• Growing Thirst for Olive Oil in Japan and India

    The pace with which olive oil demand is rising in Japan is outstripping even that of China, according to the April newsletter of the International Olive council (IOC).

    The IOC data shows that five months into the current olive oil season, imports are up a quarter on the same period in 2011/12 in Japan, 19 percent in China, 16 percent in Brazil, 12 percent in Russia, and 4 percent in both Australia and in the United States – by far the biggest market outside the European Union.

    And after falling by 1 percent overall last season, demand in Canada has shot back with growth of 21 percent for October 2012–February 2013, compared to the same period a year ago.

    Explosive growth in India

    But it is the nascent olive oil market of India that has the most dizzying data. Imports last season exploded 74 percent on 2010/11, though to a total of just 9,400 tons. In comparison, imports grew 23 percent in Japan over the same period, to a total of 45,571 tons.

    And for the first five months of this season, Indian imports are up 48 percent, though again with relatively small volumes.

    India and Japan: different tastes

    In special sections this month on trade with India and Japan, the IOC included figures showing that the Japanese market has evolved with a preference for virgin olive oil and the Indian market so far favors the grade called olive oil.

    In 2011/12, two thirds of Japan’s imports were virgin, 28 percent olive oil, and 5 percent olive pomace oil, while nearly three quarters of India’s were classified as olive oil grade, 18 percent virgin and 9 percent pomace.

    The IOC said it was worth recalling it began activities to promote olive oil consumption in Japan in 1991 and import trends suggested these had “a very significant impact.”

    Its figures show both Japan and India get most of their olive oil from Spain and Italy. Among the sources of India’s imports, though with tiny volumes, China and non-producer countries including Sweden, Japan and Germany appear.

    Grower prices in Europe

    Ex-mill prices for extra virgin olive oil lie at €2.84/kg in Spain, representing 60 percent growth on a year ago and a return to the level of September 2006.

    In Italy, they rose from €2.61/kg in the last week of November to €3.22/kg in the last week of April, making for 34 percent growth on the same period a season ago.

    In Greece, prices were up 34 percent having moved from €2.04/kg to €2.46/kg between the last weeks of December and April. However, in recent weeks prices in Italy and Greece have flattened, the IOC said.

    The difference between the price of refined olive oil and extra virgin olive oil is now about €0.32/kg in Spain and €0.40/kg in Italy.

    Table olives

    Table olive imports for October–February are up 18 percent in Canada, 14 percent in Australia, 10 percent each in Brazil and Russia, and unchanged in the U.S., compared to the same period last season.
    —————————————————————-
    Sources:
    -International Olive Council April 2013 Market Newsletter
    -This article was last updated May 13, 2013 – 12:03 PM (GMT-4)

    Article By Julie Butler
    Olive Oil Times Contributor | Reporting from Barcelona

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    The pace with which olive oil demand is rising in Japan is outstripping even that of China, according to the April newsletter of the International Olive council (IOC). The IOC data shows that five months into the current olive oil season, imports are up a quarter on the same... 
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  • 13

    olive oil imports by JAPAN

    At the close of the 2011/12 crop year, olive oil imports by JAPAN totalled 45 571 t, showing an increase of 23 pc on the previous season. It is worth recalling that the IOC first carried out a campaign to promote olive oil consumption in Japan in 1991. Chart I traces import trends in this market between 1980 and 2012 and pinpoints the start of IOC …

    Download international oliveoil Council report

    olivejapan

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    At the close of the 2011/12 crop year, olive oil imports by JAPAN totalled 45 571 t, showing an increase of 23 pc on the previous season. It is worth recalling that the IOC first carried out a campaign to promote olive oil consumption in Japan in 1991. Chart I traces import trends... 
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  • Olive Oil Times

    For thousands of years liquid gold has been produced, traded, and cherished, but much of the world is only now becoming acquainted with olive oil as an integral part of a healthier way of life.
    With global production approaching 3 million tons, olive oil making is branching out beyond the traditional places, and investments are pouring into new olive oil operations just about anywhere in the world olives can grow.

    New World techniques of high-density farming and mechanical harvesting mark an industry revolution, while the traditional methods and old farms maintain their relevancy to consumers increasingly educated in the complexity and endless varieties of premium olive oil.

    The story extends from the Himalayan foothills to the low plains of Argentina; the mangled roots of ancient groves to the neat rows of modern farms; production so small it doesn’t extend beyond family members to those so large as to fill hulls of giant tankers steaming across oceans.

    Behind every bottle at the farmers market or the discount chain there are people dedicated to their own approach to an ancient craft. It’s hard to imagine a more disparate group than producers of olive oil today, except for the commitment they must share to succeed in this field.

    The time to welcome olive oil into our lives has arrived. In places with such unique cuisines as India, Mexico and China, governments faced with the high costs of health problems associated with the use of saturated fats are urging the use of olive oil.

    All of this creates a fascinating subject rife with contrasting angles, conflict and humanity. At the same time, consumers are more than ever taking the time to learn about food; where it comes from, how it’s made and handled, and its effect on our health.

    Olive Oil Times is the most-read source of news, reviews and analysis on this fascinating subject. Our growing staff of expert contributors in every olive oil producing region provide timely information for consumers, industry professionals and olive oil enthusiasts.

    And we’re just getting started. Just like this ever-evolving subject, we’ll never stop looking for new stories and innovative ways to share them.

    Thanks for reading.

