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Super high density (SDH) olive specialists Olint held their 1st Annual Olive Oil Conference in Dixon, California on January 19-20. Presenting a wealth of practical and relevant information to olive and olive oil industry members, the conference also encompassed a trade show featuring the latest in related products and services. Conference speakers included AOA president Paul Miller, who presented on International Market Data and the Australian Standards Process, and Agromillora’s Xavier Rius, who gave three papers – Evolution of the SHD olive, Soil type and suitability of SHD and Irrigation scheduling. All the presentations are available for public downloadhttps://www.agromillora-ca.com/presentations/
Moroccan olive oil producers say Spain should not be so scared of a wider EU-Morocco free trade deal – at least for now – because the United States market is their main target. Spain’s olive oil sector is in furore over the plan, which would eliminate an EU customs duty (currently about €1.25 per kilo) on Moroccan olive oil and restrict to 2000 tons the amount of EU oil allowed to enter Morocco tariff-free. The European Parliament ratified the proposal earlier this month by 369 votes to 225, with most of its Spanish members voting no. There is now talk of a Spanish appeal to Europe’s Court of Justice.
Food control authorities, police forces and regulatory bodies have gathered in Brussels this week, in the hope of boosting their efforts against food crime in the European Union (EU). The EC Conference on Combatting Food Crime comes after last year’s Europol-led operation, which saw tonnes of illegal foods seized.
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.