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Horticulture Home
Scope of olive cultivation in Pakistan
By Muhammad Shoaib Ahmedani*, Shehbaz Ahmed Warraich**
*Ph.D. Scholar, department of Entomology, UAAR.
** Dean Faculty of Crop and Food Sciences, University of Arid Agriculture, Rawalpindi.
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1: Introduction:
Zaitoon (Olive BRANCH) the sign of peace and friendship in this world
There is a lot of potential for olive cultivation in Pakistan. The estimates have revealed that if eight
million wild olive trees present in different provinces are grafted and converted into the productive olive
then there is a potential of earning a maximum of one billion dollars annually (Table-4). Similarly, we
may earn a maximum of 9 billion dollars annually if olive cultivation is made on cultivable potential
waste lands (Table-5). The olive appears to have been native to Asia, being one of the earliest trees
cultivated by man. The trees belong to oleaceae family and comprise 30 genera with 600 species. The
plant is xerophitic upon species of tree the olea-europea or Europium olive. Olive is an integral part of
the diet of the people of the Mediterranean lands and is a source of fat in diet of these people. Olive oil
is widely used in countries where fats are scarce. In Indo-Pak sub-continent a wild olive, olea cuspida is
found within the northwest Himalayas and other adjoining hills but cultivated olive olea Europea is not
grown anywhere on commercial scale. This plant is locally known as Zytoon in Urdu, Showan in Pushtu,
Khat in Brahavi and kow in Punjabi, Sindhi and Saraiki. The importance of olive oil has also been narrated
several times in the Holy Quran. During the mid of last century;( around 1950s), a number of grafted
olive plants of several varieties were imported and planted in Kashmir, Simla and Kangra hills at Harnai,
Fort Sandeman (Zhob) in Balochistan, Peshawar, Swat (NWFP), Rawalpindi, Sargodha, and Jhelum
(Punjab) districts.
1.1:OLIVE MAP
1.2: BOTANICAL PERSPECTIVE OF OLIVE
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Genera
Fraxinus
Ligustrum
Syringa
Olea ( olive
CULTIVARS OF Olea europaea
Nocellara del belice
Nocellara
Biancolilla
Coratina
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Carolea
Ottoberitica
Leccino
Pendolino
Uslo
Gemlik
Domate
Moraiolo
1.3 OLIVE VARITIES
Alfonso
These are very large purplish olives. They have a distinctive acidic bite.
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Arbequina
These are very small, even tiny olives that are a medium brown color. They originate in Spain (the
Siurana district in Catalonia) and are characterized by a small amount of pleasantly bitter flesh on each
olive. They are always brine cured. This olive is also prized for making excellent olive oil.
Ascolane
From the Italian Cuneau district, this is a very large and meaty olive with a delicate flavor.
Atalanti
Named for the town of Atalanti in eastern Greece on the Aegean Sea. These green olives are rather
pale/gray in color, medium round, and have a "zingy" flavor.
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Dry Cured
Often cured in sea salt in order to draw out the moisture from the olive over a period of several weeks.
After this period is ready to eat. Typically these olives are stored in a little olive oil.
Elitses
A Greek olive not unlike a French Nicoise olive. Its color ranges in color from purple to black. It is a small
olive with little flesh.
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Farga Aragon
A Spanish olive from the Aragon district. It is brine cured, deep brown, and tender fleshed.
Gaeta
A famous black olive from Greece. It has a moderately pungent and "deep" flavor.
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Kalamata
A variety of Greek olives that originate from the city of Kalamata in the Southern Peloponnese of
Greece. Kalamata olives are pickled in wine vinegar. The pickling process develops a very pronounced
flavor of salt and vinegar. They have a very meaty flesh which is strong in flavor.
Manzanilla
This green olive originates in Spain in the Andalousia district. It is medium sized with a flavor reminiscent
of almonds. It goes particularly well with tapas and sherry.
Nafplion
Named for the small seaside town in Greece, this is a small, green olive with a nutty flavor.
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Nicoise
French Nicoise olive. Its color ranges in color from purple to black. It is a small olive with little flesh.
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1.4: OLIVE FROM RELIGIOUS PERSPECTIVE
The divine revelation Quran deals some species of plants including Mustard tree or tooth brush tree,
Acacia, Onion, Pomegranate, Grape, Fig, Euphorbia, Sweet basil, Gourd, Cucumber, Garlic, Lentil,
Ginger, Heena, Cedar, Date, Manna, Tamarisic, Cactus-Bitter, Blessed Tree and Olive.
Olives have been mentioned seven times in the Quran and their health benefits have been propounded
in Prophetic medicine.