    Curtis M. Cord, Executive Editor

    Visit Olive Oil Times

     

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    For thousands of years liquid gold has been produced, traded, and cherished, but much of the world is only now becoming acquainted with olive oil as an integral part of a healthier way of life. With global production approaching 3 million tons, olive oil making is branching out... 
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  • iTQi Awards Greek Olive Oil

    In May 2013 the International Taste & Quality Institute – iTQi has Awarded three Greek Olive Oil Producers Products with golden stars Awards:

    Company: Karpea S.A. Premium Quality Foods
    Product Name: KARPEA 0.3 Extra Virgin Olive Oil
    Award: 3 golden stars

    Company: Minerva Enterprises
    Product Name: Extra Virgin Olive Oil Chorio Sustainable
    Award: 2 golden stars

    Company: Olympia-Xenia A. S.A.
    Product Name: XENIA extra virgin oliveoil
    Award: 3 golden stars

    The International Taste & Quality Institute – iTQi

    iTQi is the leading independent Chef- and Sommelier- based organisation dedicated to testing and promoting superior tasting food and drink from around the world.

    Judges are selected within the 14 most prestigious European culinary and sommeliers associations such as the Maîtres Cuisiniers of France and Belgium, Academy of Culinary Arts, Hellenic Chefs’ Association, Académie Culinaire of France, Verband der Köche Deutschlands, Jeunes Restaurateurs d’Europe, the Federación de Asociaciones de Cocineros of Spain, Federerazione dei Cuochi Italiana, Portuguese Chefs Association, Årets Kock of Sweden, Euro-Toques and the Association de la Sommellerie Internationale (ASI).

    The Superior Taste Award is a unique international recognition based upon the blind judgment of Chefs and Sommeliers who are opinion leaders and experts in taste. It offers powerful marketing tools to differentiate food products and beverages:

    Detailed results of the tastings with comments and suggestions made by the judges
    A convincing and independent argument for business negotiations (B2B)
    A clearly differentiating message against competition (B2C)
    International media coverage of the Awards

    Hundreds of small and large companies from more than 100 countries already benefit from the Superior Taste Award.

    iTQi tests Olive Oil products in the following categories.
    If your product is organic/bio, please mention it on the online Entry Form.
    Only processed products (with exceptions) are eligible for evaluation.
    1.1.19 Extra virgin olive oil
    1.1.19.1 Extra virgin olive oil – Intense
    1.1.19.2 Extra virgin olive oil – Medium
    1.1.19.3 Extra virgin olive oil – Mild
    1.1.19.4 Flavoured olive oil with herb, Spice
    1.1.19.5 Other olive oil

    Visit iTQi

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    In May 2013 the International Taste & Quality Institute – iTQi has Awarded three Greek Olive Oil Producers Products with golden stars Awards: Company: Karpea S.A. Premium Quality Foods Product Name: KARPEA 0.3 Extra Virgin Olive Oil Award: 3 golden stars Company: Minerva... 
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  • Greek Olive Varieties

    In Greece there are several varieties of olive fruits. Among others, the most popular and most common are Ladolia, Manaki, Koroneiki, Athinolia (Tsounati) etc. During the stages of maturity, olive fruit changes colour from green to violet and then black.
    Olive Oil taste characteristics depend on which stage of ripeness olive fruits are been collected. Olive Oil coming from green to violet olive fruits contains large amounts of phenolic and aromatic compounds and has intensive fruity and herbal taste (Koroneiki and Athinolia variety).
    On the other hand, as the fruit becomes riper the amounts of phenolic and aromatic compounds are getting lower. The taste of olive oil that comes from violet to black fruits is softer and its aroma reminds ripe fruits like apple, tomatoes and sometimes almonds (Ladolia and Manaki variety).

    20130511-183511.jpgKoroneiki
    This is the most popular variety in Greece. The 60% of the total Greek production is Koroneiki. It has a small size and matures relatively from early October to December. Its weight is from 0.3 to 1.0 grams and its length from 12 to 15 millimeters. Although the fact that Koroneiki tree needs minor attention and can stand low temperature during the winter, it gives the finest olive oil comparing to other varieties.

    20130511-183531.jpgAthinolia
    This variety matures slowly and its collection is from end of December till beginning of January. Its fruit has medium size with an oval shape. Its weight is from 2.2 till 2.9 grams, and its length can vary from 7.5 to 25 millimeters. Olive oil from Athinolia is of excellent quality with a rather low viscosity.

    20130511-183622.jpgLadolia (Tsounati)
    It is a variety which gives flowers from end of April till end of May. Its fruits mature end of October till end of November. The size of the fruit is rather small with dimensions of 10 to 16 millimeters and it has an average weight of 1.2 grams.

    20130511-183633.jpgKalamon
    This variety is of medium hardiness. The fruit mature ripens between December and January. it is harvested when it has undergone full colour change. It has enlongated and assymetric shape where its weight is quite high. It is moderately ressistant to cold and sensitive to excessivety hot climates. It is the most famous table olive around the world.

    20130511-183640.jpgAmphissis
    This variety is of medium hardiness and it has a medium rooting ability. Mature and harvest date depends on the end use of the fruit. It has an ovoid shape. Due to the fact that it has a medium content of good quality olive oil it is mostly used as table oil or olive spread. It is ressistant to cold and olive knot whereas it is sensitive to vertieillium wilt and moderately sensitive to dry climates.

    20130511-183647.jpgChalkidikis
    This variety is aslo of medium hardiness as Kalamon. The fruit mature early and its harvest is being done durinf November and December. This olive fruit doesn’t turn complety black when it reaches maturity. It has an elongated and assymetric shape where its weight is quite high. It is ressistant to drought and cold.

    20130511-183658.jpgManaki
    This variety also matures slowly and the best time for harvesting is from end of January till beginning of February. The fruit has average dimensions with an oval shape. Its weight varies from 2.2 to 2.9 grams. What characterizes Manaki tree is that it can resist to high altitudes, where other varieties, except Athinolia, cannot thrive.

    greek-oliveoil-varieties

    Some numbers concerning Greek Extra Virgin Olive:

    Greeks are among the largest producers and consumers of olive-relate products.

    There are 170.000.000 olive trees in Greece or to put things in perspective, 15 olive trees for every Greek citizen. There are hundreds of olive trees exceeding 100 years and several exceeding 1000 years.

