Monthly Archives: October 2015

  • San Francisco will host from 17 to 19 January the Winter Fancy Food Show

    The Winter Fancy Food Show in San Francisco the most important and largest gourmet event of the West Coast of the United States.

    WFFS16 is the largest specialty food trade event on the West Coast and a showcase of industry innovation, bringing specialty food’s top manufacturers, buyers, and thought leaders together under one roof for three days of delectable discovery, January 17-19. 2016 will feature more than 80,000 products, 19,000 buyers, and 1,400 exhibitors.

    The show, designed for companies looking to open up to American food market also attracts visits from retailers and distributors.

    The Moscone Center in San Francisco will host numerous companies in the olive sector among its pavilions North Hall and South Hall. Being the first one dedicated to the national product, it will hold again a broad representation of Californian’ EVOOs, led by California Olive Oil Council (COOC).

    The South Hall, meanwhile, will host international exhibitors, among which will stand out countless characteristic products of each country invited. Highlights the presence of Spain, Italy and Greece, among others, which will show numerous brands of EVOO.

    The Key Buyer Program is a complimentary VIP program for our most qualified retail and foodservice buyers, as well as distributors. It is designed to facilitate private meetings between buyers and their manufacturer partners. It helps you cut through the busyness of the tradeshow floor by putting buyers and sellers face-to-face through private meetings, as well as Business Builder 1-to-1 networking sessions (held the Saturday before the Show opens).

    For further information click here.

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    The Winter Fancy Food Show in San Francisco the most important and largest gourmet event of the West Coast of the United States. WFFS16 is the largest specialty food trade event on the West Coast and a showcase of industry innovation, bringing specialty food’s top manufacturers,... 
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  • Making Japan’s award-winning Olive no Mori variety of olive oil

    Fresh harvest and worker on Shodoshima gathers olives that will be used to produce the award-winning Olive no Mori variety of olive oil produced by SHODOSHIMA HEALTHY LAND CO., LTD.

    When I first married, I stocked the pantry with a can of affordable Spanish olive oil sourced through a friend. But as time meandered along and finances became more secure, I began to buy better quality oil, until I was using an organic variety procured at our local flea market. Somewhere along the line, I also purchased a bottle of high-end Italian olive oil at an upscale Tokyo supermarket.

    One spring day I found myself home alone fixing a solitary dinner. I harvested a few heads of the gorgeous red oak leaf lettuce I had planted from seed, mashed some garlic in a mortar with a few pinches of Japanese sea salt, added some ground Tellicherry black pepper and splashed in my homemade red wine vinegar. What olive oil did I reach for to finish it? The high-end Italian.

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    Fresh harvest and worker on Shodoshima gathers olives that will be used to produce the award-winning Olive no Mori variety of olive oil produced by SHODOSHIMA HEALTHY LAND CO., LTD. When I first married, I stocked the pantry with a can of affordable Spanish olive oil sourced... 
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  • Study: Olive oil prevents induced colon carcinogenesis

    Many studies have investigated factors that contribute to colon cancer in which dietary and environmental factors have been shown to play an integral role in the etiology of this diseas.

    Colon cancer ranks third in cancer related mortalities in the United States. Many studies have investigated factors that contribute to colon cancer in which dietary and environmental factors have been shown to play an integral role in the etiology of this disease.

    Specifically, human dietary intake of environmental carcinogens such as polycyclic aromatic hydrocarbons (PAHs) has generated interest in looking at how it exerts its effects in gastrointestinal carcinogenesis.

    Therefore, the objective of this study was to investigate the preventative effects of olive oil on benzo(a)pyrene [B(a)P]-induced colon carcinogenesis in adult ApcMin mice.

    Mice were assigned to a control (n =8) or treatment group (n =8) consisting of 25, 50 and 100 μg B(a)P/kg body weight (bw) dissolved in tricaprylin [B(a)P-only group] or olive oil daily via oral gavage for sixty days.

    The studies showed that ApcMin mice exposed to B(a)P developed a significantly higher number (p< 0.05) of larger dysplastic adenomas compared to those exposed to B(a)P + olive oil.

    Treatment of mice with B(a)P and olive oil significantly altered (p< 0.05) the expression of drug metabolizing enzymes in both the colon and liver tissues.

    However, only GST activity was significantly higher (p< 0.05) in the liver of mice treated with 50 and 100 μg B(a)P/kg bw + olive oil.

