Food and Forestry Policies, Italy Olive oil and especially extra - - PowerPoint PPT Presentation

Angelo Faberi, Ministry of Agricultural, Food and Forestry Policies, Italy

Beneficial effects on health

Mediterranean diet:

• Vegetables
• Cereals
• Fish
• Olive oil

Olive oil – and especially extra virgin olive oil - , due to its distinctive characteristics is a key product in the Mediterranean diet

Increased Popularity

High demand for olive oils (especially extra virgin)

Rich in antioxidants such as β-carotene and tocopherols

TheEU is a member of the international olive council, which was set up in 1959 to administer the succession of international commodity agreements concluded over the past 60 years.

The international olive council members account for almost 98% of the world production of olive oil. Nearly all the Mediterranean countries and, in addition, Argentina, Uruguay, Iran and Jordan participate in the agreement to defend and promote olive growing, olive

• il and table olives.

OLIVE OIL PRODUCTION – WORLD TREND

500 1000 1500 2000 2500 3000 3500 TIONNS X 1000 CROP YEARS EU IOC COUNTRIES NON IOC COUTRIES WORLD TOTAL

IRRIGATE D 25% RAIN FED 75%

OLIVE OIL CROP AREA Factors for production volatility:

• proportion of rain-fed olive

groves (more subject to climatic conditions);

• natural alternate bearing of
• live trees

(Data source: IOC)

WORLD AND EU OLIVE OIL CONSUMPTION

500 1000 1500 2000 2500 3000 3500

Tonn x 1000 Crop year

World production vs. consumption

WOLRD PRODUCTION WORL CONSUMPTION EU CONSUMPTION EXTRA EU CONSUMPTION 36% 30% 8% 7% 5% 4% 4% 6%

SHARE OF EU OLIVE OIL CONSUMPTION 2018

Italy Spain Greece France Portugal Germany United King.

New plantations and improvement in agronomic practices are expected to be the main drivers behind an increase in EU production capacity.

(Data sources: IOC)

1030 1401,5 1391,9 1615 618,2 1781,5 842,2 1403,3 1290,6 1260,1 1598,9 305 320 301 294,6 357,9 132 300 320 195 346 225 540 430 440 399,2 415,5 463,7 222 474,6 182,3 428,9 265 53,4 62,5 62,9 76,2 59,2 91,6 61 109,1 69,4 134,8 115 10,3 10,6 13,3 10,2 10,9 13,8 9,3 17,4 14,7 16,2 15,3 500 1000 1500 2000 2500 3000 2008/9 2009/10 2010/11 2011/12 2012/13 2013/14 2014/15 2015/16 2016/17 2017/18 2018/19

• Tonn. x 1000

Crop yeat

EU PRODUCTION DATA

Spain Greece Italy Portugal Other EU

OLIVE OIL EU PRODUCTION IN DETTAIL

The EU olive oil sector is dominated by four main producing countries: Spain, Italy, Portugal and Greece. Together they account for 99 %

• f EU production and two thirds
• f world production.

There are around 790 000 olive growers in the EU (2016 data).

(Data source: Eurostat)

20 40 60 80 100 120

ES 52% IT 33% PT 10% EL 3%

Thousand tonnes

United States Brazil Japan China Canada Australia Others

2018 EU OLIVE OIL PRINCIPAL EXPORT

• PARTNERS. (Source: Eurostat)

OLIVE OIL EXPORT EXPORT

Global demand for EU olive oil is steadily growing, thanks to growing production and processing capacity, EU exports should further expand (+3.3 % per year by 2030).

100 200 300 400 500 600 700 800 900 1000

IMPORT EXPORT GLOBAL OVERVIEW

EU IMP. IOC COUNTRIES IMP. NON IOC COUTRIES IMP. TOTAL WORLD IMP. EU EXP. IOC COUNTRIES EXP. NON IOC COUTRIES.EXP. WORLD TOTAL. EXP.