By the fig and olive And the mount of Sinai And the city of security We have indeed created man in
the best of moulds (The Fig, Surah 95)
Zaithun is a plant of useful characters neither of east nor west (Sura Noor 35).
Allah is the one who sends water down from the sky therewith we brought froth plants of all kinds
and from them the verdure and we brought forth from it the clustered grains, and from the palm trees
its spathes with bunches of dates, the gardens of grapes, olive and pomegranates, similar and different
look at their fruit when they bear it and their ripeing, varity in that their signs for people who believe
(Quran 6:99)
And a tree (olive) that springs forth from Mount Sinai, that grows (produces) oil, and (it is) relish for
the eaters. ( 23:20 )
He causes to grow for you the crops, the olives, the date-palms, the grapes, and every kind of fruit
(16:10-11)
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The Prophet Muhammad (may the peace and blessings of Allah be upon him) is reported to have said:
Take oil of olive and massage with it it is a blessed tree.
Hazrath Abu Hurairah narrates that the Prophet (Pbuh) stated, Eat the olive oil and apply it (locally),
since there is cure for seventy diseases in it, one of them is Leprosy. (Abu Naim)
Hazrat Zaid Bin Arqam narrates, We have been directed by the Prophet (Pbuh) that we should treat
the Pleurisy with Qust-e-Behri (Qust Sheerin) and olive oil. (Tirmizi, sanadeAhmed, Ibn Maja)
Hazrat Sayyed Al-Ansari narrates that the Prophet (Pbuh) said Eat the olive oil and massage it overyour bodies since it is a holy (mubarak) tree. (Tirmizi, Ibn Maja)
Hazrat Alqama Bin Amir narrates that Prophet (Pbuh) said, There is olive oil for you, eat it, massage
over your body, since it is effective in Heamorrhoids (Piles). (Ibn Al-Jozi, Zanbi)
Hazrat Aqba Bin Amir narrates that the Prophet (Pbuh) stated, You have the olive oil from this Holy
(mubarak) tree, treat yourself with this, since it cures the Anal fissure (Basoor).
In the midst of the street of it, and on either side of the river, Was there the Tree of Life, Which bare
twelve manner of fruit every month: And the leaves of the tree were for the healing of the nations.
Revelation 22:1-2
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A breath which comes from this world shakes the branches of the Tree of Life, Which spreads the
fragrance of the future world in this world, And brings the holy souls alive. These souls come up waking
each other . . And the Tree of Life rejoices. The Zohar III, 1731
There is a tree, the root of Transmigration, the Asvattha Tree everlasting. Its branches spread from earth
to heaven, and the powers of nature give them life.
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Its buds are the pleasures of the senses. Far down below, its roots stretch into the world of men, binding
a mortal through selfish actions. Men do not see the changing form of that tree, nor its beginning, nor
its end, nor where its roots are? Bhagavad-Gita 15:1-5
1.4 SECRET OF OLIVE TREE
The secret of the olive tree is in two things: its fruit, the olive itself, and its massive underground root
system that can extend over twenty feet. The roots are so extensive and strong that in times of drought,
when other trees die, the zaytuna tree is still standing because it draws from deep within the earth
when the heavens withhold their life-giving water. Another aspect of these roots is that they enable the
tree to produce olives for hundreds of years: even after the tree looks as if there is no life left in it, it
continues to produce olives.
Chemical composition of Olive: Oleic acid, stearic acid, Myristic acid, palmatic acid, linolic acid, arachidic
acid and non-drying acid.
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Chemical composition of Olive: Oleic acid, stearic acid, Myristic acid, palmatic acid, linolic acid, arachidic
acid and non-drying acid
1.5: OLIVE FRUIT TYPES AND NUTRIONAL VALUE
Fresh olive at the picking stage. [To the lower right is a sectioned olive showing the stony endocarp (pit)
surrounding the seed.
Fresh olive that is turning black on tree.
Pitted, canned olive treated with ferrous gluconate.
Pitted, canned green olive stuffed with pimento, a bright red Capsicum pepper cultivar. Fresh olives are
soaked in lye (sodium hydroxide) to remove the bitter oleuropein. Commercially grown olives are picked
green and are oxidized in air (aerated) to produce the black color. The black color of canned olives is
stabilized with ferrous gluconate. Oxidation is prevented in green olives to preserve their color.
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Unlike most unsaturated plant oils which come from seeds, monounsaturated olive oil is obtained from
the pulp or mesocarp of the fruit. Virgin olive oil is obtained from the 1st pressing.
