Monthly Archives: February 2015

  • Italy warns deadly olive tree bacteria could spread across Europe

    The Xylella fastidiosa disease, which spread to Italy from the Americas, has infected up to a million trees in the southern region of Puglia, which is renowned for its olive oil.

    “Some of the trees are 1,000 years old. They are part of Italy’s natural heritage and we should not be left alone by the State to face this disaster,” Francesco Bara, an olive oil producer, told La Stampa newspaper.

    Other oil-producing areas in Italy such as Tuscany, Umbria and Lazio have been put on high alert.

    There are fears that unless more robust action is taken, the disease could spread to other important olive oil-producing nations such as Greece, Spain and Portugal, either in contaminated soil or in exported seedlings.

    “If it expands its range further, the entire Mediterranean basin risks being contaminated,” said Giovanni Melcarne, the president of an oil-producing consortium in Otranto, a hilltop town that is in the infected area.

    “We are calling for politicians to sit up and notice what is happening and to take necessary actions,” he said.

    There are plans to create a mile-wide cordon across the region, from the Ionic Sea to the Adriatic coast, in an attempt to halt the disease.

    Grass will be cut, the soil ploughed, and pesticides applied to try to stop the insects spreading the disease.

    Italy’s Civil Protection Agency, which normally deals with natural disasters such as floods and earthquakes, has been given the task of coordinating the response to the crisis.

    The blight threatens to not just radically alter the landscape of Puglia, but to endanger thousands of jobs – in the province of Lecce alone, an estimated 7,500 people are employed in the olive oil sector.

    The sector is already struggling after being hit this year by one of the worst harvests for decades.

    An unusually cold, wet summer across much of Italy meant that olive trees lost their buds and failed to produce olives.

    Those trees that did produce fruit were then attacked by an aggressive insect, the Mediterranean olive fly, which burrowed into the olives, laying larvae which develop into maggots that ruin the olive.

    “It’s a disaster of Biblical proportions,” said Johnny Madge, a British producer who has been making olive oil in the Sabine Hills region, north of Rome, since 1985. “In this region, production will be almost zero.”

    Pietro Sandali, the head of Unaprol, the Italian olive growers’ consortium, described the harvest as the worst in living memory, with production likely to be down 35 per cent.

    The poor harvest means that the price of olive oil in British supermarkets is likely to rise, consumer associations said.

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    The Xylella fastidiosa disease, which spread to Italy from the Americas, has infected up to a million trees in the southern region of Puglia, which is renowned for its olive oil. “Some of the trees are 1,000 years old. They are part of Italy’s natural heritage and... 
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  • Police seized cargo which either had no labels or were marked as EVOO made in Italy

    Police on Friday seized eight tonnes of oil blends which either had no labels or were marked as extra virgin olive oil in southern Italy.

    NAS, a special police force operating under the supervision of the Italian ministry of health, confiscated the oil blends, some of which were labelled as made-in-Italy products in Salento, a district of Puglia region.

    “Two tonnes were labeled as extra virgin olive oil made in Italy, but in fact were blends of oil imported from Spain and Greece,” NAS Lieutenant Antonio Murrone told Xinhua.

    “The other six tonnes in silos do not have any label indication,” he added.

    Murrone said the action followed ordinary checks carried out by NAS on purchasing documents, confection containers and laboratory analyses.

    “Five entrepreneurs, all Italian nationals, have been denounced as a result of the investigation,” he said.

    David Granieri, Chairman of Rome-based Unaprol, Europe’s biggest consortium of olive oil producers, said that the industry encourages routine tests on all products that are sold as olive oil.

    “We collaborate with police forces to combat the phenomenon of counterfeiting and sophistication. A series of blends are sold as extra virgin olive oil,” he said.

    During the past four years, he pointed out, Unaprol has trained more than 300 olive oil tasters among Italian police forces, who have played a key role in olive oil-related investigations.

    In addition, thanks to a law promoted by Unaprol and enacted in 2013, Italian magistrates can also ask a panel of tasters to make checks during a trial.

    Granieri said illegal activities still happen.

    “Such activities normally are not carried out by olive oil producers, who are perfectly aware of their brand’s value, but by ruthless people who have no relation with olive oil and its history,” he said.

    He stressed the fraud is not only damaging the image of the product, but also makes no sense in a country which has 250 million olive trees planted in 19 out of its 20 regions.

    Italian olive oil production, though posted a drop like in other European countries in 2014, is usually worth around 2 billion euros (2.24 billion US dollars) a year, Granieri estimates.

    In the first month of 2014, olive oil imports reached 528,000 tonnes, and exports 349,000 tonnes.

