Tunisie: Huile d’olive conditionnée – Pour un meilleur positionnement à l’export
Plus que quelques mois qui nous séparent de l’échéance de la saison de la récolte d’olive alors que la question de l’amélioration du positionnement de l’huile d’olive conditionnée sur les marchés à l’export est au centre des préparatifs.
Il est étonnant de constater qu’en Tunisie grand producteur d’huile d’olive, la part des exportations de celle conditionnée n’y dépasse pas 1% du total exporté en vrac (l’huile d’olive représente 43% de la valeur des exportations agroalimentaires, selon M. Afif Chelbi, ministre de l’Industrie, de l’Energie et des PME).
D’où la mise sur pied d’un plan stratégique qui devrait faire passer la production réservée à l’exportation d’huile conditionnée de 2 mille tonnes en 2007 à 13 mille à l’horizon 2010 soit une croissance de 550%.
Il est opportun de noter que c’est au titre de la loi de finances 2006 qu’a été créé le FOPRHOC (Fonds de promotion de l’huile d’olive conditionnée).
Pour cela, un comité de l’huile d’olive conditionnée travaille d’arrache-pied en vue de sensibiliser les industriels, groupements ou consortiums d’exportations sur certaines réalités du marché international.
Des aspects réglementaires et techniques aux stratégies commerciales (emballage, étiquetage, traçabilité …) en passant par l’amélioration de la qualité …
Toutes ces démarches seront à même d’améliorer la position de notre pays sur le marché mondial de l’huile d’olive aussi bien au niveau de la production que de celui de l’exportation.
Et espérer un tant soit peu garder la tête hors de l’eau eu égard à la rude concurrence aux relents de foire d’empoigne que nous livrent certains géants de l’huile bénite, à l’instar de l’Espagne, de l’Italie et de la Grèce.
En définitive, la valorisation de l’huile d’olive tunisienne et son repositionnement sur les marchés sera cette année, une question de premier ordre.
[Source] Cliquer ici
Posted in en Français, Huile d'Olive, Tunisie by: Olives101
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California’s 2007 olive crop
California’s 2007 olive crop forecast is 110.0 thousand tons, more than 4 times larger than last year’s crop. The bearing acres are estimated to be 31.0 thousand acres, resulting in a yield of 3.55 tons per acre. Although the 2007 California olive crop seems to be turning out lighter than originally expected, it is shaping up better than last year’s disastrous crop.
Lack of rain during the winter and spring months, coupled with erratic temperature swings from hot to cold during bloom, left many trees with a spotty set. The bloom period stretched out over four weeks, leaving many groves with multiple olive sets. The January freeze also had an effect on many of the State’s olive trees. Freeze damage became apparent when the trees began the new growth.
There were also reports of tip burn in the tops of older trees, and younger trees in many of the colder areas were showing severe leaf loss, cracked bark and little to no crop. Since there is no carryover from last year’s crop, strong prices for the 2007 crop are expected.
[Source] Click here
Posted in California, Olive Tree by: Olives101
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Turkish Olives and olive oil producers ask for urgent solutions
By GÖZDE ASLANTAŞ,
A dramatic fall in this year’s olive oil production has forced producers to ask for government support. “The loss in olive orchards is growing every day,” said Ersezgin Companies Group food department chief, Naci Özgen, illustrating the dim situation of olive oil and olive producers.
In addition to the ravaging effects of global warming on olives and olive oil production, the producers experience many other problems as well. “The producer is also ruined and dragged into misery by the lack of support, efficiency in price policies and new technology transfers as well as rising wastewater problems and unfair competition in the market. Moreover, EU environmental legislation and overseas competition pose a challenge to local producers while the expected future production surplus keeps being a threat,” said Özgen.
The excessive regression of underground waters, changing climate and extreme heat seriously damaged the orchards. The Council of Ministers declared 40 cities to be under the natural disasters law. Eight of them are in the Aegean region.
“Yet, olives remained outside the range of the law. It was because the yield was not determined yet. The real dimensions of the loss will reveal itself in October when the real numbers are announced,” asserted Özgen. He said that what was more important for the sector was the application of new technologies, setting up national policies and providing government support.
Saving 75 percent water with drip irrigation:
Increasing productivity while preserving natural resources is another important issue that should be tackled. The drip irrigation method can thus be the savior of the producer. Although this method is slightly costly, it constitutes a perfect way of saving water during these days of global warming.
[Source] Click here to continue
Posted in Ecology | Environment, Europe | U.K, Olive Oil by: Olives101
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How Olive Oil is Pressed
An interesting article from Kyle Phillips who shows step by step the process of how olive oil is made:
1. Hand-Picking the Olives
2. A Parachute Catches The Olives
3. Hand-Picked Olives
4. Storing the Olives
5. Into the Hopper
6. Up the Conveyor
7. And Through the Strainer
8. Olive Paste Ready to be Pressed
9. Centrifuging
10. New Extravirgin Oil, Direct to the Consumer!
Posted in Europe | U.K, Olive Oil by: Olives101
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Chicken drumsticks with green olives & balsamic vinegar
Posted in Recipes by: Olives101
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