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The Croatian Minister of Agriculture, Tihomir Jakovina, presented 20 local olive oil producers with the official label “Istrian Extra Virgin Olive Oil” last month at the Center for the Development of Olive Production in the Istrian city of Vodnjan.
The Righetti High School Future Farmers of America are preparing to enter a new sort of crop business as they approach the new year – the olive oil industry. Students frequently will be harvesting olives on the Orcutt school grounds from South Bradley Road to Larch Avenue as a result of a business transaction with…
Over 30 trade-association led campaigns promoting everything from olive oil to fresh meat have been named the recipients of the latest round of EU funding for agri-food products.
Panayotis Karantonis, director of ESVITE, the Greek Association of Olive Oil Processors and Packers, and a member of the IOC advisory committee, said he expects 275,000 to 300,000 metric tons of Greek olive oil this year.
Mérieux NutriSciences has developed a method to help fight against olive oil adulteration.
Deoleo USA issued a voluntary recall withdrawing some of its Bertolli and Carapelli Extra Light Tasting and Bertolli Classico Pure Olive Oil because the products may have prematurely spoiled, according to notices sent to several major retailers.
Is organic still selling? Does the ‘natural’ trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International, tells us what the state of the health and wellness market is in 2015.
After the clamor created by the case of the famous brands of olive oil distributed in Italian supermarkets accused of fraud, Deoleo which manages the brands Bertolli, Carapelli and Sasso, promptly responded.
The president of the Italian Olive Industry Association (Assitol), Giovanni Zucchi, has called for a new classification of olive oil products across the global industry. The request is born out the fact that extra virgin’s popularity has come at the expense of other potentially useful olive oils, thus harming the overall sector.
In partnership with agricultural professors and researchers from the University of Florida, a small but ambitious group of growers from Florida have thrown their hat into the olive-farming and olive oil-producing ring. As the citrus industry struggles, the state is considering the potential of the fruit as an alternate, lucrative crop.