- The Institute for Olive Tree and Subtropical Plants of Chania is one of the Institutes of the National Agricultural Research Foundation (NAGREF), located at Chania, Crete, Greece. The research activities of the Institute are supported by modern facilities, including fully equipped...
The Institute for Olive Tree and Subtropical Plants of Chania is one of the Institutes of the National Agricultural Research Foundation (NAGREF), located at Chania, Crete, Greece.
The research activities of the Institute are supported by modern facilities, including fully equipped laboratories, glasshouses, 50 ha of experimental fields and collections of genetic material for olive, citrus, subtropical plants and grapevines.
The Institute for Olive Tree and Subtropical Plants in Chania, Crete has become a leader in research and education for the olive oil sector in Greece.
In the last five years the Institute has achieved International Olive Council (IOC) funding seven times, while receiving the equivalent number of grants. These grants have co-funded technical and promotional projects including cutting-edge research, seminars and conferences, inviting journalists from key import countries to Crete, training producers and other stakeholders to improve quality and educating consumers on the nutritional value and the culture of olive oil.
The basic aim of the Institute is the development of research concerning the main problems of the agricultural production in Crete. Furthermore, extra activities include services and know-how transfer to local farmers, demonstration and pilot-scale activities within the framework of EU and National-funded projects and cooperation with international organizations (FAO, IOC, etc.), aiming on the production of high quality agricultural products through the sustainable management of natural resources and cultural practices, using the latest of available technology.
The Institute has 40 people as permanent staff and about 10 people (depending on seasonal needs) as contracted staff.
The research activities of Food Technology department are focused on the following areas:
The study on the changes in qualitative and organoleptic characteristics of olive oil, regarding the variety, the olive fruit’s stage of ripeness, the environmental conditions, the harvest and storage conditions of the fruits and olive oil as well as the study of new methodologies for the quality and purity of olive oil.
The study and evaluation of innovations in olive oil extraction systems or their distributive equipment.
The study of different olive crushing methods as well as of other treatments in the intermediate phases of olive processing on the quality of olive oil.
The study of new technologies for the minimization and exploitation of olive oil mills by-products.
The study of new technologies for the treatment and recycling of washing-machine waters of oil mill.
The creation of a new, modern, fully equipped laboratory of olive oil accredited in several analyses, for the support of the authenticity of the Greek olive oil, the rendering of services and the protection of the consumers.
NAGREF – Institute for Olive Tree and Subtropical Plants of Chania
Agrokipio, 73100, Chania
Tel: +30 28210 – 83410
Fax: +30 28210 – 93963
Website : www.nagref-cha.gr/VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- URUGUAY JOINS IOC MEMBERSHIP On 30 July 2013 the Government of Uruguay filed its instrument of accession to the International Agreement on Olive Oil and Table Olives with the Ministry of Foreign Affairs of Spain, the official depositary of the Agreement. It thus joins the current...
URUGUAY JOINS IOC MEMBERSHIP
On 30 July 2013 the Government of Uruguay filed its instrument of accession to the International Agreement on Olive Oil and Table Olives with the Ministry of Foreign Affairs of Spain, the official depositary of the Agreement. It thus joins the current IOC membership comprising Albania, Algeria, Argentina, Croatia (which became an EU Member in July 2013), Egypt, the European Union, Iran, Iraq, Israel, Jordan, Lebanon, Libya, Morocco, Montenegro, Syria, Tunisia and Turkey.
Olive production is expanding at full steam in Uruguay. Over the 10-year period between 2002 and 2012 crop area increased from 500 ha to 9 000 ha, of which 92 pc is rainfed and the rest is irrigated. Fifty-five percent of the orchards are between 5 and 15 years old and 45 pc is under the age of five. The area under olives is expected to reach 11 500 ha by 2015.
The whole of Uruguay is potentially suitable for olive production and olive orchards can be found in every region although crop area is concentrated in three major growing zones. The chief growing area is located in the South-east while the other two areas are in the South-west and North-west.
