Notes on Agriculture in Cyprus and Its Products Part 12

_Black c.u.min Seed_

These seeds, sometimes known as fennel-flower seeds, are the product of _Nigella sativa_, Linn. (Nat. Ord. Ranunculaceae). The plant is an annual, native to the Mediterranean region, and the seeds, which are used in the East for flavouring curries, etc., and in Egypt as comfits on cakes, have an aromatic fennel-like odour when fresh and a slightly acrid taste. There is a small export of black c.u.min seed from Cyprus.

There is, however, but little demand for this seed (see BULLETIN OF THE IMPERIAL INSt.i.tUTE, vol. xv. 1917, p. 304).

ESSENTIAL OILS AND PERFUMES

_Origanum Oil_

Different opinions have been held as to the botanical identification of the plant from which the Cyprus origanum oil is produced. An interesting series of articles on this subject by E. M. Holmes appears in the _Perfumery and Essential Oil Record_, 1913, from which it would seem that this oil is derived from _Origanum majoranoides_, Wild.; while Dr.

Stapf, of Kew, regards the plant as _O. dubium_, Boiss. (see BULLETIN OF THE IMPERIAL INSt.i.tUTE, vol. xi. 1913, p. 50). Other varieties growing wild in Cyprus are _O. Onites_, _O. hirtum_, both of which are locally called "rigani," _O. Bevani_ (see BULLETIN OF THE IMPERIAL INSt.i.tUTE, vol. xv. 1917, p. 305) and _O. majorana_.

In its wild state the plant from which origanum oil is distilled is a small perennial shrub, but, if cultivated, its size may be doubled or even trebled. The first crop, consisting of shoots and flowers, may give from 300 to 500 okes per donum; in subsequent years up to 1,000-1,500 okes per donum. The latter quant.i.ty would produce 40 to 60 okes of origanum oil, which is largely used in England for perfuming soap and other purposes.

For twenty years the distillation of origanum oil has been made under Government control. The industry was started in 1899 and, though not large, has steadily grown. It has been found that the Cyprus origanum oil is exceptionally rich in carvacrol (over 80 per cent.), a powerful antiseptic, and to this substance the oil owes mainly its characteristic thyme-like odour. Frequent a.n.a.lyses have shown that the Cyprus origanum oil is remarkably constant in character.

This oil has the slight disadvantage of darkening considerably on exposure to light and air, which renders it unsuitable for use in light-coloured soaps, but a method has been worked out at the Imperial Inst.i.tute of refining the oil so as to yield a product which will remain practically colourless for long periods.

A report furnished by the Imperial Inst.i.tute (BULLETIN OF THE IMPERIAL INSt.i.tUTE, vol. iv. 1906, p. 299), after giving a detailed description of the oil, states:

"The foregoing results show that this oil sells readily in this country at prices which should be fairly remunerative to producers in Cyprus. It should, however, be borne in mind that the demand for this oil is somewhat limited, and that it competes with the thyme oil produced in France and Spain, and with the 'origanum oil' produced in Smyrna, and that consequently a sudden increase in production in Cyprus might lead to a considerable fall in price. The Cyprus oil has, however, the advantage that it is very rich in the odorous and antiseptic const.i.tuent carvacrol, and it is probably due to its richness in this const.i.tuent, as revealed by the a.n.a.lyses made at the Imperial Inst.i.tute, that the comparatively high prices realised for these consignments were obtained at a time when 'red thyme oils' were selling at lower rates. It would be advantageous if a refined white oil could be prepared by some simple method from this material, as this probably would fetch an enhanced price, and be applicable to other purposes for which the 'red oil' is unsuitable."

Until 1910 the distillation was made by the Department, but since then it has been undertaken by private contract, permission being given to collect the wild plant from the forest. The annual production is now about 2,750 lb., and the price has steadily risen from about 3_s._ per lb. to 8_s._ 6_d._ per lb. at the present time. But whereas the cost of transport to London before the war was 8 per ton, it has risen to the prohibitive rate of 200 per ton, and the 1917 oil still remains in store at Alexandria.

The supply of the wild plant is limited and its cultivation is under consideration.

The following table shows the exports of origanum _oil_ in recent years:

Year. Quant.i.ty.

_lb._

1902 2,092 1903 No distillation 1904 2,410 1905 1,463 1906 2,200 1907 1,745 1908 2,051 1909 1,530[4]

1910 2,842 1911 2,276 1912 2,230 1913 2,455 1914 3,776 1915 3,709 1916 2,756 1917 2,696 1918 2,066

_Marjoram Oil_

This is not yet a regular product, but samples of locally produced oil have been examined at the Imperial Inst.i.tute and p.r.o.nounced to be superior to European marjoram oil and about equal in value to sweet fennel oil (see BULLETIN OF THE IMPERIAL INSt.i.tUTE, vol. xi. 1913, p.

50). It is distilled from a plant which is abundant in the forests of Kyrenia and Paphos, and which has been referred by Dr. Stapf to _O.

majoranoides_, Wild., and by Mr. Holmes to _O. Maru_, Linn. The market is, however, restricted.

_Laurel Oil_

Samples of oil distilled from the leaves of _Laurus n.o.bilis_ which were examined at the Imperial Inst.i.tute were found to have an aroma inferior to that of the oils usually met with in commerce (see BULLETIN OF THE IMPERIAL INSt.i.tUTE, vol. xi. 1913, p. 430). The demand for the oil is said to be small.

