How has the regulation on non-refillable containers in the Horeca Channel evolved in Spain?

How has the regulation on non-refillable containers in the Horeca Channel evolved in Spain?

2017/05/07 - It has been more than three years since the Royal Decree came into force on new rules for the presentation of olive oils in hotels and restaurants so from Mercacei we have sought the opinion of various representatives of the sector to know their balance and valuation of a rule still unknown by the consumer.

Ana María Romero, President of the Spanish Association of Municipalities of the Olive Tree (AEMO)
The president of AEMO, Ana María Romero, stresses that the consumer deserves a one-way bottle, as well as to be served a fresh extra virgin olive oil for its consumption in crude and that "we put end to those refillable oilcans that we reject all of us who defend the guarantee of the quality and authenticity of the EVOOs offered to the final consumer. AEMO has fought for this measure, along with many actors in the sector, and, as it can not be otherwise we will keep on fighting for its full compliance," she adds.

Rosa Vañó, Commercial Director of Castillo de Canena Olive Juice
For the Commercial Director of Castillo de Canena Olive Juice, Rosa Vañó, the standard has not been accepted equally by all sectors of the hospitality industry, nor at all levels. "We are still finding oilcans and cruets in many places, although it seems that the filling of bottles has slowed down," she highlights.

Antonio Guzmán, Manager of Cooperativas Agro-alimentarias de Andalucía
The manager of Cooperativas Agro-alimentarias de Andalucía, Antonio Guzmán, assures that it is difficult to quantify the degree of compliance of this rule, and although many establishments naturally complies with the norm with; in others, many irregularities are detected.

Spanish Federation of the Hospitality Industry (Fehr)
Sources of the Fehr indicate that although it is a regulation in which the entity observed some inconveniences as the fear to an increase of the price of the oil in these new formats; the new logistic needs that were presented to the establishments; or even the increase in the food waste they could generate, "the truth is that once the norm was approved, the sector has complied with it and we have obviously urged to act in compliance with these obligations."

Teresa Pérez, Manager of the Spanish Olive Oil Interprofessional
Teresa Pérez, the Manager of the Spanish Olive Oil Interprofessional, affirms that the norm is being fulfilled, since a year ago they started a study in order to know exactly what was happening and the data collected showed that the degree of compliment is reaching 80% of those restaurants and hotels in which the oils are offered correctly, although "we can't be satisfied until we reach 100% of the fulfillment."

Luis Torres-Morente, CEO of Maeva
"As we expected, there are establishments that comply strictly with the regulations and others that do not. However the fact is that even if the rule is not fulfilled 100%, it is a beneficial measure for the sector and, of course, towards the consumer's protection," emphasizes the CEO of Maeva, Luis Torres Morente.

Spanish Ministry of Agriculture and Fisheries, Food and Environment (Mapama)
From the Mapama we ensure that the implementation of the measure has been positive but obviously it is always possible to improve. "This measure has meant a major change and things don't change from one day to the next, so it is fundamental to raise awareness among consumers and professionals about the importance of complying with this rule as it is an additional guarantee on the quality of the olive oils we consume."

Ramón Pulgar, consultant and expert in EVOO
The consultant and expert in EVOO Ramón Pulgar believes that the regulations doesn't meet the expectations generated and "although some hotels and restaurants have adapted and proudly offer this product in optimal conditions, others, unfortunately, most of them offer filled dripping and greasy bottles, with a manipulated plug or bordering the law adding garlic in the oil as to make it look as a sauce."

Andrés García, CEO and founder of Supremo
CEO and founder of Supremo, Andrés García emphasizes that the producers "have made sure that each of our packaging complies with the regulations to prevent restaurant owners and hoteliers from worrying about a possible sanction."

Marino Uceda, elaiologist, researcher and consultant
The researcher and consultant Marino Uceda believes that the evolution of the legislation has been very positive, although in the course of the application "gaps that need to be corrected have been revealed." In his opinion, unfortunately there are still many cases in which the standard is not respected, whose purpose is to guarantee the genuineness and quality of this extraordinary product.

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