left in the stove can be used for fertilizing gardens and plants. The process has been patented in the Middle East and the US (for example).&lt;br /&gt;
&lt;br /&gt;
Subspecies&lt;br /&gt;
There are six natural subspecies distributed over a wide range:[28]&lt;br /&gt;
•Olea europaea subsp. europaea (Mediterranean Basin)&lt;br /&gt;
•Olea europaea subsp. cuspidata (from South Africa throughout East Africa, Arabia to South West China)&lt;br /&gt;
•Olea europaea subsp. guanchica (Canaries)&lt;br /&gt;
•Olea europaea subsp. cerasiformis (Madeira)&lt;br /&gt;
•Olea europaea subsp. maroccana Morocco&lt;br /&gt;
•Olea europaea subsp. laperrinei (Algeria, Sudan, Niger)&lt;br /&gt;
The subspecies maroccana and cerasiformis are respectively hexaploid and tetraploid.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Growth and propagation&lt;br /&gt;
Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions. They grow in any light soil, even on clay if well drained, but in rich soils they are predisposed to disease and produce poorer oil than in poorer soil. (This was noted by Pliny the Elder.) Olives like hot weather, and temperatures below −10 °C (14.0 °F) may injure even a mature tree. They tolerate drought well, thanks to their sturdy and extensive root system. Olive trees can live exceptionally long, up to several centuries, and can remain productive for as long, if they are pruned correctly and regularly.&lt;br /&gt;
Olives grow very slowly, and over many years the trunk can attain a considerable diameter. A. P. de Candolle recorded one exceeding 10 metres (33 ft) in girth. The trees rarely exceed 15 metres (49 ft) in height, and are generally confined to much more limited dimensions by frequent pruning. The yellow or light greenish-brown wood is often finely veined with a darker tint; being very hard and close-grained, it is valued by woodworkers. There are only a handlful of olive varieties that can be used to cross-pollinate. Pendolino olive trees are partially self-fertile, but pollenizers are needed for a large fruit crop. Other compatible olive tree pollenizers include Leccino and Maurino. Pendolino olive trees are used extensively as pollenizers in large olive tree groves.&lt;br /&gt;
Olives are propagated by various methods. The preferred ways are either cuttings or layers; the tree roots easily in favourable soil and throws up suckers from the stump when cut down. However, yields from trees grown from suckers or seeds are poor; they must be budded or grafted onto other specimens to do well (Lewington and Parker, 114). Branches of various thickness cut into lengths of about 1 metre (3.3 ft) and planted deeply in manured ground, soon vegetate. Shorter pieces are sometimes laid horizontally in shallow trenches and, when covered with a few centimetres of soil, rapidly throw up sucker-like shoots. In Greece, grafting the cultivated tree on the wild tree is a common practice. In Italy, embryonic buds, which form small swellings on the stems, are carefully excised and planted under the soil surface, where they soon form a vigorous shoot.&lt;br /&gt;
Occasionally, large branches are marched[clarification needed] to obtain young trees. The olive is also sometimes grown from seed; to facilitate germination, the oily pericarp is first softened by slight rotting, or soaked in hot water or in an alkaline solution.&lt;br /&gt;
Where the olive is carefully cultivated, as in Languedoc and Provence, the trees are regularly pruned. The pruning preserves the flower-bearing shoots of the preceding year, while keeping the tree low enough to allow the easy gathering of the fruit. The spaces between the trees are regularly fertilized. The crop from old trees is sometimes enormous, but they seldom bear well two years in succession, and in many cases a large harvest occurs every sixth or seventh season.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Fruit harvest and processing&lt;br /&gt;
Olives are harvested in the autumn and winter. More specifically in the Northern hemisphere, green olives are picked at the end of September to about the middle of November. Blond olives are picked from the middle of October to the end of November and black olives are collected from the middle of November to the end of January or early February. In southern Europe, harvesting is done for several weeks in winter, but the time varies in each country, and with the season and the cultivar.&lt;br /&gt;
Most olives today are harvested by shaking the boughs or the whole tree. Using olives found lying on the ground can result in poor quality oil. Another method involves standing on a ladder and &amp;quot;milking&amp;quot; the olives into a sack tied around the harvester's waist.[citation needed] A third method uses a device called an oli-net that wraps around the tree trunk and opens to form an umbrella-like catcher from which workers collect the fruit. Another method uses an electric tool, the oliviera, that has large tongs that spin around quickly, removing fruit from the tree. This method is used for olives used for oil. Table olive varieties are more difficult to harvest, as workers must take care not to damage the fruit; baskets that hang around the worker's neck are used. In some places in Italy and Greece, olives are harvested by hand because the terrain is too mountainous for machines. As a result, the fruit is not bruised, which leads to a superior finished product. The method also involves sawing off branches, which is healthy for future production.[33]&lt;br /&gt;
The amount of oil contained in the fruit differs greatly by cultivar; the pericarp is usually 60–70% oil. Typical yields are 1.5–2.2 kg (3.3–4.9 lb) of oil per tree per year.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Traditional fermentation and curing&lt;br /&gt;
&lt;br /&gt;
Photo of the olive vat room at Graber Olive House, 315 E 4th St, Ontario, CA 91764. In 1894, two years after planting olive trees in Ontario, California, C. C. Graber began selling vat cured olives from the pictured vat room in vats similar to the ones pictured. Graber Olive House is the oldest operating olive packer in the United States.&lt;br /&gt;
Green and black olives&lt;br /&gt;
&lt;br /&gt;
Olives are a naturally bitter fruit that is typically subjected to fermentation or cured with lye or brine to make it more palatable.&lt;br /&gt;
Green olives and black olives are typically washed thoroughly in water to remove oleuropein, a bitter carbohydrate. Sometimes they are also soaked in a solution of food grade sodium hydroxide to accelerate the process.&lt;br /&gt;
Green olives are allowed to ferment before being packed in a brine solution. American black (&amp;quot;California&amp;quot;) olives are not fermented, which is why they taste milder than green olives.&lt;br /&gt;
Freshly picked olive fruit is not palatable because it contains phenolic compounds and oleuropein, a glycoside which makes the fruit too bitter, although not unhealthy.[33] (One exception is the Thassos olive, which can be eaten fresh.)[citation needed] There are many ways of processing olives for eating. Traditional methods use the natural microflora on the fruit and procedures which select for those flora that ferment the fruit. This fermentation leads to three important outcomes: the leaching out and breakdown of oleuropein and phenolic compounds; the creation of lactic acid, which is a natural preservative; and a complex of flavoursome fermentation products. The result is a product which will store with or without refrigeration.&lt;br /&gt;
Fresh olives are often sold at markets. Olives can be used green, ripe green (a yellower shade of green, or green with hints of colour), through to full purple black ripeness. Olives should be selected for general good condition and for firmness if green. For fermentation, the olives are soaked in water to wash, then drained. One method uses a ratio of 7 liters (7 kg/15 lb) of room temperature water, plus 800 g (28 oz) of sea salt and 1 cup (300 g/11 oz) of white wine or cider vinegar. Each olive is slit deeply with a small knife; large fruit (e.g., 60 fruit per kg) should be slit in multiple places. The solution is added to a container of olives, and they are weighted down with an inert object, such as a plate, so they are fully immersed and lightly sealed in their container. The gases of fermentation should be able to escape. It is possible to use a plastic bag partially filled with water, and lay this over the top as a venting lid, which also provides a good seal. The exclusion of oxygen is helpful, but not as critical as when fermenting grapes to produce wine. After some weeks, the salinity drops from 10% to around 5 to 6%, once the water in the olives moves into solution and the salt moves into the olives. The olives are edible within 2 weeks to a month, but can be left to cure for up to three months. They can be tasted at any time because the bitter compounds are not poisonous, and oleuropein is a useful antioxidant in the human diet.&lt;br /&gt;
Curing can be done by several methods: lye-curing, salt-curing, brine-curing and fresh water-curing. Salt-curing (also known as dry-curing) involves packing the olives in plain salt for at least a month, which produces a salty and wrinkled olive. Brine-curing involves placing the olives in a salt water solution for a few days or more. Fresh-water curing involves soaking the olives in a succession of baths, of which the water is changed daily.[33] Green olives are usually firmer than black olives.&lt;br /&gt;
Olives can also be flavoured by soaking them in various marinades, or removing the pit and stuffing them. Popular flavourings are herbs, spices, olive oil, feta, capsicum (pimento), chili, lemon zest, lemon juice, garlic cloves, wine, vinegar, juniper berries, almonds, and anchovies. Sometimes, the olives are lightly cracked with a hammer or a stone to trigger fermentation. This method of curing adds a slightly bitter taste.&lt;br /&gt;
&lt;br /&gt;
Pests, diseases, and weather&lt;br /&gt;
A fungus, Cycloconium oleaginum, can infect the trees for several successive seasons, causing great damage to plantations. A species of bacterium, Pseudomonas savastanoi pv. oleae,[35] induces tumour growth in the shoots. Certain lepidopterous caterpillars feed on the leaves and flowers. More serious damage is caused by olive-fly attacks to the fruit.&lt;br /&gt;
A pest which spreads through olive trees is the black scale bug, a small black scale insect that resembles a small black spot. They attach themselves firmly to olive trees and reduce the quality of the fruit; their main predators are wasps. The curculio beetle eats the edges of leaves, leaving sawtooth damage.[36]&lt;br /&gt;
Rabbits eat the bark of olive trees and can do considerable damage, especially to young trees. If the bark is removed around the entire circumference of a tree it is likely to die.&lt;br /&gt;
In France and north-central Italy, olives suffer occasionally from frost. Gales and long-continued rains during the gathering season also cause damage.&lt;br /&gt;
&lt;br /&gt;
Production&lt;br /&gt;
Olives are one of the most extensively cultivated fruit crops in the world.[37] In 2009 there were 9.9 million hectares planted with olive trees, which is more than twice the amount of land devoted to apples, bananas or mangoes. Only coconut trees and oil palms command more space.[38] Cultivation area tripled from 2,600,000 to 8,500,000 hectares (6,400,000 to 21,000,000 acres) between 1960 and 2004 and in 2008 reached 10.8 mln Ha. The ten largest producing countries, according to the Food and Agriculture Organization, are all located in the Mediterranean region (with the exception of Argentina, located in South America) and produce 95% of the world's olives.&lt;br /&gt;
Main countries of production (Year 2009 per FAOSTAT)&lt;br /&gt;
Rank &lt;br /&gt;
Country/Region &lt;br /&gt;
Production&lt;br /&gt;
(in tons) &lt;br /&gt;
Cultivated area&lt;br /&gt;
(in hectares) &lt;br /&gt;
Yield&lt;br /&gt;
(q/Ha) &lt;br /&gt;
&lt;br /&gt;
—World18,241,8099,922,83618.383&lt;br /&gt;
1  Spain&lt;br /&gt;
6,204,7002,500,00024.818&lt;br /&gt;
2  Italy&lt;br /&gt;
3,600,5001,159,00031.065&lt;br /&gt;
3  Greece&lt;br /&gt;
2,444,230 (2007)765,00031.4&lt;br /&gt;
4  Turkey&lt;br /&gt;
1,290,654727,51317.740&lt;br /&gt;
5  Syria&lt;br /&gt;
885,942635,69113.936&lt;br /&gt;
6  Morocco&lt;br /&gt;
770,000550,00014.000&lt;br /&gt;
7  Tunisia&lt;br /&gt;
750,0002,300,0003.260&lt;br /&gt;
8  Egypt&lt;br /&gt;
500,000110,00045.454&lt;br /&gt;
9  Algeria&lt;br /&gt;
475,182288,44216.474&lt;br /&gt;
10  Portugal&lt;br /&gt;
362,600380,7009.524&lt;br /&gt;
11  Lebanon&lt;br /&gt;
76,200250,0006.5&lt;br /&gt;
12  Jordan&lt;br /&gt;
189,000126,000&lt;br /&gt;
13  Libya&lt;br /&gt;
180,000&lt;br /&gt;
14  Argentina&lt;br /&gt;
160,00052,00030.769&lt;/p&gt;</media:description>
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    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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			<title>Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5763828385/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5763828385/&quot; title=&quot;Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm6.staticflickr.com/5022/5763828385_aa782f92d5_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Killa_Saifullah_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Killa_Saifullah_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Killa Saifullah, Killa Saifullah or Saifullah Killa (Urdu: قلعہ سیف اللہ) (Fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan. Saifullah Khan was a brave warrior of Khoidadzai, meerdadzai/mirdadzai a sub tribe of Kakar Sunzerkhel. A part of Zhob was named after him because of his bravery. Keeping in view the Geographical position of the Area. Killa Saifullah is one of the central city of Balochistan. It has great value because of its agricultural products.&lt;br /&gt;
Killa Saifullah became a district on 14 December 1988. Qilla Saifullah used to be part of Fort Sandaman (Appozai District) and known as Zhob sub-division. In 2006 Kashatoo sub-tehsil of Zhob District was transferred to Qilla Saifullah district with a new name, Badinai. After the inclusion of Badinai sub-tehsil, (whose area is not known) in Qilla Saifullah District, the district was re-organised as far as administrative division is concerned.&lt;br /&gt;
At present the district is divided into two sub-divisions: Qilla Saifullah and Muslim Bagh. Kila Saifullah sub-division comprises one tehsil (Killa Saifullah) and one sub-tehsil (Badinai). Killa Saifullah tehsil is further sub-divided into 2 Qanungo circles and then into 5 patwar circles. The entire Badinai sub-tehsil is a Qanungo circle as well as patwar circle. Muslim Bagh sub-division comprises Muslim Bagh tehsil and Loiband sub-tehsil. The entire Muslim Bagh tehsil is one Qanungo circle, further sub-divided into 4 patwar circles. The Loiband sub-tehsil consists of one qanungo circle and is sub-divided into 2 patwar circles Over 99% of the people of the area are Muslims. The population of Kaala Abdullah district is estimated to be over 50,0000 in 2005. The vast majority of the population of Killa Saifullah is Pakhtun.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Administration&lt;br /&gt;
The district is administratively subdivided into the following tehsils:[1]&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Killa Saifullah District of Balochistan&lt;br /&gt;
Kila Saifullah or Killa Saifullah or Saifullah Qilla is a fort (Qala) built by Saifullah Khan Meerdadzai/Khudiadadzai. Qilla Saifullah, Killa Saifullah or Saifullah Qilla (fort of Saifullah Khan) is a city in the north west of Balochistan, a province of Pakistan. The City is named after Saifullah Khan Khoidadzai because of his bravery and chivalry. He was a wise and brave man,a man of parts. He engaged the British Army many times. He was the great grandson of Zarh Nikka, a renowned religious scholar. He has built a fort at Rabat Karaiz, Town and Tehsil Qila Saifullah, which was demolished by the British in an assault. His grandson named Haji Abdul Haleem Akhunzada and his descendents still lives on the place where Saifullah used to operate against the English forces. Saifullah Khan also went to Kalat Afghanistan to raise insurgency against the British which he got succeeded.&lt;br /&gt;
•Location&lt;br /&gt;
•Population&lt;br /&gt;
•Casts&lt;br /&gt;
•References&lt;br /&gt;
Location&lt;br /&gt;
