Haouzia Download sheet Fruit Denomination and synonyms Origin and diffusion Clonal selection of the Moroccan Picholine, it covers different olive growing areas of the country. Sara Oulbi Purpose Oil Table olives Morphological characterisation Tree Vigour Medium Growth habit Spreading Canopy density Medium Fruit Weight Medium Radio length/width in position A Moderately elongated Over colour at full maturity Black Symmetry in position A Strongly asymmetric Shape of apex in position A Acute Nipple Absent or weak Shape of base in position A Truncate Leaf Length Medium Width Medium Radio length/width Moderately elongated Curvature of longitudinal axis Straight Stone Radio length/width Moderately elongated Weight High Shape of apex in position A Acute Symmetry in position A Strongly asymmetric Symmetry in position B Symmetric Shape of base in position A Acute Number of grooves on basal end Between 7 and 10 Distribution of grooves on basal end Evenly distributed Mucron Present Rugosity of surface Medium Molecular characterisation (SSRs) UDO-43 DCA3 DCA9 DCA16 GAPU-101 172/212 237/251 192/204 152/173 197/217 Agronomic characterisation and commercial considerations The «Haouzia " variety is characterized by a high productivity (60 kg/tree) (Boulouha, 1995), a high oil content (24%), a rather reduced alternation, a fast entry in production and a high resistance to spilocae oleaginum.Haouzia is characterized by a great precocity, one of the criteria for which it was definitively selected (Boulouha, 1990; 1995), and which makes it very appreciated by the canners, it is also characterized by a very high percentage of rooting (Tahiri, 2006) and a rather reduced alternation (Boulouha, 1990).For the criteria of purity, the olive oil obtained from haouzia is characterized by an average composition in triglycerides and an important composition in fatty acids (12.4% in palmitic acid, 70.47% in oleic acid and 12.42% in linoleic acid) (El Antari et al, 2022). It is also characterized by a high quality index 6.18, a medium green fruity aromatic profile balanced in bitterness and spiciness and a high content of total polyphenols (400ppm) (El Antari et al, 2022). Sara Oulbi