Small and larger orchards exist side by side in the different growing regions. The predominant size of orchard is between 10 and 100 ha. Currently, there are around 20 olive oil mills, which process their own crop – all the mills and packing plants in Uruguay have their own orchards – as well as olives delivered by other growers.
Production is still small with olive oil output for the 2013/14 crop year estimated at 800 t. Output is expected to grow in volume once the majority of the young orchards start bearing crops. This will allow Uruguay to build up its export channels, which have been rather limited so far because of the small level of production.
Producer efforts and governmental policies concentrate on producing quality olive oil. Uruguay has taken part in numerous international olive oil competitions where it has made known Uruguayan olive oil and earned recognition for the quality of its product. A number of companies plan to branch out into table olive production, but for the time being output
is very small.
Owing to its low volume, the bulk of olive oil production has gone to the domestic market, which has experienced regular growth in recent years, recording an annual consumption rate of 1⁄2 kg/capita. However, the domestic market is not large enough to cope with the production generated by the areas under olives, which is why exports are the widespread goal of the industry.
Uruguay’s fledgling exports go primarily to Brazil and Central America, the United States, Canada and Japan. The growth of production will help to expand and consolidate its exports.
Table I reports the data for Uruguay over the last six crop years.
Table I. Data on olive growing in Uruguay (tonnes)
The Asociación Olivícola Uruguaya (ASOLUR, the Uruguayan Olive Growing Association), represents 85 pc of domestic production and encompasses every branch of the national industry.
Source IOC market newsletter august 2013VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Entries in New Zealand’s most prestigious competition for extra virgin olive oil closed on Friday 6th September, with a total of 75 entries received. The 2013 New Zealand Extra Virgin Olive Oil Awards have attracted entries from the major olive growing regions across the country. The...
Entries in New Zealand’s most prestigious competition for extra virgin olive oil closed on Friday 6th September, with a total of 75 entries received.
The 2013 New Zealand Extra Virgin Olive Oil Awards have attracted entries from the major olive growing regions across the country.
The Awards judging will be carried out at Massey University’s specialist food tasting laboratory at their Albany Campus from 16th to 18th September. The judging panel comprises six trained and experienced international and New Zealand olive oil tasters. The Head Judge is Sue Langstaff from California, complemented by Richard Gawer and Peter Olson from Australia and Charlotte Meehan, Hilary Fenemor and Raffaela Delmonte from New Zealand. All of the judges are formally trained olive oil tasters and very experienced as judges.
The Awards Dinner will be held in Christchurch on Saturday 28th September, at which the award winners will be announced. The premium awards are the Best in Classes, Best Boutique and Best in Show. There is also a special award for Best Label and this year there is an additional trophy for Best Processor.
“This season has seen a bumper harvest with many sensational oils produced. Competition is going to be fierce for the top awards” says Gayle Sheridan, Executive Officer for Olives New Zealand. “New Zealand olive growers highly value the opportunity of having their Extra Virgin Olive Oils assessed by international experts.”
Head Judge, Sue Langstaff, is a sensory scientist working for her own consulting company, Applied Sensory, LLC in California. She is the leader of the University of California Davis Olive Oil Taste Panel and is a member of two other olive oil taste panels: the California Olive Oil Council Taste Panel and the University of California Cooperative Extension Olive Oil Research Taste Panel. Sue was a judge this year at the Los Angeles International Olive Oil Competition – Northern Hemisphere and has judged four years for the California Olive Oil Competition.
“The New Zealand Extra Virgin Olive Oil Awards are the premier olive oil competition in New Zealand.” Sheridan says. “They require that all entries have met the strict International Olive Oil Council’s chemical and sensory analysis as Extra Virgin Olive Oil and that they are packaged and labelled appropriately. These oils carry the red OliveMark® as a sign to the consumer that the product has met the strict standards for Olives New Zealand Certification, is extra virgin, of high quality and an authentic product.”
“A further mark of excellence will be a medal from the Olives New Zealand Extra Virgin Olive Oil Awards. “
A full list of results will be available on the Olives New Zealand website on Sunday 29th SeptemberVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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