    However, the value of exports, which is put at around 1.14 billion euros, exceeded that of imports, which is about 1.12 billion euros, according to Granieri. (1 euro = 1.12 US dollars)

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    Police on Friday seized eight tonnes of oil blends which either had no labels or were marked as extra virgin olive oil in southern Italy. NAS, a special police force operating under the supervision of the Italian ministry of health, confiscated the oil blends, some of which were... 
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  • Hispack & BTA's joint plan for internationalization

    Now in their third edition together, Hispack & BTA are focusing on internationalization. For 2015, both shows have doubled their efforts and resources to attract a higher number of foreign buyers, offering the 1,285 participating companies -35% of which are international- the chance to make business contacts with trade professionals from different countries that could result in new export opportunities.

    From 21 to 24 April, Hispack & BTA will become a huge centre of business, knowledge and networking for the packaging and food technology industries, sharing important synergies. Both trade fairs expect to attract 35,000 visitors, 10% of them from outside Spain.

    Hispack & BTA’s joint plan for internationalization seeks out buyers, distributors and machinery importers -mainly from Europe, the Mediterranean and Latin America- as well as the emerging nations in Asia or Africa that may offer new opportunities for the Spanish packaging and food technology industries.

    Several direct promotional campaigns have been implemented by AMEC and the foreign delegations of Fira de Barcelona.

    In total they have targeted more than 20 countries: Germany, France, Italy Portugal, Mexico, Brazil, Chile, Colombia, Venezuela, Peru, Argentina, Morocco, Algeria, Tunisia, Turkey, Egypt, China, India, Angola, Ghana, Malaysia and the Gulf States (Saudi Arabia, UAE, Kuwait, Oman and Iran).

    More than 1,000 business meetings
    This year, Hispack & BTA anticipates exceeding one thousand business meetings between exhibitors and trade professionals from 35 countries at the International Business Centre (IBC) in Hall 4 of the Gran Via Exhibition Centre.

    To achieve this, apart from the general campaigns to attract foreign visitors taking place in the selected countries, Hispack & BTA will invite around 70 international executives through the Hosted Buyers programme, each with projects for buying equipment, machinery and technologies for the food, processing, labelling and packaging industries as well as packaging products and materials. These buyers will have prescheduled appointments with exhibiting companies arranged by the organizers.

    Similarly, reverse trade missions are being organized as part of the show with delegations from India, Malaysia, Ghana, Angola and the Gulf States to encourage business meetings.

    At the same time, various events will be taking place that include bilateral talks and business meetings with foreign buyers in which more than 160 international companies will be involved. This is the Med Foodtech Roadshow, organized by AMEC, which invites North African companies to participate with European firms in a seminar on business in the Southern Mediterranean and a networking session. Hispack & BTA will also host the Brokerage Event organized by ITENE, FIAB and the Enterprise Europe Network, bringing together providers of packaging, food processing and innovation management as well as firms from the meat, dairy and canning industry from several EU Member States.

    Meanwhile, the International Business Centre will have a networking area offering personalized advice to all international visitors to Hispack & BTA as well as other activities such as the seminar on internationalization -organized by FIAB, CDTI and ITYA-and AINIA’s technology mission.

    The president of the Organizing Committee of Hispack, Javier Riera-Marsá, is convinced that this edition of Hispack & BTA will mark “a turning point for recovering strong and sustained growth in domestic demand and that it will provide an excellent platform for the packaging and food technology industries to continue exporting and achieve a greater presence in the global market.”

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    Now in their third edition together, Hispack & BTA are focusing on internationalization. For 2015, both shows have doubled their efforts and resources to attract a higher number of foreign buyers, offering the 1,285 participating companies -35% of which are international-... 
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  • Presented a series of measures to support the French olive sector

    After being this harvest described by the French Ministry of Agriculture as “catastrophic” -production has fallen more than 60% in this country- Stéphane Le Foll, responsible for the portfolio, presented a series of measures to support the French olive sector in the current campaign. These include exemptions from social contributions or funding actions.

    The Ministry believes that the industry is facing in this campaign the most serious crisis of recent years as a result of the attacks of the olive fly, along with particularly unfavorable weather conditions.

    In view of this situation, the Government has decided to carry out a series of measures to offset its impact on the olive sector in the short term and in the medium term, to prevent this happening again in the future.

    The package of measures includes actions in the economic sphere and also in health. Thus, Le Foll announced that in addition to the exemptions from social security contributions for producers, the State may take interest loans and cash advance loans.

    The Minister also requested the postponement of payment of the contribution by farmers and processors and has alerted the Ministry of Labour to processed “as soon as possible” requests for authorization of “partial activity” to the losses generated in this crop.

    Regarding the health field, professionals can choose the National Agricole de Mutualisation Sanitaire et Environnementale (FMSE) if they have collective voluntary programs that include prevention and surveillance against olive fly.

    With this initiative, the Ministry seeks to promote coordinated actions taken by all producers for a greater dissemination of methods to combat the olive fly and biological control tools that help its prevention.

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    After being this harvest described by the French Ministry of Agriculture as “catastrophic” -production has fallen more than 60% in this country- Stéphane Le Foll, responsible for the portfolio, presented a series of measures to support the French olive sector in... 
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  • European Parliament proposals for measures to support and promote the European olive sector

    MEP Ivan Jakovčić introduced last week two proposals for resolution in the European Parliament related to the sector of olive oil. Specifically, the documents refer to measures to support and promote the European olive sector; and to protect consumers and producers.

