The impact of climate change on Spain's olive sector

A recent report by the Coordinator of Agricultural and Livestock Organizations (COAG) found that climate change has led to annual losses of the Spanish agricultural sector in the amount of 550 million euros (about 6% of its total value). Thus, for the first time, the effects of climate change on olive groves, vineyards, pastures and grain crops in Spain have been documented.

The study showed that an increase in global temperature by 1.5 °C above the average level of the pre-industrial period can lead to the loss of 80% of agricultural land suitable for growing such varieties of olives as Manzanilla or Ojiblanca in Andalusia, where 60% of all Spanish olive groves are located.

Previous studies have shown that olive oil production in Sierra Magina, in the south-central part of Jaen, will decrease by 3.5% and 7% for irrigated olive groves, respectively, with a temperature increase of 1.5 °C.

However, the report also predicts that the iconic Picual variety in the country will withstand such a level of temperature increase and will continue to maintain yields despite prolonged dry periods.

The report also predicts that such an increase in temperature by 1.5 ° C will lead to a decrease in wheat yield by 8%, and the land used for the production of high-quality wine - by 10%. Many in Andalusia, the world's largest olive oil producing region by a wide margin, are concerned that hotter springs will negatively affect olive trees when they bloom and jeopardize future olive harvests. Taking urgent measures today to keep warming below 1.5°C is the most effective and less costly.