The sustainable development of the Algerian steppe at the origin of sustainable food: case of the cultivation of the olive tree in the region of Tiaret and Djelfa

Abstract EN

This work focuses on the role of sustainable agriculture in sustainable food.

The main objective of our study was to analyze the possibilities and contraints related to the development of olive growing in the Djelfa and Tiaret regions.

For this, a field survey allowed us to evaluate all the environmental, social and economic aspects of the sustainable development of olive growing in the steppe of western Algeria and its impacts on the consumption of olive oil.

The results revealed that the olive tree adapts well to the climatic conditions of the twowilayas of Djelfa and Tiaret.

It can be said that despite the problems facing agricultural development in this area, it has significant assets that can preserve and improve the situation in a perspective of sustainability.

The potential of the area and socio economic context, present great opportunities for development of the olive tree in this area;