    Lastly, olive oil promoted rapid detoxification of B(a)P by decreasing its organic metabolite concentrations and also decreasing the extent of DNA damage to colon and liver tissues (p< 0.05).

    These results suggest that olive oil has a protective effect against B(a)P-induced colon tumors.

    Bibliografy
    Leah D. Banks, Priscilla Amoah, Mohammad S. Niaz, Mary K. Washington, Samuel E. Adunyah, Aramandla Ramesh, Olive oil prevents benzo(a)pyrene [B(a)P]-induced colon carcinogenesis through altered B(a)P metabolism and decreased oxidative damage in ApcMin mouse model, The Journal of Nutritional Biochemistry, Available online from 22 October 2015, ISSN 0955-2863

    source

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    Many studies have investigated factors that contribute to colon cancer in which dietary and environmental factors have been shown to play an integral role in the etiology of this diseas. Colon cancer ranks third in cancer related mortalities in the United States. Many studies... 
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  • Olive Exposium 2015: Australia’s prominent olive industry event in November

    Leading International and Australian olive oil and olive experts will gather at Australia’s prominent olive industry event in November 26th & 27th.

    Paul Vossen, Dr Richard Gawel, Rob McGavin, Dr Leanne Webb, Marcelo Berlanda and Dr Rodney Mailer, Professor Peter Howe, David Jamieson, Dr Len Tesoriero and Xavier Rius are some of the leading international experts in the olive oil industry, who will be keynote speakers at the upcoming Olive Exposium 2015.

    The conference and trade exhibition will share information and experiences on the latest advances, developments and challenges for sustainable olive and olive oil production and commercialisation.

    Over 20 industry leaders will present seminars and workshops covering a range of issues including :
    ~ methods to increase the profitability of groves
    ~ understanding olive oil
    ~ alternate bearing
    ~ growing olives organically
    ~ growing olives in changing climates and agricultural impacts
    ~ olive oil sensory science and properties – how to taste olive oil can be beneficial to your business
    ~ innovative ways to commercialise, market and sell in a competitive global retail environmen
    ~ health claims, health benefits and the food code
    ~ harvesting efficiencies and technologies
    ~ food matching and sustainability
    ~ marketing and promoting in the food world
    ~ strategies to effectively manage olive pests and diseases in the grove
    ~ operating a successful sustainable olive small business
    ~ a Grove Walk – what are the signs and symptoms you will get a crop next season?

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    Leading International and Australian olive oil and olive experts will gather at Australia’s prominent olive industry event in November 26th & 27th. Paul Vossen, Dr Richard Gawel, Rob McGavin, Dr Leanne Webb, Marcelo Berlanda and Dr Rodney Mailer, Professor Peter Howe, David... 
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  • Exports from the Greek island of Crete nearly doubled to €295 million

    Exports of Cretan products nearly doubled in the first half of the year on an annual basis, climbing from 152 million euros in H1 of 2014 to 295 million in January-June 2015, according to the Exporters’ Association of Crete.

    Olive oil accounted for 57 percent of the value of Cretan products heading abroad, the association said.

    Association of Cretan Olive Municipalitiessees (SEDIK) hope in Cretan exporters’ achievements in the face of the difficulties of the economic crisis in Greece but cautions that efforts by businesses are not enough. “Governmental measures to facilitate exports and a definitive lifting of capital controls” are also required. SEDIK urges an increase in the export of bottled olive oil so added value can come to Crete rather than being lost to the island through bulk sales.

    According to Alkiviadis Kalabokis, president of the Exporters’ Association of Crete about half of exported Cretan olive oil was sold in bulk to Italy (45 percent) and Spain (5 percent) last year, while the rest was sold bottled. This is a vast improvement over ten years ago when 95 percent of Cretan olive oil was sold in bulk to Italy.

    According to Kalabokis, the Greek economic crisis has shown that most Greeks work hard, especially in the private sector, seeing what improvements are needed and promptly making the appropriate changes. Both established Cretan companies and small new ones have made a lot of progress not only in quality, but also in certifying their olive oil and offering a variety of high-quality products in good packaging.

    Composed of about 170 companies, the Exporters’ Association of Crete has helped make it the first region in Greece to “focus on regional marketing,” to introduce Cretan olive oil and Cretan producers to new markets. Cretan companies have a ready-made marketing story to tell, based on what Kalabokis describes as “our own history, our own tradition, our own traditional diet,” which many view as the basis of the famous Mediterranean diet.