Killa Saifullah is about 135 km south to quetta. Kila Saifullah is an important district of Pushtun Districts OF Balochistan. Nebiouring Districts Are Zhob, Loralai, Pishin. Its boder are linked With the nebiouring Country Afghanistan. Killa Saifullah, Killa Saifullah or Saifullah Killa (fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan, 135 KM from Quetta, the Provincial Capital. Killa Saifullah was diistrict notified on 14 December 1988.&lt;br /&gt;
&lt;br /&gt;
Historical background&lt;br /&gt;
This District is named after Saifullah Khan, who was from the Mirdadzai (Khodadzai) tribe of Kakar Sunzerkhail. He was the great grandson of Zarh Nikka (Faiz ullah Akhunzada), a renowned religious scholar of the region. The British sent its Zhob Expedition in 1884 in order to occupy the Zhob region through Baratkhail. In the meanwhile the castles of Saifullah Khan Khoidadzai and Shah Jehan Jogezai (The Badshah of Zhob) were demolished. On October 7, 884, an assault on the Qalla (Castle) of Shah Jehan near Akhterzai resulted the killings of many tribal people including Malik Hamza Daulatzai and Mohammad Ghous who fought bravely. All 500 tribal Sardars admitted their submission before the British forces and also signed an agreement that they will not interfere in the affairs of British Government in Zhob region except Saifullah Khan Khoidadzai and Shah Jehan Jogezai, who had a narrow escape from the battle scene and established themselves at Kalat Afghanistan; where they used to operate their insurgency campaign against the British and never subdued before the British Occupying Forces.[2]&lt;br /&gt;
Early in the 13th century the country came within the sphere of the raids organised by Gengis Khan, the Mongol. In 1398 AD, an expedition against the Afghans of the area was led by Pir Muhammad, grandson of Amir Timur. Although no authentic information exist about any foreign occupation, many forts, mounds and karezes are attributed to the Mughals. Both Nadir Shah (1736-47 AD) and Ahmed Shah (1747-73 AD) extended their power through Balochistan and thenceforth Zhob remained under the more or less nominal suzerainty of the Durranis and Barakzais until it came under British protection. In the middle of the 18th century Ahmed Shah granted a sanad (certificate) to Bekar Nika, fourth in descent from Jogi and the head of the Jogezai family, conferring upon him the title and position of “Badshah or Ruler of Zhob”. Shah Jehan Jogezai was conferred as Badshah of Zhob. The Descendants of Shah Jehan Jogezai used to live in Loralai District of Balochistan. Administrative Units:&lt;br /&gt;
&lt;br /&gt;
Main tribes of Killa Saifullah&lt;br /&gt;
Killa Saifullah District has been divided into two administrative units i.e., Tehsils.&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
Killa Saifullah Tehsil comprises 08 union councils&lt;br /&gt;
•Badini&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Musafirpur&lt;br /&gt;
•Sharan Jogezai&lt;br /&gt;
•Tubli&lt;br /&gt;
•Akhterzai&lt;br /&gt;
•Batozai&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Muslim Tehsil comprises 07 union councils&lt;br /&gt;
•Kan Mehterzai&lt;br /&gt;
•Mugha Faqirzai&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Loiband&lt;br /&gt;
•Nasai&lt;br /&gt;
•Ragha Sultanzai&lt;br /&gt;
The vast majority of the population of Qilla Saifullah is Pashtun. Killa Saifullah, still a tribal agency in administrative terms, has been a part of Zhob and all the historical descriptions.&lt;/p&gt;</description>
			<pubDate>Fri, 27 May 2011 00:19:45 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T10:54:58-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Killa_Saifullah_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Killa_Saifullah_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Killa Saifullah, Killa Saifullah or Saifullah Killa (Urdu: قلعہ سیف اللہ) (Fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan. Saifullah Khan was a brave warrior of Khoidadzai, meerdadzai/mirdadzai a sub tribe of Kakar Sunzerkhel. A part of Zhob was named after him because of his bravery. Keeping in view the Geographical position of the Area. Killa Saifullah is one of the central city of Balochistan. It has great value because of its agricultural products.&lt;br /&gt;
Killa Saifullah became a district on 14 December 1988. Qilla Saifullah used to be part of Fort Sandaman (Appozai District) and known as Zhob sub-division. In 2006 Kashatoo sub-tehsil of Zhob District was transferred to Qilla Saifullah district with a new name, Badinai. After the inclusion of Badinai sub-tehsil, (whose area is not known) in Qilla Saifullah District, the district was re-organised as far as administrative division is concerned.&lt;br /&gt;
At present the district is divided into two sub-divisions: Qilla Saifullah and Muslim Bagh. Kila Saifullah sub-division comprises one tehsil (Killa Saifullah) and one sub-tehsil (Badinai). Killa Saifullah tehsil is further sub-divided into 2 Qanungo circles and then into 5 patwar circles. The entire Badinai sub-tehsil is a Qanungo circle as well as patwar circle. Muslim Bagh sub-division comprises Muslim Bagh tehsil and Loiband sub-tehsil. The entire Muslim Bagh tehsil is one Qanungo circle, further sub-divided into 4 patwar circles. The Loiband sub-tehsil consists of one qanungo circle and is sub-divided into 2 patwar circles Over 99% of the people of the area are Muslims. The population of Kaala Abdullah district is estimated to be over 50,0000 in 2005. The vast majority of the population of Killa Saifullah is Pakhtun.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Administration&lt;br /&gt;
The district is administratively subdivided into the following tehsils:[1]&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Killa Saifullah District of Balochistan&lt;br /&gt;
Kila Saifullah or Killa Saifullah or Saifullah Qilla is a fort (Qala) built by Saifullah Khan Meerdadzai/Khudiadadzai. Qilla Saifullah, Killa Saifullah or Saifullah Qilla (fort of Saifullah Khan) is a city in the north west of Balochistan, a province of Pakistan. The City is named after Saifullah Khan Khoidadzai because of his bravery and chivalry. He was a wise and brave man,a man of parts. He engaged the British Army many times. He was the great grandson of Zarh Nikka, a renowned religious scholar. He has built a fort at Rabat Karaiz, Town and Tehsil Qila Saifullah, which was demolished by the British in an assault. His grandson named Haji Abdul Haleem Akhunzada and his descendents still lives on the place where Saifullah used to operate against the English forces. Saifullah Khan also went to Kalat Afghanistan to raise insurgency against the British which he got succeeded.&lt;br /&gt;
•Location&lt;br /&gt;
•Population&lt;br /&gt;
•Casts&lt;br /&gt;
•References&lt;br /&gt;
Location&lt;br /&gt;
Killa Saifullah is about 135 km south to quetta. Kila Saifullah is an important district of Pushtun Districts OF Balochistan. Nebiouring Districts Are Zhob, Loralai, Pishin. Its boder are linked With the nebiouring Country Afghanistan. Killa Saifullah, Killa Saifullah or Saifullah Killa (fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan, 135 KM from Quetta, the Provincial Capital. Killa Saifullah was diistrict notified on 14 December 1988.&lt;br /&gt;
&lt;br /&gt;
Historical background&lt;br /&gt;
This District is named after Saifullah Khan, who was from the Mirdadzai (Khodadzai) tribe of Kakar Sunzerkhail. He was the great grandson of Zarh Nikka (Faiz ullah Akhunzada), a renowned religious scholar of the region. The British sent its Zhob Expedition in 1884 in order to occupy the Zhob region through Baratkhail. In the meanwhile the castles of Saifullah Khan Khoidadzai and Shah Jehan Jogezai (The Badshah of Zhob) were demolished. On October 7, 884, an assault on the Qalla (Castle) of Shah Jehan near Akhterzai resulted the killings of many tribal people including Malik Hamza Daulatzai and Mohammad Ghous who fought bravely. All 500 tribal Sardars admitted their submission before the British forces and also signed an agreement that they will not interfere in the affairs of British Government in Zhob region except Saifullah Khan Khoidadzai and Shah Jehan Jogezai, who had a narrow escape from the battle scene and established themselves at Kalat Afghanistan; where they used to operate their insurgency campaign against the British and never subdued before the British Occupying Forces.[2]&lt;br /&gt;
Early in the 13th century the country came within the sphere of the raids organised by Gengis Khan, the Mongol. In 1398 AD, an expedition against the Afghans of the area was led by Pir Muhammad, grandson of Amir Timur. Although no authentic information exist about any foreign occupation, many forts, mounds and karezes are attributed to the Mughals. Both Nadir Shah (1736-47 AD) and Ahmed Shah (1747-73 AD) extended their power through Balochistan and thenceforth Zhob remained under the more or less nominal suzerainty of the Durranis and Barakzais until it came under British protection. In the middle of the 18th century Ahmed Shah granted a sanad (certificate) to Bekar Nika, fourth in descent from Jogi and the head of the Jogezai family, conferring upon him the title and position of “Badshah or Ruler of Zhob”. Shah Jehan Jogezai was conferred as Badshah of Zhob. The Descendants of Shah Jehan Jogezai used to live in Loralai District of Balochistan. Administrative Units:&lt;br /&gt;
&lt;br /&gt;
Main tribes of Killa Saifullah&lt;br /&gt;
Killa Saifullah District has been divided into two administrative units i.e., Tehsils.&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
Killa Saifullah Tehsil comprises 08 union councils&lt;br /&gt;
•Badini&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Musafirpur&lt;br /&gt;
•Sharan Jogezai&lt;br /&gt;
•Tubli&lt;br /&gt;
•Akhterzai&lt;br /&gt;
•Batozai&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Muslim Tehsil comprises 07 union councils&lt;br /&gt;
•Kan Mehterzai&lt;br /&gt;
•Mugha Faqirzai&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Loiband&lt;br /&gt;
•Nasai&lt;br /&gt;
•Ragha Sultanzai&lt;br /&gt;
The vast majority of the population of Qilla Saifullah is Pashtun. Killa Saifullah, still a tribal agency in administrative terms, has been a part of Zhob and all the historical descriptions.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm6.staticflickr.com/5022/5763828385_aa782f92d5_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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		</item>
		<item>
			<title>Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5763828387/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5763828387/&quot; title=&quot;Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm3.staticflickr.com/2460/5763828387_024ef45db5_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Killa_Saifullah_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Killa_Saifullah_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Killa Saifullah, Killa Saifullah or Saifullah Killa (Urdu: قلعہ سیف اللہ) (Fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan. Saifullah Khan was a brave warrior of Khoidadzai, meerdadzai/mirdadzai a sub tribe of Kakar Sunzerkhel. A part of Zhob was named after him because of his bravery. Keeping in view the Geographical position of the Area. Killa Saifullah is one of the central city of Balochistan. It has great value because of its agricultural products.&lt;br /&gt;
Killa Saifullah became a district on 14 December 1988. Qilla Saifullah used to be part of Fort Sandaman (Appozai District) and known as Zhob sub-division. In 2006 Kashatoo sub-tehsil of Zhob District was transferred to Qilla Saifullah district with a new name, Badinai. After the inclusion of Badinai sub-tehsil, (whose area is not known) in Qilla Saifullah District, the district was re-organised as far as administrative division is concerned.&lt;br /&gt;
At present the district is divided into two sub-divisions: Qilla Saifullah and Muslim Bagh. Kila Saifullah sub-division comprises one tehsil (Killa Saifullah) and one sub-tehsil (Badinai). Killa Saifullah tehsil is further sub-divided into 2 Qanungo circles and then into 5 patwar circles. The entire Badinai sub-tehsil is a Qanungo circle as well as patwar circle. Muslim Bagh sub-division comprises Muslim Bagh tehsil and Loiband sub-tehsil. The entire Muslim Bagh tehsil is one Qanungo circle, further sub-divided into 4 patwar circles. The Loiband sub-tehsil consists of one qanungo circle and is sub-divided into 2 patwar circles Over 99% of the people of the area are Muslims. The population of Kaala Abdullah district is estimated to be over 50,0000 in 2005. The vast majority of the population of Killa Saifullah is Pakhtun.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Administration&lt;br /&gt;
The district is administratively subdivided into the following tehsils:[1]&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Killa Saifullah District of Balochistan&lt;br /&gt;
Kila Saifullah or Killa Saifullah or Saifullah Qilla is a fort (Qala) built by Saifullah Khan Meerdadzai/Khudiadadzai. Qilla Saifullah, Killa Saifullah or Saifullah Qilla (fort of Saifullah Khan) is a city in the north west of Balochistan, a province of Pakistan. The City is named after Saifullah Khan Khoidadzai because of his bravery and chivalry. He was a wise and brave man,a man of parts. He engaged the British Army many times. He was the great grandson of Zarh Nikka, a renowned religious scholar. He has built a fort at Rabat Karaiz, Town and Tehsil Qila Saifullah, which was demolished by the British in an assault. His grandson named Haji Abdul Haleem Akhunzada and his descendents still lives on the place where Saifullah used to operate against the English forces. Saifullah Khan also went to Kalat Afghanistan to raise insurgency against the British which he got succeeded.&lt;br /&gt;
•Location&lt;br /&gt;
•Population&lt;br /&gt;
•Casts&lt;br /&gt;
•References&lt;br /&gt;
Location&lt;br /&gt;
Killa Saifullah is about 135 km south to quetta. Kila Saifullah is an important district of Pushtun Districts OF Balochistan. Nebiouring Districts Are Zhob, Loralai, Pishin. Its boder are linked With the nebiouring Country Afghanistan. Killa Saifullah, Killa Saifullah or Saifullah Killa (fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan, 135 KM from Quetta, the Provincial Capital. Killa Saifullah was diistrict notified on 14 December 1988.&lt;br /&gt;
&lt;br /&gt;
Historical background&lt;br /&gt;
This District is named after Saifullah Khan, who was from the Mirdadzai (Khodadzai) tribe of Kakar Sunzerkhail. He was the great grandson of Zarh Nikka (Faiz ullah Akhunzada), a renowned religious scholar of the region. The British sent its Zhob Expedition in 1884 in order to occupy the Zhob region through Baratkhail. In the meanwhile the castles of Saifullah Khan Khoidadzai and Shah Jehan Jogezai (The Badshah of Zhob) were demolished. On October 7, 884, an assault on the Qalla (Castle) of Shah Jehan near Akhterzai resulted the killings of many tribal people including Malik Hamza Daulatzai and Mohammad Ghous who fought bravely. All 500 tribal Sardars admitted their submission before the British forces and also signed an agreement that they will not interfere in the affairs of British Government in Zhob region except Saifullah Khan Khoidadzai and Shah Jehan Jogezai, who had a narrow escape from the battle scene and established themselves at Kalat Afghanistan; where they used to operate their insurgency campaign against the British and never subdued before the British Occupying Forces.[2]&lt;br /&gt;
Early in the 13th century the country came within the sphere of the raids organised by Gengis Khan, the Mongol. In 1398 AD, an expedition against the Afghans of the area was led by Pir Muhammad, grandson of Amir Timur. Although no authentic information exist about any foreign occupation, many forts, mounds and karezes are attributed to the Mughals. Both Nadir Shah (1736-47 AD) and Ahmed Shah (1747-73 AD) extended their power through Balochistan and thenceforth Zhob remained under the more or less nominal suzerainty of the Durranis and Barakzais until it came under British protection. In the middle of the 18th century Ahmed Shah granted a sanad (certificate) to Bekar Nika, fourth in descent from Jogi and the head of the Jogezai family, conferring upon him the title and position of “Badshah or Ruler of Zhob”. Shah Jehan Jogezai was conferred as Badshah of Zhob. The Descendants of Shah Jehan Jogezai used to live in Loralai District of Balochistan. Administrative Units:&lt;br /&gt;
&lt;br /&gt;
Main tribes of Killa Saifullah&lt;br /&gt;
Killa Saifullah District has been divided into two administrative units i.e., Tehsils.&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
