Daily Archives: April 30, 2014

  • Spain Sets Up Watchdog to Target ‘Strategic’ Food Industries

    Spain, the largest maker of olive oil, set up a watchdog for “strategic” food industries to bring transparency to agricultural markets and help probe wrongdoings.

    Olives, olive oil and milk are among the products initially monitored under a law published today in the Official Bulletin. The Agriculture Ministry will fund the agency to enforce rules on production and ensure the “truth and integrity” of data on the origin, destination and characteristics of raw materials.

    The regulator will have a role in investigating breaches and issuing penalties, according to the law, which establishes the statutes for the Food Information & Control Agency.

    Spain’s olive-oil output in the first half of the 2013-2014 season from October rose to 1.75 million metric tons, almost triple the 608,900 tons in the same period a year earlier, the ministry said today. About 30 percent of output was exported.

    The commodity used in everything from salads to skin care has traditionally been dominated by Mediterranean growers. With rising competition from Argentina and Chile and upstart groves in California, China and Australia, some in the market have sought more price and data transparency from major producers.

    Article source Bloomberg News

    To contact the editors responsible for this story: Timothy Coulter at tcoulter@bloomberg.net Tony Barrett, John Viljoen

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    Spain, the largest maker of olive oil, set up a watchdog for “strategic” food industries to bring transparency to agricultural markets and help probe wrongdoings. Olives, olive oil and milk are among the products initially monitored under a law published today in the Official... 
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  • Recipe: Go to Athens, at least gastronomically

    Barbecued, skewered lamb, called souvlaki, is sold as a quick meal on many street corners in Athens. A simple Greek marinade of lemon juice, olive oil, oregano and garlic flavors the meat. The best cut of lamb for kabobs comes from the leg. If not on display, ask for them at the meat counter.

    Lentils in the Lentil and Rice Pilaf don’t need to be soaked and contain more protein then dried beans. If pressed for time, serve a side dish of microwaved brown rice with the lamb instead of the Pilaf.

    HELPFUL HINTS

    Nutrition: This meal contains 545 calories per serving with 12 percent of calories from fat.

    Cooking tip: Slowly add the lentils to the boiling liquid. The liquid will remain at the boiling point and will save some cooking time.

    Soak first: If using wooden skewers, soak in water before using.

    To buy: 1/2 pound lamb kabobs cut from the leg, 1 lemon, 1 medium green bell pepper, 1 package cherry tomatoes and 1 small package lentils.

    Staples: Olive oil, onion, minced garlic, fat-free, low-sodium chicken broth, long-grain white rice, salt and black peppercorns.

    Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.”

    Source

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    Barbecued, skewered lamb, called souvlaki, is sold as a quick meal on many street corners in Athens. A simple Greek marinade of lemon juice, olive oil, oregano and garlic flavors the meat. The best cut of lamb for kabobs comes from the leg. If not on display, ask for them at... 
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  • Gloucester Citizen and Gloucestershire Echo’s Business Awards 2014: Winner profile - Campden BRI

    Campden has maintained its position as the world’s leading food research organisation by recently winning a major contract to analyse olive oil imported into the UK.

    The Chipping Campden-based research, analysis and consultancy for the food and drink industry won the Best Place to Work category in the Gloucester Citizen and Gloucestershire Echo’s Business Awards last year.

    Now the 2014 Business Awards, which again have accountants Randall & Payne as title sponsors, will once more highlight the county’s leading companies.

    New olive oil regulations have come into force in the UK to ensure olive oil is marketed correctly and to provide a deterrent against fraud.

    The analysis work being carried out at Campden BRI’s state-of-the-art laboratories in the county will ensure olive oil producers are adhering to the new regulations.

    Campden BRI is analysing the chemical composition of the different lipid components of the oil to determine what grade of olive oil it is – for example, extra virgin or virgin olive oil.

    Dr Julian South, head of chemistry and biochemistry at Campden BRI, said: “Our analysis work will help to protect and reassure consumers that when they buy a bottle of olive oil it contains what it says on the label.”

    Under the contract with the Rural Payments Agency, Campden BRI is responsible for all the testing of extra virgin olive oil, virgin olive oil, olive oil composed of refined olive oils and virgin olive oils, and olive pomace oil imported into the UK.

    Campden BRI, a membership organisation employing almost 400 staff, has invested more than £3million in the business over the last two years to maintain its position as a trusted and respected centre providing technical excellence to the food and drink industry.

    With its headquarters in Chipping Campden it also has sites in Nutfield, Surrey and Budapest.

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    Campden has maintained its position as the world’s leading food research organisation by recently winning a major contract to analyse olive oil imported into the UK. The Chipping Campden-based research, analysis and consultancy for the food and drink industry won the Best Place... 
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