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Business Recorder
19 minutes ago
- Business
- Business Recorder
Southern Punjab's ‘green gold'
In the parched plains of southern Punjab, where wheat and cotton once dominated, a new hope is quietly taking root, in olive cultivation. With its climate-resilient characteristics and high market value, the olive crop is drawing increasing attention from both farmers and policymakers. Yet, the region's vast olive potential remains largely untapped; it is constrained by systemic gaps and fragmented efforts. Districts like Dera Ghazi Khan, Rajanpur, Layyah, Multan and Bahawalpur offer an ideal environment for olive farming. With semi-arid conditions, abundant sunlight, and well-drained soils, olive trees known for their drought tolerance may thrive where traditional crops are increasingly unsustainable. We have seen first-hand that olives grow well in this climate. 'I have planted 100 trees on my land, and they've survived two drought seasons,' says Rasheed Ahmed, a farmer from Fazilpur, Rajanpur, who recently transitioned from wheat to olives with the help of an agriculture officer. From trials to transformation Initial pilot projects led by the Barani Agricultural Research Institute (BARI) and the Punjab Agriculture Department have proven that olive cultivars such as Coratina, Arbequina, and Picual are well-suited to Southern Punjab. Despite this, fewer than 10% of suitable lands have been converted to olive orchards. 'The region could easily support over 200,000 hectares of olive plantations, but currently only a few thousand are under cultivation,' estimates Dr. Liaqat Ali, a horticulturist at the Cholistan Institute of Desert Studies. The Pakistan Olive Oil Council and Italian-funded projects have provided valuable support, but outreach remains limited to select progressive farmers. Barriers on the ground Despite its potential, olive farming in southern Punjab is held back by inadequate extension services as farmers complain of little follow-up after initial sapling distribution, absence of local processing units without nearby oil extraction facilities, many growers are forced to sell prematurely. Then the credit constraints as olive cultivation offers returns only after 3 to 5 years, but loans are geared toward seasonal crops, and policy fragmentation as no central framework exists to coordinate olive development efforts. 'No one came back to guide us on irrigation or pest control,' says Niaz Khan, a small farmer from Layyah. Field-informed policy recommendations To unlock the potential of olive cultivation in southern Punjab, policy needs to be farmer centric, inclusive, and integrated. Based on field insights, the following measures are critical; Establish olive development clusters designate 'Olive Zones' with nurseries, processing units, and labs supported under Punjab's Agriculture Transformation Plan. Subsidized drip irrigation and orchard loans. Introduce drip irrigation subsidies and medium-term loans. Strengthen farmer training and advisory services. Partner with universities to train farmers in olive cultivation. Facilitate Public-Private partnerships by encouraging investments in mobile oil mills and processing units. Digital platforms and traceability by launching digital tools for market access and traceable certification. A missed opportunity? Southern Punjab stands at a crossroads. While olives may not replace staple crops, they can offer high-value diversification, particularly for smallholders and rainfed farmers. 'This isn't just a crop, it's a way out of poverty and dependence on imports,' says Dr. Muhammad Ali Imran, agricultural economist, MNS-University of Agriculture Multan, reflecting on the potential to reduce Pakistan's USD 4 billion edible oil import bill through localized olive oil production. With proper strategy, community engagement, and targeted investment, southern Punjab could become Pakistan's leading olive belt delivering economic resilience, environmental sustainability, and rural empowerment. Copyright Business Recorder, 2025
Daily Maverick
12-05-2025
- Daily Maverick
Lekker Brekker Monday: Olive oil-poached eggs with lavender and garlic
A bounty of high-quality extra virgin olive oil has come my way, thanks to a round-figure birthday and the generosity of friends. It has me seeking to use it in ways that honour the best this product can be. So why not breakfast… One of the advantages of being known to be a 'foodie', though that's not a term I'm very fond of, is that people tend to know what you do for a living. And when they're thinking, 'What shall we get Tones for his birthday?', their thoughts immediately go to food. Let me be clear: I cannot afford most of the fancy olive oils that I'd prefer to use, so I, like most of you out there, tend to buy (relatively) cheap. Yes, of course there's no such thing as cheap olive oil, but you know what I mean. As if the four bottles of fine extra virgin olive oil that arrived on my birthday were not enough, I was also sent product by Tokara in Stellenbosch (and their exquisite aged balsamic vinegar), and award-winning versions by no less than De Rustica. De Rustica is near De Rust, which is 35km from Oudshoorn just before the road carries you through Meiringspoort towards Klaarstroom and Prince Albert, unless you turn right towards Willowmore and on to Abeerdeen, Graaff-Reinet and ultimately Cradock. That's our route home when going via Route 62. When I chatted by phone to Rob Still, who owns De Rustica, last week, he told me he was sending me some of his olive oil. Their De Rustica Estate Collection Coratina had just been placed second overall in the annual Evooleum competition, the only estate outside of Italy and Spain to be ushered into the top 10. That was the 2024 edition of Coratina. He sent me the 2025 edition which he says he believes is even better. Now, I don't know if he'd be pleased or horrified that I have poached eggs in it. But if I just poured some over a salad it would seem like a missed opportunity to do something a little more profound with it, given its pedigree. Or just drink it… And I did have a taste of it, pure and raw. The tasting notes on De Rustica's website say you're looking for green almond, artichoke and 'peppery spice' when tasting. With this in mind, I'm planning a pasta dish this week using another birthday gift: a jar of artichokes with peppers, garlic and herbs. I'll know more about that recipe once I've thought it through, so watch this space. The eggs will not look anything like water-poached eggs, more like fried eggs in appearance. I fried some slices of tomato to go alongside the eggs. Tony's olive oil-poached eggs with fried tomato on the side (Serves 2) Ingredients 4 eggs ½ a cup of the best extra virgin olive oil that suits your budget (or enough to almost cover the eggs, leaving the yolks exposed) 2 lavender sprigs 2 garlic cloves, peeled and slightly crushed Salt to taste 1 medium tomato Butter for frying the tomato Method While the eggs are poaching, slice a tomato and fry the slices lightly in a little butter. If you're serving anything else with these oil-poached eggs – bacon, toast, whatever – get those ready before or while you poach the eggs. This recipe concerns only the poached eggs. Pick two lavender sprigs and peel two garlic cloves. Press the cloves down with the flat side of a knife, but not too hard; just enough for the juices to be released. Pour the olive oil into a nonstick pan (preferably a medium-sized one, not overly large) and add the garlic cloves and lavender sprigs. Put the heat on medium and let the olive oil heat up. It should not be very hot. There will be a gentle bubbling in the pan, around the eggs, but if it is brisk, turn the heat down. Leave the eggs undisturbed until the whites are set. Spoon some oil over the yolks, just to set the film of albumen above the yellow. Lift the eggs onto plates, salt lightly, add the tomato slices, and garnish with lavender sprigs. DM Tony Jackman is twice winner of the Galliova Food Writer of the year award, in 2021 and 2023