    The first proposal calls on the European Commission to establish a new market category of extra virgin olive oil based on quality called Premium with those juices who meet strict criteria in terms of taste, aroma and nutritional value.

    The measure is argued based on the growing awareness of citizens on food; and the increase of the demand for high quality EVOOs noticed by the International Olive Council (IOC).

    Extra virgin olive oil (EVOO) mark et category, intended as the highest quality category, encompasses a wide range of olive oils, from the high-quality ones in terms of taste, aroma and nutrient values to those that barely meet the basic quality requirements.

    Thus, producers of high-quality extra virgin olive oils are left mercilessly to compete on the market with the unfair prices of other oils in the same category that are undoubtedly of lower value in comparison with the high-quality characteristics of extra virgin olive oils. Therefore, with the establishment of this new category Premium EVOO producers will be protected.

    The second proposal, meanwhile, calls on urgent measures supporting and promoting the European olive sector.

    EU countries, together, are the world’s largest producer of top-quality olive oil, plus in 2014 the bad weather and the olive fruit fly, an insect whose larvae settle on olive trees, caused significant damage to the European olive oil sector, with a production decline in some European countries of over 50 % as compared to the previous year, as well as the damage suffered by European olive oil producers has led to a significant increase in prices and the competition of multinational companies, lead to this proposal.

    Therefore, EU calls on need to take all the necessary measures to evaluate, protect and support the European olive sector, especially with respect to the adverse circumstances that occurred last year; and initiate the necessary measures to protect producers of extra virgin olive oil from unfair competition, thereby contributing to the protection of consumers of olive oil.

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    MEP Ivan Jakovčić introduced last week two proposals for resolution in the European Parliament related to the sector of olive oil. Specifically, the documents refer to measures to support and promote the European olive sector; and to protect consumers and producers. The first... 
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  • Deoleo sounded warning over impact of spike in commodity prices on sector

    Spanish olive oil producer Deoleo managed to increase its core earnings in 2014 despite a leap in commodity prices in the second half of the year.

    Deoleo booked a net loss of EUR74m (US$84.1m) amid a series of non-recurring expenses, which the company had flagged throughout the year.

    However, the Bertolli and Carbonell olive oil owner pointed to a 1.6% rise in EBITDA to EUR81.4m. It also said its EBITDA margin increased to 10.5% as olive oil prices jumped by a half.

    The company’s turnover hit EUR773.2m, down from EUR809m in 2013. In volume terms, sales rose 2%. Deoleo said it retained its market share in its main markets of Spain, Italy and the US.

    The group had a warning about trading conditions in the sector. “The results for 2014 show that profitability was consolidated, despite the difficulties created by the sharp rise in the price of olive oil at source in the latter half of the year. This situation adds a very detrimental practice to the entire value chain – selling at a loss. This damages margins significantly and seriously threatens the future of the sector.”

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    Spanish olive oil producer Deoleo managed to increase its core earnings in 2014 despite a leap in commodity prices in the second half of the year. Deoleo booked a net loss of EUR74m (US$84.1m) amid a series of non-recurring expenses, which the company had flagged throughout the... 
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  • USAID Program to improve olive oil productivity in Lebanon

    The Lebanon Industry Value Chain Development (LIVCD) project, funded by the United States Agency for International Development (USAID), organized a closing workshop of the Mechanical Harvesting Program within the Olive Oil Value Chain.

    The goal of the Mechanical Harvesting Program was to improve olive oil productivity at the orchard level, and decrease harvest and production costs for 1,000 olive oil producers across Lebanon.

    Representatives from 18 partner cooperatives along with 60 olive producers from the South, North, Mount Lebanon, and Bekaa governorates attended the workshop.

    The project introduced new technology represented in battery-operated harvesters that enable farmers to save time and reduce harvesting costs by about 50%.

    The new technology also protects trees from the damage that frequently occurs with traditional harvesting methods. In addition to the mechanical harvesters, the project introduced widespread use of plastic crates instead of bags, which maintains olive quality and has a positive impact on the quality of the olive oil.

    The project encouraged the participation of youth and women and created 73 jobs in rural areas of Lebanon, thereby improving rural communities’ livelihoods.

    About LIVCD

    With funding from the presidential initiative “Feed the Future,” the Lebanon Industry Value Chain Development (LIVCD) project is a five year, $41.7 million USAID project to improve Lebanon’s economic stability and generate income for small business while creating jobs for the rural population, in particular women and youth.

    The project creates ties between farmers, producers, suppliers, processors, service providers, traders, transporters, retailers, packers, distributors, exporters, and consumers.

    As part of its objectives, LIVCD plans to upgrade and increase the competitiveness of the Olive Oil Value Chain in Lebanon and abroad.

