Monthly Archives: November 2014

  • General Satisfaction with the production of table olives in Greece

    As the 2014-2015 olive year in Greece moves along, one may observe a rather extraordinary picture when it comes to table olives. Everyone: olive oil producers, operators, sellers and exporters, seem to be happy with the production, from quantity to quality and even the price scale.

    Of course, to every rule, there is an exception- but fortunately, those exceptions in areas like Thasos and Samothraki, which have been “plagued” by serious olive fly (Dacus oleae) attacks, are only a few.

    This means that almost everyone deserves a big and optimistic smile, especially after last year’s disasters (the same applies to olive oil). The question, which nonetheless remains unanswered, is whether this year’s positive turn can serve as compensation for last year’s losses.

    Here, we attempt to draw a clearer picture ad rem focusing on specific types of olives and regions

    Green Chalkidiki olives (featured)

    Green Chalkidiki olives are a typically Greek type of olive, which always takes the lead, as it is commonly harvested while still young. This year, the total production of this type far exceeded expectations and reached approximately 100,000-120,000 tons, 70-75,000 tons of which were produced mainly in Halkidiki, Kavala and other areas.

    The olive harvest has been fortunately completed, before the fly attacks and their disastrous effects in areas such as Thasos. The rainfall resulted in a rise in the proportion of large olives, which reached 75-80%, at the expense of the small ones.

    The producer prices about the fresh product are as follows: the large olives (100-110 pieces/ kilo) touched the threshold of 1,10 euros/kilo, while the small ones reached the barrier of 0,50 euros/kilo

    Given that the olive harvest is now over, those small olives, which for a number of reasons do not follow the classical procedure of alteration to table olives, undergo oil extraction process. The olive oil price in the market – 3 euro per kilo- seems to be quite reasonable, particularly if we take into account its early stage of harvesting as well as its content and moisture analysis, which reaches 15% (1:6,5) or even lower rates.

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    As the 2014-2015 olive year in Greece moves along, one may observe a rather extraordinary picture when it comes to table olives. Everyone: olive oil producers, operators, sellers and exporters, seem to be happy with the production, from quantity to quality and even the price... 
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  • International Sol d'Oro Competition opens call for applications

    Within the scope of events to be held during SOL&AGRIFOOD, scheduled in Verona 22-25 March, 2015, Veronafiere announces and organises the XIII International Olive Oil Competition Sol d’Oro Northern Hemisphere 2015 in order to highlight the best EVOO production, promote it among consumers and trade operators, present to visitors the full range of typical extra virgin olive oils, especially as regards geographical origin, and stimulate efforts by companies towards continual improvement of product quality.

    The Sol d’Oro Northern Hemisphere 2015 Competition is open to all Italian and international extra virgin olive oils presented by producer companies exhibiting at SOL&AGRIFOOD 2015, as well as Italian and international extra virgin olive oils by companies not exhibiting at the Show, on presentation of due application within the terms indicated and provided that they produce a minimum quantity of n° 3000 x 0.75 litre bottles or equivalent production.

    The olive oils presented are divided into three categories: Extra Virgin – Single Varietal – Organic. Therefore Extra Virgin olive oil category is also further divided into: Delicate fruity olive oils; Medium fruity olive oils; and Intense fruity olive oils.

    Companies may take part in the competition with two labels maximum and may therefore enter only two of the three categories indicated above (to be specified in the company fact file form). In the Extra Virgin category, the Competition Tasting Commission will assign oils in accordance with characteristics.

    The deadline for participating in this contest ends on February 10th.

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    Within the scope of events to be held during SOL&AGRIFOOD, scheduled in Verona 22-25 March, 2015, Veronafiere announces and organises the XIII International Olive Oil Competition Sol d’Oro Northern Hemisphere 2015 in order to highlight the best EVOO production, promote... 
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  • Access to the US market: an introduction to FDA

    Extenda – Trade Promotion Agency of Andalusia will organize on November 26th in Seville a meeting aimed at commercial directors, sales, marketing and export managers who want to know first hand the set of rules that are overseen by the Food and Drug Administration (FDA) and other US agencies in order to export food products to this country with all guarantees.

    According to Extenda, the US market is an opportunity for sustainability and growth for Spanish businesses and the quality and popularity of the products offered can facilitate a rapid acceptance of the US consumer.