(Data source: IOC)

1 2 3 4 5 6 7 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 Tonn x 1000

Export trend from EU to Colombia, Ecuador and Peru -Olive Oil CN 1509

Colombia Ecuador Peru

0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 Tonn x 1000

Export trend from EU to Colombia, Ecuador and Peru Olive Pomace Oil CN 1510

Colombia Ecuador Peru

EXPORT FORM EU TO: COLOMBIA, ECUADOR AND PERU

The main drivers of this trend are likely to be awareness campaigns and further uptake of the Mediterranean diet and the incorporation of olive oil into modern lifestyles.

(Data source: DG AGRI)

2000 4000 6000 8000 10000 12000 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019

Tonn.

EU EXPORT OF OLIVE OIL TO COLOMBIA ECUADOR AND PERU BY MEMBER STATE

(OLIVE OIL NC 1509 & OLIVE POMACE OIL 1510)

ES IT Other EU

OLIVE OIL AND OLIVE POMACE OIL EU TRADE WITH COLOMBIA, ECUADOR AND PERU: MAJOR EU PLAYERS

(Data sources: DG AGRI)

OLIVE OIL AND CARDIOVASCULAR DISEASES Lower rates of death from coronary heart disease are recorded in the countries where olive oil is virtually the only fat consumed." OLIVE OIL AND DIABETES An olive-oil-rich diet is not only a good alternative in the treatment

• f diabetes; it may also help to

prevent or delay the onset of the disease. OLIVE OIL AND CANCER Epidemiological studies suggest that olive oil exerts a protective effect against certain malignant tumours (breast, prostate, endometrium, digestive tract, …). OLIVE OIL AND ARTERIOSCLEROSIS It has been demonstrated that an

• live-oil-rich diets can attenuate the

effect of fatty foods in encouraging blood clot formation, thus contributing to the low incidence of heart failure OLIVE OIL AND CHOLESTEROL Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL- cholesterol, which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.

Olive oil is good for your health

Daily Intake : 5 mg / 20 g olive oil or 250 mg/ kg olive oil

“Consumption of olive oil polyphenols contributes to the protection of blood lipids from oxidative stress”

Conditions of use of the claim The claim may be used only for olive oil containing 5 mg of hydroxytyrosol and its derivatives (e.g. oleuropein complex & tyrosol) per 20 g olive oil (*). In order to bear the claim information shall be given to the consumer that the beneficial effect is obtained by a daily intake of 20 g olive oil

Olive growing has positive effects on the environment and that the adoption of appropriate agricultural practices helps to increase the capacity for atmospheric CO2 sequestration A scientific study has demonstrated that the production of a litre of olive oil can capture up to 10 kg of atmospheric carbon dioxide Olive trees also act as a barrier to desetification and help to increase biodiversity

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• Need to keep pace with the state of the art of
• live oil production technology and extraction

and refining technologies;

• Need to have more effective means for

tackling potential misuse;

• Take into account the compositional

variability of oils produced in geographic areas where olive cultivation has recently been introduced.

❑ …… ❑ Commission Implementing Regulation (EU) 2016/1227 of 27 July 2016 ❑ Commission Implementing Regulation (EU) 2016/1784 of 30 September 2016 ❑Commission Delegated Regulation (EU) 2016/2095 of 26 September 2016 ❑ Commission Implementing Regulation (EU) 2019/1604 of 27 September 2019

… modifications of the IOC standard are harmonized with the EU rules ….

Voluntary basis:

• Codex
• IOC
• USA
• AUS

Compulsory basis:

• The EU regulation

applyes to produced and imported olive

• ils and olive

pomace oils within the Europen Union territory.

Standard :

IOC EU

OLIVES

EXTRA VIRGIN OLIVE OIL VIRGIN OLIVE OIL LAMPANTE OLIVE OIL POMACE REFINED OLIVE OIL REFINED OLIVE- POMACE OIL OLIVE OIL — COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS

VIRGIN OLIVE OILS

CRUDE OLIVE- POMACE OIL OLIVE-POMACE OIL * Only categories circled in red are directly offered to consumers.

