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Oil is flowing again at Marlborough Oil Press. Press supervisor Aman Chowfin said Monday was the first day the press was back in operation after 10 months of not being used. Yesterday was an induction day for staff using the equipment, which had doubled in capacity from previous years. “We’re easing into it.” Smaller batches…
We have an oil problem on our hands, and it has nothing to do with renewable energy and carbon emissions. When experts convened recently at the 104th American Oil Chemists’ Society annual meeting, there was heated debate over what to do about olive oil. Even though concerns over poor quality, mislabeling and downright fraud surfaced a…
Data gathered by on-the-ground economists from the United Nations Food and Agriculture Organisation (FAO) will be shared with the International Olive Council (IOC) in a move that should sharpen forecasts of future world olive oil production, according to IOC Executive Director Jean-Louis Barjol.
It was a year of “unprecedented activity” for the North American Olive Oil Association (NAOOA), according to its chairman, John Sessler. In the trade group’s 2012 annual report distributed last week, Sessler cited four key developments in the olive oil industry and NAOOA’s involvement.
The food industry is anything but shaky around the world these days, from meat glue to horse meat in “beef” burgers. Who are we to trust? The latest scandal is fake olive found in Israel, including organic varieties. Watch out for it anywhere. We sum up where to buy, and what to avoid. Some varieties sold…
It’s the worst since at least 1999, and that’s official! With harvesting now concluded in Andalucia, this year’s olive crop is down around 57% on the 1.36 million tonnes of the 2011/2012 season, with such low levels not experienced for at least 14 years! In total 560,000 tonnes were expected to be harvested this season…
In Spain, olive oil might as well be considered one of the food groups. And, often, that olive oil comes in unmarked, unlabeled containers from small orchards. But the European Union wants to make sure consumers know exactly what they’re eating, which means big changes for the olive oil industry.
Hard pressed to justify a proposition deemed laughable by critics, the European Commission withdrew on Thursday a planned ban on restaurants serving olive oil in jugs on diners’ tables pending consultations with the industry and consumers. European Union Agriculture Commissioner Dacian Ciolos took to a regular media podium to perform a U-turn that spawned a…
Olive oil will play a special role at the coming Anuga, which will run from 5 to 9 October 2013. One of the highlights awaiting the approximately 6,700 suppliers from about 100 countries who will come to exhibit at the event is the premiere of the newly conceived special show “OliveOil Market”.
For every gallon of olive oil that’s pressed from the ripe fruit, about 38 pounds of olive skins, pulp and pits are left behind. Known as pomace, these leftovers typically have low-value uses. But US Department of Agriculture (USDA) agricultural engineer Rebecca R. Milczarek and her colleagues are working with olive growers and olive-oil processors…