    Greek average annual olive oil production is 460 thousand metric tons. Greek average annual edible olive production is 100 thousand metric tons.

    75% of the Greek olive oil is extra virgin, the best category for olive oils.

    Greece is the largest producer of extra virgin olive oil in the world.

    There are 2.500 oil mills spread around the country. A key to Extra Virgin Olive Oil quality, in other words no olive is left longer than 2-4 days until is pressed.

    Greece is the third largest world producer of edible olives and olive oil with a 16% share of the olive oil market and a 7.2% share of the edible olive market.

    Greeks possess the largest per capita consumption of olive oil in the world, with the average Greek consuming more than 20 kilos of olive oil every year. That’s almost twice as much as the second in rank country with 11 kilos of per capita consumption per year.

    Out of 521,000 families, 269.000 (51,6%) families depend on olive production as primary or secondary source of income.

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    In Greece there are several varieties of olive fruits. Among others, the most popular and most common are Ladolia, Manaki, Koroneiki, Athinolia (Tsounati) etc. During the stages of maturity, olive fruit changes colour from green to violet and then black. Olive Oil taste characteristics... 
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  • Rabobank Report: Emerging Markets embrace Olive Oil at a fast rate

    Demand for olive oil in emerging markets has grown at a rate of over 13%
    since 2007 and such double digit growth is expected to continue for at least the next five years. According to a new report from Rabobank, suppliers will have to differentiate their strategy change the way in which they source their produce if they hope to access the full potential of these new markets. The nascent Chinese market offers a considerable opportunity, with A-brands and cost leaders best positioned for success.

    “The global olive oil market grew at a 3% CAGR between 2008 and 2012, but this growth rate varies widely across different markets” commented Rabobank analyst, Vito Martielli.

    “Traditional consumer countries in the North Mediterranean, i.e. Italy, Spain and Greece, have the highest per capita consumption (more than 12kgs per person) but are characterised by a very mature and stagnating market. In contrast, developed markets offer significant potential in terms of both value (at present they account for 41% of the global market) and growth; with levels projected to continue at around 4% for at least the next five years”.
    Emerging markets that hold the greatest potential for the olive oil industry posting an impressive 13% growth rate over the last five years and looks set to continue. Brazil and China are the two most important in terms of volume and producers are gearing up to tap into the opportunities on offer in each country.

    Business strategies need to adapt to different market structures

    China imported 45,000 tonnes of olive oil in 2012 and is fast becoming a crucial market for producers. Several major state-owned enterprises (SOE) have been increasing their imports of bulk olive oil from southern Europe. Rabobank expects to see in China an increasing number of olive oil cost leaders partnering with local brands that have existing distribution capabilities. In other emerging countries, like Brazil and Russia brand players will have a critical role.
    Private label products (PL) and A-brands represent the primary growth opportunities in developed countries. In the UK, the most developed food retailer market, the PL share in olive oil accounts for almost 5%, while it accounts for only 25% in the US and just 20% in the most fragmented Italian market. The latter two markets and several other northern European markets provide another interesting growth opportunity.

    There are factors which will restrict the industry’s ability to realise its ambitions in emerging markets. First, there is a need for all players to strengthen their strategic sourcing options. Secondly, a generic marketing campaign is required in emerging markets, to educate consumers about the benefits and versatility of olive oil.

    Source: Rabobank

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    Demand for olive oil in emerging markets has grown at a rate of over 13% since 2007 and such double digit growth is expected to continue for at least the next five years. According to a new report from Rabobank, suppliers will have to differentiate their strategy change the way... 
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  • Global Olive Oil Market: Trends & Opportunities (2012-2017)

    Global olive oil market is one of the fastest growing segments of the global food industry, showing significant growth year after year. Olive oil is the main component of the Mediterranean diet, the health properties of which makes olive oil a food product with a promising future. Seeing the level of consumption and growth opportunities, countries like India and Brazil have launched projects for the cultivation of olive oil, but as of now, there has been limited success.

    Spain is the largest producer and exporter of olive oil in the world, followed by Italy. While the US is the third largest consumer of olive oil, after Spain and Italy, the consumption pattern of olive oil in the BRIC countries have shown tremendous growth. It is expected that in the near future, India and China will be on the list of largest consumers of olive oil, as people have started recognizing the health benefits of olive oil and have accepted it as cooking oil.

    As the production of olive oil is limited to some specific geography, pricing of olive oil sees major fluctuations when production or cultivation gets affected. For example, the prices of olive oil is likely to surge up due to the drought in Spain, as Spain produces almost half of the world’s olive oil and with the fall in harvest of olive oil in 2012, it will have its long-term impact on prices.

    The report titled “Global Olive Oil Market”: Trends & Opportunities (2012-2017)” offers an in-depth analysis of the global olive oil market, with detailed discussion of the major olive oil producing, consuming, importing and exporting countries. The key market challenges recognized by the analysts and the major trends of the global olive oil market are presented in the report.

    Further, key players of the market like Deoleo (formerly known as SOS), Colavita, Borges and Ybarra have been profiled and the growth of the market has been projected taking into consideration various aspects like previous growth patterns, the current trends and the growth drivers.

    This report analyzes the worldwide markets for Olive Oil in Thousand Tons. The major product types analyzed are Extra Virgin Olive Oils (Premium Extra Virgin, Extra Virgin Olive Oil), Virgin Olive Oils (Fine Virgin, Virgin, Semi-fine Virgin, Lampante Virgin), Refined Olive Oils (Refined Olive Oil, Olive Oil, Olive Pomace Oil, Pomace), and Miscellaneous Olive Oils (Mild in Taste Olive Oil, Extra Light Olive Oil, and Flavored Olive Oils). The report provides separate comprehensive analytics for the US, Canada, Japan, Europe, Asia-Pacific (Excluding Japan), Middle East, Latin America, and Africa. Annual forecasts are provided for each region for the period of 2001 through 2010. A ten-years historic analysis is also provided for these markets with annual market analytics. The report profiles 502 companies including many key and niche players worldwide such as Aceites Agro Sevilla, S.A, Agricola Valle Grande, Angel Camacho, S.A., Aceites Coosur, S.A., Borges USA – STAR Fine Foods, Inc, Blauel, Carapelli, Carapelli USA LLC, Filippo Berio, Minerva, Moreno S.A., Nicola Pantaleo, Pompeian, Inc, SALOV, Timbercorp Limited, TerraMater, and Unilever Group.