Harvesting & delivery to mill Oil extraction Storage & bottling

WASHING CRUSHING MALAXATION CENTRIFUGATION STORAGE FILTRATION BOTTLING DISTRIBUTION ✓ Visual inspection and assessment of the presence

• f micro-organisms and parasites in the olives;

✓ Analysis of the content of residues of phytosanitary products and other contaminants in the fruit; ✓ Analysis of water quality. ✓ Control of proper cleaning of equipment and facilities. ✓ Sorting of raw matherials and products ➢ Oxidation stability ➢ Absence of contaminants (pesticides, hydrocarbons, PAHs) ➢ Nutritional Characteristics (balanced content of saturated, mono and polyunsaturated fatty acids, presence of phytosterols, vitamins and natural antioxidants) ➢ Organoleptic (no defects)

The European Unio ion is is th the le leading producer, consumer and exporter of oli live oil il

To ensure a high quality level for its olive oils, the EU has developed an effective regulatory framework based on three pillars:

TRACEABILITY

• Under EU law, “traceability” means the ability to track any food, feed, food-producing

animal or substance that will be used for consumption, through all stages of production, processing and distribution.

• The EU’s General Food Law entered into force in 2002 and makes traceability compulsory

for all food and feed businesses. It requires that all food and feed operators implement special traceability systems

• Special provisions for olive oils «Natural or legal persons and groups of persons who hold
• live oil and olive pomace oil from the extraction at the mill up to the bottling stage

included, for whatever professional or commercial purposes, shall be required to keep entry and withdrawal registers for each category of such oils.» Art. 7b of Reg. EEC 2568/91

THE EU MARKETING STANDARD FOR OLIVE OIL

Why ?

• To avoid confusing and/or misleading labeling practices
• To guarantee the quality of Olive Oils and Olive Pomace Oils
• To ensure fair trade practices.

How ? ✓Single CMO Regulation (EU) 1308/2013 ✓REGULATION (EU) 29/2012 – MARKETING STANDARD FOR OLIVE OIL ✓REGULATION (EEC) 2568/91 Characteristics of olive oil and olive pomace oils and relevant methods of analsysis .

The standard applies to all marketing stages, from production to trade and retail sales.

«principal field of vision»: here the sales denomination and the

• rigin must be reported

*only in the case of extra virgin and virgin

1 N A M E O F O IL (SA LES D EN O M IN A TIO N) 2 D ESIG N A TIO N O F O RIG IN (O N LY EXTRA V IRG IN A N D VIRG IN O LIV E O IL)* 3 IN FO RM A TIO N O N TH E CA TEG O RY O F O IL 4 N ET Q U A N TITY 5 D A TE O F M IN IM U M D U RA BILITY 6 A N Y SPECIA L STO RA G E CO N D ITIO N S 7 FBO N A M E A N D A D D RESS 8 LO T IN D ICA TIO N 9 N U TRITIO N D ECLA RA TIO N 10 O PTIO N A L IN D ICA TIO N S

OLIVE OIL LABELING

LEGAL BASIS: REG. UE 1169/2011 AND REG. UE 29/2012

5709 labelling checks performed at EU level in 2018

For extra virgin olive oil: «superior category olive oil obtained directly from olives and solely by mechanical means» For virgin olive oil: «olive oil obtained directly from olives and solely by mechanical means» For olive oil composed of refined olive oils and virgin olive oils: «oil comprising exclusively olive oils that have undergone refining and oils

• btained directly from olives»

For olive-pomace oil: «oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils

• btained directly from olives» or «oil comprising exclusively oils
• btained by processing olive pomace and oils obtained directly from
• lives»

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MANDATORY INFORMATION ON THE CATEGORY OF OILS MARKETABLE AT RETAIL STAGE

23

«first cold pressing» may appear only for extra virgin or virgin

• live oils obtained at

a temperature below 27°C from a first mechanical pressing

• f the olive paste by a

traditional extraction system using hydraulic presses «cold extraction» may appear only for extra virgin or virgin