    Ensuring the quality and safety of any product that is introduced in this market requires compliance with a set of standards that are monitored by the FDA and other US agencies such as the USDA Food Safety and Inspection Service.

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    Extenda – Trade Promotion Agency of Andalusia will organize on November 26th in Seville a meeting aimed at commercial directors, sales, marketing and export managers who want to know first hand the set of rules that are overseen by the Food and Drug Administration (FDA)... 
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  • Trahanas soup with extra virgin olive oil

    Ingredients

    260gr. Trahanas by Vaoni (sweet)
    1/4 teacup of Vaoni olive oil
    1 dried onion
    2 spring onions
    2 leeks (only the white part of the leek)
    1/2 teacup of red dry wine
    1 cube vegetable broth (in 0.5 lit)
    2 tablespoons of tomato paste
    1 teaspoon dried mint
    1 pinch of salt
    pepper
    paprika (sweet)
    feta cheese or gouda cheese

    In a casserole-type pan warm VAONI extra virgin olive oil and saute very gently the finely chopped dried onion, spring onions and the leeks for ten
    minutes over a very low heat until they get a light color. Then pour wine and wait for the alcohol to evaporate, after that, pour the vegetable broth and add the paste tomato, salt, pepper, dried mint and about 1,7 – 1,8 lit of hot water.
    Reduce the heat and allow the contents of the pot to boil for 10 minutes and stir. Then, add Trahana by Vaoni and boil for 5-10 minutes, depending how you want trahana. Let simmer and stir until soup thickens.

    Serve the soup hot with grated feta cheese and paprika on top.

    Remember to stir often and if necessary add more hot water little by little. If you don’t have feta cheese, another good option is gouda cheese.

    Recipe source

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    Ingredients 260gr. Trahanas by Vaoni (sweet) 1/4 teacup of Vaoni olive oil 1 dried onion 2 spring onions 2 leeks (only the white part of the leek) 1/2 teacup of red dry wine 1 cube vegetable broth (in 0.5 lit) 2 tablespoons of tomato paste 1 teaspoon dried mint 1 pinch of salt pepper paprika... 
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  • The olive oil market becomes “ turbulent”

    New data have been added during this week for the trade balance and the prices of the new olive year 2014/15. The situation has kept everybody in suspense. As this has happened before, the least we can wish for is to keep prudent and calm.

    The news so far is:

    Italy
    The assessments of the objective market observers have reduced even more, compared to the previous estimations, the production, which in addition, faces quality problems caused by olive fly (Dacus oleae) attack. As a consequence the prices have increased up to levels that the trade and the industry have stopped buying. Only the olive producers and the millers sell directly to the consumers.

    The prices seem to be “insane”. Yet we shouldn’t forget that we refer to PDO/PGI (Protected Designation of Origin/Geographical Indication) and biological products. These products have always been more expensive, even during the normal years, because they address to family consumption and they have a nice packaging up to 5 liters or means of packaging brought by the consumers.

    The crucial point of the Italian market is expected in the middle of December. The trade and the industry will follow the contracts they have by covering the needs in raw materials from anywhere they can find them if they find logical prices (very few from Italy, a few from Spain, more from Greece, Turkey and a lot from Tunisia). Or if they can’t do that, they will stop their sales because they are not going to sell with losses at the intern retailing and the exports of the important standard brands when they cannot stand the prices above a certain limit.

    Tunisia
    The assessments remain the same and Tunisia, with a production that will be approximately 300.000 tons, will cover the needs of Italy as far as this is possible. It is probable that the limits of the importations from E.U. will be increased up to 46.000 tons with reduced customs or/and having their implementation earlier.

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    New data have been added during this week for the trade balance and the prices of the new olive year 2014/15. The situation has kept everybody in suspense. As this has happened before, the least we can wish for is to keep prudent and calm. The news so far is: Italy The assessments... 
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  • Mobile App Helps Farmers Manage Daily Harvest Data

    An improved version of the ‘My Cosecha,’ app has been released for farm workers managing the daily process of the olive harvest.

    Developed by iAvanza studio and completely free, it is not the first app related to the business side of making olive oil but its is unique in its approach.

    ‘My Cosecha’ covers the whole process for farmers, allowing them to register and track the course of the fruit from the fields to storage, and manage expenses related to every farming field to get the complete picture of the harvest campaign.

