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Monitoring imports of olive oil by Customs to ensure they comply with trade standards (whichever is enacted) makes good sense. The testing can be undertaken on every batch by an Australian independent internationally accredited laboratory – and paid for by the importer as part of the clearance process – according to online industry comment on olivebusiness.com.
Read MoreAdvance TAFE in Victoria are offering a Diploma of Agriculture Specialising in Organics. The Diploma is offered part-time at the Farmtec campus, Sale, Eastern Victoria, or off-campus via flexible delivery. There are four intakes per year and the teacher is Alan Broughton. For more information contact Advance TAFE on 03 5142 2541 or view details at the Advance TAFE website.
Read MoreOlives New Zealand is undertaking a survey of all growers in order to gain a better understanding of the size and nature of the industry. This in turn will provide information on actions needed in providing leadership, education, resources and industry advocacy for members. It will also allow ONZ to achieve greater credibility with government and other organisations in representing the interests of growers and other industry participants. Information on individual businesses will not be revealed; summary data will be produced by the executive officer. The survey form will be e-mailed out this week: please print, update and complete details, and return via post or scan and e-mail. Full co-operation in the survey process will make the project a success, so let’s hope all growers get behind it.
Read MoreThe need for more transparency in the olive oil market and for uniformity on olive oil tariff codes were among key issues discussed at the 99th session of the International Olive Council’s Council of Members, held at the IOC’s Madrid headquarters from November 21-25. IOC Executive Director Jean-Louis Barjol said that actions in response to these issues would include a new data base of historical prices and a joint project with the World Customs Organization on the harmonization of tariff codes. As it stands, the WCO classifications vary from the IOC ones and do not differentiate between virgin extra and virgin olive oil. Are we perhaps starting to see the global industry marching to the same drum – Ed?
Read MoreRenewed interest in health and wellness leads the top 10 trends set to dominate the UK food and drink sector in 2012, according to Leatherhead Food Research.
Read MoreFive years ago the European Union nutrition and health claims regulation (NHCR) became law. Around the bloc, hopeful EU healthy foods and supplements stakeholders submitted more than 44,000 health claim applications.
Read MoreAn oxygen-sensitive colour change sensor used to determine the shelf-life of packaged food could challenge industry food quality and safety practices, says its UK-based inventor.
Sounds like a great progression in food safety for the table olive and olive product producers – Ed.
Soon you may be able to buy olive oil in bioplastic bottles made from a compound found in olive skins, thanks to the work of a Spanish researcher. Jesús Zorrilla has found a way to extract PHAs (poly-hydroxy-alcanoates) from the residues of olive skins, which in turn can be used to make plastic containers that are non-toxic and 100 percent biodegradable.
Read MoreInput from Nestlé, Kellogg, GlaxoSmithKline, Merck, DSM, Unilever, Cargill, Ocean Spray, Kraft, Danone, Health Canada, the University of Milan and 45 other parties has informed fresh EFSA guidance on antioxidant and cardiovascular health claims.
Read MoreWhile debate swirls around how to ensure the quality of extra virgin olive oil in the United States, Europe and elsewhere, consumers in India are getting an entirely different message. In a new campaign rolled out by the country’s largest olive oil marketer, it’s the lowest edible grade – one that can’t even legally be called ‘olive oil’ in most places – that Indians should turn to for a healthier diet. Introducing the only major campaign in the world to promote olive pomace oil.
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