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    Exports of Cretan products nearly doubled in the first half of the year on an annual basis, climbing from 152 million euros in H1 of 2014 to 295 million in January-June 2015, according to the Exporters’ Association of Crete. Olive oil accounted for 57 percent of the value of... 
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    OLIVEURASIA 2016 -Turkey

    International Olive, Olive Oil and Technologes Exhibition OLIVEURASIA will be held from 29th September to 1st October 2016 in Edremit, Balikkesir of Turkey.


    WHY OLIVEURASIA?

    • Edremit Gulf (West of Turkey) is the storage center and heart of Turkish Olive Oil sector
    • Oliveurasia is the unique trade fair that organised in the region which has the highest quality and quantity of Turkish Olive Oil
    • The only event that all olive producers are coming together into a business platform!
    • The event is opening a discussion point: Problems intoTurkish Olive Production
    • Oliveurasia is the fair which has many cooperations with international olive associations, groups
    • Oliveurasia is the meeting point and opportunity for international olive sectors in order to meet with Turkish sectorial partners

    OLIVEURASIA 2016OLIVEURASIA EXHIBITOR PROFILE:
    • Olive Harvesting Machines and Components
    • Olive Seedlings and Seed producers
    • Olive and Olive Oil Producers
    • Olive Pressing Machineries,
    • Olive Processing Technologies and Machines
    • Agricultural Machineries, Trailers, Tractors
    • Olive Production Lines, Conveyors, Forwarders
    • Olive Oil Storage Tanks
    • Olive & Olive Oil Packaging Equipments
    • Olive & Olive Oil Packaging Machines
    • Olive Oil Filling Machinery Lines
    • Food Quality -Certification Firms
    • Olive & Olive Oil Associations, Promotion Groups

    FOR MORE INFORMATIONS
    Mr. ILKER OVSEME / Project Director
    Tel: +90 216 3079426 Mobile: +90 542 214 4546
    E-Mail: ilker.ovseme@igexhibitions.com

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    International Olive, Olive Oil and Technologes Exhibition OLIVEURASIA will be held from 29th September to 1st October 2016 in Edremit, Balikkesir of Turkey.WHY OLIVEURASIA? • Edremit Gulf (West of Turkey) is the storage center and heart of Turkish Olive Oil sector •... 
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  • Restaurant meal ideas: Olive oil, black pepper coming to ice cream

    The combination of olive oil and ice cream emerged in 2015 as a handful of brands introduced this product to retail. Olive oil had already grown as a new ice cream trend in foodservice and among bloggers over the past few years.

    The olive oil idea stems from the rise of sea salt used in ice creams, as the number of global ice cream launches that featured sea salt as a flavor or ingredient tripled in the two years ending July 2015.

    As another savory flavor to offset the traditional sweetness of ice cream, black pepper, while not big at retail yet, is growing in popularity among small parlors, boutiques, and food trucks, which may inspire more manufacturers to pick up on the savory trend.

    Restaurant meal ideas are making their way to manufacturers and then retailers in less time now because of social media, Nestle USA’s Jeff Hamilton, president of prepared foods, told Food Dive earlier this year.

    “Where it used to take four to five years for an idea to go from one small restaurant in San Francisco or New York to being something that you might find on the shelves of Wal-Mart … today that can frequently happen in one to two years,” according to Hamilton.

    Hot new flavors for ice cream aren’t only relegated to small producers and boutique ice cream parlors.

    Ben & Jerry’s, under the Unilever umbrella, is creating craft beer ice cream, Salted Caramel Brown-ie Ale, in partnership with New Belgium Brewing.

    This will be the second collaboration between the two companies, as earlier this year, they released the ice cream’s complementary beer, Salted Caramel Brownie Brown Ale. The ice cream will hit retail in November and be on shelves through the holiday season.

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    The combination of olive oil and ice cream emerged in 2015 as a handful of brands introduced this product to retail. Olive oil had already grown as a new ice cream trend in foodservice and among bloggers over the past few years. The olive oil idea stems from the rise of sea salt... 
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  • Greek Extra-Virgin Olive Oil (EVOO) & Greek Olives

    Nothing is more closely associated with Greek cooking than its delicious, excellent olive oil. Here are some basic facts about Greek olive oil:

    Most (more than 80%) Greek olive oil is extra virgin by nature.
    The country’s predominant oil olive is the small Coroneiki.
    Most groves are small and family owned, which means farmers tend to their trees, harvest their fruits, and extract their oil with great care.
    Greece is the third largest producer of olive oil in the Mediterranean and the first in consumption.

