Service for Improving the Quality of Olive Oil

Transcription

1 Service for Improving the Quality of Olive Oil

2 The importance of the olive oil sector Û There are currently nigh on 25 million acres of olive groves in the world and global production of olive oil now stands at some 2.8 million tonnes. More than 98% of this is produced in the Mediterranean Basin. Û Spain is the foremost country worldwide for olive oil: it has almost 6.2 million acres of olive groves, the largest area on the globe. It is the world s top country for production, marketing and exportation of olive oils achieving sales averaging around 1.2 million tonnes per annum in recent years with half being consumed domestically and half earmarked for exports. Û There are more than 300,000 acres of olive tree plantations in Catalonia with oil production reaching 40,000 tonnes.

3 The Agrifood and Technology Research Institute (IRTA) has set up a Service for Improving the Quality of Olive Oil, designed by our specialists with the aim of improving the overall quality of virgin oils. Introduction The many organoleptic properties found in olive oil and the health benefits it provides according to several clinical studies (PREDIMED) are two factors that have expanded world consumption of olive oil. This has led to greater competition in the virgin olive oil production sector; therefore, production structures must be optimised and top quality oils need to stand out. To do so, improvements must be introduced to current production processes in order to ensure oils meet the demands of their target market (in terms of colour, consistency, aromas and flavours, and level of antioxidants, among other characteristics). If you are familiar with the quality of oils produced you can provide objective information that may be used in distribution channels. Indeed, since 1998 the IRTA group for research in olive growing and oil technology has specialised in designing programmes to improve the quality of olive oils. We have advised more than 50 olive mills through our Advisory Service for Improving the Quality of Olive Oil and we have helped packers from third countries with decision-making.

4 Areas of intervention The service provides technical information allowing companies to streamline their decision-making and become more efficient in commercial terms. We offer the following services: Û Design of blends or coupages: market position and distinction of oils The IRTA has in excess of 15 years experience in raising the position of first rate oils on the international market. Designing blends or coupages using objective analytical information and appropriate analysis of the target market makes it possible to: Maintain the same organoleptic properties of the oil for all campaigns to ensure the consumer is guaranteed a similar product year after year. Seek out oil profiles and features that clearly make them stand out from other brands. We are familiar with the varieties of oil produced and the effects the extraction process has on certain commercially important properties of oil. This enables us to provide distributors and sales representatives with relevant information on their product. We also provide them with selling points so they can stand out from the competition.

5 Û Tasting panels and chemical analysis The IRTA possesses extensive experience in preparation for training in and management of tasting panels. We have designed specific tools for swift tasting at mills so rapid sales decisions can be made even if final lab results are not ready. Moreover, the IRTA specialises in reviewing analytical results to identify and solve problems within the production chain and to define potential issues in the commercial chain. Û Cellar oil management improvement Cellar management entails deciding on the type of analysis to conduct depending on the company s potential marketing channels. Moreover, it involves decision-making based on the results of those analyses (specific filtering or storage needs, separation of batches for packaging bearing the manufacturer s brand, bulk batches, batches for international competitions, blend design, long-life batches, batches for gourmet markets, batches for compensation, etc.).

6 Û Optimisation of mill performance We assess all stages of the process from pre-preparatory phases of oil to final cellar classification. This allows us to identify key aspects in the production line which will be more effective to ensure extraction performance is optimal. In doing so we do not compromise sales targets or alter the inflow of fruits. Û Mill by-product management We analyse the by-products generated at the mill and provide a breakdown of alternatives for assessment.

7 Û Cultivation technology The IRTA programme for research in olive growing and oil technology was launched in It is aimed at assessing the performance of plant material, improving cultivation techniques and characterising the quality of the most prominent varieties of olive oil. Doing so allows us to define the optimal time for harvesting to achieve a product that is oriented towards its target markets. We have a wealth of experience in advising companies to review and improve projects for investing in plantations and mills. Û Varieties One of IRTA s lines of work is to select and assess varieties and to seek to improve certain species genetically. Consequently, we are breeders of the clonal selections Koroneiki i-38, Arbosana i-43 and Arbequina i-18, of which more than 15 million plants have been sold worldwide.

8 Beneficios para su empresa Advantages for your company Û Improvement of positioning on international markets. Û Seeking of oil profiles and features that clearly stand out from other brands. Û Maintenance of the same organoleptic properties of the oil for all campaigns to ensure the consumer is guaranteed a similar product year after year. Û Distinction and characterisation of the product: obtainment of virgin olive oil based on the needs of the target market. Û Optimisation of storage management to make it possible to protect the lifespan of the product, to identify risks and to secure the maximum value for each type of oil produced. Û Definition of the ideal time for selling the various instalments of oil bearing in mind the company s sales strategy.

9 Û Improvement in tracking, making it possible to locate specific oils for specific commercial operations. Û Identification of the origin of potential problems that may be affecting oil quality. Û Suitable planning of cultivation operations to optimise productivity according to the potential and specific characteristics of the production system. Û Increase in the production percentage of superior category and premium oils. Û Training for mill staff, sales representatives and oil managers to administer information, improve products, increase management efficiency and ensure sales profitability.

10 The IRTA Service for Improving the Quality of Olive Oil includes advice tailored to suit the needs of each company by: Û Undertaking a number of visits to the mill when preparing the oil, as required, assessing the conditions in which the process unfolds. Û Interpreting chemical and sensory analyses. Û Reporting on the starting situation, identifying strengths and weaknesses at the plant. Û Issuing an end-of-campaign report incorporating new proposals. Û Providing technical support for solving commercial disputes with clients or authorities. Û Offering suggestions for improvement throughout the value chain. Û Providing training for mill and cellar staff.

11 Team Dr Agustí Romero Agricultural Engineer. Specialist on the IRTA Olive Growing and Oil Technology Programme. He is an advisor on strategic olive growing and oil technology projects. An expert consultant on the International Olive Council, Dr Agustí has been a member of the official oil tasting panel of Catalonia since 1997; having contributed to the formation of said panel, he is now responsible for training and reliability oversight. He is a point of reference in the sector and has contributed to countless national and international companies as an advisor. Mr Esteve Martí He holds a bachelor s degree in Chemical Sciences and a master s degree in Agrifood Production Systems. He is a consultant and expert advisor on projects for improving olive oil quality and preparation processes. He works as a trainer for mill masters. Mr Juan Francisco Hermoso Agricultural Engineer. Specialist on the IRTA Olive Growing and Oil Technology Programme. He is an expert advisor on projects for cultivation technology and the improvement of oil preparation processes. He has extensive experience in advising companies on how to review and improve projects for investing in plantations and mills. Ms Antònia Ninot Technical Agricultural Engineer. She holds an official master s degree in Oenology. Specialist on the IRTA Olive Growing and Oil Technology Programme. She possesses more than 28 years experience in selecting and improving plant material from olive trees.

12 IRTA Mas de Bover Ctra. de Reus El Morell Km 4, Constantí Tarragona T (+34) F (+34) INNOVATION MANAGER: Rosana Garcia rosana.garcia@irta.eu T (+34)