    The app is available on Google Play for Android devices.

    Article source

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    An improved version of the ‘My Cosecha,’ app has been released for farm workers managing the daily process of the olive harvest. Developed by iAvanza studio and completely free, it is not the first app related to the business side of making olive oil but its is unique in... 
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  • Doctors emphasise health benefits of Mediterranean diet

    Good news for olive oil market as doctors emphasise health benefits of Mediterranean diet.

    An editorial published by doctors in the Postgraduate Medical Journal (PMJ) this month argues in favour of the health benefits produced by following a Mediterranean diet.

    Numerous senior figures in medicine put their name on the article, including Dr Mahiben Maruthappu, a senior worker in the NHS England and the chair of the Academy of Medical royal Colleges, Professor Terence Stephenson.

    The doctors explain that this diet raipdly reduces the risk of heart attacks and strokes and may additionally prove a more effective way of losing weight than simply eating low-calorie foods.

    As a result, the editorial may have serious implications for the way others in the medical community respond to the obesity epidemic. In November this year, the British National Bariatric Surgery Registry revealed that nearly 40% of the under-25s in the UK who undergo weight loss surgery meet the classification standard for being “super obese”.

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    Good news for olive oil market as doctors emphasise health benefits of Mediterranean diet. An editorial published by doctors in the Postgraduate Medical Journal (PMJ) this month argues in favour of the health benefits produced by following a Mediterranean diet. Numerous senior... 
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  • One Man's Harvest Is Another's Freedom Struggle or Olives, Politics and Palestinians

    There’s a Palestinian saying that when two people have a good relationship, they are like the oil in the olive — inseparable unless they’re squeezed.

    The same might be said of Fawzi Haj Ibrahim Mohammad and his olive groves — squeezed though the two have been. Mohammad, a 57-year-old Palestinian farmer, was born the year that his trees were planted by his father, in 1958. Over the last six and a half decades, through war, occupation and intifada, Mohammad has been separated from and reunited with his trees many times. In October, for the second time this year, the Israeli military granted him permission to return to his groves.

    Even as violence erupts elsewhere, the olive harvest remains an annual tradition in these parts, when Palestinians gather in the rust-colored fields and even on tree-lined city sidewalks to pluck the black and green fruit. The harvest stretches from the first October rain through mid-November, after which wedding season begins, financed by olive profits. The harvest is a major source of income for Palestinians, but also a concrete expression of their ties to the land. Many farmers harvest from trees that have been in the family for 500 years, and they plant new trees for future generations.

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    There’s a Palestinian saying that when two people have a good relationship, they are like the oil in the olive — inseparable unless they’re squeezed. The same might be said of Fawzi Haj Ibrahim Mohammad and his olive groves — squeezed though the two have been. Mohammad,... 
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  • New Harvest First-Press Olive Oil Olio Nuovo

    Olio Nuovo, the “New Oil,” is the freshest organic extra virgin olive oil one can find anywhere and has more health benefits than store-bought varieties. Use it now because Olio Nuovo’s first-press nutritional benefits disappear in six to 12 months.

    There was a festive harvest party at Frog Hollow Farm the first weekend in November. The staff and friends celebrated this year’s record harvest of olives and the first tastes of Olio Nuovo, the “New Oil.” The first press is the freshest possible organic extra virgin olive oil one can find anywhere and there was good reason to party.

    Reports from the staff say this year’s Olio Nuovo is “truly amazing.” The official description is “smooth and buttery with rustic nutty notes of sesame, perfume accents of green tea and sage, and a pepper finish.” It’s a green oil with bold, grassy flavors and a hint of classic Tuscan spice.

    Frog Hollow Farm’s Olio Nuovo is extra virgin and certified organic. They make it from a rich blend of four Tuscan olive varieties that thrive in the farm’s Brentwood terroir – Frantoio, Leccino, Maurino, and Pendolino.

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    Olio Nuovo, the “New Oil,” is the freshest organic extra virgin olive oil one can find anywhere and has more health benefits than store-bought varieties. Use it now because Olio Nuovo’s first-press nutritional benefits disappear in six to 12 months. There was a festive... 
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  • Monitoring endogenous enzymes during olive fruit ripening and storage

    Similar phenolic profiles of the oils extracted from fruits stored at 4 °C and fresh harvested ones were found. C6 volatile compounds increased during ripening while a decrease was noted in oils extracted from fruits stored at 20 °C.