    Olive Oil Regions and Flavour Profiles

    Peloponnese General
    Oil from the Peloponnese is made predominantly with the Coroneiki olive, which imparts a deeply herbaceous tone to oil.

    Southern Peloponnese, Kalamata and the Mani: When made with pure Coroneiki olives these oils tend to be robust, with plenty of grassy tones, bitter almond skins and spicy pepper.
    Messinia, also in the Peloponnese, produces olive oil that is typically made with a mixture of Coroneiki and two other varieties, the local Manaki and the Athinolia, which result in a lighter oil, with more citrus and nutty tones.

    The Mani peninsula, further south, with its arid, rough terrain produces oil from the Coroneiki olive that is softer and gentler, but still with those characteristic herbaceous tones. This is a remote area which sticks to traditional methods and many of the oils are certified organic.
    Laconia, over the Taigetos mountains, offers more first-class oils with three PDO (Protected Designation of Origin) regions and a more general PGI (Protected Geographical Indication) for the whole region. The Greeks themselves praise the sweeter oils of Lygourio and Kranidi, also PDO areas, in the eastern Peloponnese, where the Manaki olive is dominant. These oils offer subtle aromas of apples and citrus fruits with only a touch of bitterness and pepper.

    Crete general
    Crete leads the islands in production and international presence and accounts for a large portion of total Greek olive oil production. Coroneiki dominates here as it does on the mainland but there are some local varieties such as Tsounati in Chania, Throumbalia in Rethymnon and Hondrolia in Heraklion and the taste and flavors of the oils are quite varied.

    Kolymvari
    On the western side of the island, swept by the sweet sea breezes of the coastline which lies but a few kilometers away, Kolymvari produces some of the fruitiest olive oils on the island, with grassy, apple, and lettuce overtones and a peppery bite.

    Sitia
    Situated on the opposite, eastern side of Crete, Sitia’s oils have been award winners at international competitions time and again over the past decade. These oils, also produced with the Coroneiki variety, tend to have a peppery finish, and to be buttery and herbaceous on the palate. Most production is in co-operatives but there are also a number of smaller producers who press excellent oils.

    Lesvos
    An island in the northeastern Aegean with approximately 87,000 inhabitants, Lesvos is home to 11 million olive trees, or about 126 trees per inhabitant. Almost one third of the island’s entire land mass is planted with olive trees. The trees are generally of two local olive varieties, the Kolovi, which accounts for 65% of production, and the Adramytiani, which accounts for about 30%.

    Needless to say, Lesvos, after the Peloponnese and Crete, is Greece’s most important olive oil producing region. The oil produced here tends to be a lighter, almost golden color, and not the emerald green color typical of Cretan and Peloponnese oils; it is light on the palate, with a mildly herbaceous aroma.

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    Nothing is more closely associated with Greek cooking than its delicious, excellent olive oil. Here are some basic facts about Greek olive oil: Most (more than 80%) Greek olive oil is extra virgin by nature. The country’s predominant oil olive is the small Coroneiki. Most groves... 
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  • Attend online course "Food labelling" & learn how to meet consumer demand for information

    Ainia Technology Center will begin next October 28th the 17th edition of the online course “Food labelling” which will explain the requirements for food labelling and the specific assumptions in labelling foods that may contain allergens or aimed at children, those with health claims and other products called “without”, “natural” or “traditional”, among others.

    According to Ainia, 90% of consumers read the labels of the products they buy. This percentage reaches 100% in cases where the consumer has a conditioned power for some health-related factor.

    The course will also explain how to identify the basic elements for food labelling according to the law and how to avoid confusion in the naming of the product.

    Also, as reported by Ainia, the correct way to list ingredients will be displayed, as well as how to identify allergens, highlight the main ingredients in the labelling, the correct indication of the net quantity of the food, how to display the date of minimum durability, the expiration date or the storage conditions and/or usability.

    This training activity, aimed at professionals in the food industry and university students and postgraduates will explain what are the stages in the implementation of mandatory nutrition labelling using case studies as well as the specific constraints on food labeling according to category or segment of the food to which they belong.