    The LIVICD project is funded under the United States Government’s assistance program to Lebanon through the United States Agency for International Development (USAID).

    USAID engages with partners to help increase access to education, improve water and wastewater services, ensure good governance, enhance academic opportunity, particularly in poor, underserved areas, and protect the environment.

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    The Lebanon Industry Value Chain Development (LIVCD) project, funded by the United States Agency for International Development (USAID), organized a closing workshop of the Mechanical Harvesting Program within the Olive Oil Value Chain. The goal of the Mechanical Harvesting Program... 
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  • Italian Olive Crisis Makes Mediterranean Diet More Expensive

    With the price of olive oil from Italy surging to more than double the Spanish variety, people on a Mediterranean diet may turn to Tunisia, Greece or sunflowers. The CHART OF THE DAY tracks extra-virgin oil from the two top producers, with Italy’s at 6,260 euros ($7,100) a metric ton on Feb. 19 and southern Spain’s at 2,704 euros.

    The lower panel shows the premium averaged 131.5 percent this year, almost double the level in the first two months of 2014. The spread surged in November and widened to a record 176 percent on Dec. 29, according to data compiled by Bloomberg going back to October 2010.

    Global production in the season through September will be the least in 15 years, the Madrid-based International Olive Council estimates. Drought in parts of the Mediterranean region and too much rain in other areas combined with insects and disease to reduce output.

    Italy was particularly hard-hit by the olive fly and a bacterial infection, according to the council. olive oil chart

    “Traditional consumers of olive oil such as Italy and Spain may seek cheaper sources from Greece and Tunisia, or change to consume sunflower seed oil,” said Vito Martielli, grains and oilseeds analyst at Rabobank International.

    “Almost all types of oil prices, including vegetable oil, have gone down except olive oil,” he said by phone on Feb. 18. Italy, including the Apulia region, were hurt by insects, recording a decline in olive production and lower oil yields, Martielli said. Reduced supplies have pushed up prices of extra-virgin oil, he said.

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    With the price of olive oil from Italy surging to more than double the Spanish variety, people on a Mediterranean diet may turn to Tunisia, Greece or sunflowers. The CHART OF THE DAY tracks extra-virgin oil from the two top producers, with Italy’s at 6,260 euros ($7,100) a... 
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  • Extra Virgin Olive Oil Wholesale Prices in Europe

    Small bending extra virgin prices in Spain where trade is affected significantly by the quality of offer but also in reason of the internal drop in consumption that occurred in January. Particularly regarding the virgin and lampante, whose prices had slightly small bending  . Enhanced remain prices contrary to Italy for all classes and leads to depletion of extra virgin. Constants prices in Greek olive oil market.

    8th wk. (February) 2015  price downturn in Spain keeps the upward trend in Italy2015-02-25_February

    A = 3rd week in January 2015 B = 3rd week 2014 C =% change in price on the 2014, 3rd previous D =% change in prices for the same week of 2014 Sources:Ismea, Camere di Commercio Italiane, Sistema de informacion de precios en origen del mercato de contado dell’aceide de oliva. Olimerca. ladikalamatiano

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    Small bending extra virgin prices in Spain where trade is affected significantly by the quality of offer but also in reason of the internal drop in consumption that occurred in January. Particularly regarding the virgin and lampante, whose prices had slightly small bending ... 
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  • Anuga FoodTec 2015: excellent registration figures - from Germany and abroad

    Registration figures for the seventh Anuga FoodTec, the international supplier trade fair for the food and beverage industry, from 24 to 27 March 2015 in Cologne, have been outstanding.

    Alongside countless market leaders from Germany and abroad, many small and medium-sized companies will also be appearing at Anuga FoodTec.

    In keeping with the motto “One for all – all in one” Anuga FoodTec will represent the entire production chain, divided into the areas Food Processing, Food Packaging, Food Safety and Services & Solutions. Individual topics, such as suppliers for the meat industry, are showing remarkable growth.

    As an overarching theme, the broad term “Resource efficiency” will be emphasized across all areas of the trade fair and also represented within the supporting programme. Almost 1,500 suppliers from around 40 countries and 43,000 trade visitors from around 130 countries are expected at the trade fair.

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    Koelnmesse GmbH
    Messeplatz 1
    50679 Cologne, Deutschland
    Tel. +49 1806 578 866 Fax +49 221 821 99-1020
    anugafoodtec@visitor.koelnmesse.de
    www.anugafoodtec.com

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    Registration figures for the seventh Anuga FoodTec, the international supplier trade fair for the food and beverage industry, from 24 to 27 March 2015 in Cologne, have been outstanding. Alongside countless market leaders from Germany and abroad, many small and medium-sized companies... 
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  • Check out Olive Oil Cocktails and mixed drinks in New York

    Restaurants in New York are adding the fruity and spicy taste of olive oil to mixed drinks. Check out cocktails like the Trickle Back and others at the Butterfly, Molyvos, Krescendo, Atrium and the Musket Room 20131110-124832.jpg Nancy Puglisi puts the finishing touches on an EVOlution cocktail at Krescendo in Boerum Hill. Oil and water may not mix — but olive oil and alcohol do. Long used for sautéing, salad dressings and in beauty products, the fatty flavor booster is now part of cocktails at bars across the boroughs.