    The ability of olive endogenous enzymes β-glucosidase, polyphenol oxidase (PPO) and peroxidase (POX), to determine the phenolic profile of virgin olive oil was investigated.

    Olives used for oil production were stored for one month at 20 °C and 4 °C and their phenolic content and enzymatic activities were compared to those of ripening olive fruits.

    Phenolic and volatile profiles of the corresponding oils were also analyzed.

    Oils obtained from fruits stored at 4°C show similar characteristics to that of freshly harvested fruits.

    However, the oils obtained from fruits stored at 20 °C presented the lowest phenolic content.

    Concerning the enzymatic activities, results show that the β-glucosidase enzyme is the key enzyme responsible for the determination of virgin olive oil phenolic profile as the decrease in this enzyme activity after 3 weeks of storage at 20 °C was parallel to a dramatic decrease in the phenolic content of the oils.

    Article source

    Featured Photo credited by Chris Pencis

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    Similar phenolic profiles of the oils extracted from fruits stored at 4 °C and fresh harvested ones were found. C6 volatile compounds increased during ripening while a decrease was noted in oils extracted from fruits stored at 20 °C. The ability of olive endogenous enzymes... 
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  • Extra virgin olive oil producer prices movements in Europe

    Extra virgin olive oil: Since June 2014, producer prices in Spain have been rising constantly. By the second week of September they had reached €2.74/kg but the market seems to be seeking an equilibrium, with prices falling to €2.66/kg at the end of October (week of 20–26.10.2014). Even so, this level is 13 pc higher than a year earlier and 36 pc higher than the low recorded in May 2014 (€1.96/kg). During the period under review, prices peaked at the beginning of March 2013 (see Graph 1) when they hit €3.02/kg.

    Italy: In recent months, producer prices in Italy have been on a very clear upward trend. In the last week of August they broke the four-euro barrier and by the third week of September they were lying at a high of €4.13/kg. After dipping slightly, prices turned back upwards in the last two weeks of October to reach €4.08/kg by the end of the month, equating with a rise of 34 pc on a year earlier and 54.5 pc if compared with the low recorded in the second week of December 2013 (€2.64/kg).

    Greece: After holding steady at €2.51/kg through July and August, producer prices in Greece have been climbing in recent weeks to peak at €2.66/kg at the end of October, the highest level recorded in the graph and representing 13 pc growth on the same period of 2012/13.

    Tunisia: At the end of October 2013, producers were paid €2.53/kg for their extra virgin olive oil. Prices then started moving downwards until late December 2013, when they leveled off after some fluctuations. At the end of October 2014 they had rallied to €2.89/kg and have remained at this level in recent weeks, which is 24 pc higher than a year earlier.

    Refined olive oil: In Spain, the producer prices for refined olive oil started to move upwards from June 2014, then dipping slightly in the last two weeks of September 2014 and reaching €2.43/kg by the end of October 2014. This is 13 pc higher than the level in the same period of 2012/13. In Italy, prices have been moving in parallel with those in Spain, although with a peak in the third week of January (€2.83/kg), after which they fell to €2.53/kg by late October 2014, translating into a period-on-period increase of 7 pc which restores Italian prices to their usual position above Spanish prices. No price data are available for this product category in Greece.

    At the end of October 2014, the price of refined olive oil and extra virgin olive oil in Spain differed by €0.23/kg with €2.43/kg being paid for the first category and €2.66/kg for the second. In Italy, the difference in price between the two categories is quite a lot wider than in Spain and works out at €1.55/kg (Graph 3).

    Graph 1 tracks the weekly movements in the prices paid to producers for extra virgin olive oil in the three top EU producing countries plus Tunisia while

    Graph 3 shows the weekly changes in the producer prices for refined olive oil in the three main EU producers.

    Graphs 2 and 4: .given the monthly price movements for the same two grades of oil

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    Source: Newsletter- October 2014 by International Olive Council

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    Extra virgin olive oil: Since June 2014, producer prices in Spain have been rising constantly. By the second week of September they had reached €2.74/kg but the market seems to be seeking an equilibrium, with prices falling to €2.66/kg at the end of October (week of 20–26.10.2014).... 
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  • World Market report for Table Olive Imports - 2013/14 by IOC

    In the first eleven months of the 2013/14 crop year (October 2013–August 2014) table olive imports by the five countries listed in the table increased by 3 pc in Brazil, remained practically unchanged in Canada and dropped by 5 pc in the United States and 1 pc in Australia.

