Edafología. Volumen 7-2. Mayo 2000. pag 215-220.
The more important byproduct of two-phases olive oil mill is named marc ("alperujo" in spanish and "sansa vergine" in italian). The production of this byproduct fluctuate between 3.500.000 y 4.000.000 t/year. The second and third centrifugation and boned carried out in the olive oil mill plants produce a marc with values between 1-2% of fat and 70% of moisture respectively, therefore the fat extraction of this marc is not profitable. Therefore, the accumulation of this byproduct in olive oil mill plants is very important, producing a environmental negative effect.
The objetive of this work is the study of chemical properties soil variation with application of this byproduct, verifying it use as organic admenment of soils.
KEY WORDS: "alperujo", second centrifugation, moisture