    Buy Report at researchandmarkets

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    Global olive oil market is one of the fastest growing segments of the global food industry, showing significant growth year after year. Olive oil is the main component of the Mediterranean diet, the health properties of which makes olive oil a food product with a promising future.... 
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  • Olive Oil in China’s market

    Because of China’s having joined in WTO and keeping the high speed of economy development, China more and more becomes the focus of attention by the whole world and China’s market is fully open to the world. Over 1.3 billion people and huge consumption market attract more and more exporters and producers of olive oil.
    As the organizer of Oil China 2013, Beijing Regalland will not only offer the most direct and efficient businesses site for you and also provide some recent information on China’s olive oil market in order to help you quickly make a decision about your entering China’s market or adjust the marketing strategy.

    The following is the real and valuable information on China’s olive oil market by our investigation:

    1. China’s olive industry:
    China belongs to the semi-tropical climate, and China has found some adaptable regions of olive growing and has over 40 years history about planting olive in China, but China’s geographical environment is unsuitable for mass production and serious lack olive planting technology, professional and fund, all which restrict the development of mass olive planting in China.

    2. China’s olive oil Market
    Thanks to the change of Chinese people health consciousness and the improvement of Chinese people standard level of living, more and more people start to learn about the olive oil and buy it that is generally healthier than most other cooking oils.
     
    (1)the Future Trend of Chinese Olive Oil Market
    According to the following graph, since 2001 the average proportion of import olive oil has been keeping the increases over 70% per year. With the same rate till 2008 that Beijing will hold Olympic Games, the amount of import olive oil will reach 20000 tons and till to 2011 it will be over 100,000 tons. China is the booming Market for olive oil and the scale will be huge. In a word, it is right time to expand your business in China.

    (2) Olive oil brand in China
    Nearly 50 olive oil brands have landed at China’s market, which include the following:
    Country

    China Brand
    Hua Yuan, Qing Lv, Soliva
    HUA AO,LU HUA,Bai Long Hu
    Remark:
    Hua Yuan olive oil from Greece, Bai Long Hu, HUA AO are from China olive oil; Soliva olive oil from Italy.

    Spain
    MUSA, Arbolon, CRISMONA, DON QUIJOTE, Ybarra, ARTEOLIVA,Cotoliva, MUELOLIVA, SENORIO SEGURA, Borges, Coloursy, SABROSO, Urzante, MASIA, Carbonell, ROMULO, La Espanola, Coosur, Mila, AUTRAN,SENORIO,LES GARRIGUES,MIL OLIVAS

    Hojiblanca,
    HAEN

    Greece
    MINERVA, IONIA, Agric, Agia, OUSIA, PEZA, Gold Caesar, ASTERIA, SITIA,Apokoronas,Kolymvari Hania-Crete, Katina

    Italy
    UMBRIA, OLITALIA, BERIO, OLIO TREVI, COSTA DORO, MONINI, Il Cavallino, COLAVITA,SALVADORI, Redoro

    Turkey
    Artolio,Lio
     
    Tunis
    TERRA DELYSSA, SFAX HUILE,CHAAL

    Israel
    GALILEE

    France
    CHATEAU DE MONTFRIN

    Argentina
    COCINERO,LIRA CLASICO,CORAZON, OLIVARES DEL SOL,PUERTO DE CADIZ, OLIOVITA

    (3) The distribution of olive oil in China’s market
    Over 90% of import olive oil is sale in some larger and middle cities, i.e., Beijing, Shanghai, Guangzhou, Shenzhen, and olive oil is not sale in over 95% middle and smaller cities, so the huge market of China will be waiting for you.

    (4) The colony of olive oil consumption
    80% consumers of olive oil own college diploma and higher diploma and 60% consumers of olive oil are middle-aged and senior citizen.

    (5) Some questions from olive oil consumers
    Can’t distinguish olive oil of different countries, different colors, different flavor and different grades;
    Can’t identify the good or bad olive oil with the label of olive oil
    Can’t compare olive oil with other cooking oil;
    Can’t fully learn about the history and culture of olive oil;
    Can’t get the detailed information through the label attached in the bottle of olive oil;
     
    3. Advice to the exporters and producers
    To learn more about information on China’s market through Internet, newspaper, exhibition, visit and other channels;
    To find your business partners or agents through exhibition, business visit and Internet;
    To establish the branch or the joint venture company in China;
    To support your partners or agents in the aspect of marketing and promotion;
    You and your agents should together make the whole and long-term promoting plan for your products in China’s market;
    It is helpful for you to improve the influence of your brands through continually promoting your brand in China’s market;
    Route: Partner/Branch – Promotion – Distribution-People – Brand- Plantation-Promotion

    20130506-202346.jpg

    Information source: Oil China

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    Because of China’s having joined in WTO and keeping the high speed of economy development, China more and more becomes the focus of attention by the whole world and China’s market is fully open to the world. Over 1.3 billion people and huge consumption market attract more... 
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  • Defining Greece's New Growth Model and Strategy in Global Olive Oil Business

    Here’s How Greece Can Dominate The Lucrative Global Olive Oil, Feta Cheese And Greek Yogurt Business

    Financial distress and political turmoil persists in Greece. And now a Greek exit from the euro is what everyone is buzzing about these days.
    However, there are numerous actions Greece can take to help turnaround its desperate financial position.
    Earlier this year, consulting firm McKinsey & Co. just published a study titled Greece 10 Years Ahead: Defining Greece’s New Growth Model and Strategy. As its title would suggest, the report aims to lay out a new growth plan for the financially beleaguered country.