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    Ainia Technology Center will begin next October 28th the 17th edition of the online course “Food labelling” which will explain the requirements for food labelling and the specific assumptions in labelling foods that may contain allergens or aimed at children, those... 
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    Oleanolic Acid, a Compound Present in Olives, Protects against Genotoxicity in Human Mammary Epithelial Cells

    A study by the research group “Tumor Immunology” directed by Professor of Immunology at the University of Jaén (UJA) Jose Juan Gaforio has determined that Oleanolic Acid (OA), present in the skin of olives, could inhibit the proliferation of highly invasive cells of breast cancer, while protecting normal epithelial breast cells.

    Oleanolic Acid and Maslinic acid (MA) are constituents of the skins of different fruits, including olives and white or red grapes. Although it was known that both compounds have beneficial properties against different types of cancer, so far there were no studies on its chemopreventive effects in human breast cancer, as reported by the UJA in a statement.

    In the study, published in the journal Molecules, UJA researchers used cells from human breast cancer and non-cancer to determine the effects of AO and MA in human mammary epithelial cells. The results showed that the AO inhibited proliferation and increased oxidative stress of highly invasive cells.

    In addition, the OA decreased oxidative stress and oxidative DNA damage in human mammary epithelial cells. These results, according to the teaching center of Jaén suggest that the OA could act as a chemopreventive agent in human breast cancer and can inhibit proliferation of highly invasive breast cancer cells.

    Although the Oleanolic Acid is found mostly in olive skin, Jose Juan Gaforio explained that it can also be found in the pulp of olives and also appears in virgin olive oil.

    The researcher of the UJA has highlighted the dual effect of this type of components, “that exert a different effect on normal cells than in tumor cells, which may help explain why eating certain foods can help prevent certain types of tumors.”

    The research group “Tumor Immunology” of the University of Jaen has worked for years in the study of those minor components of virgin olive oil, such as Squalene, Hydroxytyrosol, Maslinic Acid, Uvaol, and Erythrodiol Tyrosol which can contribute to the prevention of breast cancer, “which show similar effects, many of them antioxidants, demonstrating this duality in the effect of normal cells or tumor cells” assured the researcher of this group.

    This study is available here.
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    A study by the research group “Tumor Immunology” directed by Professor of Immunology at the University of Jaén (UJA) Jose Juan Gaforio has determined that Oleanolic Acid (OA), present in the skin of olives, could inhibit the proliferation of highly invasive cells... 
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  • Greece was the partner country of Anuga 2015 and represented by over 120 Greek exhibitors

    After a record number of exhibitors, Anuga 2015 also increased its attendance figures. Around 160,000 trade visitors from 192 countries attended Anuga in Cologne from 10 to 14 October 2015.

    Greece was the partner country of Anuga 2015 and the country was successfully represented by over 120 Greek exhibitors, who presented the entire variety and quality of Greece’s food industry. The international significance of Anuga for the food sector was also an occasion for numerous high-ranking political delegations from Germany and abroad to visit Anuga.

    “Anuga is unparalleled as a business and information platform for the global food industry,” said Gerald Böse, President and Chief Executive Officer of Koelnmesse. “Once again this year, it has clearly underlined its position as the leading international trade fair.” Anuga 2015 presented over 7,000 exhibitors from 108 countries. The share of foreign exhibitors was 89 percent and the share of foreign visitors was 68 percent. The exhibitors were particularly impressed by the quality of the visitors.

    Decision-making buyers from the trade and from the food service sector ensured that the trade fair took a dynamic course. The 33rd Anuga was opened on Saturday, 10 October 2015 by Christian Schmidt, the German Minister for Food and Agriculture, and Evangelos Apostolou, the Greek Minister for Agricultural Development and Food.

    Greece was the partner country of Anuga 2015 and the country was successfully represented by over 200 Greek exhibitors, who presented the entire variety and quality of Greece’s food industry. The international significance of Anuga for the food sector was also an occasion for numerous high-ranking political delegations from Germany and abroad to visit Anuga.

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    After a record number of exhibitors, Anuga 2015 also increased its attendance figures. Around 160,000 trade visitors from 192 countries attended Anuga in Cologne from 10 to 14 October 2015. Greece was the partner country of Anuga 2015 and the country was successfully represented... 
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  • UNCTAD approves International Agreement on Olive Oil & Table Olives

    The text of the Agreement that will succeed the current 2005 International Agreement on Olive Oil and Table Olives as of 1 January 2017 was adopted by consensus at the United Nations Conference for Trade and Development (UNCTAD) in Geneva where it was negotiated between 5 and 9 October.

