دراسة الفجوة الغذائية و العوامل المؤثرة على إنتاج و استهلاك زيت الزيتون في ليبيا

Abstract EN

The study aims to identify the factors affecting the production and consumption of olive oil in Libya during the period 2000-2019.

The study also estimated the actual and expected food gap and the percentage of self-sufficiency of olive oil in Libya.

The study relied on secondary data collected from various economic publications.

A descriptive and quantitative analysis, simple and multiple regression models were used to achieve the study objectives.

The result of the study indicated that the most important factor affecting the production of olive oil is price.

It also found that the most important factor affecting the consumption of olive oil is the population.

Results also showed that the food gap for olive oil is decreasing with an annual average of about 51.07 liters.

The self-sufficiency rate of olive oil was about 96 per cent during the study period.

The study has provided some significant recommendations are; the interest in local production, development of olive oil specifications, support of the olive oil industry, and formation of cooperative societies specialized.