THE CHALLENGE OF MODERN OLIVE-GROWING? HOW TO PLAN A PROFILE FOR EXTRA-VIRGIN OLIVE OILS SUITABLE FOR THE MARKET

The olive-growing business is a long-term investment, the profitability of which is very much dependent on individual company strategies and the market. hence it is necessary to look at the development of the market of extra virgin olive oil as well as the technical management solutions and various mechanization models available today.

The conference aims to present the most innovative aspects of the olive-oil productive cycle, from the choice of the cultivar, through new technology, to the design of new blends for the market. Much attention will be paid to three technical aspects concerning the three fundamental stages which are pruning, picking and irrigation, for which innovative solutions are proposed aimed at keeping costs down and increasing competitiveness.

The conference offers an interesting updating on the latest models of olive groves, with an in-depth look at the technical aspects of high density olive groves showing advantages and costs. This system was experimented in Spain at the beginning of the 90s and then exported into the main olive oil producing countries in the Mediterranean area.

The comparison between Italy and Spain is the subject of a specific analysis. on one hand, the choice of the cultivars, the agronomical techniques, the assessment of parameters for the extraction process and the subsequent selection and conservation of extra virgin olive oil, make it possible today to
“plan” the organoleptic and chemical-physical qualities more accurately than in the past, and in particular before the 90s; on the other, the control of the entire production cycle, and in particular the raw material, is fundamental in order to achieve both quality and volume. To this regard, the Spanish experience provides a good example in that firstly to check the optimum
moment of ripeness is increasingly frequent before starting to harvest; secondly every lot of olives that goes to the mill undergoes quality-quantity analysis.

There is a specific report on the subject of quality which aims to assess and interpret the interaction of technology with the composition of extra virgin olive oils, based on direct experience and research over recent years, illustrating which direction to take and which parameters to take into consideration.

Turning olives into oil is a complex process and necessarily involves a quality selection expert that is strategic for the creation of a blend suitable for the market. The quality selection expert does not only choose the extra virgin oils to use to make the blend. Together with the marketing department, professional tasters take part in all stages of market research leading up to
the launch of products to satisfy specific consumer requirements and to guarantee the nutritional properties of olive oils that are highly appreciated by consumers and the Mediterranean diet.



Thursday 15th November 2007
9.30 am – 1.30 pm - Gemini Room, Congress Centre (groundfloor)
THE CHALLENGE OF MODERN OLIVE-GROWING? HOW TO PLAN A PROFILE FOR EXTRA-VIRGIN OLIVE OILS SUITABLE FOR THE MARKET
Is it possible to reconcile olive-growing techniques and extraction technology with the new requirements of quality and product differentiation?

Introducing
Luigi Caricato, journalist and oil expert

Riccardo Gucci, department of growing and protection Wooden Species, university of pisa
Reducing production costs: new solutions in the modern olive-growing

Joan Tous, IrTa - Institute of research and Food Technology - department Mediterranean Fruit Trees, constantí - Tarragona (Spain)
New trends in olive orchards design

Giovanni Lercker, department of Food Sciences, university of bologna
The quality and the market: what’s the role of technology? Which ways to follow and which parameters to be taken into account?

José Alba Mendoza, consejo Superior de Investigacion cientificas (cSIc) almazara experimental, Instituto de la grasa, Sevilla (Spain)
Daniela Capogna, food technologist
The production of extra-virgin olive oil in line with the requirements and the standards of the Spanish producers. Is it possible to obtain quality
and volumes?

Francesco Visioli, professor of Fisiopatology, université pierre et Marie curie – paris
How to obtain an extra-virgin olive oil with a perfect nutritional profile, in the light of the scientific evidences

Marcello Scoccia, head and quality selection consultant of carapelli Florence (grupo Sos)
The quality selector working on the “construction” of a blend. The expertise developed in the field


Info:
via San Vittore al Teatro, 3 - 20123 Milano (Italy)
tel. +39 02 7222281 - fax +39 02 866226
www.simei.it - www.enovitis.it
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