- Olives are fruits of the tree known as Olea europaea. ‘Olea’ is the Latin word for ‘oil,’ reflecting the olives very high fat content, of which 75% is oleic acid, a monounsaturated fat that has been shown to lower blood cholesterol levels. ‘Europaea’...
Olives are fruits of the tree known as Olea europaea. ‘Olea’ is the Latin word for ‘oil,’ reflecting the olives very high fat content, of which 75% is oleic acid, a monounsaturated fat that has been shown to lower blood cholesterol levels. ‘Europaea’ reminds us that olives are native to the Mediterranean region of Europe.
Olive is a drupe or stone-fruit with a central single seed, surrounded by edible pulp. Their size and shape greatly varies depending on the cultivar type.
On an average, a fruit weighs about 3-5 g. Raw fruits are green, which turn yellow to dark as it ripens further. Its fruits are generally picked at stages, whether they destined to be used as table fruits or pressed for oil.
Traditionally, olives have been viewed as very healthy food. The fruit provides calories; contain significant amounts of plant-derived anti-oxidants, minerals, phyto-sterols, and vitamins.
Olives are a moderate source of calories; 100 g of fruits provide just 115 calories. Their calorie content basically comes from fats. Nonetheless, the fruit composes healthy fat in the form of mono-unsaturated fatty acids (MUFA) like oleic acid (18:1) and palmitoleic acid (16:1) that help lower LDL or “bad cholesterol” and increase HDL or “good cholesterol” in the blood. Research studies suggest that Mediterranean diet, which is rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Under the promotion of China’s huge market potential and economic globalization, more and more foreign olive oil manufacturers enter China. Olive Oil has been recognized by more and more consumers in China. The purpose of this event is order to better promote the standardized...
Under the promotion of China’s huge market potential and economic globalization, more and more foreign olive oil manufacturers enter China. Olive Oil has been recognized by more and more consumers in China. The purpose of this event is order to better promote the standardized development of olive oil industry, carry out the national famous brand development strategy, set up the China International healthy olive oil brand, and promote the flourished development of healthy industry.
The purpose of this event is to display the best Olive Oil and Olive Oil Brands; to increase the transparency of olive oil consumption market in China; to improve the popularity of olive oil company and brand, expand product distribution channels; to display the best olive oil to the consumers, suppliers and retailers; o increase the attention of society to olive oil industry, promote the healthy and standardized development; and to give the affirmation and commendation to healthy and high-quality olive oil products and brands.
At the first stage, the participating olive oil will be tasted and evaluated by the jury an d the result will serve producers, exporters, importers, wholesalers, dealers and agents as scientific basis for the long-term quality improvement of “Extra Virgin Olive Oil” and choice of the best olive oil. Finally, at the second stage, the same oil will be tasted and ranked after popularity by consumers that will visit Global Olive Oil Competition 2015.
The followings are allowed to participate in “2015 Global Olive Oil Competition”: Producers, exporters, importers, wholesalers, and agents of olive oil. Only Companies producing or selling the minimum quantity of no. 3,000 bottles with capacity of 0.75 liter or equivalent production will be admitted.
Only “Extra Virgin Olive Oils” in original bottles are certified for participation. The submitted olive oils must correspond to the Chinese legislation or the related standards of IOOC as well as the regulations valid in the production countries.
The participating olive oil is divided into two categories: extra virgin olive oil and organic olive oil, and divided into 3 ranks according to the sensory evaluation: license,medium and light.
Each participant must send the following by courier and/or post by March 15th ,2015 to:
Beijing Shibowei International Exhibition Co., Ltd.,
Room 904, Cell 4, Building 1, No 69(Fortune street tower), Chao Yang Road, Chao Yang District, Beijing, China
Tel: +86 10 85785006 ext 621
Fax: +86 10 51413308
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- Commissioned and supervised by the management of the International Olive Council and coordinated by Maria Isabel Gómez from the IOC Statistics Department, this international study has been led by two experts with a solid track record in the subject area, José María Penco and...
Commissioned and supervised by the management of the International Olive Council and coordinated by Maria Isabel Gómez from the IOC Statistics Department, this international study has been led by two experts with a solid track record in the subject area, José María Penco and Juan Vilar, who have drafted the study and its conclusions.
The first is an agronomist and project manager with the Spanish Association of Olive Growing Municipalities (AEMO) while the second has a PhD in Economics and is a lecturer at the University of Jaen in Spain, although currently on leave of absence. Both were chosen as study leaders by the experts from IOC member countries sitting on the IOC Working Group briefed to carry out the study.
A summary follows of the working approach and methodology applied and the preliminary results and recommendations.
Introduction and Methodology
The world olive oil sector generates a turnover between 6 500 and 11 000 million euros per crop year and provides a livelihood for more 30 million people in 7 million households. Olives are grown on 11 million hectares of land in 47 producer countries dotted across the five continents.
At present, olive oil is consumed in more than 160 countries.
According to the data for the 2012 crop year, 3.1 million tonnes of olive oil are produced and consumed compared with 184 million tonnes of all edible oils and fats, of which 24 million are of animal origin. Put differently, olive oil accounts for 1.7 pc of all edible vegetable and animal fats.
These figures show that world olive oil production is a strategic economic sector and an influential player in the international arena. It is also a sector where production and consumption have their own idiosyncratic characteristics.
The objective of the five-part study has been to ascertain the cost of producing one kilogram of virgin olive oil, expressed in euros, in different olive cultivation systems. The first part deals with the methodology and covers the analysis of the different cultivation systems proposed, the preparation of the survey questionnaires, the analysis of the results and other aspects. A description is then given of olive oil production in the participant countries in the study on the basis of a series of figures permitting a comprehensive sectoral diagnosis.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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