Meski

Denomination and synonyms

Origin and diffusion

It originated from Mannouba in the north of Tunisia (Trigui and Msallem, 2002) and cultivated mainly in the north and in the table olive irrigated areas throughout the country (Dridi, 2020). Meski covered about 60% of total areas (CCIS, 2013). It is considered the main table olive variety in Tunisia.

Purpose

Morphological characterisation

Molecular characterisation (SSRs)

Agronomic characterisation and commercial considerations

Meski is very appreciated by the consumer even in Tunisia or foreign countries regarding mainly to the low bitterness and the easy separation pulp/stone (unpublished data). With the low autopollination level, most of the Meski table olive orchards were associated with the French table olive variety ‘Picholine Languedoc’ (Ben Amar, 2019b). The optimum rate of pollinators in the field does not exceed 8 % (Ben Amar et al. 2017). Meski is very susceptible to peacock eye and thus must be avoided in the wet areas (coast and low background) (Triki et al. 2008). It is tolerant to olive mite outside of the flowering period, susceptible to olive fly and moderately tolerant to psyllid (Mraicha, 2012; Dibou, 2012)This variety must be reserved to irrigated conditions since it is sensitive to draught conditions (Ben Ahmed et al. 2009) and salinity (Elloumi et al. 2022). It is with low productivity and high alternate bearing especially in rainfed and arid conditions (Elloumi et al. 2017). Meski is more suitable to green olive preparations.Meski is not suitable for oil purpose since the fat rate does not exceed 22 % and the oleic level in its oil is about 55 % (Grati-Kamoun and Khlif, 2001).In order to resolve the principal problems of Meski (vigor, alternance, productivity), clonal selection and genetic improvement program by crosses were undertaken since 1990th and selected clones and hybrids are nowadays under evaluation (Ben Amar et al. 2019b; Dridi, 2020).