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Spanish packers <span title='Anierac y Asoliva defienden la calidad de los AOVEs del mercado y detectan irregularidades en la elaboración del estudio de la OCU

'>defend the quality of national EVOOs and detect irregularities in the latest study of the OCU

Spanish packers defend the quality of national EVOOs and detect irregularities in the latest study of the OCU

2018/26/10 - The National Association of Industrial Packers and Edible Oil Refiners (Anierac) and the Spanish Association of the Olive Oil Trade and Exporting Industry (Asoliva) have ensured that all brands comply with strict legal analytical controls, confirming that all are extra virgins from the analytical point of view, and that they detect "obvious irregularities" in the elaboration of the latest study of the Organization of Consumers and Users (OCU) on 41 brands of Spanish EVOO.

According to this analysis of the OCU, 20 of the 41 brands analyzed do not meet the requirements of the European legislation that regulates the marketing of the oil and therefore are not extra virgin olive oil; in fact they are of a lower category, a cheaper virgin olive oil.

In this sense, this organization has warned that it is "a deception of an economic nature, since on average the EVOO is 0.50 euros per liter more expensive than Virgin Olive Oil".

To reach these conclusions, the OCU has ensured that they has followed "accurately" the Royal Decree that regulates the conduct of studies and comparative analysis of food products. Thus, they have explained that "this rule requires to carry out analyzes in accredited laboratories, allows the industry to make contradictory analyzes, and in cases of legal breach, such as the one reported, allows the completion of a final analysis whose result will be the of the publication ".

However, Anierac and Asoliva believe that the conclusions of the study are based fundamentally on sensory criteria from a panel of tasters, so "we are speaking only about smell and taste".

"When talking about fraud, the OCU refers exclusively to differences of sensory criteria between tasters. In some lots, there are discrepancies in the assessment of odor and taste even among the different accredited laboratories that have participated in the study ", both associations have added.

They also stressed that during the development of the study "from the sectoral associations were made evident the irregularities detected in terms of taking samples, the poor conservation of them, the delay in the preparation of the analysis, as well as the serious deficiencies detected in the procedures stipulated by the regulations (Royal Decree 538/2015). Respecting the work of the OCU, we have always offered to collaborate in everything necessary to correct the errors detected," they have stressed.

Anierac and Asoliva have insisted that the tasting panel method "is a subjective procedure as has been demonstrated by a multitude of private and official studies and, therefore, it is a method under review both by the International Olive Council and by the different administrations with the aim of reducing the great variability of their results".



Recognition for Oleoestepa
On the other hand, Oleoestepa has valued that the study of the OCU places this brand as those with "the highest quality in the market."

The cooperative has recalled that it is a study that the OCU develops every five years and in all of them Oleoestepa has obtained the first place in the quality ranking among the extra virgin olive oils with the greatest presence in the national market.

"This new recognition consolidates the Oleoestepa production model, based on the search for maximum excellence and an extra virgin olive oil where quality exceeds quality, placing it as the leading cooperative producer of high-end extra virgin olive," the company has said.

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