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Criminality, the global supply chain and the unpredictable nature of food adulteration for financial gain mean it can pose a greater public health risk than traditional safety threats such as pathogen contamination, according to new research.
More worrying because …
Counterfeiting is a major problem in the global food and drink industry with the level of fraud estimated at around $50bn a year, an audience at the American Association for the Advancement of Science (AAAS) annual meeting heard recently.
Single measurements for total antioxidant values in foods and beverages do not provide an effective means of comparison, whilst differences in measuring protocols require standardisation, say researchers.
You’ve got less than a week left to lock in your place at the Olives New Zealand Conference 2012 – Let’s Get it On! – on Saturday, 24 March. The venue is the Five Star Sudima Airport Hotel, Auckland with an Olives to Oil processor course on the following day, Sunday, 25 March. Late registrations for both the conference and processing course close on Thursday, March 8, so don’t waste time! Registration forms available https://www.olivesnz.org.nz/wp-content/uploads/2011/12/2012-Olives-to-Oil-Programme-and-Registration1.pdf or email executive officer Gayle Sheridan at: [email protected].
The European Commission is set to pay up to €20 million ($26.5m) to subsidise the temporary storage of 100,000 tons of extra virgin and virgin olive oil. It’s hoped that taking the oil off the market for up to four months will bolster below-cost farm-gate prices in Spain, the world’s biggest producer and the EU’s olive oil price leader.
The inaugural Geelong Food & Wine Show will take place on 10-11 March 2012 at the Deakin Waterfront Campus. The bay will transform into a buzzing marketplace of chefs, local providores and winemakers, with over 80 exhibitors featuring local wines and regional produce. A major drawcard will be MasterClass sessions by guest chefs including George Calombaris, Ben O’Donoghue and Adriano Zumbo. Stall bookings are now open – more information here. And we’ve organised a discount rate for FOE subscribers, with 20% off the regular cost for exhibitor stands – just book before 24 February and mention you saw this on FOE. This is a great opportunity for local producers to showcase their oils and olive products at a major event, so why not band together with fellow producers and share an olive-themed stand.
To ensure we can better serve our valued readers and suppliers, Olivegrower & Processor will now be published as February/March, April/May, June/July, August/September, October/November and December/January. Subscribers will still receive 6 issues per annum but in order to effect this change, this will mean the next issue will be a March/April/May issue, for release in late April. Should you have any inquiries, please email [email protected].
We look forward to continuing to bring you practical and technical solution-based information to assist your business.
Olives South Australia, the Australian Olive Association (AOA) and Bovalina Olive Oil Group are hosting an Olive Field Day at Penfield Gardens on Thursday, 22 March 2012, from 9am-4pm. Specialist interstate and local guest speakers will present on topics including olive growing and harvesting, disease treatments, oil handling, table olive standards, Codes of Practice, industry trends and future marketing directions. The day will also include harvesting and in-grove equipment/product demonstrations and displays. The event is open to all olive growers, producers and interested parties and entry is free, with refreshments available for purchase on site. For more information contact Anthony Papalia on 08 8284 7559/0419 804 068 or [email protected]. Exhibitor enquiries to George Atsalis on 08 8351 8611 or [email protected].
In conjunction with the field day, the Australian Olive Association is holding a two-day Olive Oil Processing Workshop at the same location on 20-21 March, prior to the field day. Olive oil production expert Pablo Canamasas will run the hands-on workshop and sharing his skills on production techniques and oil quality. For more information contact the AOA on 08 8573 6545 or go to www.australianolives.com.au.
A pilot workshop in the fundamentals of bio-gas production and use is being conducted by Skills Victoria, through the National Centre for Sustainability at Sunraysia Institute of TAFE. Bio-gas production is being taken up by industry to optimise the potential of valuable organic bi-products and to minimise the impact of environmental concerns, and the olive industry is cited as a key industry for its use. This pilot workshop is part of a Skills Victoria project aimed at developing bio-gas knowledge and skills for industry and will provide a basic understanding of the principles and practices of bio-gas production. Locations and dates are dependent on numbers and location(s) of interested parties. Expressions of Interest to Darryl Pearl – email: [email protected] or ph: 03 5022 3704.