    Again the data for Russia are only available up to April 2014, i.e. for the first seven months of the season and show a period-on-period drop of 12 pc.

    The EU data for August 2014 were not available when writing this newsletter but in the first ten months of the crop year, intra-EU acquisitions dropped by 8 pc while imports from non-EU countries increased by 11 pc.table_olive_imports

     

    IOC Newsletter-October 2014_

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    In the first eleven months of the 2013/14 crop year (October 2013–August 2014) table olive imports by the five countries listed in the table increased by 3 pc in Brazil, remained practically unchanged in Canada and dropped by 5 pc in the United States and 1 pc in Australia. Again... 
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  • Olive oil packaging innovation exhibition Hispack 2015

    Hispack is setting itself a double challenge at its next edition, on 21 to 24 April 2015 at Fira de Barcelona’s Gran Via exhibition centre: ensuring its offering and activities feature the necessary innovations and trends that will define the development of new packaging, and helping companies in the sector to find the contacts and opportunities they need to export to both the EU and emerging markets, especially the Mediterranean region and Latin America.

    With some 620 direct exhibitors expected to take part, the leading packaging trade show in Spain will be shining a spotlight on technologies, processes, sustainability, new materials, smart packaging, customization, logistics and point of purchase advertising, amongst other areas.

    Hispack -which will cover the entire packaging value chain- is determined to bring in exhibitors who can provide innovative solutions for the manufacture of packaging in response to demands from visitors to the show from the sectors of food and beverages, perfumery and cosmetics and pharmaceuticals.

    The president of Hispack’s organizing committee, Javier Riera Marsá, sees the show’s turnaround to involve visitors right from the outset and thus improve the show’s effectiveness and return on investment as a real success: “We’ve taken a step forward and asked the sectors that buy packaging exactly what they’re looking for so we can provide it.

    We’re very much aware that the demand for innovations in materials, processes and products to optimize costs, to be more sustainable and to sell more at the point of sale will define the forthcoming edition.”

    New areas
    In this respect, Hispack is including two new areas: the first of these is TrendPack, featuring companies with solutions for sustainable, smart, multi-channel, convenience and customizable packaging with an interest in making contact with packaging, business, R+D+I and marketing managers from companies in numerous sectors seeking to add value and make their products stand out through packaging.

    Another brand new section is PremiumPack, an area devoted to packaging for high-end cosmetics, perfumery, gourmet food and drink products and jewellery. This space comes in response to the anticipated growth in demand for packaging that adds exclusivity and glamour to luxury products. The British consultancy company Smithers Pira has estimated this growth at an annual rate of 4.4% over the next five years.

    Confirmed bookings as of November 2014
    With just five months to go before the event opens, Hispack has already received confirmation from 338 companies in 15 countries (Germany, Belgium, China, South Korea, Denmark, Spain, Finland, France, Italy, the Netherlands, Poland, Portugal, Taiwan, Turkey and the UK) with 80% of the planned exhibition space already booked.

    By sectors, machinery and accessories for packaging currently account for the most exhibitors, followed by raw materials, packaging materials, and labelling, coding and marking equipment. Growth has also been noted in the sectors of handling and logistics and PoP.

    Hispack will be held at the same time as the food technology fair Bta. By uniting the commercial offering of the two trade fairs, it is expected that more than 1,100 direct exhibitors and over 35,000 trade visitors will be hosted by the shows next April.

    Given that the food and beverage industry is the main user of packaging, Hispack & Bta combine synergies to demonstrate the different phases of food production, from ingredients through to the manufacturing process, embracing packing, packaging and final delivery to the point of sale. This alliance, as demonstrated at the last three editions of the event, is certainly no hindrance for all the other major packaging buying sectors to attend Hispack (cosmetics, perfumery, pharmaceuticals, chemicals, automobiles, domestic electrical appliances, household goods, etc.) in search of processing and packaging solutions to make them more competitive.