_Otto of Roses_

This has been prepared since 1897 in a very small way with native stills at the village of Milikouri, where the Damask rose is abundant. The cultivation of this rose has now spread to other hill villages. The closing of the market for Bulgarian otto of roses owing to the war has given an impetus to the industry in Cyprus. The Agricultural Department has for two years sent qualified officers to superintend the work at Milikouri and to carry out an experimental distillation.

A report from the Director, Imperial Inst.i.tute, upon samples of the 1917 distillation states that "the constants of the Cyprus oil agree closely with those recorded for Bulgarian otto of roses." It was found that the odour of the Cyprus oil was fairly good, but rather weak. The otto sold at 70_s._ per ounce, less 2-1/2 per cent., which "in view of the very small quant.i.ty must be considered satisfactory." At the time of sale French otto was quoted at 78_s._ to 85_s._ per ounce.

_Acacia Farnesiana_

This tree is but spa.r.s.ely represented in Cyprus, but wherever found it is vigorous and healthy. It belongs to the Mimosa tribe of the order Leguminosae and, as other species are common in the Island and thrive remarkably well, there would seem no reason why this species also should not become more general.

It is known elsewhere under different names; that of "sweet briar" (in Barbados) on account of its numerous thorns and the exquisite scent of its flowers, and "stinking cossie" (in Antigua) owing to the highly disagreeable smell of its wood. The word "cossie" may be a corruption of acacia.

Its flowers are largely used in perfumery, and the annual crop of the flowers of this plant in France is stated to be worth thousands of francs, and a particularly delicate fragrant perfume is extracted from them. The pods are said to yield a fair amount of tannin, while from the cracks in the bark of the trunk and branches there exudes a gum very like the true gum arabic and is utilised for the same purpose. The wood makes good charcoal.

It is locally known as "skouroupathos" or "skouroupathia," and is closely allied to the extremely common weed of that name which is found abundantly in nearly every field in the plains during summer, but which, owing to its deep-rooted system, the natives do not trouble to eradicate. It is also allied to _Prosopis juliflora_ or algaroba tree, of which there are a few specimens in the Island.

OILS AND OIL SEEDS

_Olives_

The olive tree grows wild in Cyprus, but the wild fruit is small and bitter and yields an inferior oil. The cultivated trees are those which have been grafted. Owing to the stringent regulations which have prohibited the introduction of living plants from abroad, it has not been possible to obtain from elsewhere good grafts of new varieties.

These regulations have lately been modified to allow of importations by the Agricultural Department under special restrictions, and now that the war has ended it is hoped to obtain these much-needed olive grafts.

This tree thrives well, almost all over the Island, up to an alt.i.tude of about 2,300 ft., and numbers of vigorous wild olive trees are to be met with, which only need cleaning and grafting in order to bear fruit.

Cyprus olives are divided into two cla.s.ses, locally known as (_a_) "adrouppes" or "drouppes," which are eaten in the green or black stage, and (_b_) "ladoelies," which are suitable both for eating and for oil extraction.

Of the former, or "adrouppes," one kind is rather large, with rough skin, having a rough, big stone, the other is longer but of less diameter, and has a very thin, smooth skin and the stone is smooth, curved and smaller. The latter has a better taste and resembles the well-known Greek olive of Calamata. Both these "adrouppes" are prepared for the table while still green, and are known as "kolymbates," or sometimes they are called "tsakkistes," owing to the stone being slightly crushed in the process of preparation.

The "ladoelies" are of two distinct varieties, the larger of which is mostly regarded as an edible olive, and contains a less percentage of oil, while the other, or smaller kind, is richer in oil contents, and is mainly used for oil production, though it is sometimes eaten.

A few imported varieties, including one or two specimens of Spanish and Greek olive trees, are to be found here and there in private gardens.

If the land were manured and ploughed the trees would, especially on the chalky soils, yield abundant fruit and oil of excellent quality.

Unfortunately this is not done, and it has been found very difficult to induce the peasants to adopt any kind of cultivation. They plough the land only when they intend to sow corn or other crops between the trees, a procedure which tends to lessen the productiveness of the trees. The system of irrigation applied is also very defective. Irrigation, while improving the quality and quant.i.ty of edible olives, is not desirable in the case of press olives.

As to pruning, Cypriots would have none of it until within the last five years. By dint of patient and constant persuasion, some few of the larger owners were induced to let their trees be pruned by a staff of pruners under the direction of the Agricultural Department (see Plate VI). Much ridicule--and at times threats--was hurled at both the pruners and the tree owners, who were a.s.sured by the villagers that for their folly they would undoubtedly lose their trees. The results belied all these fears, and now within the s.p.a.ce of some four to five years the practice of pruning has become fairly general, and a good number of villagers have qualified themselves as expert pruners and are kept regularly employed by private persons. As a consequence of this a great amelioration is noticeable in the olive trees in many parts and the yield and quality of olives have been improved.

The method of gathering olives by beating, however, continues. The fruit so knocked to the ground becomes dirty and bruised, and quickly ferments, when stored, to the detriment of the oil. This mode of gathering by beating damages the young twigs and branches, whose bearing capacity the following year is thus impaired.

Little care is taken in selecting the olives for oil. Not only are they dirty and bruised, but unripe or diseased fruit, as well as overripe fruit that has fallen from the tree, is collected together indiscriminately.

[Ill.u.s.tration: PLATE VI.

Pruned Olive-trees at Metochi of Kykos.]

The usual practice is to spread out the olives as received, and unsalted, on the mud roofs of houses in order to give off a part of their water before grinding.