Killa Saifullah Tehsil comprises 08 union councils&lt;br /&gt;
•Badini&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Musafirpur&lt;br /&gt;
•Sharan Jogezai&lt;br /&gt;
•Tubli&lt;br /&gt;
•Akhterzai&lt;br /&gt;
•Batozai&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Muslim Tehsil comprises 07 union councils&lt;br /&gt;
•Kan Mehterzai&lt;br /&gt;
•Mugha Faqirzai&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Loiband&lt;br /&gt;
•Nasai&lt;br /&gt;
•Ragha Sultanzai&lt;br /&gt;
The vast majority of the population of Qilla Saifullah is Pashtun. Killa Saifullah, still a tribal agency in administrative terms, has been a part of Zhob and all the historical descriptions.&lt;/p&gt;</description>
			<pubDate>Fri, 27 May 2011 00:19:45 -0700</pubDate>
			                        <dc:date.Taken>2011-02-06T11:02:22-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Scenes from Qila Saifullah in Balochistan,  Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Killa_Saifullah_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Killa_Saifullah_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Killa Saifullah, Killa Saifullah or Saifullah Killa (Urdu: قلعہ سیف اللہ) (Fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan. Saifullah Khan was a brave warrior of Khoidadzai, meerdadzai/mirdadzai a sub tribe of Kakar Sunzerkhel. A part of Zhob was named after him because of his bravery. Keeping in view the Geographical position of the Area. Killa Saifullah is one of the central city of Balochistan. It has great value because of its agricultural products.&lt;br /&gt;
Killa Saifullah became a district on 14 December 1988. Qilla Saifullah used to be part of Fort Sandaman (Appozai District) and known as Zhob sub-division. In 2006 Kashatoo sub-tehsil of Zhob District was transferred to Qilla Saifullah district with a new name, Badinai. After the inclusion of Badinai sub-tehsil, (whose area is not known) in Qilla Saifullah District, the district was re-organised as far as administrative division is concerned.&lt;br /&gt;
At present the district is divided into two sub-divisions: Qilla Saifullah and Muslim Bagh. Kila Saifullah sub-division comprises one tehsil (Killa Saifullah) and one sub-tehsil (Badinai). Killa Saifullah tehsil is further sub-divided into 2 Qanungo circles and then into 5 patwar circles. The entire Badinai sub-tehsil is a Qanungo circle as well as patwar circle. Muslim Bagh sub-division comprises Muslim Bagh tehsil and Loiband sub-tehsil. The entire Muslim Bagh tehsil is one Qanungo circle, further sub-divided into 4 patwar circles. The Loiband sub-tehsil consists of one qanungo circle and is sub-divided into 2 patwar circles Over 99% of the people of the area are Muslims. The population of Kaala Abdullah district is estimated to be over 50,0000 in 2005. The vast majority of the population of Killa Saifullah is Pakhtun.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Administration&lt;br /&gt;
The district is administratively subdivided into the following tehsils:[1]&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Killa Saifullah District of Balochistan&lt;br /&gt;
Kila Saifullah or Killa Saifullah or Saifullah Qilla is a fort (Qala) built by Saifullah Khan Meerdadzai/Khudiadadzai. Qilla Saifullah, Killa Saifullah or Saifullah Qilla (fort of Saifullah Khan) is a city in the north west of Balochistan, a province of Pakistan. The City is named after Saifullah Khan Khoidadzai because of his bravery and chivalry. He was a wise and brave man,a man of parts. He engaged the British Army many times. He was the great grandson of Zarh Nikka, a renowned religious scholar. He has built a fort at Rabat Karaiz, Town and Tehsil Qila Saifullah, which was demolished by the British in an assault. His grandson named Haji Abdul Haleem Akhunzada and his descendents still lives on the place where Saifullah used to operate against the English forces. Saifullah Khan also went to Kalat Afghanistan to raise insurgency against the British which he got succeeded.&lt;br /&gt;
•Location&lt;br /&gt;
•Population&lt;br /&gt;
•Casts&lt;br /&gt;
•References&lt;br /&gt;
Location&lt;br /&gt;
Killa Saifullah is about 135 km south to quetta. Kila Saifullah is an important district of Pushtun Districts OF Balochistan. Nebiouring Districts Are Zhob, Loralai, Pishin. Its boder are linked With the nebiouring Country Afghanistan. Killa Saifullah, Killa Saifullah or Saifullah Killa (fort of Saifullah Khan) is a district in the north west of Balochistan province of Pakistan, 135 KM from Quetta, the Provincial Capital. Killa Saifullah was diistrict notified on 14 December 1988.&lt;br /&gt;
&lt;br /&gt;
Historical background&lt;br /&gt;
This District is named after Saifullah Khan, who was from the Mirdadzai (Khodadzai) tribe of Kakar Sunzerkhail. He was the great grandson of Zarh Nikka (Faiz ullah Akhunzada), a renowned religious scholar of the region. The British sent its Zhob Expedition in 1884 in order to occupy the Zhob region through Baratkhail. In the meanwhile the castles of Saifullah Khan Khoidadzai and Shah Jehan Jogezai (The Badshah of Zhob) were demolished. On October 7, 884, an assault on the Qalla (Castle) of Shah Jehan near Akhterzai resulted the killings of many tribal people including Malik Hamza Daulatzai and Mohammad Ghous who fought bravely. All 500 tribal Sardars admitted their submission before the British forces and also signed an agreement that they will not interfere in the affairs of British Government in Zhob region except Saifullah Khan Khoidadzai and Shah Jehan Jogezai, who had a narrow escape from the battle scene and established themselves at Kalat Afghanistan; where they used to operate their insurgency campaign against the British and never subdued before the British Occupying Forces.[2]&lt;br /&gt;
Early in the 13th century the country came within the sphere of the raids organised by Gengis Khan, the Mongol. In 1398 AD, an expedition against the Afghans of the area was led by Pir Muhammad, grandson of Amir Timur. Although no authentic information exist about any foreign occupation, many forts, mounds and karezes are attributed to the Mughals. Both Nadir Shah (1736-47 AD) and Ahmed Shah (1747-73 AD) extended their power through Balochistan and thenceforth Zhob remained under the more or less nominal suzerainty of the Durranis and Barakzais until it came under British protection. In the middle of the 18th century Ahmed Shah granted a sanad (certificate) to Bekar Nika, fourth in descent from Jogi and the head of the Jogezai family, conferring upon him the title and position of “Badshah or Ruler of Zhob”. Shah Jehan Jogezai was conferred as Badshah of Zhob. The Descendants of Shah Jehan Jogezai used to live in Loralai District of Balochistan. Administrative Units:&lt;br /&gt;
&lt;br /&gt;
Main tribes of Killa Saifullah&lt;br /&gt;
Killa Saifullah District has been divided into two administrative units i.e., Tehsils.&lt;br /&gt;
•Killa Saifullah&lt;br /&gt;
Killa Saifullah Tehsil comprises 08 union councils&lt;br /&gt;
•Badini&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Musafirpur&lt;br /&gt;
•Sharan Jogezai&lt;br /&gt;
•Tubli&lt;br /&gt;
•Akhterzai&lt;br /&gt;
•Batozai&lt;br /&gt;
•Muslim Bagh&lt;br /&gt;
Muslim Tehsil comprises 07 union councils&lt;br /&gt;
•Kan Mehterzai&lt;br /&gt;
•Mugha Faqirzai&lt;br /&gt;
•Sadar&lt;br /&gt;
•Town&lt;br /&gt;
•Loiband&lt;br /&gt;
•Nasai&lt;br /&gt;
•Ragha Sultanzai&lt;br /&gt;
The vast majority of the population of Qilla Saifullah is Pashtun. Killa Saifullah, still a tribal agency in administrative terms, has been a part of Zhob and all the historical descriptions.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm3.staticflickr.com/2460/5763828387_024ef45db5_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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		</item>
		<item>
			<title>Loralai in Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5761273378/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5761273378/&quot; title=&quot;Loralai in Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm6.staticflickr.com/5270/5761273378_4f700e4049_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Loralai in Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;Loralai like any other district in Balochistan - rugged and beautiful!   There are many barren mountains in Loralai but also there are some scrub and juniper forested mountains.  It takes 4-hours from Quetta to Loralai and can become a bit tedious but the journey is through stunning landscapes.   The flat topped mountain in the background is known as Jinnah's Cap locally.  Jinnah was the founding father of Pakistan and the shape of the mountain does resemble his cap.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Loralai_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Loralai_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
LoralaiUtmankhel is a district in the centre of Balochistan province of Pakistan. Loralai district was created on October, 1903. Loralai town is the district headquarters. Loralai was further partitioned in 1992 when Musakhel and Barkhan were given the status of separate administrative districts.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Boundary&lt;br /&gt;
The present boundaries of Loralai district contain three sub-divisions namely sub-division Duki , sub-division Bori and Tehsil Makhter. Duki sub-division is further divided into Tehsil Duki and Sub-Tehsil Sinjavi. Sub-division Bori consists of tehsil Bori. Sub-tehsil Makhter become tehsil with the great accesses of Tehsil Nazim Bori [Molvi Abdullah Hamzazai].&lt;br /&gt;
&lt;br /&gt;
History&lt;br /&gt;
In 1545 Duki, a dependency of the Kandahar province, was conferred upon Mir Sayyid Ali by the Mughal Emperor Humayun. The province of Kandahar continued under Mughals until the year 1559 when it passed into the hands of the Safavids Kings of Persia and remained under their control until 1595. In 1595 it was recaptured by Emperor Akbar the Great, during Akbar's reign the territory of Duki which was generally garrisoned, formed an eastern dependency of the Kandahar Province and provided a contingent of 500 horses and 1,000-foot (300 m) soldiers. In 1622 Kandahar again passed under the Safavids.&lt;br /&gt;
In 1653 Emperor Shah Jahan sent a large expedition under his eldest son, Dara-Shikoh, to regain Kandahar but in vain. This was the last attempt on the part of the Mughals to regain Kandahar which was now lost to them for ever. Mir Wais Ghilzai or Khilji established Ghilzai/Khilji power in Kandahar around 1709. After 30 years of supremacy the Ghilzai/Khilji power gave way to Nadir Shah who captured after a severe struggle in 1737. However in 1747 Nadir Shah was assassinated and Ahmad Shah Durrani took over the reign of Government. The Durranis were followed in about 1826 by the Barakzai under Dost Mohammad Khan. Almost the whole of Loralai District remained under this dynasty till 1879, in 1879 Duki and the Thal Chotiali country with other parts of Balochistan passed into the hands of the British.&lt;br /&gt;
In 1879 at the close of the first phase of Afghan war a British contingent while returning from Kandahar was opposed by a large body of tribesmen from the Zhob and Bori valley at Baghao under command of Shah Jahan (chief of Zhob). However tribal lashkar was defeated completely. In 1881 Thal Chotiali (Sibi) which included Duki was made Sub district of the Harnai political Agency. In 1881 inhabitants of Sanjavi were brought under British subjugation. In 1883 it was decided to build cantt at Duki and the Garrison of Thal Chotiali (Sibi) leaving a detachment at Gumbaz. In October 1884 a force comprising 4800 men moved in to Bori (Loralai) valley and the mission was completely successful. In the following years it was decided that a frontier road should be constructed from Dera Ghazi Khan to Pishin through Loralai. The cantt from Duki was accordingly moved forward in 1886 to Loralai and Mil posts were stationed at Sanjavi, Mekhtar and Kingri. The Head Quarter of Assistant Political Agent at Duki was also changed to Loralai. In Nov 1887 Duki and Thal Chotiali (Sibi) were declared parts of British India and for the purpose of administration, the designation of the Political Agent was changed to that of Deputy Commissioner. In 1888 Sir Robert Sandeman proceeded with a small force through Musa Khel to Southern Zhob. Ultimately this led to the occupation of the Zhob valley in 1889. Loralai town and cantt remained under the Thal Chotiali Dist until 1894 when it was made over to the Zhob Agency. Famous People:Dr. Malak Jamal Khan Hamzazai, Abdul Wahab Utmankhel عبدلوها ب اوتمانخيل) Malak Habibullah khan kudezai,عبدالرزاق اوتمانخيل جرمنی Malak Fathe Khan Utmankhel,Dr. Syed Jalal Shah Peachi, Shams Utmankhel Sardar Pasta Khan Utmankhel Sardar Ashraf Kakar, Dr. Mohamad Shah kudezai, Akhtar Shah Kudezai, Ubaidullah Babat, Malak Gulzar Khan, Muhibullah Khan London, Haji Soba Khanmusakhail, Malak Jalat Khan musakhail,haji ferooz khan musakhail ,sardar sikander hayat khan jogezai /Malak Noorullah Kudezai Shaheed, Dr.Noorullah Khan kibzai, yaqub Nasar, Gul Muhammad khan Jogezai, Saradr Asmat Ullah Musakhail, Dr. Atta Gul Hmzazai, Haji Thor Utmankhel,Saradar Abdul Latif Jogezai - Risaldar Major, Naik Mohammad Kakar,Rozina Kakar, Dost Mohammad Kakar, Mohammad jameel Zumri, Mohammad Yousaf Rind, Bashir GUl Khatak, Haji Afzal Sherani, Hayat Khan Tajak, Malik Zaheer ud Din Khan Trakai, Mr. S.M.G.Ali Shah Gillani S/o. Maj Mansoor Hussain Shah Gillani(U.A.E Armed Forces).&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Politics&lt;br /&gt;
In Oct 1903 the Thal Chotali and Zhob Agencies were remodeled and the name of former was changed to Sibi District and thus a new District, Loralai was created. To this were the Musa Khel and Bori Tehsils from Zhob and Duki, Sanjavi and Barkhan Tehsils from the Thal Chotiali Distt.&lt;br /&gt;
After the defeat of Kakar Tribesman under the command of Ghazy Arsala Khan Utmankhelغازی ارسلا خان اوتمانخيل , Shah Jahan Jogezai in the Baghao areas near Duki, most of the people in the areas were depressed and were shocked of win of British forces. At the end of this war in 1881-82 the British forces were entered into Loralai city without any resistance and they occupied the mostly areas of Bori, Duki, Sanjavi and Mekhtar. In 1984, the British Forces have declared the mission completely successful and a Platoon of 4800 men were moved into Loralai Bori. The Cantt from Duki was accordingly moved into Bori (Loralai) and proper cantonment areas were defined. In the same time, many people like Zarak Khan Churmai, Wasal Kudezai, Amanullah Khan, Sherjan Khan, Thor Sawan etc. had started guerrilla war against British invasion. There was no concept of political and democratic struggle in the tribal areas of Loralai, Zhob, Barkan etc. In 1936 Baran Khan started a democratic movement against British Empire by the name of &amp;quot;Anjuman-i-Watan&amp;quot;. The founder of this movement was Abdul Samad Khan Achakzai. This was first well oraganized democratic movement in the history of Loralai as well whole Zhob division. Baran Khan Kudezai established an office in Loralai city near Paharhi Muhallah (Mountainous part in city). In 1937 the Tehreek was in more spirit and succeeded, a huge number of people joined the Tehreek and they demanded a separate homeland for Pashtoons in Southern and western areas of NWFP. In western areas the Khudai Khidmat Gar (Red-Shirt) movement was on peak for independence from British emperor. Baran Khan invited the Khan Abdul Ghaffar khan in Loralai in 1938 and there held a huge public meeting in city with the help of Anjuman-i-Watan. Abdul Samad Khan Achakzai, the founder of Anjuman-i-Watan also participated in that meeting. At night Abdul Ghaffar Khan and Abdul Samad Khan took dinner in Zangiwal village at Baran Khan's hujra(Guestroom). Baran Khan was remained very close with Abdul Samad Khan Achakzai and accompanied him on every visit of Loralai and Zhob. He was one of the rights hands of Achakzai's in their political journey. In 1939, the Commissionar of Zhob Division started a crakdown against all the political leaders of Anjuman-i-Watan movement and arrested more than hundreds of the leaders. Baran was also arrested and was confined for 6 months Judicial remands in central Jail Quetta. At the time of confinement at the Central Jail Quetta, Allah had given son to Baran Khan. Baran Khan named his new born baby as 'Anjuman'. He wanted to leave alive this name for always. While during prisoned in jail, the Jail Superintendent offered a deal of three shops in Jinnah road and asked Baran Khan Kudezai to take aside from the movement and keep stayed in Quetta. Baran Khan rejected those offers and submitted his life for attaining the rights, dignity and sovereignty of Pashtun. Ghazi Arsala Khan Utmankhel was a graat leder of Pashtoon Kh بداوهاب اتمانخيل مرهوم دلر اوبرپشتون خلق د يووالی غوشتونکی و Abdul Wahab Utmankhel Marhoom Was a Greet leder of pashtoon &amp;amp; one of the best man khalil Ahmed khajjak&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Demography&lt;br /&gt;