    Among other things, McKinsey argues that Greece needs to be more involved in processing foods that currently leave its country as low margin unfinished goods. Greece has some of the most amazing food commodities in the world. However, it lacks the capacity to process it and sell it at high profit margins.
    “Greece has significant potential to increase its output, boost exports and contain imports, especially in four major high-potential categories, namely oils & fats, fruits & vegetables, dairy, and bakery products,” writes the studies authors.
    More from McKinsey’s report:
    As an example, Greece is the 3rd largest olive oil producer worldwide and exports 60% of its output to Italy in bulk, yet in doing so allows Italy to capture an extra 50% premium on the price of the final packaged product. The fact that Greece holds only a 28% of the global ‘Greek Feta’ cheese market and 30% of the US ‘Greek Style’ yogurt markets, further reinforces a clear commercial opportunity for Greece.

    Finished olive oil sells for €3.1/kg, but Greece sells it in bulk for €2.1/kg

    20130506-155120.jpg

    An official Greek certification system can improve brand awareness.
    This could help Greece boost its exports to big markets like North America, UK, and Germany.

    20130506-155405.jpg

    Greece needs at least two plants for olive oil plants

    20130506-155634.jpg
    These actions could add 120k jobs and improve the trade balance by €1.2 billion by 2021

    20130506-155803.jpg

    Research source: BusinessInsider

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    Here’s How Greece Can Dominate The Lucrative Global Olive Oil, Feta Cheese And Greek Yogurt Business Financial distress and political turmoil persists in Greece. And now a Greek exit from the euro is what everyone is buzzing about these days. However, there are numerous... 
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  • Bulk Olive Oil

    Bulk Olive Oil

    All olive oils are best stored away from the sunlight, it is better to stored in a dark and cool place.
    If transport and stored well your oil will keep for years.

    Efficient transport for olive oil it is the best way to preserve taste, aroma and quality. Choose bulk olive oil it is a good idea.

    It is possible to Import Olive Oil or Export olive oil any kind of bulk olive oil:

    – Extra Virgin olive oil
    – Virgin olive oil
    – Lamp-ante olive oil
    – Pomace Olive Oil

    Container Olive Oil

    The best and more practical storage container for olive oil is glass, but you should know some more things for container olive oil:

    olive oil should be stored in a dark place and cool place, around 20ºc.
    light and heat have a degenerative effect on olive oil.
    packaging in dark bottles or opaque containers protects olive oil from UV rays and light.
    refrigeration is not required to maintain freshness.
    if the oil has thickened or solidified due to an excess of cold, simply place it in a suitable place for it to return to its normal state.
    some types of oil last until 18 months.
    Different materials for container olive oil:

    Glass: dark glass or clear glass for preventing your olive oil. Better glass is dark.
    Stainless steel: keep oxidation to minium
    Plastic Bulk containers: perfect to shipping or storage.
    You can also read Bulk olive oil and Bottle Olive Oil.

    Bottle Olive Oil

    Choose a good bottle olive oil it is very important to protect your olive oil.

    Store it in opaque or tineted glass bottles to keep it away from light which deteriorates and oxidate it. Choose a good bottle oil keep olive oil fresh.

    Before choosing the bottle think:

    About the perfect size: 250 ml.,375 ml., 500 ml.
    Bottle olive oil shape: it is important to know because you have to think about the label and the decoration
    Bottle color: dark color better than clear glass. Dark colors: green, dark blue, black or amber
    Bottle olive oil materials: crystal, glass, ceramic
    Select toppers for the bottles

    Information from oliveoiltop

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    Bulk Olive Oil All olive oils are best stored away from the sunlight, it is better to stored in a dark and cool place. If transport and stored well your oil will keep for years. Efficient transport for olive oil it is the best way to preserve taste, aroma and quality. Choose... 
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  • Markets for Olive Products

    World olive oil consumption is approximately 3% of total world edible oil market. World olive oil consumption is growing at 1.7% per annum.

    Factors that are contributing to the increase in olive oil and table olive consumption in Australia include:

    Improved marketing by the International Olive Oil Council
    Recognition of the health benefits of using olive oil
    Increased use of take away and pre-prepared foods
    Increased dining out
    The Mediterranean diet becoming more popular
    Increased use of olive oil and table olives as ingredients
    Greater enjoyment of the flavour of olive oil
    ‘Olive Oil’

    Supermarket brand shares of the Australian olive oil market are as follows:

    Brand Owners / Share of Market % / Brand Names

    Bertolli (Unilever) 20.0/ Bertolli
    Meadow Lea (Goodman Fielder) 18.4/ Olive Grove, Vetta. Crisco
    Minerva 15.2/ Dante, Lupi
    Conga 9.3/ Moro
    Riviana 7.1/ Always Fresh
    Borges 6.5
    Cantarella 1.9 / Giralda
    Private labels 16.4
    Others (including Comapnia Olive Oil Co – Colavita)5.2

    (Source: The Australian Olive and Olive Oil Market – Trends and Opportunities. Ken Joiner, Market-Quest Consulting )

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    World olive oil consumption is approximately 3% of total world edible oil market. World olive oil consumption is growing at 1.7% per annum. Factors that are contributing to the increase in olive oil and table olive consumption in Australia include: Improved marketing by the International... 
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  • Olive oil trends in Russian market

    In 2012, the global market of olive oil underwent a dramatic change. In spring, when the whole of Europe was experiencing a new wave of economic crisis, the price of olive oil was reduced by more than half. A ton of oil costs an average of $2,900, whereas seven years ago, the cost was $6,000 per ton.
    However, the situation is such a critical one, lower prices are not the only issue of concern. • Spain, one of the largest exporters of olive oil, attracted a huge crop of olives which greatly reduced the global price of the original raw materials;

    Manufacturers of cheaper corn and soybean oils flooded the market with massive advertising campaigns;

    News on the possible exit of Greece from the euro has damaged the external economic relations of the country, causing export prices of its olive oil to fall. Interestingly, these factors will not affect the Russian olive oil market. It continues to adorn the supermarket shelves, and lower prices are not on the horizon. Moreover, experts agree that the market will continue to grow.

