Lesieur Cristal H1 profit tumbles on higher costs
RABAT (Reuters) – Moroccan cooking oil producer Lesieur Cristal said on Friday its first-half profit tumbled as world prices for its raw materials rose and olive oil exports slipped.
Net income fell to 11 million dirhams in the first six months of the year from 44 million a year earlier, the unit of Moroccan conglomerate ONA said in a statement.
Sales fell 6 percent to 1.627 billion dirhams and operating profit slumped to 1 million dirhams from 32 million.
Lesieur had warned in March of higher raw material prices and said it was improving industrial techniques and lowering operating costs.
On Friday it said export sales of olive oil were hit by a weak olive harvest and that the high cost of raw oil was only offset by higher selling prices from the second quarter.
“The second half should see a continued increase in raw oil and seed prices, at least until the next American soya harvest in September,” it said.
Lesieur shares were down 2.6 percent at 831 dirhams on the Casablanca stock market at 1352 GMT, underperforming the benchmark MASI index which was up 1 percent.
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Posted in Africa, Business, Olive Oil by: Olives101
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Agriculture Marocaine: Le coup de pouce de l’Usaid
Par Ahmed Belghiti,
- · Un programme sur 5 ans pour améliorer la productivité…
- · … et aider au positionnement sur le marché US
- · Cinq filières de produits à forte valeur ajoutée identifiées
Le marché américain n’est plus aussi inaccessible pour les agriculteurs marocains. Star olive, entreprise spécialisée dans la fabrication d’huile d’olive, en a fait l’expérience. En effet, grâce au programme agriculture et agrobusiness intégrés de l’Agence américaine d’aide au développement (Usaid), la PME a pu bénéficier de judicieux conseils pour pouvoir écouler son huile d’olive en Californie et au Canada. Ce programme d’assistance (2005-2009) a pour objectif de soutenir les réformes de la politique agricole et sa diversification. Il entend améliorer la compétitivité de l’agro-industrie, renforcer la capacité des institutions, ainsi que développer les filières performantes.
Le champ d’action concerne le renforcement des institutions pour développer des filières compétitives en continuelle amélioration. Dans la ligne de mire de l’Usaid, cinq filières: olives, câpres, viandes ovines, plantes aromatiques et médicinales, et baies dans trois régions du Royaume, le Gharb-Loukkos, le Saïss et la Moulouya/Oriental. «Ce sont des régions jouissant d’un grand potentiel pour l’investissement en agriculture», indique-t-on au sein de l’agence.
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Posted in en Français, Huile d'Olive, Maroc by: Olives101
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There’s oil, then there’s “oil.”
By Jody Godfrey,
Olive oil (not Popeye’s girl) is the “oil” and it is worth its weight in gold! The general health benefits of this oil are many as it is a monounsaturated fat.
However, the fatty acid part of the story is just that … only a part. Cold-pressed, extra virgin olive oil (EVOO) has an abundance of antioxidants known as polyphenols. One study, in particular, showed that when healthy men incorporated polyphenols into their diets, characteristics of their blood morphed in many positive ways. Prior to ingesting polyphenols-rich oil, the men had consumed a diet low or devoid altogether of the antioxidants.
Olive fruit and its leaves have been used for centuries, and archaeological references to it as both a food and medicine have been found.
It contains Omega 6, some Omega 3, vitamins A and E, potassium, calcium, magnesium, iron and vitamin K.
Posted in Articles, Health, Olive Oil by: Olives101
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How To … Become an expert on olive oil
Olive oil is different from other cooking oils in many ways. The most important differences to consumers and cooks are its heart-healthful properties and its taste. Unlike vegetable oils, it has one. It can be evaluated like wine, especially extra-virgin olive oil that comes from the first pressing of olives grown in one grove or region.
OLIVE OIL TIPS
Olive oil is really a fruit juice that should be consumed within two years of pressing and within 90 days of opening. Don’t buy more than you can use in about three months. If it is cloudy, pass it by or throw it away. It is past its prime and could be rancid.
- Read the label. Italica oil ($5.99 for 17 ounces) states on its label that the olives are from the hills surrounding the city of Italica in southern Spain. (Even though the hurried shopper might assume Italica is from Italy.) If the company goes so far as to pinpoint the source of the olives, it’s likely true, says Bob Bauer, president of the North American Olive Oil Association. The manufacturers don’t want to harm their reputation and hurt sales of other products by making false claims, he says.
- Smell and taste olive oil as you would wine. Pour a tablespoon into a clear glass and sniff. It should smell like olives, among other things.
- Last, taste the oil, sucking in a bit of air to oxygenate the flavors. Is it mild, or is there an intense kick? Can you detect flavors that remind you of artichokes or bananas? Don’t be surprised to feel a slight burn in the back of your throat from generic olive oils. You don’t find that as much with high-end artisan brands.
Most important, do you like the taste? This is the oil you’ll be using to make salad dressings and saute vegetables.
If it doesn’t pass your taste tests, buy another brand next time you’re at the store. Or better, host an olive oil tasting and have each taster bring a bottle to sample. That’s a quick and economical way to find an olive oil you like.
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Posted in Olive Oil by: Olives101
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Australia: Broken Hill welcomes olive oil funds boost
A funding boost from the Federal Government may help further develop Broken Hill’s olive oil industry in far western New South Wales.
The Commonwealth will give $385,000 to Australia’s olive oil industry.
A project of the Broken Hill Gourmet Foods Cooperative, to harvest olives on an old mine site, has helped boost the quality and quantity of Broken Hill’s olive oil.
The chairman of the cooperative, Dr Steve Flecknoe Brown, says while the funding is not much, it is more than welcome.
“Anything that will help to develop people’s appreciation of quality fresh olive oil as close as possible to where it’s produced, so that it hasn’t been knocked around, is well worthwhile,” he said.
Posted in Australia | NZ, Olive Oil by: Olives101
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