The population of Loralai district was estimated to be over 700,000 in 2005. The vast majority of the population of Loralai district are Pashtun with Kakar and nasar as majority tribes. The district offers a great blend of mixed tribes from all parts of Pakistan. Some major tribes of Loralai have migrated from the parts of Zhob like Batozai, Jogezai, Jalalzai and Musazai &amp;amp; Some Afghan refugees who have permanently settled in the region are Nasar,Sulemankhail,Tarakai,Tokhai,Andar etc.. About one fourth of the population is Baloch. There major tribes are Marri and Buzdar, who mostly dwell on southern and western portions of the district.&lt;br /&gt;
==Main Tribes of Loralai==اوتمانخيل قوم دلورالای ترګردوغټ قوم دېې District Loralai is inhabited by pre dominately Pathan tribes. Maj tribes are;-&lt;br /&gt;
(1) Kakar Kudezai, Utmakhel, ,shadozai, Kibzai, Malazai, Sargarh, Shabozai, Abdula Zai, Khosti, Jogezai etc.) (2) Tareen (3) Durrani (4) LUNI[SHAMEZAI] (5) Nasar (6) Musa khail (7) Ghilzai (including, Suleimankhail,Tarakai,Hottak,Tokhai,Andar etc.) (8) Syed (9) Khawaja&lt;br /&gt;
The Baloch tribes are mostly;- (1) Marri (2) Buzdar (3) Khetran&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Duki&lt;br /&gt;
(a) kibzai(kakar) (b) tareen (c) LUNI[SHAMEZAI] (d) Haiderzai (Kakar) (e) Zarkoon (f) Khajjak(jafarzai) (g) Sadozai(kakar) (h) seemab malghani (i) syed (peachi) (j) nasar (k) khajjak (kakar) (l) sargari Marri (a) Bijarani (b) Gazzaini (c) Loharani&lt;br /&gt;
Buzdar (a) Rustamani (b) Jehanani (c) Dulani (d) Chakrani (e) Ladwani (f) Ghulamani (g) Sihani (h) Shahwani (i) Jalalani (j) Jafirani,Meernani&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Musa Khel&lt;br /&gt;
(a) kibzai(kakar) (b) Zimri (c) Belkhel (d) Laharzai (e) Syed (Ghar Sheen) (f) Gaffer&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Development&lt;br /&gt;
Loralai city has its own radio broadcasting station and mobile coverage of three operators. With the completion of the Loralai-Dera Ghazi Khan road, many people see a much more brighter and prosperous future for the district since the travel to DG Khan is important in many ways like the transportation of cash crops and food crops and coal loaded trucks from Chamalang coal mines. The road in under construction between Wagum Rud and khajuri since long. Now the fresh contact has been awarded to FWO and fresh date for its completion is December 2008. All coal loaded trucks heading to Punjab and other areas travel on this road.&lt;br /&gt;
&lt;br /&gt;
Mercy Corps stoped their oprations in Loralai region due to there internal problems. Some other local NGOs are also working in the region like LAFAM,Association For Heath Development(A H D)which is working on malaria and has started its free medical camp in D H Q hospital Duki in collaboration with directorate of malaria control program and remained its camp open as long as malari being controlled in the area.in 2010, the RAHA-RAA-UNDP alos started theire operations in Lralai region, the programe is mostly for refuges affected communities which is located in Kach UC, WRANGA Foundation is a implementing partner in the area with RAHH-RAA-UNDP. Wranga is a pashto language word which means 'beam of light'. now WRANGA is going to open and estiblished their offices in Kohlu, Barakan, Musakhail and ziarat.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Institutions&lt;br /&gt;
There are many educational Institutions in District Loralai. These are listed below :- 1. Balochistan University Campas Loralai. 2. Balochistan Residentional College (BRC) Loralai. 3. Govt Degree College Loralai. 4. Govt Degree Girls College Loralai. 5. Balochistan Institute of IT and Mamagement Sciences (BIITMS) Loralai. 6. Govt Inter Science College Duke. 7. Govt Inter Science College Makhter. 8. Pak-Jerman Technical Training Center (TTC) Loralai.&lt;br /&gt;
&lt;br /&gt;
There are many Governmental and Public High, Middle and Primary School at District Loralai.&lt;br /&gt;
 There are also Many Islamic Institution at Loralai.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Resources&lt;br /&gt;
All kinds of fruits and vegetables are cultivated in this district. Loralai is especially famous for its almond and apple production. Loralai is also rich in marble and its marble tiles are gaining popularity throughout the country. A lot of marble trimming factories have been established in the district and it now provides marble tiles to various parts of the country. The major source of income for the common inhabitants is agriculture and farming.and also for marble industries . nasrullah marble and mining co one of the company from area it is working since 1998 .&lt;br /&gt;
The town, which is situated 4,700 ft (1,400 m) above the sea level in which the wealth of the inhabitants is derived from their herds of cattle and other animals also. The district is also popular in the business of items especially vehicles smuggled here through Afghan Transit Trade. All types of vehicles are smuggled to Loralai and then to the other parts of the country after being customed or duplicated in papers here.&lt;/p&gt;</description>
			<pubDate>Thu, 26 May 2011 01:16:19 -0700</pubDate>
			                        <dc:date.Taken>2011-02-05T13:56:23-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
			<guid isPermaLink="false">tag:flickr.com,2004:/photo/5761273378</guid>
                <georss:point>30.519681 68.274536</georss:point>
    <geo:lat>30.519681</geo:lat>
    <geo:long>68.274536</geo:long>
    <woe:woeid>2346496</woe:woeid>
                <media:content url="http://farm6.staticflickr.com/5270/5761273378_4f700e4049_b.jpg" 
                   type="image/jpeg"
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    <media:title>Loralai in Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;Loralai like any other district in Balochistan - rugged and beautiful!   There are many barren mountains in Loralai but also there are some scrub and juniper forested mountains.  It takes 4-hours from Quetta to Loralai and can become a bit tedious but the journey is through stunning landscapes.   The flat topped mountain in the background is known as Jinnah's Cap locally.  Jinnah was the founding father of Pakistan and the shape of the mountain does resemble his cap.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Loralai_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Loralai_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
LoralaiUtmankhel is a district in the centre of Balochistan province of Pakistan. Loralai district was created on October, 1903. Loralai town is the district headquarters. Loralai was further partitioned in 1992 when Musakhel and Barkhan were given the status of separate administrative districts.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Boundary&lt;br /&gt;
The present boundaries of Loralai district contain three sub-divisions namely sub-division Duki , sub-division Bori and Tehsil Makhter. Duki sub-division is further divided into Tehsil Duki and Sub-Tehsil Sinjavi. Sub-division Bori consists of tehsil Bori. Sub-tehsil Makhter become tehsil with the great accesses of Tehsil Nazim Bori [Molvi Abdullah Hamzazai].&lt;br /&gt;
&lt;br /&gt;
History&lt;br /&gt;
In 1545 Duki, a dependency of the Kandahar province, was conferred upon Mir Sayyid Ali by the Mughal Emperor Humayun. The province of Kandahar continued under Mughals until the year 1559 when it passed into the hands of the Safavids Kings of Persia and remained under their control until 1595. In 1595 it was recaptured by Emperor Akbar the Great, during Akbar's reign the territory of Duki which was generally garrisoned, formed an eastern dependency of the Kandahar Province and provided a contingent of 500 horses and 1,000-foot (300 m) soldiers. In 1622 Kandahar again passed under the Safavids.&lt;br /&gt;
In 1653 Emperor Shah Jahan sent a large expedition under his eldest son, Dara-Shikoh, to regain Kandahar but in vain. This was the last attempt on the part of the Mughals to regain Kandahar which was now lost to them for ever. Mir Wais Ghilzai or Khilji established Ghilzai/Khilji power in Kandahar around 1709. After 30 years of supremacy the Ghilzai/Khilji power gave way to Nadir Shah who captured after a severe struggle in 1737. However in 1747 Nadir Shah was assassinated and Ahmad Shah Durrani took over the reign of Government. The Durranis were followed in about 1826 by the Barakzai under Dost Mohammad Khan. Almost the whole of Loralai District remained under this dynasty till 1879, in 1879 Duki and the Thal Chotiali country with other parts of Balochistan passed into the hands of the British.&lt;br /&gt;
In 1879 at the close of the first phase of Afghan war a British contingent while returning from Kandahar was opposed by a large body of tribesmen from the Zhob and Bori valley at Baghao under command of Shah Jahan (chief of Zhob). However tribal lashkar was defeated completely. In 1881 Thal Chotiali (Sibi) which included Duki was made Sub district of the Harnai political Agency. In 1881 inhabitants of Sanjavi were brought under British subjugation. In 1883 it was decided to build cantt at Duki and the Garrison of Thal Chotiali (Sibi) leaving a detachment at Gumbaz. In October 1884 a force comprising 4800 men moved in to Bori (Loralai) valley and the mission was completely successful. In the following years it was decided that a frontier road should be constructed from Dera Ghazi Khan to Pishin through Loralai. The cantt from Duki was accordingly moved forward in 1886 to Loralai and Mil posts were stationed at Sanjavi, Mekhtar and Kingri. The Head Quarter of Assistant Political Agent at Duki was also changed to Loralai. In Nov 1887 Duki and Thal Chotiali (Sibi) were declared parts of British India and for the purpose of administration, the designation of the Political Agent was changed to that of Deputy Commissioner. In 1888 Sir Robert Sandeman proceeded with a small force through Musa Khel to Southern Zhob. Ultimately this led to the occupation of the Zhob valley in 1889. Loralai town and cantt remained under the Thal Chotiali Dist until 1894 when it was made over to the Zhob Agency. Famous People:Dr. Malak Jamal Khan Hamzazai, Abdul Wahab Utmankhel عبدلوها ب اوتمانخيل) Malak Habibullah khan kudezai,عبدالرزاق اوتمانخيل جرمنی Malak Fathe Khan Utmankhel,Dr. Syed Jalal Shah Peachi, Shams Utmankhel Sardar Pasta Khan Utmankhel Sardar Ashraf Kakar, Dr. Mohamad Shah kudezai, Akhtar Shah Kudezai, Ubaidullah Babat, Malak Gulzar Khan, Muhibullah Khan London, Haji Soba Khanmusakhail, Malak Jalat Khan musakhail,haji ferooz khan musakhail ,sardar sikander hayat khan jogezai /Malak Noorullah Kudezai Shaheed, Dr.Noorullah Khan kibzai, yaqub Nasar, Gul Muhammad khan Jogezai, Saradr Asmat Ullah Musakhail, Dr. Atta Gul Hmzazai, Haji Thor Utmankhel,Saradar Abdul Latif Jogezai - Risaldar Major, Naik Mohammad Kakar,Rozina Kakar, Dost Mohammad Kakar, Mohammad jameel Zumri, Mohammad Yousaf Rind, Bashir GUl Khatak, Haji Afzal Sherani, Hayat Khan Tajak, Malik Zaheer ud Din Khan Trakai, Mr. S.M.G.Ali Shah Gillani S/o. Maj Mansoor Hussain Shah Gillani(U.A.E Armed Forces).&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Politics&lt;br /&gt;
In Oct 1903 the Thal Chotali and Zhob Agencies were remodeled and the name of former was changed to Sibi District and thus a new District, Loralai was created. To this were the Musa Khel and Bori Tehsils from Zhob and Duki, Sanjavi and Barkhan Tehsils from the Thal Chotiali Distt.&lt;br /&gt;
After the defeat of Kakar Tribesman under the command of Ghazy Arsala Khan Utmankhelغازی ارسلا خان اوتمانخيل , Shah Jahan Jogezai in the Baghao areas near Duki, most of the people in the areas were depressed and were shocked of win of British forces. At the end of this war in 1881-82 the British forces were entered into Loralai city without any resistance and they occupied the mostly areas of Bori, Duki, Sanjavi and Mekhtar. In 1984, the British Forces have declared the mission completely successful and a Platoon of 4800 men were moved into Loralai Bori. The Cantt from Duki was accordingly moved into Bori (Loralai) and proper cantonment areas were defined. In the same time, many people like Zarak Khan Churmai, Wasal Kudezai, Amanullah Khan, Sherjan Khan, Thor Sawan etc. had started guerrilla war against British invasion. There was no concept of political and democratic struggle in the tribal areas of Loralai, Zhob, Barkan etc. In 1936 Baran Khan started a democratic movement against British Empire by the name of &amp;quot;Anjuman-i-Watan&amp;quot;. The founder of this movement was Abdul Samad Khan Achakzai. This was first well oraganized democratic movement in the history of Loralai as well whole Zhob division. Baran Khan Kudezai established an office in Loralai city near Paharhi Muhallah (Mountainous part in city). In 1937 the Tehreek was in more spirit and succeeded, a huge number of people joined the Tehreek and they demanded a separate homeland for Pashtoons in Southern and western areas of NWFP. In western areas the Khudai Khidmat Gar (Red-Shirt) movement was on peak for independence from British emperor. Baran Khan invited the Khan Abdul Ghaffar khan in Loralai in 1938 and there held a huge public meeting in city with the help of Anjuman-i-Watan. Abdul Samad Khan Achakzai, the founder of Anjuman-i-Watan also participated in that meeting. At night Abdul Ghaffar Khan and Abdul Samad Khan took dinner in Zangiwal village at Baran Khan's hujra(Guestroom). Baran Khan was remained very close with Abdul Samad Khan Achakzai and accompanied him on every visit of Loralai and Zhob. He was one of the rights hands of Achakzai's in their political journey. In 1939, the Commissionar of Zhob Division started a crakdown against all the political leaders of Anjuman-i-Watan movement and arrested more than hundreds of the leaders. Baran was also arrested and was confined for 6 months Judicial remands in central Jail Quetta. At the time of confinement at the Central Jail Quetta, Allah had given son to Baran Khan. Baran Khan named his new born baby as 'Anjuman'. He wanted to leave alive this name for always. While during prisoned in jail, the Jail Superintendent offered a deal of three shops in Jinnah road and asked Baran Khan Kudezai to take aside from the movement and keep stayed in Quetta. Baran Khan rejected those offers and submitted his life for attaining the rights, dignity and sovereignty of Pashtun. Ghazi Arsala Khan Utmankhel was a graat leder of Pashtoon Kh بداوهاب اتمانخيل مرهوم دلر اوبرپشتون خلق د يووالی غوشتونکی و Abdul Wahab Utmankhel Marhoom Was a Greet leder of pashtoon &amp;amp; one of the best man khalil Ahmed khajjak&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Demography&lt;br /&gt;
The population of Loralai district was estimated to be over 700,000 in 2005. The vast majority of the population of Loralai district are Pashtun with Kakar and nasar as majority tribes. The district offers a great blend of mixed tribes from all parts of Pakistan. Some major tribes of Loralai have migrated from the parts of Zhob like Batozai, Jogezai, Jalalzai and Musazai &amp;amp; Some Afghan refugees who have permanently settled in the region are Nasar,Sulemankhail,Tarakai,Tokhai,Andar etc.. About one fourth of the population is Baloch. There major tribes are Marri and Buzdar, who mostly dwell on southern and western portions of the district.&lt;br /&gt;
==Main Tribes of Loralai==اوتمانخيل قوم دلورالای ترګردوغټ قوم دېې District Loralai is inhabited by pre dominately Pathan tribes. Maj tribes are;-&lt;br /&gt;
(1) Kakar Kudezai, Utmakhel, ,shadozai, Kibzai, Malazai, Sargarh, Shabozai, Abdula Zai, Khosti, Jogezai etc.) (2) Tareen (3) Durrani (4) LUNI[SHAMEZAI] (5) Nasar (6) Musa khail (7) Ghilzai (including, Suleimankhail,Tarakai,Hottak,Tokhai,Andar etc.) (8) Syed (9) Khawaja&lt;br /&gt;
The Baloch tribes are mostly;- (1) Marri (2) Buzdar (3) Khetran&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Duki&lt;br /&gt;
