Italian and Tunisian researchers relate olive oil quality with fruit ripening
The study tested the ideal ripening stage to extract an olive oil with proper chemical profiles and the best oxidation levels.
The chemical composition and quality of virgin olive oil may be influenced by genotype and different agronomic and technological factors.
Extra virgin olive oil is considered to be the best olive oil for its organoleptic characteristics (its capacity to preserved its original properties, such as smell, taste, colour and texture), for its oxidative stability and its chemical composition. It is practically the only vegetable oil that can be consumed directly in its raw state and contains important nutritional elements (vitamins, antioxidants, etc.).
The results from the italotunisian study reveal that the chemical composition and quality of virgin olive oil may be influenced by genotype and different agronomic and technological factors. The study was carried out by members of the Laboratoire Caractérisation et Qualité de l’Huile d’Olive, Centre de Biotechnologie de Borj-Ce´dria, Tunisia, and the Dipartimento di Scienze degli Alimenti, Università di Bologna, Italy; the paper was published in 2008 in the journal Food Chemistry.
A matter of genes… and maturity
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Posted in Africa, Ecology | Environment, Europe | U.K, Health, Olive Oil by: Olives101
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Australian olive industry boosted by government-funded R&D
The Australian Olive Association is predicting a 30% to 40% increase in olive oil production in 2009.
This growth of the industry has been underpinned by research and development done with the support of the Rural Industries Research and Development Corporation.
Paul Miller, president of the Australian Olive Association, said research and development funded by RIRDC and other organisations represent one of the great strengths of Australian agriculture.
“Our olive industry is seen globally as one of the most technically advanced and this is based on our scientific and technical approach. The growth of the Australian olive industry over the last 10 years has been underpinned by ongoing research and development that has enabled our industry to better adapt to Australian conditions,” Miller said.
Posted in Australia | NZ, Ecology | Environment, Olive Tree by: Olives101
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Tunisia is the world’s second largest olive oil producer after the EU
More than a mere agricultural produce, the olive tree and the oil it produces, are deeply entrenched in Tunisia’s Mediterranean culture. With a production estimated this year at 165,000 tons, Tunisia is the world’s second largest olive oil producer after the European Union.
In spite of the fact that this year’s yield is inferior to the record 200,000 tons reached last year, Tunisian olive oil production is still one of the most important in the region and in the world.
The sector plays an important part in Tunisia’s economy, as it employs some 309,000 farmers who are fully or partially involved in it. It is estimated that the sector is a source of income for some one million people in Tunisia.
The importance granted to the sector through a series of incentives and legislative decisions destined to boost the planting of olive trees, especially in arid and semi arid areas, have enabled it to treble the country’s production between 1960 and 2008.
Posted in Africa, Olive Oil, Olive Tree by: Olives101
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BGU, Beduin make modern olive press
By Judy Siegel-Itzkovich,
Ben-Gurion University researchers have launched a unique collaboration with Beduin entrepreneurs to develop a modern olive press in the Negev- just in time for the olive harvest.
For the past two years, the Beersheba researchers have had professional ties with Negev Beduin in the production of olive oil. The multi-disciplinary BGU team focused on the characterization, branding and improvement of the olive oil produced in the Negev. They worked with Ahmed Zabraga, an entrepreneur in Rahat.
These efforts have begun to bear fruit, and the first modern olive press was established recently in Rahat by Zabraga and his family. BGU researchers provided technological solutions concerning the pressing of olives and the treatment of the waste, which is environmentally damaging. The researchers are also examining the possibility of producing energy from the waste.
Posted in Ecology | Environment, Health, Middle East, Olive Tree by: Olives101
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Tax break likely for Indian Olive Oil Importers
By Dilip Kumar Jha,
The finance ministry will shortly issue a clarification, stating that olive oil imports will not attract any import duty. This follows summons issued by the Directorate of Revenue Intelligence (DRI) to several olive oil importers, asking them to pay an additional 37.5 per cent customs duty on all imports made since April this year.
Sources familiar with the developments said the customs department went through the issue and found that “extra-virgin” olive oil is categorised under 1509 of the harmonised system (HS) code, followed globally for standardisation. As per the notification by the ministry on April 1, goods imported under HS code 1509 are considered as crude and therefore, attract ‘nil’ duty.
However, due to a lack of clarity on the issue, DRI was charging 7.5 per cent customs duty, but recently asked the importers to pay the differential.
Posted in Cashmere | Around, Olive Oil by: Olives101
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