    Russian realities and new trends

    Price stability and growth in consumption of olive oil in Russia are natural. Although its market share among other vegetable oils is only 0.5% loyal consumers continue to seek it out and are prepared to buy at a set price. Olive oil is perceived in Russia as an elite product and hence its consumers are people with high incomes and high purchasing power.
    At the same time the country has increased its imports of the extraction of olive oil from a cheaper meal (a by-product formed after the first pressing). Its market share in 2011 was 19% in volume and 13% in value. This shows the growth of customers with medium and low incomes. A small portion of the extraction of olive oil supply market leaders are Spain and Italy, and the bulk of the second-tier brands are provided mainly by Turkey. The price of olive oil from the meal has a tendency to decrease and in 2011 and it fell by 6%.

    Leaders in 2012

    Spain holds the leading position in the domestic market of olive oil. Its share in 2012 was 55% in volume and in value terms. Spain’s permanent rivals – the Italians again this year failed to close the gap. The share of Italian oil in Russia in 2012 was slightly higher than 28% in value and volume terms (compared to 26% in 2011). Sales growth recently slowed to less than 10%.
    Greek producers, despite major promotions in the past, have been unable to improve their position in the promising Russian market. The share of Greek oil in Russia for the year amounted to 9% in volume and 11% in value.
    Other significant suppliers of olive oil are Turkey, Tunisia and Portugal. The total share of their products in the Russian market in volume terms is 9%.

    Manufacturers and Brands

    The rating of brands of olive oil in recent years has not changed. According to euromonitor.com, the most popular oils on the Russian market are Spanish Borges and ITLV (Borges Mediterranean Group, 15,8% of the market), Italian Monini (Monini SpA, 8,4% of the market), as well as Spanish Carbonell (Deoleo SA, 10 , 2% of the market) and Maestro de Oliva (Olive Oil International sl, 8,1% of the market).
    These clear leaders, determined over the last ten years, hold 45% of the imports of olive oil to Russia. However, new manufacturers and brands may well find a place in the Russian market, and possibly enter the top ten.
    Importers

    Russian companies are also importing from the market leaders. According to a study OilWorld.Ru: LLC ‘Basque Country’, a Moscow-based company is involved in the supply of Borges olive oil, whilst ‘Interfood’ a St. Petersburg-based company works with a wide range of brands (Monini, Maestro de Oliva, Ibetrica, Bioitalia, Oliveto). The share of each company is 13%.
    Russian consumers regard olive oil as an exclusive product, not one of mass consumption. There are a number of reasons for this: • Consistently high prices, amid falling prices in Europe, are unattractive and discouraging.

    Despite their consumption of olives and olive oil, the bulk of consumers know very little about the grades and quality of olive oil and olives.

    The popularity of sunflower oil. Despite the increase in prices, it is more common for domestic consumers.

    A lack of local production. Olives are not grown in Russia and the main source of supply is from southern Europe.
    Olive oil has been in Russia a long time, its sales have continued to grow, and the market as a whole appears to be promising. Its current levels are indicative of a growing market and it is believed that the sale of olive oil will be doubled over time.
    Olive oil is still perceived as a gourmet product and for people who are concerned with their health. Producers’ next aim is to now make olive oil appealing to the mass consumer.
    In 2002 the Ministries of Agriculture of Spain, Italy and Greece combined to promote olive oil in Russia with a massive advertising campaign promoting their product. This campaign has already yielded results: Spanish, Italian and Greek oil hold the leading position in the Russian market, maintaining their regular customers and attracting new clientele.
    There are a number of global programs to promote the product:

    ‘Olive oil Spain’ is a program that was commissioned by the Trade and Economic Section of the Embassy of Spain. It also supports the Spanish Institute for Foreign Trade (ICEX), the Spanish Association of Producers and Exporters of olive oil (ASOLIVA), EXTENDA (sales office Andalusia) and Interprofesional del Aceite de Oliva (a professional organisation for the Spanish olive oil industry). This program is carried out jointly with the Spanish olive oil distributors in Russia.
    Advertising

    ‘Mediterranean diet’ and ‘Liquid Gold’ are projects of the Greek Ministry of Agriculture along with the European Union. These opened up great prospects for Greek olive oil in Russia with Greek manufacturers claiming that the result of large-scale advertising campaigns has resulted in the increase of exports and profits.
    Methods of promotion

    Price reduction is the simplest and most obvious way to promote olive oil in Russia. The price should be at least the same as in Europe; however the main obstacle to this is the cost of transport.

    Repackaging. Most of the olive oil is sold in glass bottles; however glass creates a sensation of elitism and inaccessibility for the Russian consumer. The use of tin remains affordable as does the use of plastic bottles and it is hoped that producers will use this packaging in the future. .

    The availability to the consumer. When a bottle of olive oil is readily available, the product is no longer seen as something elite. In addition, the supply of large quantities allows for the reduction of the price, thus making it more affordable and attractive to new customers.

    The lack of a relationship with the various retailers will not allow other brands to break into the Russian market and to compete with the leaders. In addition, foreign suppliers find it very difficult to carry out their own advertising campaigns in Russia. Therefore, these strategies are increasingly moving to local distributors and subsidiaries.