(a) kibzai(kakar) (b) tareen (c) LUNI[SHAMEZAI] (d) Haiderzai (Kakar) (e) Zarkoon (f) Khajjak(jafarzai) (g) Sadozai(kakar) (h) seemab malghani (i) syed (peachi) (j) nasar (k) khajjak (kakar) (l) sargari Marri (a) Bijarani (b) Gazzaini (c) Loharani&lt;br /&gt;
Buzdar (a) Rustamani (b) Jehanani (c) Dulani (d) Chakrani (e) Ladwani (f) Ghulamani (g) Sihani (h) Shahwani (i) Jalalani (j) Jafirani,Meernani&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Musa Khel&lt;br /&gt;
(a) kibzai(kakar) (b) Zimri (c) Belkhel (d) Laharzai (e) Syed (Ghar Sheen) (f) Gaffer&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Development&lt;br /&gt;
Loralai city has its own radio broadcasting station and mobile coverage of three operators. With the completion of the Loralai-Dera Ghazi Khan road, many people see a much more brighter and prosperous future for the district since the travel to DG Khan is important in many ways like the transportation of cash crops and food crops and coal loaded trucks from Chamalang coal mines. The road in under construction between Wagum Rud and khajuri since long. Now the fresh contact has been awarded to FWO and fresh date for its completion is December 2008. All coal loaded trucks heading to Punjab and other areas travel on this road.&lt;br /&gt;
&lt;br /&gt;
Mercy Corps stoped their oprations in Loralai region due to there internal problems. Some other local NGOs are also working in the region like LAFAM,Association For Heath Development(A H D)which is working on malaria and has started its free medical camp in D H Q hospital Duki in collaboration with directorate of malaria control program and remained its camp open as long as malari being controlled in the area.in 2010, the RAHA-RAA-UNDP alos started theire operations in Lralai region, the programe is mostly for refuges affected communities which is located in Kach UC, WRANGA Foundation is a implementing partner in the area with RAHH-RAA-UNDP. Wranga is a pashto language word which means 'beam of light'. now WRANGA is going to open and estiblished their offices in Kohlu, Barakan, Musakhail and ziarat.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Institutions&lt;br /&gt;
There are many educational Institutions in District Loralai. These are listed below :- 1. Balochistan University Campas Loralai. 2. Balochistan Residentional College (BRC) Loralai. 3. Govt Degree College Loralai. 4. Govt Degree Girls College Loralai. 5. Balochistan Institute of IT and Mamagement Sciences (BIITMS) Loralai. 6. Govt Inter Science College Duke. 7. Govt Inter Science College Makhter. 8. Pak-Jerman Technical Training Center (TTC) Loralai.&lt;br /&gt;
&lt;br /&gt;
There are many Governmental and Public High, Middle and Primary School at District Loralai.&lt;br /&gt;
 There are also Many Islamic Institution at Loralai.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Resources&lt;br /&gt;
All kinds of fruits and vegetables are cultivated in this district. Loralai is especially famous for its almond and apple production. Loralai is also rich in marble and its marble tiles are gaining popularity throughout the country. A lot of marble trimming factories have been established in the district and it now provides marble tiles to various parts of the country. The major source of income for the common inhabitants is agriculture and farming.and also for marble industries . nasrullah marble and mining co one of the company from area it is working since 1998 .&lt;br /&gt;
The town, which is situated 4,700 ft (1,400 m) above the sea level in which the wealth of the inhabitants is derived from their herds of cattle and other animals also. The district is also popular in the business of items especially vehicles smuggled here through Afghan Transit Trade. All types of vehicles are smuggled to Loralai and then to the other parts of the country after being customed or duplicated in papers here.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm6.staticflickr.com/5270/5761273378_4f700e4049_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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			<title>Loralai in Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5761273374/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5761273374/&quot; title=&quot;Loralai in Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm4.staticflickr.com/3569/5761273374_79e84d12ee_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Loralai in Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;Loralai like any other district in Balochistan - rugged and beautiful!   There are many barren mountains in Loralai but also there are some scrub and juniper forested mountains.  It takes 4-hours from Quetta to Loralai and can become a bit tedious but the journey is through stunning landscapes.   The flat topped mountain in the background is known as Jinnah's Cap locally.  Jinnah was the founding father of Pakistan and the shape of the mountain does resemble his cap.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Loralai_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Loralai_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
LoralaiUtmankhel is a district in the centre of Balochistan province of Pakistan. Loralai district was created on October, 1903. Loralai town is the district headquarters. Loralai was further partitioned in 1992 when Musakhel and Barkhan were given the status of separate administrative districts.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Boundary&lt;br /&gt;
The present boundaries of Loralai district contain three sub-divisions namely sub-division Duki , sub-division Bori and Tehsil Makhter. Duki sub-division is further divided into Tehsil Duki and Sub-Tehsil Sinjavi. Sub-division Bori consists of tehsil Bori. Sub-tehsil Makhter become tehsil with the great accesses of Tehsil Nazim Bori [Molvi Abdullah Hamzazai].&lt;br /&gt;
&lt;br /&gt;
History&lt;br /&gt;
In 1545 Duki, a dependency of the Kandahar province, was conferred upon Mir Sayyid Ali by the Mughal Emperor Humayun. The province of Kandahar continued under Mughals until the year 1559 when it passed into the hands of the Safavids Kings of Persia and remained under their control until 1595. In 1595 it was recaptured by Emperor Akbar the Great, during Akbar's reign the territory of Duki which was generally garrisoned, formed an eastern dependency of the Kandahar Province and provided a contingent of 500 horses and 1,000-foot (300 m) soldiers. In 1622 Kandahar again passed under the Safavids.&lt;br /&gt;
In 1653 Emperor Shah Jahan sent a large expedition under his eldest son, Dara-Shikoh, to regain Kandahar but in vain. This was the last attempt on the part of the Mughals to regain Kandahar which was now lost to them for ever. Mir Wais Ghilzai or Khilji established Ghilzai/Khilji power in Kandahar around 1709. After 30 years of supremacy the Ghilzai/Khilji power gave way to Nadir Shah who captured after a severe struggle in 1737. However in 1747 Nadir Shah was assassinated and Ahmad Shah Durrani took over the reign of Government. The Durranis were followed in about 1826 by the Barakzai under Dost Mohammad Khan. Almost the whole of Loralai District remained under this dynasty till 1879, in 1879 Duki and the Thal Chotiali country with other parts of Balochistan passed into the hands of the British.&lt;br /&gt;
In 1879 at the close of the first phase of Afghan war a British contingent while returning from Kandahar was opposed by a large body of tribesmen from the Zhob and Bori valley at Baghao under command of Shah Jahan (chief of Zhob). However tribal lashkar was defeated completely. In 1881 Thal Chotiali (Sibi) which included Duki was made Sub district of the Harnai political Agency. In 1881 inhabitants of Sanjavi were brought under British subjugation. In 1883 it was decided to build cantt at Duki and the Garrison of Thal Chotiali (Sibi) leaving a detachment at Gumbaz. In October 1884 a force comprising 4800 men moved in to Bori (Loralai) valley and the mission was completely successful. In the following years it was decided that a frontier road should be constructed from Dera Ghazi Khan to Pishin through Loralai. The cantt from Duki was accordingly moved forward in 1886 to Loralai and Mil posts were stationed at Sanjavi, Mekhtar and Kingri. The Head Quarter of Assistant Political Agent at Duki was also changed to Loralai. In Nov 1887 Duki and Thal Chotiali (Sibi) were declared parts of British India and for the purpose of administration, the designation of the Political Agent was changed to that of Deputy Commissioner. In 1888 Sir Robert Sandeman proceeded with a small force through Musa Khel to Southern Zhob. Ultimately this led to the occupation of the Zhob valley in 1889. Loralai town and cantt remained under the Thal Chotiali Dist until 1894 when it was made over to the Zhob Agency. Famous People:Dr. Malak Jamal Khan Hamzazai, Abdul Wahab Utmankhel عبدلوها ب اوتمانخيل) Malak Habibullah khan kudezai,عبدالرزاق اوتمانخيل جرمنی Malak Fathe Khan Utmankhel,Dr. Syed Jalal Shah Peachi, Shams Utmankhel Sardar Pasta Khan Utmankhel Sardar Ashraf Kakar, Dr. Mohamad Shah kudezai, Akhtar Shah Kudezai, Ubaidullah Babat, Malak Gulzar Khan, Muhibullah Khan London, Haji Soba Khanmusakhail, Malak Jalat Khan musakhail,haji ferooz khan musakhail ,sardar sikander hayat khan jogezai /Malak Noorullah Kudezai Shaheed, Dr.Noorullah Khan kibzai, yaqub Nasar, Gul Muhammad khan Jogezai, Saradr Asmat Ullah Musakhail, Dr. Atta Gul Hmzazai, Haji Thor Utmankhel,Saradar Abdul Latif Jogezai - Risaldar Major, Naik Mohammad Kakar,Rozina Kakar, Dost Mohammad Kakar, Mohammad jameel Zumri, Mohammad Yousaf Rind, Bashir GUl Khatak, Haji Afzal Sherani, Hayat Khan Tajak, Malik Zaheer ud Din Khan Trakai, Mr. S.M.G.Ali Shah Gillani S/o. Maj Mansoor Hussain Shah Gillani(U.A.E Armed Forces).&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Politics&lt;br /&gt;
In Oct 1903 the Thal Chotali and Zhob Agencies were remodeled and the name of former was changed to Sibi District and thus a new District, Loralai was created. To this were the Musa Khel and Bori Tehsils from Zhob and Duki, Sanjavi and Barkhan Tehsils from the Thal Chotiali Distt.&lt;br /&gt;
After the defeat of Kakar Tribesman under the command of Ghazy Arsala Khan Utmankhelغازی ارسلا خان اوتمانخيل , Shah Jahan Jogezai in the Baghao areas near Duki, most of the people in the areas were depressed and were shocked of win of British forces. At the end of this war in 1881-82 the British forces were entered into Loralai city without any resistance and they occupied the mostly areas of Bori, Duki, Sanjavi and Mekhtar. In 1984, the British Forces have declared the mission completely successful and a Platoon of 4800 men were moved into Loralai Bori. The Cantt from Duki was accordingly moved into Bori (Loralai) and proper cantonment areas were defined. In the same time, many people like Zarak Khan Churmai, Wasal Kudezai, Amanullah Khan, Sherjan Khan, Thor Sawan etc. had started guerrilla war against British invasion. There was no concept of political and democratic struggle in the tribal areas of Loralai, Zhob, Barkan etc. In 1936 Baran Khan started a democratic movement against British Empire by the name of &amp;quot;Anjuman-i-Watan&amp;quot;. The founder of this movement was Abdul Samad Khan Achakzai. This was first well oraganized democratic movement in the history of Loralai as well whole Zhob division. Baran Khan Kudezai established an office in Loralai city near Paharhi Muhallah (Mountainous part in city). In 1937 the Tehreek was in more spirit and succeeded, a huge number of people joined the Tehreek and they demanded a separate homeland for Pashtoons in Southern and western areas of NWFP. In western areas the Khudai Khidmat Gar (Red-Shirt) movement was on peak for independence from British emperor. Baran Khan invited the Khan Abdul Ghaffar khan in Loralai in 1938 and there held a huge public meeting in city with the help of Anjuman-i-Watan. Abdul Samad Khan Achakzai, the founder of Anjuman-i-Watan also participated in that meeting. At night Abdul Ghaffar Khan and Abdul Samad Khan took dinner in Zangiwal village at Baran Khan's hujra(Guestroom). Baran Khan was remained very close with Abdul Samad Khan Achakzai and accompanied him on every visit of Loralai and Zhob. He was one of the rights hands of Achakzai's in their political journey. In 1939, the Commissionar of Zhob Division started a crakdown against all the political leaders of Anjuman-i-Watan movement and arrested more than hundreds of the leaders. Baran was also arrested and was confined for 6 months Judicial remands in central Jail Quetta. At the time of confinement at the Central Jail Quetta, Allah had given son to Baran Khan. Baran Khan named his new born baby as 'Anjuman'. He wanted to leave alive this name for always. While during prisoned in jail, the Jail Superintendent offered a deal of three shops in Jinnah road and asked Baran Khan Kudezai to take aside from the movement and keep stayed in Quetta. Baran Khan rejected those offers and submitted his life for attaining the rights, dignity and sovereignty of Pashtun. Ghazi Arsala Khan Utmankhel was a graat leder of Pashtoon Kh بداوهاب اتمانخيل مرهوم دلر اوبرپشتون خلق د يووالی غوشتونکی و Abdul Wahab Utmankhel Marhoom Was a Greet leder of pashtoon &amp;amp; one of the best man khalil Ahmed khajjak&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Demography&lt;br /&gt;
The population of Loralai district was estimated to be over 700,000 in 2005. The vast majority of the population of Loralai district are Pashtun with Kakar and nasar as majority tribes. The district offers a great blend of mixed tribes from all parts of Pakistan. Some major tribes of Loralai have migrated from the parts of Zhob like Batozai, Jogezai, Jalalzai and Musazai &amp;amp; Some Afghan refugees who have permanently settled in the region are Nasar,Sulemankhail,Tarakai,Tokhai,Andar etc.. About one fourth of the population is Baloch. There major tribes are Marri and Buzdar, who mostly dwell on southern and western portions of the district.&lt;br /&gt;
==Main Tribes of Loralai==اوتمانخيل قوم دلورالای ترګردوغټ قوم دېې District Loralai is inhabited by pre dominately Pathan tribes. Maj tribes are;-&lt;br /&gt;
(1) Kakar Kudezai, Utmakhel, ,shadozai, Kibzai, Malazai, Sargarh, Shabozai, Abdula Zai, Khosti, Jogezai etc.) (2) Tareen (3) Durrani (4) LUNI[SHAMEZAI] (5) Nasar (6) Musa khail (7) Ghilzai (including, Suleimankhail,Tarakai,Hottak,Tokhai,Andar etc.) (8) Syed (9) Khawaja&lt;br /&gt;
The Baloch tribes are mostly;- (1) Marri (2) Buzdar (3) Khetran&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Duki&lt;br /&gt;
(a) kibzai(kakar) (b) tareen (c) LUNI[SHAMEZAI] (d) Haiderzai (Kakar) (e) Zarkoon (f) Khajjak(jafarzai) (g) Sadozai(kakar) (h) seemab malghani (i) syed (peachi) (j) nasar (k) khajjak (kakar) (l) sargari Marri (a) Bijarani (b) Gazzaini (c) Loharani&lt;br /&gt;
Buzdar (a) Rustamani (b) Jehanani (c) Dulani (d) Chakrani (e) Ladwani (f) Ghulamani (g) Sihani (h) Shahwani (i) Jalalani (j) Jafirani,Meernani&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Musa Khel&lt;br /&gt;
(a) kibzai(kakar) (b) Zimri (c) Belkhel (d) Laharzai (e) Syed (Ghar Sheen) (f) Gaffer&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Development&lt;br /&gt;
Loralai city has its own radio broadcasting station and mobile coverage of three operators. With the completion of the Loralai-Dera Ghazi Khan road, many people see a much more brighter and prosperous future for the district since the travel to DG Khan is important in many ways like the transportation of cash crops and food crops and coal loaded trucks from Chamalang coal mines. The road in under construction between Wagum Rud and khajuri since long. Now the fresh contact has been awarded to FWO and fresh date for its completion is December 2008. All coal loaded trucks heading to Punjab and other areas travel on this road.&lt;br /&gt;
&lt;br /&gt;
Mercy Corps stoped their oprations in Loralai region due to there internal problems. Some other local NGOs are also working in the region like LAFAM,Association For Heath Development(A H D)which is working on malaria and has started its free medical camp in D H Q hospital Duki in collaboration with directorate of malaria control program and remained its camp open as long as malari being controlled in the area.in 2010, the RAHA-RAA-UNDP alos started theire operations in Lralai region, the programe is mostly for refuges affected communities which is located in Kach UC, WRANGA Foundation is a implementing partner in the area with RAHH-RAA-UNDP. Wranga is a pashto language word which means 'beam of light'. now WRANGA is going to open and estiblished their offices in Kohlu, Barakan, Musakhail and ziarat.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Institutions&lt;br /&gt;
