Grupo Hojiblanca, Spanish olive oil launched in India
Spain-based Grupo Hojiblanca today entered the Indian markets launching its olive oil brand in the country.
The company has also tied-up with Future Group-promoted Food Bazaar for retaling the product.
“The launch of Hojiblanca in the Indian market would intensify the competition among olive oil brands. Through our association with Food Bazaar, we endeavour to make Hojiblanca Olive oil available to a larger consumer base,” Grupo Hojiblanca Director Cesar Ruesgas Fernandez told reporters.
The Indian olive oil market estimated at Rs 52 crores is growing at 30 per cent per annum. By 2011, it is expected to touch Rs 200 crores.
Grupo Hojiblanca would invest Euro one million for marketing, promotion and brand building exercises in India, he said.
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Posted in Business, Cashmere | Around, Europe | U.K, Olive Oil by: Olives101
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Australian Olive producers to be hit with levy
Olive producers in South Australia will be hit with a levy to fund projects for the benefit of the industry, including promotion and research.
Agriculture Minister Rory McEwen said the $6 a tonne levy was strongly supported by olive producers.
“The olive industry is a growing contributor to economic development in the regional areas of our state,” Mr McEwen said.
“The olive industry has no national or state funding schemes that enable it to conduct ongoing promotion or research and development programs.”
Olives SA president Lisa Rowntree said the levy would be a significant milestone for the industry, allowing it to take control of its future and strengthen its position in the world market.
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South Australian olive named Best Table Olive at national competition
Coriole Vineyards from South Australia was named ‘Best Table Olive’ of the Australian Table Olive competition announced at the 12th National Extra Virgin Olive Oil Awards dinner held in Canberra.
It was a second win in a row for Coriole Vineyards which was also awarded ‘Best Black Olive’ of the competition.
Over 270 olive growers and industry experts attended the gala which honoured the best in the Australian olive industry. The event was hosted by celebrity chef Peter Howard.
Other table olive awards were given to Eagle Vale Olive (WA) for ‘Best Green Olive’ and Don Vica Gourmet Olives (WA) for ‘Best Spiced Olive’. Don Vica Gourmet Olives also received a special mention for ‘top value-added olive with great consumer appeal’.
Now in its third year, the Australian Table Olive ‘Taste off’ competition, sponsored by Plasdene Glass-Pak, attracted 26 entries from around the country.
Posted in Australia | NZ, Event-Festival, Olive Oil by: Olives101
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Turning Waste Olive Stones Into Bioethanol
Olive stones (pits) could be the newest ethanol feedstock used in Spain and could give the olive processing industry an opportunity to turn the 4 million tons of olive stones it generates every year into a valuable asset.
Researchers from the Universities of Jaén and Granada have now shown how this can be achieved in a study published in the latest edition of the Society of Chemical Industry’s (SCI) Journal of Chemical Technology & Biotechnology.
The olive stone, removed when processing raw olives for use as olive oil and table olives, makes up around a quarter of the total fruit. It is rich in polysaccharides (cellulose and hemicellulose) that can be broken down into sugar and then fermented to produce ethanol.
The team pre-treated olive stones using high-pressure hot water then added enzymes that degrade plant matter and generate sugars. The hydrolysate obtained from this process was then fermented with yeasts to produce ethanol. Yields of 5.7 killograms (kg) of ethanol per 100kg of olive stones have been reached.
“The low cost of transporting and transforming olives stones make them attractive for biofuels,” said Sebastián Sánchez, a researcher in the Department of Chemical, Environmental and Materials Engineering at the University of Jaén.
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Posted in Ecology | Environment, Europe | U.K by: Olives101
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Australian Awards proof it’s the good oil
By Sarah Leary,
Photo Jason Hollister,
ONE of the Australian North-West Coast’s oldest olive groves has proved its oil to be world class.
Boutique Abbotsham company Cradle Coast Olives claimed silver and gold at this week’s Australian Olive Expo in Canberra for its line of Paragon oil.
“We had a stall at the Tasmanian tasting stand and we sold our crate of oil in just one day,” manager Carol O’Neil said.
“Everybody was coming past wanting more, it was just unbelievable.”
Cradle Coast Olives began as a retirement project for Mrs O’Neil and her husband, Tony, 11 years ago.
“It was a gamble at first, but we had good land so all we had to do was research.
“Every dollar we spent we expected to lose because it was such a new industry here.
“I think we are now one of the oldest groves in the North- West.”
Mrs O’Neil said the business was a small operation where all fruit was hand picked and pressed each May by family and friends.
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Posted in Australia | NZ, Event-Festival, Olive Oil by: Olives101
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