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    Restaurants in New York are adding the fruity and spicy taste of olive oil to mixed drinks. Check out cocktails like the Trickle Back and others at the Butterfly, Molyvos, Krescendo, Atrium and the Musket Room Nancy Puglisi puts the finishing touches on an EVOlution cocktail... 
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  • Olio Capitale, the most important fair entirely dedicated to the best EVOO

    This year’s new extra virgin olive oil will be even more precious as there will be less of it, due to the difficult year that Italian olive growers have had. The first show case where it will be possible to taste and buy this year’s production will be Olio Capitale, the most important fair entirely dedicated to the best extra virgin olive oil, from 7 to 10 March 2015 at the Maritime Station in Trieste.

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    The Italian fair for typical and quality extra virgin olive oil, organized by Aries, will be back for the ninth edition confirming the format that edition after edition has made it into an appointment of reference for operators and enthusiasts in the sector on a national and international level.

    Hundred of oils will be presented, with business meetings between exhibitors and foreign buyers and the collateral events to involve and educate the public at large with the mini taster courses and lessons by the Olio Capitale Cookery School. All this in the heart of Trieste, right in front of Piazza Unità, the main square of the town, in a striking waterfront location.

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    The ninth edition will include new developments, starting with the dates: the fair will be open Saturday, Sunday, Monday and Tuesday, with two days, the last two, dedicated mainly to business meetings and the catering industry. The focus on business and expansion abroad will be stronger, in order to meet the requirements of professional operators and to facilitate the matching of demand for Italian extra virgin olive oil from foreign markets with the supply from producers.

    The Olio Capitale Competition will be back again; the international competition reserved for Mediterranean oils in which the best oil will be endorsed by a triple jury: a jury of professional tasters, a jury of restaurateurs and a jury of consumers called in to taste a short list of samples selected by a professional panel.

    www.oliocapitale.it

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    This year’s new extra virgin olive oil will be even more precious as there will be less of it, due to the difficult year that Italian olive growers have had. The first show case where it will be possible to taste and buy this year’s production will be Olio Capitale, the... 
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  • UC Davis Olive Center: Sensory Evaluation of Olive Oil Certificate Courses

    The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. Attend both courses for the definitive Master experience – more than 100 olive oils from around the world!

    Registration

    Sensory Evaluation of Olive Oil I $525 by April 17, $625 after April 17
    Sensory Evaluation of Olive Oil II $775 by April 17, $925 after April 17
    Cancellations: 100% credit for future course if cancelled prior to March 15, 2015; 50% credit if cancelled prior to April 17, 2015; no credit after April 17, 2015

    Sensory Evaluation of Olive Oil I June 15 and 16

    Designed for the beginning or experienced taster. Attendees receive a booklet with presentations, and a flash drive with presentations and supplemental materials.

    Evaluate more than 40 oils
    Review positive attributes and common defects
    Learn about the science of tasting from a sensory scientist with years of industry experience
    Understand strengths and weaknesses of standards
    Taste how harvest and processing variables affect sensory quality
    Learn state-of-the-art uses for olive oil in the kitchen
    Participate in an exam to assess your progress

    Sensory Evaluation of Olive Oil II June 17, 18, and 19

    Pre-requisite: Sensory Evaluation of Olive Oil I or similar course. Attendees receive the Olive Oil Defects Wheel, a booklet with presentations, and a flash drive with presentations and supplemental materials.

    Evaluate more than 60 oils
    Get trained like an olive oil sensory panel member
    Get instant feedback on how you compare with other tasters with our advanced sensory software (laptop or tablet required)
    Receive advanced discussion of sensory principles
    Experience world tour of olive oil from Spain, Italy, Greece, and the New World
    Understand the secrets of award-winning olive oils
    Enjoy a cooking demonstration and advanced olive oil food pairings
    Participate in an exercise in olive oil blending
    Take a final exam
    Receive a Master Certificate upon completion of both courses
    The course will be held in the beautiful Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science. The course will include breakfast pastries and local coffee as well as lunch featuring seasonal ingredients.