There are many educational Institutions in District Loralai. These are listed below :- 1. Balochistan University Campas Loralai. 2. Balochistan Residentional College (BRC) Loralai. 3. Govt Degree College Loralai. 4. Govt Degree Girls College Loralai. 5. Balochistan Institute of IT and Mamagement Sciences (BIITMS) Loralai. 6. Govt Inter Science College Duke. 7. Govt Inter Science College Makhter. 8. Pak-Jerman Technical Training Center (TTC) Loralai.&lt;br /&gt;
&lt;br /&gt;
There are many Governmental and Public High, Middle and Primary School at District Loralai.&lt;br /&gt;
 There are also Many Islamic Institution at Loralai.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Resources&lt;br /&gt;
All kinds of fruits and vegetables are cultivated in this district. Loralai is especially famous for its almond and apple production. Loralai is also rich in marble and its marble tiles are gaining popularity throughout the country. A lot of marble trimming factories have been established in the district and it now provides marble tiles to various parts of the country. The major source of income for the common inhabitants is agriculture and farming.and also for marble industries . nasrullah marble and mining co one of the company from area it is working since 1998 .&lt;br /&gt;
The town, which is situated 4,700 ft (1,400 m) above the sea level in which the wealth of the inhabitants is derived from their herds of cattle and other animals also. The district is also popular in the business of items especially vehicles smuggled here through Afghan Transit Trade. All types of vehicles are smuggled to Loralai and then to the other parts of the country after being customed or duplicated in papers here.&lt;/p&gt;</description>
			<pubDate>Thu, 26 May 2011 01:16:19 -0700</pubDate>
			                        <dc:date.Taken>2011-02-05T13:52:49-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Loralai in Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;Loralai like any other district in Balochistan - rugged and beautiful!   There are many barren mountains in Loralai but also there are some scrub and juniper forested mountains.  It takes 4-hours from Quetta to Loralai and can become a bit tedious but the journey is through stunning landscapes.   The flat topped mountain in the background is known as Jinnah's Cap locally.  Jinnah was the founding father of Pakistan and the shape of the mountain does resemble his cap.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Loralai_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Loralai_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
LoralaiUtmankhel is a district in the centre of Balochistan province of Pakistan. Loralai district was created on October, 1903. Loralai town is the district headquarters. Loralai was further partitioned in 1992 when Musakhel and Barkhan were given the status of separate administrative districts.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Boundary&lt;br /&gt;
The present boundaries of Loralai district contain three sub-divisions namely sub-division Duki , sub-division Bori and Tehsil Makhter. Duki sub-division is further divided into Tehsil Duki and Sub-Tehsil Sinjavi. Sub-division Bori consists of tehsil Bori. Sub-tehsil Makhter become tehsil with the great accesses of Tehsil Nazim Bori [Molvi Abdullah Hamzazai].&lt;br /&gt;
&lt;br /&gt;
History&lt;br /&gt;
In 1545 Duki, a dependency of the Kandahar province, was conferred upon Mir Sayyid Ali by the Mughal Emperor Humayun. The province of Kandahar continued under Mughals until the year 1559 when it passed into the hands of the Safavids Kings of Persia and remained under their control until 1595. In 1595 it was recaptured by Emperor Akbar the Great, during Akbar's reign the territory of Duki which was generally garrisoned, formed an eastern dependency of the Kandahar Province and provided a contingent of 500 horses and 1,000-foot (300 m) soldiers. In 1622 Kandahar again passed under the Safavids.&lt;br /&gt;
In 1653 Emperor Shah Jahan sent a large expedition under his eldest son, Dara-Shikoh, to regain Kandahar but in vain. This was the last attempt on the part of the Mughals to regain Kandahar which was now lost to them for ever. Mir Wais Ghilzai or Khilji established Ghilzai/Khilji power in Kandahar around 1709. After 30 years of supremacy the Ghilzai/Khilji power gave way to Nadir Shah who captured after a severe struggle in 1737. However in 1747 Nadir Shah was assassinated and Ahmad Shah Durrani took over the reign of Government. The Durranis were followed in about 1826 by the Barakzai under Dost Mohammad Khan. Almost the whole of Loralai District remained under this dynasty till 1879, in 1879 Duki and the Thal Chotiali country with other parts of Balochistan passed into the hands of the British.&lt;br /&gt;
In 1879 at the close of the first phase of Afghan war a British contingent while returning from Kandahar was opposed by a large body of tribesmen from the Zhob and Bori valley at Baghao under command of Shah Jahan (chief of Zhob). However tribal lashkar was defeated completely. In 1881 Thal Chotiali (Sibi) which included Duki was made Sub district of the Harnai political Agency. In 1881 inhabitants of Sanjavi were brought under British subjugation. In 1883 it was decided to build cantt at Duki and the Garrison of Thal Chotiali (Sibi) leaving a detachment at Gumbaz. In October 1884 a force comprising 4800 men moved in to Bori (Loralai) valley and the mission was completely successful. In the following years it was decided that a frontier road should be constructed from Dera Ghazi Khan to Pishin through Loralai. The cantt from Duki was accordingly moved forward in 1886 to Loralai and Mil posts were stationed at Sanjavi, Mekhtar and Kingri. The Head Quarter of Assistant Political Agent at Duki was also changed to Loralai. In Nov 1887 Duki and Thal Chotiali (Sibi) were declared parts of British India and for the purpose of administration, the designation of the Political Agent was changed to that of Deputy Commissioner. In 1888 Sir Robert Sandeman proceeded with a small force through Musa Khel to Southern Zhob. Ultimately this led to the occupation of the Zhob valley in 1889. Loralai town and cantt remained under the Thal Chotiali Dist until 1894 when it was made over to the Zhob Agency. Famous People:Dr. Malak Jamal Khan Hamzazai, Abdul Wahab Utmankhel عبدلوها ب اوتمانخيل) Malak Habibullah khan kudezai,عبدالرزاق اوتمانخيل جرمنی Malak Fathe Khan Utmankhel,Dr. Syed Jalal Shah Peachi, Shams Utmankhel Sardar Pasta Khan Utmankhel Sardar Ashraf Kakar, Dr. Mohamad Shah kudezai, Akhtar Shah Kudezai, Ubaidullah Babat, Malak Gulzar Khan, Muhibullah Khan London, Haji Soba Khanmusakhail, Malak Jalat Khan musakhail,haji ferooz khan musakhail ,sardar sikander hayat khan jogezai /Malak Noorullah Kudezai Shaheed, Dr.Noorullah Khan kibzai, yaqub Nasar, Gul Muhammad khan Jogezai, Saradr Asmat Ullah Musakhail, Dr. Atta Gul Hmzazai, Haji Thor Utmankhel,Saradar Abdul Latif Jogezai - Risaldar Major, Naik Mohammad Kakar,Rozina Kakar, Dost Mohammad Kakar, Mohammad jameel Zumri, Mohammad Yousaf Rind, Bashir GUl Khatak, Haji Afzal Sherani, Hayat Khan Tajak, Malik Zaheer ud Din Khan Trakai, Mr. S.M.G.Ali Shah Gillani S/o. Maj Mansoor Hussain Shah Gillani(U.A.E Armed Forces).&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Politics&lt;br /&gt;
In Oct 1903 the Thal Chotali and Zhob Agencies were remodeled and the name of former was changed to Sibi District and thus a new District, Loralai was created. To this were the Musa Khel and Bori Tehsils from Zhob and Duki, Sanjavi and Barkhan Tehsils from the Thal Chotiali Distt.&lt;br /&gt;
After the defeat of Kakar Tribesman under the command of Ghazy Arsala Khan Utmankhelغازی ارسلا خان اوتمانخيل , Shah Jahan Jogezai in the Baghao areas near Duki, most of the people in the areas were depressed and were shocked of win of British forces. At the end of this war in 1881-82 the British forces were entered into Loralai city without any resistance and they occupied the mostly areas of Bori, Duki, Sanjavi and Mekhtar. In 1984, the British Forces have declared the mission completely successful and a Platoon of 4800 men were moved into Loralai Bori. The Cantt from Duki was accordingly moved into Bori (Loralai) and proper cantonment areas were defined. In the same time, many people like Zarak Khan Churmai, Wasal Kudezai, Amanullah Khan, Sherjan Khan, Thor Sawan etc. had started guerrilla war against British invasion. There was no concept of political and democratic struggle in the tribal areas of Loralai, Zhob, Barkan etc. In 1936 Baran Khan started a democratic movement against British Empire by the name of &amp;quot;Anjuman-i-Watan&amp;quot;. The founder of this movement was Abdul Samad Khan Achakzai. This was first well oraganized democratic movement in the history of Loralai as well whole Zhob division. Baran Khan Kudezai established an office in Loralai city near Paharhi Muhallah (Mountainous part in city). In 1937 the Tehreek was in more spirit and succeeded, a huge number of people joined the Tehreek and they demanded a separate homeland for Pashtoons in Southern and western areas of NWFP. In western areas the Khudai Khidmat Gar (Red-Shirt) movement was on peak for independence from British emperor. Baran Khan invited the Khan Abdul Ghaffar khan in Loralai in 1938 and there held a huge public meeting in city with the help of Anjuman-i-Watan. Abdul Samad Khan Achakzai, the founder of Anjuman-i-Watan also participated in that meeting. At night Abdul Ghaffar Khan and Abdul Samad Khan took dinner in Zangiwal village at Baran Khan's hujra(Guestroom). Baran Khan was remained very close with Abdul Samad Khan Achakzai and accompanied him on every visit of Loralai and Zhob. He was one of the rights hands of Achakzai's in their political journey. In 1939, the Commissionar of Zhob Division started a crakdown against all the political leaders of Anjuman-i-Watan movement and arrested more than hundreds of the leaders. Baran was also arrested and was confined for 6 months Judicial remands in central Jail Quetta. At the time of confinement at the Central Jail Quetta, Allah had given son to Baran Khan. Baran Khan named his new born baby as 'Anjuman'. He wanted to leave alive this name for always. While during prisoned in jail, the Jail Superintendent offered a deal of three shops in Jinnah road and asked Baran Khan Kudezai to take aside from the movement and keep stayed in Quetta. Baran Khan rejected those offers and submitted his life for attaining the rights, dignity and sovereignty of Pashtun. Ghazi Arsala Khan Utmankhel was a graat leder of Pashtoon Kh بداوهاب اتمانخيل مرهوم دلر اوبرپشتون خلق د يووالی غوشتونکی و Abdul Wahab Utmankhel Marhoom Was a Greet leder of pashtoon &amp;amp; one of the best man khalil Ahmed khajjak&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Demography&lt;br /&gt;
The population of Loralai district was estimated to be over 700,000 in 2005. The vast majority of the population of Loralai district are Pashtun with Kakar and nasar as majority tribes. The district offers a great blend of mixed tribes from all parts of Pakistan. Some major tribes of Loralai have migrated from the parts of Zhob like Batozai, Jogezai, Jalalzai and Musazai &amp;amp; Some Afghan refugees who have permanently settled in the region are Nasar,Sulemankhail,Tarakai,Tokhai,Andar etc.. About one fourth of the population is Baloch. There major tribes are Marri and Buzdar, who mostly dwell on southern and western portions of the district.&lt;br /&gt;
==Main Tribes of Loralai==اوتمانخيل قوم دلورالای ترګردوغټ قوم دېې District Loralai is inhabited by pre dominately Pathan tribes. Maj tribes are;-&lt;br /&gt;
(1) Kakar Kudezai, Utmakhel, ,shadozai, Kibzai, Malazai, Sargarh, Shabozai, Abdula Zai, Khosti, Jogezai etc.) (2) Tareen (3) Durrani (4) LUNI[SHAMEZAI] (5) Nasar (6) Musa khail (7) Ghilzai (including, Suleimankhail,Tarakai,Hottak,Tokhai,Andar etc.) (8) Syed (9) Khawaja&lt;br /&gt;
The Baloch tribes are mostly;- (1) Marri (2) Buzdar (3) Khetran&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Duki&lt;br /&gt;
(a) kibzai(kakar) (b) tareen (c) LUNI[SHAMEZAI] (d) Haiderzai (Kakar) (e) Zarkoon (f) Khajjak(jafarzai) (g) Sadozai(kakar) (h) seemab malghani (i) syed (peachi) (j) nasar (k) khajjak (kakar) (l) sargari Marri (a) Bijarani (b) Gazzaini (c) Loharani&lt;br /&gt;
Buzdar (a) Rustamani (b) Jehanani (c) Dulani (d) Chakrani (e) Ladwani (f) Ghulamani (g) Sihani (h) Shahwani (i) Jalalani (j) Jafirani,Meernani&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Musa Khel&lt;br /&gt;
(a) kibzai(kakar) (b) Zimri (c) Belkhel (d) Laharzai (e) Syed (Ghar Sheen) (f) Gaffer&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Development&lt;br /&gt;
Loralai city has its own radio broadcasting station and mobile coverage of three operators. With the completion of the Loralai-Dera Ghazi Khan road, many people see a much more brighter and prosperous future for the district since the travel to DG Khan is important in many ways like the transportation of cash crops and food crops and coal loaded trucks from Chamalang coal mines. The road in under construction between Wagum Rud and khajuri since long. Now the fresh contact has been awarded to FWO and fresh date for its completion is December 2008. All coal loaded trucks heading to Punjab and other areas travel on this road.&lt;br /&gt;
&lt;br /&gt;
Mercy Corps stoped their oprations in Loralai region due to there internal problems. Some other local NGOs are also working in the region like LAFAM,Association For Heath Development(A H D)which is working on malaria and has started its free medical camp in D H Q hospital Duki in collaboration with directorate of malaria control program and remained its camp open as long as malari being controlled in the area.in 2010, the RAHA-RAA-UNDP alos started theire operations in Lralai region, the programe is mostly for refuges affected communities which is located in Kach UC, WRANGA Foundation is a implementing partner in the area with RAHH-RAA-UNDP. Wranga is a pashto language word which means 'beam of light'. now WRANGA is going to open and estiblished their offices in Kohlu, Barakan, Musakhail and ziarat.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Institutions&lt;br /&gt;
There are many educational Institutions in District Loralai. These are listed below :- 1. Balochistan University Campas Loralai. 2. Balochistan Residentional College (BRC) Loralai. 3. Govt Degree College Loralai. 4. Govt Degree Girls College Loralai. 5. Balochistan Institute of IT and Mamagement Sciences (BIITMS) Loralai. 6. Govt Inter Science College Duke. 7. Govt Inter Science College Makhter. 8. Pak-Jerman Technical Training Center (TTC) Loralai.&lt;br /&gt;
&lt;br /&gt;
There are many Governmental and Public High, Middle and Primary School at District Loralai.&lt;br /&gt;
 There are also Many Islamic Institution at Loralai.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Resources&lt;br /&gt;
All kinds of fruits and vegetables are cultivated in this district. Loralai is especially famous for its almond and apple production. Loralai is also rich in marble and its marble tiles are gaining popularity throughout the country. A lot of marble trimming factories have been established in the district and it now provides marble tiles to various parts of the country. The major source of income for the common inhabitants is agriculture and farming.and also for marble industries . nasrullah marble and mining co one of the company from area it is working since 1998 .&lt;br /&gt;
The town, which is situated 4,700 ft (1,400 m) above the sea level in which the wealth of the inhabitants is derived from their herds of cattle and other animals also. The district is also popular in the business of items especially vehicles smuggled here through Afghan Transit Trade. All types of vehicles are smuggled to Loralai and then to the other parts of the country after being customed or duplicated in papers here.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm4.staticflickr.com/3569/5761273374_79e84d12ee_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