    Promotion of healthy lifestyles and advertising the benefits of the Mediterranean diet. As well as endorsements by doctors, athletes and other professionals, interviews with experts, representatives of the industry, and a variety of educational materials on healthy eating.
    Other methods
    • Tours to the country of production have become very popular for Russian officials, representatives and journalists.
    • The publication and promotion of recipes including the use of olive oil.
    • Promotions in supermarkets and participation in major exhibitions.
    • Famous brands of olive oil are often used and promoted in cooking shows.
    • Advertising signs and leaflets particularly in the metro. The product has a great potential in the Russian market despite olive oil being perceived as exotic for most Russians. Part of the responsibility for this lies with the producers themselves, who initially presented it as an exclusive product. Now it’s time for a change!

    Article source

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    In 2012, the global market of olive oil underwent a dramatic change. In spring, when the whole of Europe was experiencing a new wave of economic crisis, the price of olive oil was reduced by more than half. A ton of oil costs an average of $2,900, whereas seven years ago, the... 
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  • United Nations Field Reports to Improve Olive Council Forecasts

    Data gathered by on-the-ground economists from the United Nations Food and Agriculture Organization (FAO) will be shared with the International Olive Council (IOC) in a move that should sharpen forecasts of future world olive oil production, according to IOC Executive Director Jean-Louis Barjol.

    Barjol told Olive Oil Times that FAO was about to sign an agreement with the IOC which would facilitate information exchange between them. He said the move was of interest to the IOC because it would help confirm the accuracy of its data.

    “FAO has the ability to send economists into countries, something we don’t have the ability to do. Thus we’ll have the possibility of comparing and supplementing the data we have with what they do in-situ.” This would be particularly helpful for projections of future production, Barjol said.

    In turn, the IOC will share its data, particularly on olive oil production, trade and consumption in various countries. “FAO is interested in this because we have a series of homogeneous data going back many years,” Barjol said.

    “The countries we’ve talked about starting with are Tunisia, Algeria and Morocco,” he said. These could be followed by other countries in the Mediterranean basin such as Jordan and Egypt.

    Barjol said he understood the analysis of the sector made by FAO would be made available to international investment funds, such as the World Bank, the European Bank for Reconstruction and Development, and the Common Fund for Commodities.

    Such organizations are interested in the information because they receive requests and loan money for olive oil development projects.

    By Julie Butler | from Olive Oil Times

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    Data gathered by on-the-ground economists from the United Nations Food and Agriculture Organization (FAO) will be shared with the International Olive Council (IOC) in a move that should sharpen forecasts of future world olive oil production, according to IOC Executive Director... 
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  • The Best Olive Oil Package Designs for 2013

    FIVE Olive Oil – 2013 NYIOOC Most Innovative Design Award wins Greek company!

    We are delighted to announce that 5 Olive Oil was awarded as the best olive oil package design for 2013 at the New York International Olive Oil

    _____________________________________________________________

    Nearly two weeks after the New York International Olive Oil Competition announced this year’s best olive oils, winning producers around the world continue to rejoice. But there are a few more awards that the competition organizers have not yet unveiled, until now.

    “We had no intention of recognizing the best package designs in the first edition of this competition,” said Curtis Cord, publisher of Olive Oil Times and the president of NYIOOC. “But each day, as my staff and I received entries from all over the world, we were so inspired every time a particularly well-designed package was unwrapped.”

    Cord asked well-known New York designer Debbie Millman if she and her team at Sterling Brands would judge the entries to determine the best package designs. “Not only do I happen to love olive oil, but it sounded like a fun project and I was glad to participate in an event like this, the first of its kind in New York,” said Millman.

    Debbie Millman
    Debbie Millman

    Debbie Millman is a partner and president of the design division at Sterling Brands, a leading brand identity firm. Millman is President Emeritus of AIGA, chair of the School of Visual Arts’ master’s program in Branding, and the chairwoman of the judges for the Dieline Package Design Awards. She is the author of “Look Both Ways: Illustrated Essays on the Intersection of Life and Design.”

    Millman and the Sterling Brands team assessed the entries according to these criteria: level of impact and uniqueness in the marketplace, ingenuity, distinctiveness, use of typography, use of illustration or photography and quality of structure.

    The judges decided to award medals the Most Authentic and Most Innovative Packaging, and the top award for the Best Package Design overall.

    By Denise Johnson | Olive Oil Times

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    FIVE Olive Oil – 2013 NYIOOC Most Innovative Design Award wins Greek company! We are delighted to announce that 5 Olive Oil was awarded as the best olive oil package design for 2013 at the New York International Olive Oil _____________________________________________________________ Nearly... 
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  • Italy Triumphs at New York International Olive Oil Competition

    Italian extra virgin is a catch-all at the international competition in New York, winning 87 awards out of the 232 given to the Northern Hemisphere and the 261 overall.

    he much-publicized first edition of the New York International Olive Oil Competition was a big success in itself and probably set a new standard for international olive oil competitions and awards, and it was certainly a great achievement for Italian extra virgin.

    Italy was the most award-winning country at the competition, gaining the record number of 87 medals, while Spain followed with 45 and the United States gathered 33 awards.

    Among the 87 awarded Italian products, 8 won the “Best of Class” medal for the different categories of the Northern Hemisphere, and a very satisfying 53 won a Gold Awards, while 26 won a Silver. Winning oils came from different areas of Italy, with many representatives from the famous regions of Tuscany, Umbria, Lazio and Sicily.

    Frantoio Franci, with the excellent score of 9.60, won the Best of Class Award for the Robust Blend category. A blend of Frantoio “Correggiolo” (50 percent, a local subvariety), Moraiolo (35 percent) and Leccino (15 percent) varieties, it has an elegant and intense aroma with artichoke and roasted coffee notes.

    It has been a golden year for Villa Magra, which also won many other national and international competitions such as the SOL d’Oro, the Joop – Japan Olive Oil Prize and a silver medal at the Ercole Olivario competition in Italy.

