Abstract
This study aims to check for the contribution of knowledge and information to innovation activity in family olive farms in Bejaia province (Algeria), and looks for the most efficient sources and channels of knowledge and information flows. To do this, we have first computed an innovation index for a sample farms, whereupon we have carried out a statistical analysis using linear regression method to find out about the most significant determinants of innovation. The main result is that direct interactions between farmers and local public agricultural research as well as user/producer interactions along the value chain are of the most contribution to innovation. Nevertheless, it turns out that farmers seem not take advantage of the operational knowledge that spills over from most of other knowledge and information institutions and organisations.
Highlights
Olive growing in Algeria is characterized by the duality of the farming system, which dates back to the colonial period
According to the taxonomy reported above (Possas et al, 1996), results of our study showed that innovation performance of family olive farms located in Bejaia province come from only one public institutional source, namely the local branch of INRAA
Disregarding the shortcomings of the agricultural research, extension, education and training system, and assuming that efficient knowledge and information are available and freely accessible, the fact remains that a no less serious problem lies in the lack of incentives among farmers to look for innovative knowledge and information
Summary
Olive growing in Algeria is characterized by the duality of the farming system, which dates back to the colonial period. Traditional olive growing system, mostly devoted to olive oil extraction, prevails in mountain regions, essentially in Kabylia, a northern region of Algeria. Olive growing is mainly a family and subsistence farming, but some rural households get an extra income from the sold part of olive oil. Trees are poorly maintained, harvesting is mostly done by hand, olives are stored in large plastic bags sometimes for a long time, before moving them to an olive oil mill, generally a traditional one. While the extracted olive oil does not meet international standards mainly because of its high acidity, it is appreciated by the local community
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