    Access to new markets
    As well as being a benchmark for the packaging industry and galvanizing sales in Spain and Portugal, Hispack is also an excellent platform for making contacts with new buyers from Europe, the Mediterranean region and Latin America. The show’s current goal is to expand export opportunities for its exhibitors and in conjunction with Bta it is developing promotional programmes in ten countries (Morocco, Tunisia, Turkey, Algeria, Brazil, Colombia, Mexico, Chile, Peru and Venezuela). At the same time, work is ongoing on the organization of reverse trade missions and business meetings between delegations of trade professionals and exhibitors based on the selection of around 50 buyers with purchasing power from Russia, India, Azerbaijan, Kazakhstan, Angola, Ghana and South Africa.

    Finally, Hispack will also be a hub of knowledge, networking, debate, training and trendsetting in the world of packaging and PoP thanks to its different activities. The show organized by Fira de Barcelona in collaboration with the Graphispack Association is strengthening the Pack & Logistic Corner, which will feature short conferences at which experts will present success stories, good practices and innovations. Subject will range from design and logistics to e-commerce, distribution, materials, processes, PoP and branding, amongst others.

    Hispack is also preparing a specific project to showcase applications and innovations associated with the technological phenomenon of the Internet of Things (IoT) which facilitates digital connectivity between the internet and everyday objects such as packaging. There will also be a series of technical talks, conferences and seminars, supported by sector organizations, plus the Liderpack Awards, an international benchmark thanks to its connection with the WorldStar Packaging Awards, which recognize the best packaging “made in Spain.”

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    Hispack is setting itself a double challenge at its next edition, on 21 to 24 April 2015 at Fira de Barcelona’s Gran Via exhibition centre: ensuring its offering and activities feature the necessary innovations and trends that will define the development of new packaging,... 
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  • IFMeD - International Foundation of Mediterranean Diet

    The Mediterranean Diet has a new pole of multi-disciplinary knowledge and expertise, internationally recognized, it is IFMeD – International Foundation of Mediterranean Diet.
    Within the complex contemporary reality of increased unsustainable and unhealthy dietary patterns in the world, the Foundation is born in response to the need to have a trans-national scientific guarantor, above local and national interests.

    Lluis Serra-Majem, chairman of IFMeD, declared that: “Despite the recognition by the UNESCO of the Mediterranean Diet as an intangible cultural heritage, the adherence to this dietary pattern has been falling down in some Mediterranean countries as a consequence of the economic constraints Europe is facing since 2008”. He affirms that “is therefore essential to enhance the Mediterranean Diet as a healthy and sustainable life style model, adapting it to current socio-economic and cultural changes, as well as preserving and reaffirming it as an intangible cultural heritage of humankind”.

    “There is a need for a new interdisciplinary and intercultural rethinking for the revitalization of the Mediterranean Diet – says Sandro Dernini, general secretary of IFMeD -. Therefore, IFMeD can be the ideal international place for promoting this change by acting to reconstruct a sustainable food cultural context for the Med Diet, more suitable to the current times and for all people”.

    IFMeD works for the encouragement of international cooperation agreements with other entities, private and public, all over the world, interested in supporting and pursuing the values and benefits of the Mediterranean Diet.

    “As integral part of the Mediterranean global world, we firmly believe in the creation of IFMeD and in its opportunity to strengthen the relationship between the scientific community and the private sector – asserts Emmanuel Pauze, Executive Director of IFMeD -. Only the coordination and the collaboration between these two poles, always more interconnected, will be able to guarantee to the Mediterranean Diet a primary role for people’s and the environment health, as well as a true international recognition”.

    Actually, IFMeD would be also the main actor to organize meeting and synergies dedicated to the Mediterranean food culture. It is active to promote and develop events, research projects, policies, training and initiatives of scientific divulgation and technical cooperation, both on a national and global scale.

    Defend the benefits of the Mediterranean Diet
    The International Foundation of Mediterranean Diet is managed by a Board of Directors, chaired by Lluis Serra-Majem, professor of Public Health at University of Las Palmas and president of the Spanish Academy of Nutrition, Sandro Dernini, coordinator of the Forum on Mediterranean Food Cultures, as general secretary and Emmanuel Pauze, managing partner of SPRIM, as executive director.