    <media:category scheme="urn:flickr:tags">pakistan balochistan loralai earthasia winterinpakistan winterlandscapesinpakistan aridlandscapesinpakistan winterinbalochistan winterlandscapesinbalochistan balochistaninfebruary pakistaninfebruary loralaidistrict northernbalochistan pashtunareasofbalochistan janubipashtunkhwa februaryinpakistan februaryinbalochistan pakistaninfebruary2011 balochistaninfebruary2011 aridlandscapesinbalochistan loralailandscapes landscapesofloralai natureinloralai natureofloralai naturalloralai loralainaturalheritage naturalheritageofloralai beautyofloralai naturalbeautyofloralai loralaisnaturalbeauty sceneryinloralai loralaiscenery winterinloralai loralaiwinter februaryinloralai loralaiinfebruary</media:category>
		</item>
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			<title>Loralai in Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5761273376/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5761273376/&quot; title=&quot;Loralai in Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm3.staticflickr.com/2071/5761273376_0ea4970118_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Loralai in Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;Loralai like any other district in Balochistan - rugged and beautiful!   There are many barren mountains in Loralai but also there are some scrub and juniper forested mountains.  It takes 4-hours from Quetta to Loralai and can become a bit tedious but the journey is through stunning landscapes.   The flat topped mountain in the background is known as Jinnah's Cap locally.  Jinnah was the founding father of Pakistan and the shape of the mountain does resemble his cap.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Loralai_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Loralai_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
LoralaiUtmankhel is a district in the centre of Balochistan province of Pakistan. Loralai district was created on October, 1903. Loralai town is the district headquarters. Loralai was further partitioned in 1992 when Musakhel and Barkhan were given the status of separate administrative districts.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Boundary&lt;br /&gt;
The present boundaries of Loralai district contain three sub-divisions namely sub-division Duki , sub-division Bori and Tehsil Makhter. Duki sub-division is further divided into Tehsil Duki and Sub-Tehsil Sinjavi. Sub-division Bori consists of tehsil Bori. Sub-tehsil Makhter become tehsil with the great accesses of Tehsil Nazim Bori [Molvi Abdullah Hamzazai].&lt;br /&gt;
&lt;br /&gt;
History&lt;br /&gt;
In 1545 Duki, a dependency of the Kandahar province, was conferred upon Mir Sayyid Ali by the Mughal Emperor Humayun. The province of Kandahar continued under Mughals until the year 1559 when it passed into the hands of the Safavids Kings of Persia and remained under their control until 1595. In 1595 it was recaptured by Emperor Akbar the Great, during Akbar's reign the territory of Duki which was generally garrisoned, formed an eastern dependency of the Kandahar Province and provided a contingent of 500 horses and 1,000-foot (300 m) soldiers. In 1622 Kandahar again passed under the Safavids.&lt;br /&gt;
In 1653 Emperor Shah Jahan sent a large expedition under his eldest son, Dara-Shikoh, to regain Kandahar but in vain. This was the last attempt on the part of the Mughals to regain Kandahar which was now lost to them for ever. Mir Wais Ghilzai or Khilji established Ghilzai/Khilji power in Kandahar around 1709. After 30 years of supremacy the Ghilzai/Khilji power gave way to Nadir Shah who captured after a severe struggle in 1737. However in 1747 Nadir Shah was assassinated and Ahmad Shah Durrani took over the reign of Government. The Durranis were followed in about 1826 by the Barakzai under Dost Mohammad Khan. Almost the whole of Loralai District remained under this dynasty till 1879, in 1879 Duki and the Thal Chotiali country with other parts of Balochistan passed into the hands of the British.&lt;br /&gt;
In 1879 at the close of the first phase of Afghan war a British contingent while returning from Kandahar was opposed by a large body of tribesmen from the Zhob and Bori valley at Baghao under command of Shah Jahan (chief of Zhob). However tribal lashkar was defeated completely. In 1881 Thal Chotiali (Sibi) which included Duki was made Sub district of the Harnai political Agency. In 1881 inhabitants of Sanjavi were brought under British subjugation. In 1883 it was decided to build cantt at Duki and the Garrison of Thal Chotiali (Sibi) leaving a detachment at Gumbaz. In October 1884 a force comprising 4800 men moved in to Bori (Loralai) valley and the mission was completely successful. In the following years it was decided that a frontier road should be constructed from Dera Ghazi Khan to Pishin through Loralai. The cantt from Duki was accordingly moved forward in 1886 to Loralai and Mil posts were stationed at Sanjavi, Mekhtar and Kingri. The Head Quarter of Assistant Political Agent at Duki was also changed to Loralai. In Nov 1887 Duki and Thal Chotiali (Sibi) were declared parts of British India and for the purpose of administration, the designation of the Political Agent was changed to that of Deputy Commissioner. In 1888 Sir Robert Sandeman proceeded with a small force through Musa Khel to Southern Zhob. Ultimately this led to the occupation of the Zhob valley in 1889. Loralai town and cantt remained under the Thal Chotiali Dist until 1894 when it was made over to the Zhob Agency. Famous People:Dr. Malak Jamal Khan Hamzazai, Abdul Wahab Utmankhel عبدلوها ب اوتمانخيل) Malak Habibullah khan kudezai,عبدالرزاق اوتمانخيل جرمنی Malak Fathe Khan Utmankhel,Dr. Syed Jalal Shah Peachi, Shams Utmankhel Sardar Pasta Khan Utmankhel Sardar Ashraf Kakar, Dr. Mohamad Shah kudezai, Akhtar Shah Kudezai, Ubaidullah Babat, Malak Gulzar Khan, Muhibullah Khan London, Haji Soba Khanmusakhail, Malak Jalat Khan musakhail,haji ferooz khan musakhail ,sardar sikander hayat khan jogezai /Malak Noorullah Kudezai Shaheed, Dr.Noorullah Khan kibzai, yaqub Nasar, Gul Muhammad khan Jogezai, Saradr Asmat Ullah Musakhail, Dr. Atta Gul Hmzazai, Haji Thor Utmankhel,Saradar Abdul Latif Jogezai - Risaldar Major, Naik Mohammad Kakar,Rozina Kakar, Dost Mohammad Kakar, Mohammad jameel Zumri, Mohammad Yousaf Rind, Bashir GUl Khatak, Haji Afzal Sherani, Hayat Khan Tajak, Malik Zaheer ud Din Khan Trakai, Mr. S.M.G.Ali Shah Gillani S/o. Maj Mansoor Hussain Shah Gillani(U.A.E Armed Forces).&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Politics&lt;br /&gt;
In Oct 1903 the Thal Chotali and Zhob Agencies were remodeled and the name of former was changed to Sibi District and thus a new District, Loralai was created. To this were the Musa Khel and Bori Tehsils from Zhob and Duki, Sanjavi and Barkhan Tehsils from the Thal Chotiali Distt.&lt;br /&gt;
After the defeat of Kakar Tribesman under the command of Ghazy Arsala Khan Utmankhelغازی ارسلا خان اوتمانخيل , Shah Jahan Jogezai in the Baghao areas near Duki, most of the people in the areas were depressed and were shocked of win of British forces. At the end of this war in 1881-82 the British forces were entered into Loralai city without any resistance and they occupied the mostly areas of Bori, Duki, Sanjavi and Mekhtar. In 1984, the British Forces have declared the mission completely successful and a Platoon of 4800 men were moved into Loralai Bori. The Cantt from Duki was accordingly moved into Bori (Loralai) and proper cantonment areas were defined. In the same time, many people like Zarak Khan Churmai, Wasal Kudezai, Amanullah Khan, Sherjan Khan, Thor Sawan etc. had started guerrilla war against British invasion. There was no concept of political and democratic struggle in the tribal areas of Loralai, Zhob, Barkan etc. In 1936 Baran Khan started a democratic movement against British Empire by the name of &amp;quot;Anjuman-i-Watan&amp;quot;. The founder of this movement was Abdul Samad Khan Achakzai. This was first well oraganized democratic movement in the history of Loralai as well whole Zhob division. Baran Khan Kudezai established an office in Loralai city near Paharhi Muhallah (Mountainous part in city). In 1937 the Tehreek was in more spirit and succeeded, a huge number of people joined the Tehreek and they demanded a separate homeland for Pashtoons in Southern and western areas of NWFP. In western areas the Khudai Khidmat Gar (Red-Shirt) movement was on peak for independence from British emperor. Baran Khan invited the Khan Abdul Ghaffar khan in Loralai in 1938 and there held a huge public meeting in city with the help of Anjuman-i-Watan. Abdul Samad Khan Achakzai, the founder of Anjuman-i-Watan also participated in that meeting. At night Abdul Ghaffar Khan and Abdul Samad Khan took dinner in Zangiwal village at Baran Khan's hujra(Guestroom). Baran Khan was remained very close with Abdul Samad Khan Achakzai and accompanied him on every visit of Loralai and Zhob. He was one of the rights hands of Achakzai's in their political journey. In 1939, the Commissionar of Zhob Division started a crakdown against all the political leaders of Anjuman-i-Watan movement and arrested more than hundreds of the leaders. Baran was also arrested and was confined for 6 months Judicial remands in central Jail Quetta. At the time of confinement at the Central Jail Quetta, Allah had given son to Baran Khan. Baran Khan named his new born baby as 'Anjuman'. He wanted to leave alive this name for always. While during prisoned in jail, the Jail Superintendent offered a deal of three shops in Jinnah road and asked Baran Khan Kudezai to take aside from the movement and keep stayed in Quetta. Baran Khan rejected those offers and submitted his life for attaining the rights, dignity and sovereignty of Pashtun. Ghazi Arsala Khan Utmankhel was a graat leder of Pashtoon Kh بداوهاب اتمانخيل مرهوم دلر اوبرپشتون خلق د يووالی غوشتونکی و Abdul Wahab Utmankhel Marhoom Was a Greet leder of pashtoon &amp;amp; one of the best man khalil Ahmed khajjak&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Demography&lt;br /&gt;
The population of Loralai district was estimated to be over 700,000 in 2005. The vast majority of the population of Loralai district are Pashtun with Kakar and nasar as majority tribes. The district offers a great blend of mixed tribes from all parts of Pakistan. Some major tribes of Loralai have migrated from the parts of Zhob like Batozai, Jogezai, Jalalzai and Musazai &amp;amp; Some Afghan refugees who have permanently settled in the region are Nasar,Sulemankhail,Tarakai,Tokhai,Andar etc.. About one fourth of the population is Baloch. There major tribes are Marri and Buzdar, who mostly dwell on southern and western portions of the district.&lt;br /&gt;
==Main Tribes of Loralai==اوتمانخيل قوم دلورالای ترګردوغټ قوم دېې District Loralai is inhabited by pre dominately Pathan tribes. Maj tribes are;-&lt;br /&gt;
(1) Kakar Kudezai, Utmakhel, ,shadozai, Kibzai, Malazai, Sargarh, Shabozai, Abdula Zai, Khosti, Jogezai etc.) (2) Tareen (3) Durrani (4) LUNI[SHAMEZAI] (5) Nasar (6) Musa khail (7) Ghilzai (including, Suleimankhail,Tarakai,Hottak,Tokhai,Andar etc.) (8) Syed (9) Khawaja&lt;br /&gt;
The Baloch tribes are mostly;- (1) Marri (2) Buzdar (3) Khetran&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Duki&lt;br /&gt;
(a) kibzai(kakar) (b) tareen (c) LUNI[SHAMEZAI] (d) Haiderzai (Kakar) (e) Zarkoon (f) Khajjak(jafarzai) (g) Sadozai(kakar) (h) seemab malghani (i) syed (peachi) (j) nasar (k) khajjak (kakar) (l) sargari Marri (a) Bijarani (b) Gazzaini (c) Loharani&lt;br /&gt;
Buzdar (a) Rustamani (b) Jehanani (c) Dulani (d) Chakrani (e) Ladwani (f) Ghulamani (g) Sihani (h) Shahwani (i) Jalalani (j) Jafirani,Meernani&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Musa Khel&lt;br /&gt;
(a) kibzai(kakar) (b) Zimri (c) Belkhel (d) Laharzai (e) Syed (Ghar Sheen) (f) Gaffer&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Development&lt;br /&gt;
Loralai city has its own radio broadcasting station and mobile coverage of three operators. With the completion of the Loralai-Dera Ghazi Khan road, many people see a much more brighter and prosperous future for the district since the travel to DG Khan is important in many ways like the transportation of cash crops and food crops and coal loaded trucks from Chamalang coal mines. The road in under construction between Wagum Rud and khajuri since long. Now the fresh contact has been awarded to FWO and fresh date for its completion is December 2008. All coal loaded trucks heading to Punjab and other areas travel on this road.&lt;br /&gt;
&lt;br /&gt;
Mercy Corps stoped their oprations in Loralai region due to there internal problems. Some other local NGOs are also working in the region like LAFAM,Association For Heath Development(A H D)which is working on malaria and has started its free medical camp in D H Q hospital Duki in collaboration with directorate of malaria control program and remained its camp open as long as malari being controlled in the area.in 2010, the RAHA-RAA-UNDP alos started theire operations in Lralai region, the programe is mostly for refuges affected communities which is located in Kach UC, WRANGA Foundation is a implementing partner in the area with RAHH-RAA-UNDP. Wranga is a pashto language word which means 'beam of light'. now WRANGA is going to open and estiblished their offices in Kohlu, Barakan, Musakhail and ziarat.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Institutions&lt;br /&gt;
There are many educational Institutions in District Loralai. These are listed below :- 1. Balochistan University Campas Loralai. 2. Balochistan Residentional College (BRC) Loralai. 3. Govt Degree College Loralai. 4. Govt Degree Girls College Loralai. 5. Balochistan Institute of IT and Mamagement Sciences (BIITMS) Loralai. 6. Govt Inter Science College Duke. 7. Govt Inter Science College Makhter. 8. Pak-Jerman Technical Training Center (TTC) Loralai.&lt;br /&gt;
&lt;br /&gt;
There are many Governmental and Public High, Middle and Primary School at District Loralai.&lt;br /&gt;
 There are also Many Islamic Institution at Loralai.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Resources&lt;br /&gt;
All kinds of fruits and vegetables are cultivated in this district. Loralai is especially famous for its almond and apple production. Loralai is also rich in marble and its marble tiles are gaining popularity throughout the country. A lot of marble trimming factories have been established in the district and it now provides marble tiles to various parts of the country. The major source of income for the common inhabitants is agriculture and farming.and also for marble industries . nasrullah marble and mining co one of the company from area it is working since 1998 .&lt;br /&gt;
The town, which is situated 4,700 ft (1,400 m) above the sea level in which the wealth of the inhabitants is derived from their herds of cattle and other animals also. The district is also popular in the business of items especially vehicles smuggled here through Afghan Transit Trade. All types of vehicles are smuggled to Loralai and then to the other parts of the country after being customed or duplicated in papers here.&lt;/p&gt;</description>
			<pubDate>Thu, 26 May 2011 01:16:19 -0700</pubDate>
			                        <dc:date.Taken>2011-02-05T13:53:26-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Loralai in Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;Loralai like any other district in Balochistan - rugged and beautiful!   There are many barren mountains in Loralai but also there are some scrub and juniper forested mountains.  It takes 4-hours from Quetta to Loralai and can become a bit tedious but the journey is through stunning landscapes.   The flat topped mountain in the background is known as Jinnah's Cap locally.  Jinnah was the founding father of Pakistan and the shape of the mountain does resemble his cap.&lt;br /&gt;
&lt;br /&gt;
&lt;a href=&quot;http://en.wikipedia.org/wiki/Loralai_District&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Loralai_District&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
LoralaiUtmankhel is a district in the centre of Balochistan province of Pakistan. Loralai district was created on October, 1903. Loralai town is the district headquarters. Loralai was further partitioned in 1992 when Musakhel and Barkhan were given the status of separate administrative districts.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Boundary&lt;br /&gt;
The present boundaries of Loralai district contain three sub-divisions namely sub-division Duki , sub-division Bori and Tehsil Makhter. Duki sub-division is further divided into Tehsil Duki and Sub-Tehsil Sinjavi. Sub-division Bori consists of tehsil Bori. Sub-tehsil Makhter become tehsil with the great accesses of Tehsil Nazim Bori [Molvi Abdullah Hamzazai].&lt;br /&gt;
&lt;br /&gt;
History&lt;br /&gt;