1.5.1: Composition of olive fruit
Table-1 Showing Chemical composition of olive fruit
PART
WT/%
Water%
Oil %
Nitrogen Compounds %
CARBON
Compounds %
FIBRE
%
ASH%
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FUIT
1.5-10
45-55
13-28
1.5-2
18-24
5-8
1-2
PULP
70-85%
50-60
15-30
2-4
3-7
3-6
1-2
ENDOCARP
(Guthli)
13-25%
10
0.7
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3.3
79
-
4
SEED
2 - 4 %
30
27
10
29
-
1.5
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2. NUTRITIONAL IMPORTANCE OF OLIVE
The Vitamin E contained in Olives is the body's primary fat-soluble antioxidant. Anti-oxidants help to
strengthen the body's immune system; reducing the severity of asthma, cancer, osteoarthritis, and
rheumatoid arthritis, premature ageing, as well as delaying the effects of ageing.
Olives contain compounds called polyphenols that appear to have significant anti-inflammatory
properties. Imam as-Suyuti comments that in using olive oil as a balm, you fortify your limbs and as a
result reduce inflammation.
The juice of the olive, otherwise known as olive oil (Zayt), is a delicious source of antioxidants. This oil
is monounsaturated, and it has a positive effect on the cholesterol level in our blood streams, by helping
to reduce it. Monounsaturated fats are an important part of our diets. These oils act to keep cholesterol
from sticking to our artery walls, and thus combating against diseases such as heart disease and strokes.
Not only that, but they help to control blood sugar, a big plus in offering protection against Diabetes.
Olives are also very light foods (ie contain low calories), but at the same time very filling; being able to
quickly satisfy hunger. and lead to fewer total calories ingested at mealtime.
The Zaytun oil can also be used on hands, hair and as a base for massage oil.
Used as a balm, it fortifies the hair. It keeps the hair shiny and prevents dandruff.
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Used as a balm, it fortifies and moisturizes the skin, combating dry skin and softening it. It also
combats against acne.
Massaged onto the body, Olives fortify the limbs, combat against inflammation, and sooth away
aches and pains from tired muscles and so on.
Help against wrinkles and delaying the effects of old age.
Help combat against strokes, heart-disease, High blood pressure, diabetes.
It aids digestion and strengthens the bowels, as well as the stomach. Soothes Pain
Drunk, the tea from Olive leaves help against High blood pressure.
The decoction of olive leaves in water is effective against mouth and lip ulcers and allergic dermatitis
also.
The concentrated aqueous extract of olive leaves and fruits is very effective against dental cavities
and application of this solution shows very good effects on Leukoplaquea in mouth.
This solution is applied with vinegar on Alopecia, grows the hair and removes the Alopecia.
It is also stated that the local application of this extract removes the scars of small pox and boils.
The powder of seeds mixed with butter is effective in brittle nails.
The pickles prepared from olive fruits is a good appetizer and removes constipation.
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The smashed leaves are applied locally to check excessive perspiration.
The water extracted from the leaves with honey is used as eardrops and effective in various ear
ailments.
The oil procured by burning of olive wood is effective against all fungal infection viz a viz, Ringworm,
T.versicolor etc. in addition to Eczema, Psoriasis, Dandruff and Alopecia.
The local application of olive oil on scalp is highly effective against dandruff. It grows the hairs and
checks, the loss of hair.
The application of olive oil in eyes relieves the inflammation.
The massage of olive oil over the body tones up the muscles and organs, it relieves muscular pains.
Some physicians also advocate the massage of olive oil for epilepsy.
It relieves the Sciatic and arthritis.
The ointments prepared from olive oil are very good healing agents. It heals the sinus and fistula very
quickly. 25ml of olive oil mixed with 250ml of barley water, if taken internally, is highly effective against
chronic constipation.
It is a good Diuretic, hence is used in Ascites.
It also removes the kidney stones.
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A conventional regimen is also available comprising of olive oil and other herbal rugs having potential
against the Gall bladder stones. It is stated that this regimen dissolves and expels the Gall bladder stone.