    The family-owned company from Tuscany also won a second award in New York with the IGP Toscano olive oil – a less complex yet very good product with fresh grass and fruity notes and a light tomato scent – that was awarded as Best of Class for the Medium Blend category, and a third – a Gold Medal – for its Olivastra Seggianese in the Delicate Monovarietal category.

    Giorgio Franci, who leads the company together with his father Ferdinando, is very happy for the result and he is firmly convinced that the New York Competition will become an essential reference for all the buyers and consumers who really care about high quality extra virgin olive oil.

    Olio Reserva by Domenica Fiore Company won the Best of Class award for the Organic Medium Blend category. It is a golden green oil, robust and full-bodied, and it comes in the special 18/10 stainless steel bottles inspired by the ideas of Marco Mugelli, the founder of National Association of Olive Oil Tasters (ANAPOO), to preserve olive oil’s nutritional and flavor characteristics.

    The Tenuta Torre Di Mossa by De Carlo company from Apulia won the Best of Class award for the Robust Monovarietal category, being an intensely pungent and bitter yet balanced olive oil obtained from the local variety Coratina.

    Best of Class award in the Organic Robust Monovarietal category went to the Torre Bianca Frantoio by the Torre Bianca Farm, from Tuscany again, with its very sharp smell of fresh greens. La Montagnola’s Minerva (a beautiful farmhouse in Umbria, which also offer nice rustic accommodations, yoga classes and olive oil tasting seminars) won the Best of Class award for the Delicate Monovarietal Category.

    For the Delicate Category, the organic extra virgin by Tenuta San Jacopo (a beautiful farmhouse in Tuscany, again, also producing wines and spirits) was awarded as Best of Class Organic Blend while the Best of Class Award for traditional Blend went to the Olevano Delicate extra virgin by Consorzio Olivicolo del Tusciano, which also won the Gold Metal for the Robust Blend Category with its Olevano Intense oil.

    This company was actually born by the twinning and relationship between Wilmington, DE USA, and the small village of Olevano Sul Tusciano, in Southern Italy. Over the centuries, many Olevanese emigrated to the US but their descendants continued to communicate and strengthen the trans-Atlantic relationship with their Italian cousins, until in 2003 the two cities were officially declared as Sister Cities of the International Organization. Extra virgin olive oil is only one of the Italian products coming from their homeland that they decided to import to the US.

    The panel leader Gino Celletti was very proud of the Italian results, but especially of the jurors’ job: “It was one of the broadest and most qualified panel that has ever been made, and they all did extremely well,” he said.

    The other winning olive oils from Italy are below. The full list of winners can be found at the Best Olive Oils website.

    Information source oliveoiltimes

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    Italian extra virgin is a catch-all at the international competition in New York, winning 87 awards out of the 232 given to the Northern Hemisphere and the 261 overall. he much-publicized first edition of the New York International Olive Oil Competition was a big success in itself... 
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  • Three symbols from olive oil history

    Mycenae, Peloponnese. An area with a history of 5.000 years in olive oil!

    The cities of Mycenae and Argos, place of origin of the most important royal family of Ancient Greece, the Atreid dynasty, were famous during ancient times not only for the wealth of the area in gold but also for their civilization. A civilization which in antiquity meant engagement not only with the arts and literature but also with the land. The land they were learning how to exploit, to plough, to grow, to live with it and live through it.

    The clay tablets of Linear B syllabic script that were discovered in Mycenae and Pylos, provide evidence of an economy based on the trade of olive derived goods such as olive oil and olives among the most important. What is extremely interesting is that these ancient civilizations utilized three different symbols to depict the words olive, olive tree and olive oil underlining the importance of these words in their language.

    Today, the Peloponnesians continue their passionate affair with olive oil which started 5000 years ago.
    Information source Kotsonis Estate

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    Mycenae, Peloponnese. An area with a history of 5.000 years in olive oil! The cities of Mycenae and Argos, place of origin of the most important royal family of Ancient Greece, the Atreid dynasty, were famous during ancient times not only for the wealth of the area in gold but... 
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  • Spain Brings Home 51 Medals from New York

    Spanish extra virgin olive oils received a total of 51 awards including two Best of Class at the New York International Olive Oil Competition.
    Over 700 entries from 22 countries were subjected to a blind taste test to select the world’s best olive oils for 2013 at last week’s competition, which was held at the International Culinary Center in New York. Spain finished second only to Italy, the country with the most entries in the competition.

    Spain, with its haul of two Best of Class and 25 Gold earned a total of 51 awards for the event. Spanish EVOO companies Masia el Altet, located in the Alcoy Mountains of Alicante, and Andalusian producer Finca La Torre both took home Best of Class awards for their respective categories, North Medium Intensity Blend and North Medium Intensity Monovarietal. Both oils received scores of 9.50 of a possible 10.0.

    Another big winner for the year was Aceites Melgarejo, who received two Gold awards, with a score of 8.60 in the Robust Monovarietal category with its Arbequina, and 8.20 for their Picual. The company was founded in 1995, but strives to continue a rich history of olive farming that has been carried out by the family for generations. Located in Jaén, one of the regions most known for olive oil production in the world, olive oils from Melgarejo have received no less than 22 prizes this year alone.

    Other top Spanish scorers included Venta del Barón from Córdoba and Aciete Novecientos from the province of Jaén, which both scored an impressive 9.50 in their categories. Popular Spanish export, Chef José Andrés, also received a Gold award for the olive oil to which he lends his name, José Andrés by Casas de Hualdo Secret Blend, which scored a 9.0 in the Robust Blend category.

    The full list of winners can be found at the Best Olive Oils website.

    By Naomi Tupper
    Olive Oil Times Contributor | Reporting from Santander

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    Spanish extra virgin olive oils received a total of 51 awards including two Best of Class at the New York International Olive Oil Competition. Over 700 entries from 22 countries were subjected to a blind taste test to select the world’s best olive oils for 2013 at last week’s... 
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