    The Foundation will operate through:

    The International Council: the operational core dealing with the organization of events at a local, regional and international level as a great opportunity for the whole community to exchange information and values.
    The International Scientific Committee: together with the International Council, it gathers the interest and commitment of different academic excellences belonging to different countries. The members of this Committee validate and mark relevant scientific news, inserting them into context of possible innovative applications.
    The Executive Committee: created to monitor and discover social trends, scientific researches and markets, the committee works in order to develop innovational activities/contents and to increase the value of the Mediterranean Diet.

    IFMeD is strongly proactive to the participation at the main important events dedicated to health and nutrition all over the world.
    The Foundation, with its mission, is present today at the 3rd World Congress on Public Health Nutrition at Las Palmas, Gran Canaria (www.nutrition2014.org).

    The Foundation will play a key role in Expo 2015 attending the International Conference MedDietExpo2015 on 14th may at Milan, Italian Pavillon.

    Article source

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    The Mediterranean Diet has a new pole of multi-disciplinary knowledge and expertise, internationally recognized, it is IFMeD – International Foundation of Mediterranean Diet. Within the complex contemporary reality of increased unsustainable and unhealthy dietary patterns in... 
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  • Mediterranean diets with olive oil improve blood flow

    The health benefits of switching to a Mediterranean style diet and upping the amount of time spent exercising for a period of just eight weeks can still be seen a year after stopping the regime, a new study has shown.

    The research by Sheffield Hallam University and the University of Lincoln in the UK revealed that the diet and exercise combination leads to improved blood flow in cells in the inner lining of the blood vessels – called the endothelial cells – a full 12 months after completing participation in the intervention programme.

    Endothelial cells line the interior of the entire vascular system of the human body – from the large arteries to the smallest capillaries – and improvements in their function could reduce the risk of people developing cardiovascular disease, the study said.

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    The health benefits of switching to a Mediterranean style diet and upping the amount of time spent exercising for a period of just eight weeks can still be seen a year after stopping the regime, a new study has shown. The research by Sheffield Hallam University and the University... 
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  • Italy lost the leadership in olive oil market in Japan

    At the close of the 2013/14 crop year, Japanese imports of olive oil and olive pomace oil totalled 56218 tonns, recording 4% growth on the previous season.

    Imports show that 92% of the aggregate tonnage came from European Union countries. For the first time, Spain stepped into the lead, accounting for 47 pc of the total tonnage. Next in line came Italy with 44% and Greece with 1%.

    Among the EU countries, Spain has seen its market share in Japan widen by 7 points from 40% in 2008/09 to 47 pc in 2013/14 contrasting with Italy whose share has narrowed by 8 points from 52% to 44% in the same period.
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    The remaining 7% of imports came from non-EU countries, notably Turkey, which expanded its market share from 6 to 7%.

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    At the close of the 2013/14 crop year, Japanese imports of olive oil and olive pomace oil totalled 56218 tonns, recording 4% growth on the previous season. Imports show that 92% of the aggregate tonnage came from European Union countries. For the first time, Spain stepped into... 
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  • World Market Report for Olive Oil & Olive Pomace Oil Imports 2013/14

    Trade in olive oil and olive pomace oil through the first eleven months of the 2013/14 crop year from October 2013 until August 2014 is reported for seven countries in the table below.

    The data show higher imports by Canada (+14 pc), Australia (+8 pc), the United States (+3 pc after imports started to rally in April 2014) and Japan (+2 pc).

    However, as commented in the first section of this newsletter, the 12-month figures for Japan report an increase of 4 pc versus 2012/13.

    Import levels are lower for China (-13 pc) and Brazil (-2 pc) In the case of Russia, data are only available up to April 2014, i.e. for the first seven months of the season, and reflect an increase of 8 pc in imports.

    At the time of writing, EU data were not available for August 2014 but the figures for the first ten months of the season (October 2013–July 2014) flag up a 16 pc increase in intra-EU acquisitions and a drop of 62 pc in imports from outside the EU versus the same period in 2012/13.

    This fall in extra-EU imports seems logical, given Spain’s high production in 2013/14, amounting to 1 780 200 t.
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    Source: IOC MARKET NEWSLETTER N 87- OCTOBER 2014

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    Trade in olive oil and olive pomace oil through the first eleven months of the 2013/14 crop year from October 2013 until August 2014 is reported for seven countries in the table below. The data show higher imports by Canada (+14 pc), Australia (+8 pc), the United States (+3... 
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