    The new Agreement is based on the text adopted by the IOC Council of Members in June of this year but incorporates some changes designed to make certain points clearer.

    This new text takes into account developments in the world olive and olive oil industry. It reasserts the role of the IOC as a world centre for documentation and information dissemination about the olive and its products and as a forum for industry stakeholders. It also places emphasis on standardising national and international legislation on the physical, chemical and organoleptic characteristics of olive oils, olive pomace oils and table olives in order to prevent obstacles to trade.

    Compared with preceding Agreements, the new Agreement is simpler, more rational and more condensed. It is aimed at facilitating the participation of importer countries and features a modified system for calculating the distribution of participation shares that is meant to encourage consumer countries to join.

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    The text of the Agreement that will succeed the current 2005 International Agreement on Olive Oil and Table Olives as of 1 January 2017 was adopted by consensus at the United Nations Conference for Trade and Development (UNCTAD) in Geneva where it was negotiated between 5 and... 
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  • EC investing €5 million to respond to the critical outbreak of the damaging olive-tree pest

    The European Commission will invest almost €16 billion in research and innovation in the next two years under Horizon 2020, the EU’s research and innovation funding scheme, following a new Work Programme for 2016-17 adopted today. The new Work Programme will also build on successes in health research by investing €5 million to respond to the critical outbreak of the damaging olive-tree pest Xylella fastidiosa.

    The new funding opportunities offered by the Work Programme are directly aligned with the policy priorities of the Commission of President Jean-Claude Juncker and will substantially contribute to the Jobs, Growth and Investment Package, the Digital Single Market, Energy Union and Climate change policy, Internal Market with stronger industry and making Europe a stronger global actor.

    Carlos Moedas, Commissioner for Research, Science and Innovation said: “Research and innovation are the engines of Europe’s progress and vital to addressing today’s new pressing challenges like immigration, climate change, clean energy and healthy societies. Over the next two years, €16 billion from Horizon 2020 will support Europe’s top scientific efforts, making the difference to citizens’ lives.”

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    The European Commission will invest almost €16 billion in research and innovation in the next two years under Horizon 2020, the EU’s research and innovation funding scheme, following a new Work Programme for 2016-17 adopted today. The new Work Programme will also build... 
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  • Movements in the prices paid to producers for EVOO in the three top EU countries &Tunisia

    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 main three EU producers. The monthly price movements for the same two grades of oil are tracked in Graphs 2 and 4.
    1

    It is not for the IOC to judge whether these price levels reflect an adequate balance between production costs along the supply chain and the prices that consumers are prepared to pay in their domestic currency to continue consuming olive oil.

    Nevertheless, this is a concern that all the players on the market will no doubt take into account with an eye to the long-term sustainable equilibrium and development of the sector.

    It is noteworthy that the preliminary consumption estimates the IOC has received for the first semester of 2015 point to a drop in consumption, thus showing that the recent decreases in producer prices have not yet trickled through to retail prices.

    Extra virgin olive oil:

    Producer prices in Spain started to rise in November 2014. After topping €4/kg in the second week of August 2015, they continued upwards to reach a period high (€4.23/kg) in the third week of August, at which point they switched direction, dipping to €4.14/kg in the last week of September 2015.

    This latest price level is 51 pc higher than a year earlier and 105 pc above the low recorded in the third week of May 2014 (€1.96/kg).

    Italy: In the week from 10 to 16 November 2014, producer prices in Italy hit the highest level of both the period under review and the last decade, reaching €6.79/kg. After decreasing slightly in the second last week of December 2014 prices turned back upwards.

    After some small dips, they were lying at €5.33/kg at the end of September 2015, i.e. 30 pc higher than a year earlier and 102 pc more than the low recorded in the second week of December 2013 (€2.64/kg). Graph 2 shows how the monthly prices of extra virgin olive oil have behaved in recent crop years.
    2
    Greece: Prices have been high in recent months, crossing the three-euro/kg barrier in the third week of January 2015. In the last weeks of August and first two weeks of September they rose to period highs, but then started to move downwards to lie at €3.34/kg at the end of September 2015, +27 pc higher than the same period a season earlier.

