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Credit: Newsday/Marcus Villagran
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Gourmet Factory is hoping a big investment in its future will pay off. The Hauppauge wholesaler of oils and Mediterranean foods invested nearly a year and more than $200,000 to obtain a voluntary USDA quality monitoring seal designed to assure consumers its olive oil is authentic.
More proof that quality assurance is increasingly acknowledged as the key to success for EVOO producers – if you’re not a participant in the Australian OliveCare Code of Practice or NZ OliveMark programs, put it on your “must-do” list now .
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In what could be a game-changer for producers throughout the national capital region, the first shipment of local perishable produce on Wednesday night flew direct to Singapore from Canberra Airport.
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We hope you’re all enjoying your weekly edition of
Friday Olive Extracts
(FOE), bringing all the latest industry news and events to your Inbox in an even more timely manner. THE place to share olive industry news and last-minute event reminders, the 2017 weekly format has been another great step forward for our increasingly popular industry e-newsletter, and we now have nearly 4000 subscribers across the globe. If you’re not one of them, you can sign up
here.
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Adelaide Cemeteries Authority’s Robert Pitt wants you to think differently about cemeteries, and he's starting by bringing a piece of them into your kitchen.
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AOA Membership Renewals – are you paid up?
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It’s AOA Membership renewal time – have you paid yours yet? All membership invoices have now been mailed out, so if you haven’t received yours, please contact Lisa via
[email protected] or ph (0)8 8573 6545 and let her know.
As a financial member, you are doing your bit to support and empower the AOA to represent your interests, and to help build a sustainable and profitable future for our industry. There are also plenty of direct member benefits, including:
- eligibility to join the Australian Code of Practice (OliveCare™) certification program,
- member discounts on events and publications, and
- access to the online Members Lounge for invaluable information and assistance with labelling requirements, technical issues and much more.
Want to join?
If you’re not already a member, you’ll find more information and membership forms
here.
International growers and importers into Australia are also welcome to join: contact Lisa at
[email protected] for an application form.
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2017 Olives New Zealand EVOO Awards
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A reminder that the NZ EVOO Awards are now open for entries, with a closing date of 15 September. A condition of entry is that oils must have been certified via the Olives NZ Certification programme, so all oils intended to be entered in the NZ EVOO Awards must be submitted for testing by 18 August to ensure results are received before entries close. Yes, that’s today - so get moving or you’ll miss the opportunity!
Awards information packs and personalised entry forms are being emailed to all members who have already had oil certified or as oil is certified: if you haven’t received yours, contact ONZ EO Gayle Sheridan via
[email protected].
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Olive Oil Sensory Master Course
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An Olive Oil Sensory Master Course is being held in Geelong on 10-11 November 2017, run by the IRTA and Modern Olives.
The course has been designed to:
- learn more about negative and positive attributes, focussing on both identification and intensity scoring;
- gain a better understanding of the relationship between fruit handling, milling and oil management on final quality; and
- gain a better understanding of chemical analysis and panel test results, for better informed strategies for olive oil trading.
If you are an olive oil taster and feel you need more training in determining negative and positive attributes, this course is for you.
Cost for the two-day course is $250 and places are limited. For more information or to register, email Claudia Guillaume at
[email protected].
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Entries are open for the inaugural Australian International Olive Awards, Australia’s first and only global olive competition. Replacing the Australian National Olive Competition, the AOA's annual competition this year becomes an international event, including oil and table olive entries from both northern and southern hemisphere producers.
The judging panel offers a wealth of global olive competition experience, bringing together top Australian and international judges from the USA, Japan, Argentina and New Zealand. Competition will no doubt be tough, with strong interest already being shown for the new ‘international' standing of the competition – not to mention the increased opportunities for marketing and promotion of winning oils.
Key dates:
- Entries are now open
- Closing date for both oil and table olive entries is 8 September
- Winners will be announced at the 2017 AOA Conference Dinner on 10 October in Adelaide, South Australia.
Full information and entry are available on the competition website
here
.
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Nine-in-ten consumers believe the food industry has a responsibility to provide them with a healthy diet but consumers are also mistrustful of the sector as a source of nutritional information, a new study reveals.
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Law360: The U.S. International Trade Commission has determined that domestic olive production has been damaged by government-subsidized ripe olive imports from Spain sold at less than fair value, according to a decision published in the Federal Register on Friday.
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Ukraine and Russia account for over half the world's sunflower oil production. As military tensions escalate between them, the marketplace for sunflower and other cooking oils may be affected.
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The UK should use Brexit to “lower and ultimately eliminate” trade tariffs on food imports and review all scientific evidence on food safety, including genetically modified (GM) foods and chlorine-washed chicken.
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The European Commission’s Joint Research Centre (JRC) has developed a new metabolomics fingerprinting methodology that, the researchers say, could be used to authenticate organic food products.
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Olive oil prices have skyrocketed this year as unfavourable weather conditions, and persistent droughts restrict supply; while demand has been rapidly growing in emerging economies, such as Brazil and China. As a result, olive oil prices have hit new highs, potentially putting people off buying it.
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Very hot and dry summer is posing a challenge to European farmers, who have had to implement irrigation systems almost everywhere to give olive trees some relief from the heat. With a view to mitigate and prevent climate change impacts on crops, various and different methods and approaches are currently being researched by experts at a global level.
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2017
28 August – Entries close, 2017 NZ Royal Easter Show Competition – Auckland, NZ
[email protected]
6 September – Entries close, Sol d'Oro Southern Hemisphere competition – Osaka, Japan
www.solagrifood.com
8 September – Entries close, 2017 Fleurieu Food Olive Awards – Fleurieu Peninsula, SA
[email protected]
9 September – Awards Presentation Dinner, 2017 Perth Royal Olives Show – Perth, WA
www.oliveswa.com.au
11-14 September – Fine Food Australia 2017 – Sydney, Australia
15 September - Entries close, 2017 NZ EVOO Awards – Auckland, NZ
21-23 September - Oil China Expo 2017- 12th China international olive oil & Edible Oil Exhibition – Beijing, China
24 September - 2017 Shanghai international olive oil Tasting Meeting - Shanghai, China
www.eoliveoil.com
14 October - NZ EVOO Awards Dinner – Wellington, NZ
15 October - ONZ Organoleptic Seminar – Wellington, NZ
2018
March - World Extra Virgin Olive Oil Tasting Team Championship, Priego de Cordoba, Spain
[email protected]
To include your event, or update your existing event details, email FOE editor Gerri Nelligan at
[email protected]
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Friday Olive Extracts is Published by:
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Olivegrower & Processor
June Issue
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Australian and New Zealand
Olive Industry Directory
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