    Attendees rave about our prior sensory courses: “Passionate… knowledgeable…down to earth… hands on… great program…organized…outstanding… Sue Langstaff is excellent!” Check out the photos from last year: https://www.facebook.com/media/set/?set=a.771625479568640.1073741831.109361719128356&type=3

    Instructors

    William “Bill” Briwa, C.H.E. is a chef-instructor at The Culinary Institute of America at Greystone. The resident chef for the Hess Collection Winery in Napa, CA, before joining the Greystone faculty as in 1996, Chef Briwa is a 1980 graduate of The Culinary Institute of America. Chef Briwa has worked in a variety of culinary positions in Northern California, including at the French Laundry and Domaine Chandon, both in Yountville. He was also executive chef of the CIA’s Wine Spectator Greystone Restaurant from 1997-98. Chef Briwa was the recipient of the Richard T. Keating Award after being voted most likely to succeed by the students in his graduating class, and he is a member of the Bread Bakers Guild of America. (Napa Valley, CA)

    Dan Flynn is executive director of the UC Davis Olive Center, which he has guided to international leadership in olive research and education. Dan also oversees the production of UC Davis Olive Oil and other olive products that help support the center. He served 16 years as a legislative and policy consultant in the California State Legislature and also managed a small farm prior to coming to UC Davis. He has a M.A. in Political Science from Rutgers University. Based on his achievements with the Olive Center, Dan has received top staff awards from College of Agricultural and Environmental Sciences and Chancellor Linda Katehi.

    Sue Langstaff is an olive oil sensory panel leader and the owner of Applied Sensory, LLC, which provides sensory consulting to the food, wine and beer industries. She led the UC Davis Olive Oil Taste Panel and is a member of the California Olive Oil Council Taste Panel. Sue has been a judge at the Los Angeles International Olive Oil Competition and other California competitions. In 2013, Sue was head judge for the New Zealand Extra Virgin Olive Oil Awards held in Auckland. Sue is co-editor of the book Olive Oil Sensory Science (Wiley/ Blackwell, 2014) and is the creator of The Defects Wheel for Olive Oil. Sue was profiled in the bestseller Gulp: Adventures on the Alimentary Canal (W. W. Norton and Co., 2013) by Mary Roach. Sue has a M.S. from UC Davis where she studied Sensory Science, Enology and Brewing.

    Selina Wang, PhD, is the research director of the UC Davis Olive Center, where she develops and manages a wide range of projects in olive oil quality and authenticity. Dr. Wang also is the leader of the UC Davis Olive Oil Laboratory, which provides research and analysis of olive oil and table olives. She has a PhD in Organic Chemistry from UC Davis. S he oversaw the Olive Center’s 2010 and 2011 studies evaluating the quality of extra virgin olive oil in supermarkets, which received worldwide attention. As research director, Dr. Wang has developed more than 50 research projects in table olives and olive oil. With UC Davis faculty she led a student team that developed a rapid bio-sensor for olive oil rancidity, winning the Grand Prize among 242 teams from around the world. Dr. Wang is pursuing additional innovative research that seeks to deliver faster, better and cheaper methods for analyzing olive oil quality and authenticity.

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    The essential sensory course for the professional buyer, importer, category manager, producer, or anyone who wants to gain expertise in evaluating olive oil. Sensory, culinary, chemistry and policy experts guide you through a unique tasting and educational odyssey. Attend both... 
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  • Gulfood - the world's biggest annual food show in Dubai broke its own record of participation

    Gulfood has brought together more than 4,800 companies from 120 countries and 80,000 visitors in its twentieth anniversary. The fair -held from 8 to 12 February at the Dubai International Convention and Exhibition Centre, located in the Dubai World Trade Centre (DWTC) in United Arab Emirates- has become a strategic event for companies interested in expanding activity in this region and is an excellent platform to promote and identify business opportunities.

    The fair, which broke its own record of participation in 2014 gathered more than 4,500 companies (more than 300 exhibitors related to olive oil!) and received more than 81,000 visitors (9.5% more than in 2013), in an exhibition space of 127,000 m², of which 23,000 m² corresponded to an extra temporary structure built specially for this edition.

    Conferences and Awards
    Among the activities held in parallel to the display of goods, highlighted the Gulfood Conferences, a series of events dedicated to the innovation in the food sector and the sixth edition of the Gulfood Awards, organized by DWTC.

    The Gulfood Awards -consisting of six categories and ten different prizes- recognize pioneering companies in the food, beverage and hospitality industries; however, in this edition no prizes went to companies related to with olive oil.

    Also during the fair the Emirates International Salon Culinaire was held, in collaboration with Emirates Culinary Guild, which showed the skills of 1,300 professional chefs. Also this year, the Hall was evaluated by a panel of 25 renowned experts, led by the World Association of Chefs Societies (WACS).

    Following the success of this edition of Gulfood, this fair has fixed dates for the next edition, to be held from 21 to 25 February 2016 at the DWTC.

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    Gulfood has brought together more than 4,800 companies from 120 countries and 80,000 visitors in its twentieth anniversary. The fair -held from 8 to 12 February at the Dubai International Convention and Exhibition Centre, located in the Dubai World Trade Centre (DWTC) in United... 
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    The Olive Oil Industry's the most Innovative equipment trade shows in Spain

    Oil Mill Machinery, Equipment and Packing Show (Oleomaq) and the Olive-Growing Equipment and Techniques Show (Oleotec) are two top-level events in terms of exhibiting quality and volume of visitors and exhibitors, adapting to the needs of the olive market and offering the latest technological innovations and the most advanced machinery applied to the oil industry.