In 1545 Duki, a dependency of the Kandahar province, was conferred upon Mir Sayyid Ali by the Mughal Emperor Humayun. The province of Kandahar continued under Mughals until the year 1559 when it passed into the hands of the Safavids Kings of Persia and remained under their control until 1595. In 1595 it was recaptured by Emperor Akbar the Great, during Akbar's reign the territory of Duki which was generally garrisoned, formed an eastern dependency of the Kandahar Province and provided a contingent of 500 horses and 1,000-foot (300 m) soldiers. In 1622 Kandahar again passed under the Safavids.&lt;br /&gt;
In 1653 Emperor Shah Jahan sent a large expedition under his eldest son, Dara-Shikoh, to regain Kandahar but in vain. This was the last attempt on the part of the Mughals to regain Kandahar which was now lost to them for ever. Mir Wais Ghilzai or Khilji established Ghilzai/Khilji power in Kandahar around 1709. After 30 years of supremacy the Ghilzai/Khilji power gave way to Nadir Shah who captured after a severe struggle in 1737. However in 1747 Nadir Shah was assassinated and Ahmad Shah Durrani took over the reign of Government. The Durranis were followed in about 1826 by the Barakzai under Dost Mohammad Khan. Almost the whole of Loralai District remained under this dynasty till 1879, in 1879 Duki and the Thal Chotiali country with other parts of Balochistan passed into the hands of the British.&lt;br /&gt;
In 1879 at the close of the first phase of Afghan war a British contingent while returning from Kandahar was opposed by a large body of tribesmen from the Zhob and Bori valley at Baghao under command of Shah Jahan (chief of Zhob). However tribal lashkar was defeated completely. In 1881 Thal Chotiali (Sibi) which included Duki was made Sub district of the Harnai political Agency. In 1881 inhabitants of Sanjavi were brought under British subjugation. In 1883 it was decided to build cantt at Duki and the Garrison of Thal Chotiali (Sibi) leaving a detachment at Gumbaz. In October 1884 a force comprising 4800 men moved in to Bori (Loralai) valley and the mission was completely successful. In the following years it was decided that a frontier road should be constructed from Dera Ghazi Khan to Pishin through Loralai. The cantt from Duki was accordingly moved forward in 1886 to Loralai and Mil posts were stationed at Sanjavi, Mekhtar and Kingri. The Head Quarter of Assistant Political Agent at Duki was also changed to Loralai. In Nov 1887 Duki and Thal Chotiali (Sibi) were declared parts of British India and for the purpose of administration, the designation of the Political Agent was changed to that of Deputy Commissioner. In 1888 Sir Robert Sandeman proceeded with a small force through Musa Khel to Southern Zhob. Ultimately this led to the occupation of the Zhob valley in 1889. Loralai town and cantt remained under the Thal Chotiali Dist until 1894 when it was made over to the Zhob Agency. Famous People:Dr. Malak Jamal Khan Hamzazai, Abdul Wahab Utmankhel عبدلوها ب اوتمانخيل) Malak Habibullah khan kudezai,عبدالرزاق اوتمانخيل جرمنی Malak Fathe Khan Utmankhel,Dr. Syed Jalal Shah Peachi, Shams Utmankhel Sardar Pasta Khan Utmankhel Sardar Ashraf Kakar, Dr. Mohamad Shah kudezai, Akhtar Shah Kudezai, Ubaidullah Babat, Malak Gulzar Khan, Muhibullah Khan London, Haji Soba Khanmusakhail, Malak Jalat Khan musakhail,haji ferooz khan musakhail ,sardar sikander hayat khan jogezai /Malak Noorullah Kudezai Shaheed, Dr.Noorullah Khan kibzai, yaqub Nasar, Gul Muhammad khan Jogezai, Saradr Asmat Ullah Musakhail, Dr. Atta Gul Hmzazai, Haji Thor Utmankhel,Saradar Abdul Latif Jogezai - Risaldar Major, Naik Mohammad Kakar,Rozina Kakar, Dost Mohammad Kakar, Mohammad jameel Zumri, Mohammad Yousaf Rind, Bashir GUl Khatak, Haji Afzal Sherani, Hayat Khan Tajak, Malik Zaheer ud Din Khan Trakai, Mr. S.M.G.Ali Shah Gillani S/o. Maj Mansoor Hussain Shah Gillani(U.A.E Armed Forces).&lt;br /&gt;
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Politics&lt;br /&gt;
In Oct 1903 the Thal Chotali and Zhob Agencies were remodeled and the name of former was changed to Sibi District and thus a new District, Loralai was created. To this were the Musa Khel and Bori Tehsils from Zhob and Duki, Sanjavi and Barkhan Tehsils from the Thal Chotiali Distt.&lt;br /&gt;
After the defeat of Kakar Tribesman under the command of Ghazy Arsala Khan Utmankhelغازی ارسلا خان اوتمانخيل , Shah Jahan Jogezai in the Baghao areas near Duki, most of the people in the areas were depressed and were shocked of win of British forces. At the end of this war in 1881-82 the British forces were entered into Loralai city without any resistance and they occupied the mostly areas of Bori, Duki, Sanjavi and Mekhtar. In 1984, the British Forces have declared the mission completely successful and a Platoon of 4800 men were moved into Loralai Bori. The Cantt from Duki was accordingly moved into Bori (Loralai) and proper cantonment areas were defined. In the same time, many people like Zarak Khan Churmai, Wasal Kudezai, Amanullah Khan, Sherjan Khan, Thor Sawan etc. had started guerrilla war against British invasion. There was no concept of political and democratic struggle in the tribal areas of Loralai, Zhob, Barkan etc. In 1936 Baran Khan started a democratic movement against British Empire by the name of &amp;quot;Anjuman-i-Watan&amp;quot;. The founder of this movement was Abdul Samad Khan Achakzai. This was first well oraganized democratic movement in the history of Loralai as well whole Zhob division. Baran Khan Kudezai established an office in Loralai city near Paharhi Muhallah (Mountainous part in city). In 1937 the Tehreek was in more spirit and succeeded, a huge number of people joined the Tehreek and they demanded a separate homeland for Pashtoons in Southern and western areas of NWFP. In western areas the Khudai Khidmat Gar (Red-Shirt) movement was on peak for independence from British emperor. Baran Khan invited the Khan Abdul Ghaffar khan in Loralai in 1938 and there held a huge public meeting in city with the help of Anjuman-i-Watan. Abdul Samad Khan Achakzai, the founder of Anjuman-i-Watan also participated in that meeting. At night Abdul Ghaffar Khan and Abdul Samad Khan took dinner in Zangiwal village at Baran Khan's hujra(Guestroom). Baran Khan was remained very close with Abdul Samad Khan Achakzai and accompanied him on every visit of Loralai and Zhob. He was one of the rights hands of Achakzai's in their political journey. In 1939, the Commissionar of Zhob Division started a crakdown against all the political leaders of Anjuman-i-Watan movement and arrested more than hundreds of the leaders. Baran was also arrested and was confined for 6 months Judicial remands in central Jail Quetta. At the time of confinement at the Central Jail Quetta, Allah had given son to Baran Khan. Baran Khan named his new born baby as 'Anjuman'. He wanted to leave alive this name for always. While during prisoned in jail, the Jail Superintendent offered a deal of three shops in Jinnah road and asked Baran Khan Kudezai to take aside from the movement and keep stayed in Quetta. Baran Khan rejected those offers and submitted his life for attaining the rights, dignity and sovereignty of Pashtun. Ghazi Arsala Khan Utmankhel was a graat leder of Pashtoon Kh بداوهاب اتمانخيل مرهوم دلر اوبرپشتون خلق د يووالی غوشتونکی و Abdul Wahab Utmankhel Marhoom Was a Greet leder of pashtoon &amp;amp; one of the best man khalil Ahmed khajjak&lt;br /&gt;
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Demography&lt;br /&gt;
The population of Loralai district was estimated to be over 700,000 in 2005. The vast majority of the population of Loralai district are Pashtun with Kakar and nasar as majority tribes. The district offers a great blend of mixed tribes from all parts of Pakistan. Some major tribes of Loralai have migrated from the parts of Zhob like Batozai, Jogezai, Jalalzai and Musazai &amp;amp; Some Afghan refugees who have permanently settled in the region are Nasar,Sulemankhail,Tarakai,Tokhai,Andar etc.. About one fourth of the population is Baloch. There major tribes are Marri and Buzdar, who mostly dwell on southern and western portions of the district.&lt;br /&gt;
==Main Tribes of Loralai==اوتمانخيل قوم دلورالای ترګردوغټ قوم دېې District Loralai is inhabited by pre dominately Pathan tribes. Maj tribes are;-&lt;br /&gt;
(1) Kakar Kudezai, Utmakhel, ,shadozai, Kibzai, Malazai, Sargarh, Shabozai, Abdula Zai, Khosti, Jogezai etc.) (2) Tareen (3) Durrani (4) LUNI[SHAMEZAI] (5) Nasar (6) Musa khail (7) Ghilzai (including, Suleimankhail,Tarakai,Hottak,Tokhai,Andar etc.) (8) Syed (9) Khawaja&lt;br /&gt;
The Baloch tribes are mostly;- (1) Marri (2) Buzdar (3) Khetran&lt;br /&gt;
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Duki&lt;br /&gt;
(a) kibzai(kakar) (b) tareen (c) LUNI[SHAMEZAI] (d) Haiderzai (Kakar) (e) Zarkoon (f) Khajjak(jafarzai) (g) Sadozai(kakar) (h) seemab malghani (i) syed (peachi) (j) nasar (k) khajjak (kakar) (l) sargari Marri (a) Bijarani (b) Gazzaini (c) Loharani&lt;br /&gt;
Buzdar (a) Rustamani (b) Jehanani (c) Dulani (d) Chakrani (e) Ladwani (f) Ghulamani (g) Sihani (h) Shahwani (i) Jalalani (j) Jafirani,Meernani&lt;br /&gt;
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Musa Khel&lt;br /&gt;
(a) kibzai(kakar) (b) Zimri (c) Belkhel (d) Laharzai (e) Syed (Ghar Sheen) (f) Gaffer&lt;br /&gt;
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Development&lt;br /&gt;
Loralai city has its own radio broadcasting station and mobile coverage of three operators. With the completion of the Loralai-Dera Ghazi Khan road, many people see a much more brighter and prosperous future for the district since the travel to DG Khan is important in many ways like the transportation of cash crops and food crops and coal loaded trucks from Chamalang coal mines. The road in under construction between Wagum Rud and khajuri since long. Now the fresh contact has been awarded to FWO and fresh date for its completion is December 2008. All coal loaded trucks heading to Punjab and other areas travel on this road.&lt;br /&gt;
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Mercy Corps stoped their oprations in Loralai region due to there internal problems. Some other local NGOs are also working in the region like LAFAM,Association For Heath Development(A H D)which is working on malaria and has started its free medical camp in D H Q hospital Duki in collaboration with directorate of malaria control program and remained its camp open as long as malari being controlled in the area.in 2010, the RAHA-RAA-UNDP alos started theire operations in Lralai region, the programe is mostly for refuges affected communities which is located in Kach UC, WRANGA Foundation is a implementing partner in the area with RAHH-RAA-UNDP. Wranga is a pashto language word which means 'beam of light'. now WRANGA is going to open and estiblished their offices in Kohlu, Barakan, Musakhail and ziarat.&lt;br /&gt;
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Institutions&lt;br /&gt;
There are many educational Institutions in District Loralai. These are listed below :- 1. Balochistan University Campas Loralai. 2. Balochistan Residentional College (BRC) Loralai. 3. Govt Degree College Loralai. 4. Govt Degree Girls College Loralai. 5. Balochistan Institute of IT and Mamagement Sciences (BIITMS) Loralai. 6. Govt Inter Science College Duke. 7. Govt Inter Science College Makhter. 8. Pak-Jerman Technical Training Center (TTC) Loralai.&lt;br /&gt;
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There are many Governmental and Public High, Middle and Primary School at District Loralai.&lt;br /&gt;
 There are also Many Islamic Institution at Loralai.&lt;br /&gt;
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Resources&lt;br /&gt;
All kinds of fruits and vegetables are cultivated in this district. Loralai is especially famous for its almond and apple production. Loralai is also rich in marble and its marble tiles are gaining popularity throughout the country. A lot of marble trimming factories have been established in the district and it now provides marble tiles to various parts of the country. The major source of income for the common inhabitants is agriculture and farming.and also for marble industries . nasrullah marble and mining co one of the company from area it is working since 1998 .&lt;br /&gt;
The town, which is situated 4,700 ft (1,400 m) above the sea level in which the wealth of the inhabitants is derived from their herds of cattle and other animals also. The district is also popular in the business of items especially vehicles smuggled here through Afghan Transit Trade. All types of vehicles are smuggled to Loralai and then to the other parts of the country after being customed or duplicated in papers here.&lt;/p&gt;</media:description>
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    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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			<title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</title>
			<link>http://www.flickr.com/photos/sarfrazh/5789097933/</link>
			<description>			&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/people/sarfrazh/&quot;&gt;SaffyH - wont renew pro account now!&lt;/a&gt; posted a photo:&lt;/p&gt;
	
&lt;p&gt;&lt;a href=&quot;http://www.flickr.com/photos/sarfrazh/5789097933/&quot; title=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot;&gt;&lt;img src=&quot;http://farm3.staticflickr.com/2461/5789097933_ea20dd750f_m.jpg&quot; width=&quot;240&quot; height=&quot;180&quot; alt=&quot;Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011&quot; /&gt;&lt;/a&gt;&lt;/p&gt;

&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
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The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
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Range&lt;br /&gt;
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Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
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Range&lt;br /&gt;
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Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</description>
			<pubDate>Thu, 02 Jun 2011 01:22:08 -0700</pubDate>
			                        <dc:date.Taken>2011-02-07T10:58:39-08:00</dc:date.Taken>
            			<author flickr:profile="http://www.flickr.com/people/sarfrazh/">nobody@flickr.com (SaffyH - wont renew pro account now!)</author>
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    <media:title>Into the Sulaiman Range at Zhob, Balochistan, Pakistan - February 2011</media:title>
    <media:description type="html">&lt;p&gt;&lt;a href=&quot;http://en.wikipedia.org/wiki/Sulaiman_Mountains&quot; rel=&quot;nofollow&quot;&gt;en.wikipedia.org/wiki/Sulaiman_Mountains&lt;/a&gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
The Sulaiman Mountains are a major geological feature of northern Balochistan province of Pakistan and Zabul province of Afghanistan. It is the bordering region between the Iranian Plateau and the Indian subcontinent, located to the east of the Lut Desert and to the west of the Indus River. Bordering the Sulaiman Range to the north are the arid highlands of the Hindu Kush, with more than 50 percent of the lands there lying above 2,000 m (6,500 feet). The highest peak of Sulaiman Mountains is Takht-e-Sulaiman, 3,487 metres (11,440 ft) in Balochistan, Pakistan. In comparison, the highest point in Balochistan, at 3,578 metres (11,739 ft), is Koh-i-Zarghoon in the Zarghoon Mountains in Quetta.[1]&lt;br /&gt;
The Sulaiman Range, [2] and the high plateau to the west and southwest of it, helps form a natural barrier against the humid winds that blow from the Indian Ocean, creating arid conditions across Southern Afghanistan to the north. In contrast, the relatively flat and low-lying Indus Delta is situated due east and south of the Sulaiman Mountains. This lush delta is prone to heavy flooding and is mostly uncultivated wilderness.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
Range&lt;br /&gt;
&lt;br /&gt;
Takht-e-Sulaiman 3,483 metres (11,427 ft), Koh-i-Takatu 3,472 metres (11,391 ft), Kaisargarh 3,444 metres (11,299 ft), and Giandari are some of the mountain peaks in the Sulaiman range. The mountain range approaches the Indus river near Mithankot in Rajanpur district of Punjab.&lt;/p&gt;</media:description>
    <media:thumbnail url="http://farm3.staticflickr.com/2461/5789097933_ea20dd750f_s.jpg" height="75" width="75" />
    <media:credit role="photographer">SaffyH - wont renew pro account now!</media:credit>
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