In Thursday’s session of Expoliva two lectures given by Italian experts and organized by the Pieralisi Group took place. Both dealt with the appropriateness of extending the range of products that are extracted from olives during oil production, for example, olive pate.
Maurizio Servili, with his talk “New approaches to the exploitation of other products derived from the extraction of olive oil”, and Michele Balzano, with “innovative technologies for the production of extra virgin olive oil quality and evolution of physicochemical parameters during storage “, they presented the results of their latest research.
After introducing soy as a paradigm of the use of a product, Servili said that oil extraction has a long way to go in this direction. Therefore, the researchers proposed use in human food, animal and cosmetics that would remove more healthy performance of the recognized properties of a fruit that, currently, at best, only reaches an advantage of more than twenty percent .
Both lectures, which received large crowds, were filed by Genaro Pieralisi. He explained the director of the machinery manufacturing group, changes in current production processes would make viable these new uses for known products of oil extraction.
Article sourceItalian researchers expose new uses for products derived from olive oil extraction,