    Both Spanish shows have been growing in size and in recognition and become the best showcase to display the new techniques of industrialization in the oil market. This edition will occupy Halls 3, 4, 5 and 6 of the Feria de Zaragoza (Saragossa, Spain).

    It is according to its organizers, a great event for professionals who, in the same space without displacement may spot and check the quality of the equipment for bottling and processing and the equipment for packaging and mills as well and laboratory materials.

    Oleomaq and Oleotec will hold its fifth edition again coinciding with the 20th International Exhibition of Machinery and Equipment for Winery and Bottling (Enomaq); the 9th International Exhibition of Equipment and Techniques in Viticulture (Tecnovid); and the 4th International Exhibition of Techniques for Fruit and Vegetables (Fruyver).

    In the last edition, which took place in February 2013, these shows received a total of 24,175 trade visitors from 31 countries. In addition, 92.8% of exhibitors rated “average good” to the contacts established during the four-day celebration of these events, while highlighted the quality of professional actions taken.

    These events are a key point for professionals such as producers, manufacturers, importers, exporters, technicians, specialists and the media, who find in these shows a great showcase of the latest machinery and technologies applied to the oil industry.

    Oleomaq and Oleotec which include parallel activities such as Technical Seminars and the Technological Innovations Competition.

    Technical Seminars
    Among the activities to be carried out under both events highlight the technical conferences scheduled in which questions of great interest to the olive sector will be addressed.

    According to its organizers, a problem that worries the industry today is the dynamic for the choice of varieties. Markets evolve with great dynamism and development of technology and its application is constantly changing. In his sense, the choice of varieties is essential, taking a holistic view of how they can affect the rest of the food chain and adaptation of new technological processes.

    To answer these questions speakers of the seminar will discuss this issue on Thursday February 26th. Specifically, Luis Rallo, professor at the University of Córdoba, will analyze the choice of olive varieties to produce olive oil; while Ángel Luis González, former CEO of Pieralisi Spain and member of the Aragonese Academy of Gastronomy, will address the importance of variety in the production and conservation of olive oil.

    Meanwhile, Jorge Pena, director of Marketing and Strategy of Sovena, will address status and perspectives of the different varieties in the marketing of olive oil in the domestic and international market.

    The day will end with a discussion moderated by Felipe Gómez de Valenzuela, from Cooperativas Agro-alimentarias of Aragon.

    Technological Innovations Competition
    Another activity that will take place within the framework of these shows will be the contest “Technological Innovations” that has rewarded eleven products and equipment to be exhibited at the fairgrounds of Feria de Zaragoza and in which are rated the research and management quality and environment, and the quality and safety of the machine.

    In total there have been submitted to the contest 36 innovations, from which the jury highlighted the high technological level of this edition.

    Among the innovations in our industry highlight Virtual Glass, from Verallia Saint Gobain Vicasa, SA, “a 3D simulator to visualize a packaged product combining glass bottles, labels and capsules”.

    Also the Flexible system for transporting bottles, from Gruppo Bertolaso ​​SpA (Italy), “which aims to manage and carry cylindrical bottles of different sizes without changing the various accessories”; the Agroptima Application, by Agroptima, SL, “an application of agricultural management on mobile and cloud”; the T4 Special SUPERSTEER Tractor, from New Holland, with “standard flatbed cab adapted to the lines between crops”; and the Guideline for Tall Trees, by Teyme Agricultural, SL, an “aerodynamic supplement to the application of pesticides in plantations of tall trees”.

    The aim of this event, organized by Feria de Zaragoza, is to recognize the efforts of companies in R+D.

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    The new Fattoria of Pieralisi
    Pieralisi will present at the event its new version of the Fattoria continuous system, designed for productions around 400 kg. of oliver per hour. It is a continuous system designed and manufactured by the company to meet the production requirements of small producers.

    The idea came from the demands of small mills, as reported Pieralisi in a statement.

    The new model Fattoria also revolutionizing the aesthetic level, as it is designed for small producers to keep seeking the ways to develop an extra virgin olive oil of the highest quality. The farmer can process the olives on the same day of collection, thereby obtaining a top quality oil mainly due to the careful preparation, hygiene and controls offered by this system.

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    VN:F [1.9.22_1171]
    Rating: +16 (from 34 votes)
    Oil Mill Machinery, Equipment and Packing Show (Oleomaq) and the Olive-Growing Equipment and Techniques Show (Oleotec) are two top-level events in terms of exhibiting quality and volume of visitors and exhibitors, adapting to the needs of the olive market and offering the latest... 
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  • Sol d'Oro Southern Hemisphere is scheduled next autumn for olive oils from the New World

    This year’s competition in Verona focuses exclusively on olive oils from the Northern Hemisphere, with samples entered from Italy as well as Spain, Greece, Croatia, Slovenia, Portugal and Turkey. A panel of 13 international judges at work. Sol d’Oro Southern Hemisphere is scheduled next autumn for olive oils from the New World.