    Tunisia: After starting to move upwards in the first week of January 2015, producer prices recorded some small fluctuations and then climbed to period highs in the last weeks of August. They then started to drop, reaching €3.98/kg by the end of September 2015, equating with period-on-period growth of +38 pc.

    Refined olive oil:

    In August 2015 producer prices for refined olive oil hit their highest levels for the period under review. In Spain they then started to drop, reaching €3.50/kg by the end of September 2015, although this level was still 37 pc higher than in the same period of the preceding crop year.

    The trend in Italy has been similar in that prices dropped to €3.72/kg at the end of September 2015, although again this was still higher (+39 pc) than the same period the season before. No price data are available for this product category in Greece.

    At the end of September 2015, the price of refined olive oil (€3.50/kg) and extra virgin olive oil (€4.01/kg ) differed by €0.51/kg in Spain whereas in Italy the difference in price between the two categories was considerably wider (€1.61/kg – Graph 3).

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    Source: International Olive Council MARKET NEWSLETTER No 97 – September 2015

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    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 main three EU producers. The monthly... 
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  • Olive oil performance in 2014/15 and olive oil & table olive estimates for 2015/16

    Olive oil: provisional data for 2014/15
    Representatives from the majority of the IOC member countries attended the latest meeting of the IOC Statistics Working Group held on 28 September. The figures reported here for 2014/15 take into account the data delivered by Members but are as yet provisional since the crop year has just ended.

    The resultant snapshot shows a tonnage of 2 390 500 t for world production (27 pc lower than in 2013/14), 2 902 500 t for consumption, (−5 pc), 844 500 t for imports and 844 000 t for exports.

    The membership of the IOC produced 97 pc or 2 313 000 t of this world total while EU countries as a whole accounted for 1 430 500 t of world output, thus seeing their share shrink by 42 pc.

    Ranked by order of EU production, Spain comes first with 837 600 t (−53 pc), then Greece with 300 000 t (+127 pc), Italy with 222 000 t (−52 pc) and Portugal with 61 000 t (−33 pc).

    The aggregate output of the remainder of the IOC member countries is assessed at 882 500 t. This group is led by Tunisia, which produced a record 295 000 t (+321 pc versus 2013/14), followed by Turkey with 160 000 t (+19 pc), Morocco with 120 000 t (−7 pc), Syria with 105 000 t (−42 pc) and Algeria with 69 500 t (+58 pc).

    The output of the rest of the IOC membership adds up to 133 000 t. Consumption in the IOC member countries totalled 2 214 500 t, equating with a decrease of 4 pc on 2013/14, while it hovered around 688 000 t in non-member countries, likewise down on season-before levels (−6 pc).

    Olive oil: estimates for 2015/16
    According to official data, world production in 2015/16 is expected to lie at around 2 900 000 t, about 22 pc higher than in 2014/15.

    At this point in the crop year it is still too early to judge the accuracy of these estimates but by the time the IOC Council of Members meets at the end of this November, estimates will be more solid unless exceptional weather conditions occur subsequently.

    The forecasts for the EU producing member countries of the IOC show that output could reach 1 200 000 t in Spain (+38 pc), 350 000 t in Italy (+58 pc), 320 000 t in Greece (+7 pc) and 92 000 t in Portugal (+51 pc).

    Among the figures for the rest of the IOC membership, the data for Syria stand out. According to the forecasts of the Syrian authorities, domestic production is expected to amount to 215 000 t (+105 pc).

    In the same group, production is estimated at 143 000 t for Turkey, 140 000 t for Tunisia, 130 000 t for Morocco and 73 500 t for Algeria. Olive oil production has seen a constant increase in recent years in Algeria where olive crop area has doubled in the last 15 years.

    Between 2014 and 2015 alone, 20 000 ha of new orchards were planted at a density of 100–120 trees/ha, and the Government of Algeria has unveiled an ambitious scheme to increase olive crop area to 1 000 000 ha.

    In the rest of the member countries, production is expected to amount to 159 500 t. As for world consumption, forecasts signal a 5 pc rise on 2014/15 levels (the Syrian authorities expect domestic consumption to be 35 pc higher).
    2015-10-15_olive_oil_imports
    Table olives: estimates for 2015/16
    World table olive production for 2015/16 is forecast at 2 775 000 t. If this tonnage is confirmed, it would be a record figure, up by 13 pc or 320 000 t on the season before.

