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The Quality Olive Oil Sector united in defense of the Sensory Tasting Panel

The Quality Olive Oil Sector united in defense of the Sensory Tasting Panel

2018/10/04 - The Provincial Council of Jaen has hosted this morning a major signature of a manifesto in defense of the Sensory Tasting Panel as an indispensable control method of virgin oil. This call arises in response to the meeting held by Asoliva and Anierac in which they expressed the legal uncertainty of this method. Associations, Groups, producers and Public and Private entities of the Spanish olive oil sector show their unanimous support for this method and stress the need to stick together to jointly promote extra virgin olive oil.

With an unprecedented support at the national level, this manifesto -promoted, among others, by the Provincial Council of Jaén, the Regulatory Councils of Protected Designations of Origin of Jaén and Córdoba, University of Jaén (UJA), University of Córdoba (UCO) and AEMO (Association of Spanish Olive Municipalities)- intends to offer a strong response to the meeting held last March 15th by the operators of the industrial sector, packing and exporting olive oil, in which they questioned the Sensory Tasting Panel method and proposed to the Spanish Ministry of Agriculture and Fisheries, Food and Environment (Mapama) its improvement.

This act, chaired by Francisco Reyes, president of the Provincial Council of Jaen, included the intervention of Ana María Romero, president of AEMO; Soledad Serrano, president of QvExtra! International; José Luis García-Melgarejo, manager of Olivar de Segura SCA; and Joaquín Claramunt, representing the industrial oil mills.

In the framework of this firm, Reyes thanked the important assistance of the olive sector to a call that "we have made to respond to the demand of an important part of the sector of olive oil producers in defense of the tasting panel". In this regard, he stressed that "from the Provincial Council we believe it is a fundamental instrument to continue defending the quality of olive oils."

Soledad Serrano, meanwhile, added that "the sector cannot afford internal struggles," stressing the need to "stick toghether in defense of the extra virgin olive oil."

A neccesary manifesto

In the aforementioned document in defense of the Sensory Tasting Panel, this method of sensorial analysis applied to virgin oils is considered an "indispensable tool nowadays for the classification of virgin olive oils, which allows to differentiate the extra virgin olive oils, from the virgins and lampante oils, above the physical-chemical analysis ". In this sense, they consider it "essential that the EVOOs and VOOs have to pass this test, not only to value the enormous effort of the olive producers and oil mills, but also so that the consumers who acquire an extra virgin olive oil not only find a product according to the category declared on its label, but one that matches its description and without organoleptic defects. "

They also show their outrage at the attempt to disable a method "developed by the International Olive Council (IOC) and contemplated in the current regulations of the European Union for more than 15 years, with proven experience in its application by official laboratories that in addition, they are periodically audited by the National Accreditation Entity (ENAC) and by the Ministry itself". While admitting that there is still some space for improvement, they consider it a matter in which "we must work from the oil sector in a joint and constructive way, as well as invest in training to increase the number of certified panels." Of what there is no doubt, according to its promoters, is that "the Sensory Tasting Panel is essential to classify extra virgin olive oils objectively", so they expect other entities in the sector and oil companies to join this initiative.

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