3- USES OF OLIVE
PICKLES
RECIPES
4- OLIVE OIL, QUALITY AND GRADES
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Definition
Olive oil - obtained solely from olives
Excludes oil extracted by solvents or reesterification processes, or any mixtures with other oils
Pure olive oil cannot be any olive residue oils
Virgin Oil
Mechanically pressed from olive fruit without using heat - cold pressing
Only washed, decantation, and centrifugation (natural product)
May have vintage years on label
Grades of Virgin Oil
Virgin Olive Oil Extra
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-Extra Vergine (Italian)
-Vierge Extra (French)
Pure unadulterated oil from top quality olives
Perfect taste and odor
Max of 1% acid and strong odors
Other Olive Oils
Virgin Olive Oil Fine or Fino
-Almost perfect taste but 1.5% acid
Semi-fine or Ordinary Olive Oil
-Good taste maximum acidity 3.3%
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Virgin Olive Oil Lampante>3.3%
-Not for human consumption
Poorer Grades
Refined oils
-Caustic soda used to purify virgin oil from cull fruits
Blended oil
-Blend of refined and virgin oil Most imported olive oil in USA
Residue Oil
Olive-residue oil obtained by treating pomace with solvents
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5- AGRO-CLIMATIC, NUTRIONAL AND OTHER REQUIREMENTS FOR OLIVE CULTIVATION
A deep fertile soil and temperatures averaging 50F but never going below 14 F are desirable. Irrigation is
often necessary although the plant bears drought to a great extent in irrigated areas. Olive trees need
winter rest for 60-80 days to differentiate flower buds and an average temperature of 7 C. About 500 -
1000 hours are required in the winters depending upon the cultivars. The maximum absolute
temperature should not exceed +20 C during November to February. It can tolerate gradual drop of
temperature up to -10 C for a short period. The best olive production and fruit quality occurs in areas
having mild winter and long warm dry summer. The neutral and light saline soils with 5% clay particles
are suitable for the olive with the best soil pH range 5.6-8.5. It should not be less than 6 and more than
8. The plant requires nitrogen but Boron deficiency could cause a serious problem during its growth.
5.1: LAND PREPARATION:
Soil should be well ploughed before plantation of olive. Pits of size 2.5 x 2.5
feet should be dug a month before plantation. It should be filled with Matti : Bhal : FYM at ratio of 1:1:1.
A. PLANTING TIME:
Trees can be planted during spring and fall. However fall is best if there is no
likelihood of frost during winter.
B. PLANTING GEOMETRY:
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Trees are planted in square with equal line to line and plant to plant distance.
6x6, 7x7 or 8x8 meter distance yields best results. There may be 80 to 110 trees in an acre.
5.2. IRRIGATION REQUIREMENTS:
Although Olive is a hardy tree, yet it requires timely irrigation during the early
two years. In Barani reas annual rainfall shoud be betwwen 400-500 mm. If it does not rain, trees should
be irrigated twice or thrice in ayear.
1. Before Flowering 2. After Flowering 3. 30-45 dayes before fruit maturing
5.3:Chilling Requirement For Cultivation of Olive
Optimum Flowering if chilling temps
Maximum 60 to 65oF
Minimum 35 to 40oF
Poor flowering if
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Constant 55oF
No flowering if
No temp > 45oF or < 60oF
5.4: Pollination Requirements:
Monoecious
Flowers borne axially along shoot in panicles
Self and cross pollination occurs
5.5: Fertilizer requirement
Phosphorous + Potash at rate of 300 + 200/ Hectare at time of land preparation, repeated after 3-4
Years.
Table-2: Fertilizer requirement from sowing to flowering
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AGE OF TREE
NITROGEN/TREE
TIME OF APPLICATION
1 YEAR
60-80 gm Thrice
April to July
2 YEAR
200-250gm Twice equally
- At sprouting
- During June
3 YEAR
300 gm
-At Sprouting 200g
-During June 100g
4 YEAR
400 gm
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-Before flowering 300g
-At fruit setting 100g
5 Year
500 gm
-Before flowering 300g
-At fruit setting 200g
6: Harvesting of fruit
Olive fruit matures during August to September. Harvesting is accomplished by following methods.
- Picking singly. Good quality oil/pickle, Expensive mode
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-Shaking branches and collecting of dropped fruit
-Mechanically : Machine grips trunk and shakes branches. 80% harvesting.
6.1: Preparation of pickle:
For pickle, fruit is harvested when it is light green. After washing with water fruits
are put in 1-2% NaOH for 36-48 hours. Later on fruits are taken out and washed 5-6 times and then put
in 6-8% Nacl solution for 14-21 days. Later on the fruits are washed and put in vinegar.
Preparation of oil:
6.2: For Oil: fruits are harvested during October when these are purplish. Later on these are
mechanically crushed to get oil.