    This increase is driven by the good harvests expected in IOC member countries like Spain (532 000 t), Egypt (470 000 t), Turkey (397 000 t), Algeria (234 000 t), Syria (180 000 t), Morocco (120 000 t), Argentina (120 000 t) and Iran (89 000 t).

    Harvests are likewise expected to be good, although smaller in volume, in the rest of the IOC membership. At EU level, forecasts put table olive production at 814 000 t, down by 2 pc on 2014/15.

    As already mentioned, Spain leads the way with 532 000 t, followed by Greece (210 000 t), Italy (50 000 t) and Portugal (17 500 t). World consumption is estimated at 2 628 000 t, representing an increase of 81 500 t or 3 pc compared with 2014/15.

    It is interesting to note that world consumption of table olives has increased constantly over the last three crop years, recording annual growth of 3 pc.
    2015-10-15_table_olives_import

    Source: International Olive Council MARKET NEWSLETTER No 97 – September 2015

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    Olive oil: provisional data for 2014/15 Representatives from the majority of the IOC member countries attended the latest meeting of the IOC Statistics Working Group held on 28 September. The figures reported here for 2014/15 take into account the data delivered by Members but... 
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  • WORLD TRADE IN OLIVE OIL – 2014/15 CROP YEAR

    Imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) through the first ten months of the 2014/15 crop year (October 2014–July 2015) are reported in the table below for a number of countries.

    Compared with the same period in 2013/14, Japanese imports have risen by 9 pc, showing strong growth since March 2015.

    In the case of the United States, import increases in March, April and June have been offset by decreases in March and April; as a result, imports remain stable overall. Imports into China are likewise holding steady.

    Conversely, imports into Russia are lower (−29 pc), prompted by a switch of trend in December 2014, as well as into Australia (−20 pc, on a constant downward trend since November 2014), Canada (−9 pc) and Brazil (-6pc), which recorded sharp decreases in May and June.

    The July 2015 data were not available for the EU at the time of publication but the figures for the first nine months of 2014/15 show an increase of 3 pc in intra-EU acquisitions and 288 pc in extra-EU imports compared with the same period a season earlier.

    Owing to the heavy drop in 2014/15 production in Spain and Italy, extra-EU imports by both countries soared, particularly imports from Tunisia (+1192 pc and +336 pc, respectively) compared with a season earlier.

    As reported in the previous issue of this newsletter, this upward movement began in December 2014 even before the change in the EU regulation on the tariff quota at zero-rate duty, a fact connected with the large climb in Tunisian production in 2014/15.

    Source: International Olive Council MARKET NEWSLETTER No 97 – September 2015

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    Imports of olive oil (customs heading 15.09) and olive pomace oil (customs heading 15.10) through the first ten months of the 2014/15 crop year (October 2014–July 2015) are reported in the table below for a number of countries. Compared with the same period in 2013/14, Japanese... 
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  • The EVOOLEUM Guide of the TOP100 World's Best EVOOs

    The EVOOLEUM Guide of the TOP100 World’s Best EVOOs recognized in the EVOOLEUM Awards, an International Quality Competition for Extra Virgin Olive Oils called by these two entities to be delivered each year in a different European capital.

    The initiative, which began to take shape three years ago, will be released in 2016 based on three pillars: assurance, rigor and independence. In EVOOLEUM, the best tasters worldwide will rate every sample submitted, which will be sorted and characterized organoleptically. The results of the Competition will obtain each year a global diffusion through an exclusive Guide which will be presented in a careful detailed publication aimed at consumers, distribution and restaurateurs around the world.

    But what is EVOOLEUM? Primarily it intends to be a useful tool and 100% reliable for the consumer and international olive sector, consisting of a list of the 100 World’s Best Extra Virgin Olive Oils, obtained from the most rigorous, objective and independent process of valuation and classification based on encryption keys that scrupulously respect the rules established by the International Olive Council (IOC) and ensure that the most fruity, balanced and harmonious juices will be classified.

    Thus, a group of renowned worldwide expert tasters will be responsible for conducting the evaluation of the organoleptic quality of the EVOOs submitted to the contest each campaign (the first, 2015/16), originating the exclusive World’s TOP100 EVOOs in its different categories and geographical areas.

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    The EVOOLEUM Guide of the TOP100 World’s Best EVOOs recognized in the EVOOLEUM Awards, an International Quality Competition for Extra Virgin Olive Oils called by these two entities to be delivered each year in a different European capital. The initiative, which began to... 
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