Contribution of historical Spanish inventions to the knowledge of olive oil industrial heritage

This article presents new research, which has the objective of quantifying the knowledge produced by historical technological innovations in the field of olive oil industrial heritage. It studies inventions related to the mechanical processes of the extraction of olive oil between 1826 and 1966, which are recorded in the Historical Archive of the Spanish Patent and Trademark Office. It uses a new adaptation of the methodology of knowledge management (KM) defined by Nonaka and Takeuchi. We have obtained the knowledge value of each innovation according to the level of technological knowledge registered at the time, while distinguishing between the historical evolution of inventions relating to milling and those relating to pressing. In the first analysis, the results show a recession in the quantitative level of knowledge in the olive oil sector with respect to the technological potential of the time. However, when contrasted with the events relating to industrial heritage at the time, it is possible to account for this technological evolution and prove the validity of the methodology used. The results show that general evolution of the knowledge generated has decreased, particularly in the pressing process, although this is not the case in the milling process.