7: Management of Insect pests and diseases attacking Olive Tree and fruits
Table-3: Pesticide recommended for the management of Insect pests and diseases
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Management of Insect Pests and diseases of Olive
BARK BEETLE, Olive caterpillar, Scales, Tog cutters
Malathion 2ml/l
Mono-chrotophos 2-2.5 ml/l
Somithion 1.5/l
Olive fly
Attacks during august
Azodrin 1ml/l Roger 1-2 ml/l
Wooly Aphid
Sucks juice from leaves and secretes white juice
Karate 1-2ml/l Monitor 3-5 ml/l
DISEASES
Stem rot, Sooty mildew, Peacock leaf spot
Bordeaux Mixture 2%
Preynox 2% spray
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Bacterial knot
Bordeaux mixture
8- COST/BENEFIT RATIO AND ECONMICS OF OLIVE CULTIVATION
No. of trees/Acre (18feet x 18 Feet) =109
Average Production of fruit/ Tree =45 Kg
TOTAL Production =4905Kg
No. of Jars of Pickle 250 gm Each = 4905 x 4 =19620 jars
If we deduct 20% for discarded and graded fruits =3924
Net No. of marketable Pickle Jars =15696 jars
Total Income @ Rs. 30/250 gm pickle jar =Rs. 9,41,760/-
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Approximate Expenditures /Acre =Rs. 60,000 (for four years)
Net Profit/Acre/Annum =Rs. 8,81,760/Acre/Ann on forth year and so on
each year
8.1: NEED FOR OLIVE CULTIVATION IN PAKISTAN
The total domestic consumption of edible oil is around 1.9 million tonnes, out of which 1.3 million
tonnes is being imported from abroad. As many as Rs 28 billions are being spent on the import of edible
oil every year.
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The total production of banola oil is around 450,000 tonnes, sunflower 77,000 tonnes, canola
32,000 tonnes and other seeds is 700 tonnes per year in the country. Hence, 70% oil is being imported
against local production of 30%.
In this respect, the government is paying special attention to enhance the cultivation of
canola, olive and palm oil in the country to save precious foreign exchange, he added.
8.2: POTENTIAL OF OLIVE CULTIVATION IN PAKISTAN
THREE APPROACHES
A- CONVESRSION OF WILD OLIVE TO PRODUCTIVE TREES THROUGH GRAFTING (Table-4)
B- CULTIVATION OF OLIVE ON CULTURABLE WASTE LANDS (Table-5)
C- CULTIVATION OF OLIVE AS NEW CROP
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Table-4 POTENTIAL EARNING FROM GRAFTING OF WILD OLIVE
PROVINCE
NO. OF TREES
POTENTIAL BENEFIT/ YEAR(RS in millions))
NWFP
3.50 million
28311.5
BLUCHISTN
2.70 million
21840.3
PUNJABPOTOHAR
1.80 million
14560.2
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TOTAL
8.00 million
=SUM(ABOVE) 64712.0
Table-5 POTENTIAL EARNING FROM OLIVE CULTIVATION ON CULTURABLE WASTE LANDS
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DISTT
AREA
(hectares)
NO. OF TREES
PTOTENTIAL GAIN million Rs.
ABBOTABAD
75,958
75,04,650
60705.11
MANSEHRA
98,449
97,26,761
78679.76
WAZIRISTAN
90,270
89,18,676
72143.17
SWAT
1,75,850
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1,73,73,980
140538.12
KILA SAIFULLA
20,970
41,43,672
33518.16
LORALI
90,650
89,56,220
72446.86
ATTOCK
36,000
35,65,800
28839.06
CHAKWAL
KALAR KAHAR
35,700
25,09,520
20299.50
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RAWALPINDI
39,000
38,53,200
31168.53
TOTAL
6,62,847
6,65,52,479
=SUM(ABOVE) 538338.27
Sources and Acknowledgements:
Agriculture Statistics Yearbook of Pakistan.2003-04
Ahmad M. and Iftikhar A. 1994. Zaitoon ki kasht (Urdu Buleting). National Agri. Res. Centre, Islamabad.
Anne Dolamore. 'The essential Olive oil companion
Culinarycafe. About Olive: http://www.culinarycafe.com/Vegetables/About_Olives.html
Harun Yahya. 'The design in Nature'
Jalaluddin as-Suyuti . 'Medicine of the Prophet'
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Mutmainaa . 2003. The Benefits from Olives. By the Fig and the Olive.2003.
Provincial Agricultural Departments
Syed Abu-Ala' Maududi. 'The meaning of the Qur'an'
Syed Qutb. 'In the Shade of the Qur'an'
Thomas B. Irving, Khurshid Ahmad, Muhammad M. Ahsan.'The Qur'an Basic Teachings
Various websites, food & nutrition magazines
Yousuf Ali. 'The Holy Qur'an' - Translation
.
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