    Boom for entries from Italy, Spain, Greece, Croatia, Slovenia, Portugal and Turkey for the Sol d’Oro Northern Hemisphere Competition. Work for the most important international olive oil competition in the world as regards product quality entered for the event organised by Veronafiere begins today and will continue until 19 February. Almost 250 samples have been entered, in line with last year’s performance when New World products were still involved – and in particular Chile alone accounted for more than one third of total entries. As of September 2014, olive oils from the production campaign that begins in Spring are covered by the Sol d’Oro Southern Hemisphere Competition scheduled in the Autumn.

    “Growth in the number of samples entered,” says Damiano Berzacola, Vice-President of Veronafiere “above all confirms Sol d’Oro and its two editions as the landmark international competition for quality extra virgin olive oil. Secondly, it ensures excellent support for the value of Italian production, which last year posted one of the poorest harvests for some considerable time.”

    There are five competition categories: light fruity, medium fruity, intense fruity, single variety and organic; and three awards in each category: Sol d’Oro, Sol d’Argento and Sol di Bronzo (Gold, Silver and Bronze). The top 20 samples of extra virgin olive oil achieving a score equal to or higher than 70/90 from the tasting jury will receive Special Mention diplomas. Extra virgin olive oils, after they have been rendered anonymous, are assessed in “blind tastings” by a qualified international Jury of 13 judges from Italy, Greece, Spain, Slovenia and Turkey.

    Medal-winning oils will be entitled to affix the Sol d’Oro seal to bottles attesting to the prize awarded and acknowledged product quality.

    They will also be included in the “Sol d’Oro Stars” guidebook with the technical data cards drawn up by the judges. As a tool designed to help promote the best olive oils in a marketing key, the guidebook is distributed to buyers and Veronafiere’s international delegates during Sol&Agrifood, scheduled 22-25 March 2015 (www.solagrifood.com) as well as being made available on the event’s website. During Sol&Agrifood itself, it will be possible to taste the olive oils winning prizes in the Sol d’Oro Northern Hemisphere Competition 2015 as well as the winners of the Southern Hemisphere 2014 event in the Olive Oil Bar created in collaboration with Onaoo, the national organization of olive oil tasters.

    For further information:
    Tel: + 39.045.829.82.42 – 82.85 – 82.10
    E-mail: pressoffice@veronafiere.it
    www.solagrifood.com

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    This year’s competition in Verona focuses exclusively on olive oils from the Northern Hemisphere, with samples entered from Italy as well as Spain, Greece, Croatia, Slovenia, Portugal and Turkey. A panel of 13 international judges at work. Sol d’Oro Southern Hemisphere... 
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  • BIOFACH Olive Oil Awards 2015 in Nuremberg (Germany)

    BIOFACH, the World’s leading Trade Fair for Organic Food, that took place in Nuremberg (Germany), in association with VIVANESS, brought together 2,146 exhibitors and more than 44.000 visitors from 136 countries, from 11 to 14 February 2015.

    As both the annual exhibition highlight and the year’s first major event for the international organic industry, BIOFACH and VIVANESS included the participation of 2,348 exhibitors from Germany (630 exhibitors), Italy (297), Spain (117), France (114), the Netherlands (99) nd other countries. The main topic of this edition was “Organic 3.0 – good basic conditions for more organic food”.

    BIOFACH devoted a separate area to vegan foods for the first time this year, the VEGAN World of Experience. The aim of this was for trade visitors to view the range of vegan products available and to really experience it. The world of experience was organised in conjunction with the German Vegetarian Association (VEBU) and featured not only prominent industry players, among them Björn Moschinski, who is the head chef at his own vegan restaurant, but also exhibitors with 151 of their products. The great response from exhibitors shows how popular this segment is at the moment: A total of 730 manufacturers displayed vegan products at BIOFACH 2015, a considerable increase compared to last year, when there were 542.

    Chefs, gourmets and decision makers in the out-of-home catering industry visited hall 7 were the first cook + talk took place there this year. Organised in conjunction with the organic farming association Bioland, this get-together for professional chefs offered visitors the opportunity to engage in discussions with fellow specialists and sound information on restaurant cooking and out-of-home catering in the organic industry.

    Other worlds of experience were dedicated to wine and the cultural asset of olive oil. Visitors could find everything to do with olive oil in hall 4. In addition to workshops, presentations and tasting sessions, the programme included the annual OLIVE OIL AWARDS, where the best oils were recognised.

    Also this year the show Experience the World of olive oil was meeting place for producers on the one side and expert visitors on the other side. During three days, exhibitors had the chance to present their high-quality oil while visitors got the chance to taste it.

    VN:F [1.9.22_1171]
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    BIOFACH, the World’s leading Trade Fair for Organic Food, that took place in Nuremberg (Germany), in association with VIVANESS, brought together 2,146 exhibitors and more than 44.000 visitors from 136 countries, from 11 to 14 February 2015. As both the annual exhibition... 
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