• live oils obtained at a

temperature below 27°C by percolation or centrifugation of the

• live paste

LABELLING INFORMATION PROVIDED ON A VOLUNTARY BASIS

Indications of

• rganoleptic properties

referring to taste and/or smell may appear only for; extra virgin or virgin olive oils

• nly if they are based
• n the results of an

assessment carried out following the

• fficial

method for

• live
• il

tasting Indication of the acidity expected by the date of minimum durability may appear

• nly

if it is accompanied by an indication, in lettering of the same size and in the same visual field, of the peroxide value, the wax content and the ultraviolet absorption, determined in accordance with Regulation (EEC) No 2568/91

Regulation (EEC) 2568/91 – CHARACTERISTICS OF OLIVE OIL AND OLIVE POMACE OIL AND RELEVANT METHODS OF ANALYSIS

❑ Sampling ❑ Storage of samples ❑ Time limit for sample dispatch ❑ Time limit for carrying out analysis ❑ Chemical, physical and organoleptic characteristics and associated limits ❑ Methods of analysis

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Member States have the responsibility to ensure the conformity to the declared category of the olive oil within their territory: ✓ based on risk analysis ✓ with appropriate frequency. ✓ in adequate number* Other obligations of M.S. ✓ apply an effective penalty system ✓ report to commission annually ✓ Intra-EU cooperation in case of non conformities

REGULATION (EEC) 2568/91 – ON THE CHARACTERISTICS OF OLIVE OIL AND OLIVE-RESIDUE OIL AND ON THE RELEVANT METHODS OF ANALYSIS

* minimum one conformity check per thousand tonnes of olive oil marketed per year in each Memebr State

4231 category checks performed at EU level in 2018

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Each category is checked against purity and quality parameters. Annex I of REG EEC 2568/91 as amended by Reg 1604 of 27 September 2019

Purity or authenticity is intended as the correspondence between with which a product is marketed Quality is an intrinsic characteristic

• f the product related to consumer

expectations

1. Quality parameters: ✓ Chemical-physical analysis: %, acidity, peroxide number etc.…(for each category) ✓ Organoleptic Analysis: Visual, Olfactory and Taste characteristics (only for Extra virgin and virgin olive oils) 2. Purity/authenticity parameters: ✓ Chemical purity parameters: fatty acids, composition, waxes, sterol compositions, triglycerides, etc. (all categories)

REGULATION (EEC) 2568/91 – ON THE CHARACTERISTICS OF OLIVE OIL AND OLIVE-RESIDUE OIL AND ON THE RELEVANT METHODS OF ANALYSIS

The methodology for the sensory evaluation, which is referred to as panel test (PT) originates also from several guidelines and instructions concerning the tasting of olive

• ils defined from the International Olive Council (IOC)

Classification of olive oil from a sensory point of view is based on: ✓detection of certain negative attributes ✓measurement of the intensity of three positive attributes (fruitiness, bitterness and pungency) .

THE INTERNATIONAL OLIVE COUNCIL’S METHOD FOR THE ORGANOLEPTIC ASSESSMENT OF VIRGIN OLIVE OIL IL

• Fruity : Set of olfactory sensations

characteristic of the oil which depends on the variety and comes from sound, fresh

• lives, either ripe or unripe. It is perceived

directly and/or through the back of the nose.

• Bitter : Characteristic primary taste of oil
• btained from green olives or olives

turning colour. It is perceived in the circumvallate papillae on the ‘V’ region of the tongue.

• Pungent : Biting tactile sensation

characteristic of oils produced at the start

• f the crop year, primarily from olives

that are still unripe. It can be perceived throughout the whole of the mouth cavity, particularly in the throat.

EVOO: Md = 0, Mf > 0 VOO: Md ≤ 3,5 Mf > 0 There are significant many differences among the

• ils arising from the diversity of origin and olive

varieties, from the time and kind of harvest and as well from differences in the production process and the blending itself.

GEOGRAPHICAL INDICATIONS OF OLIVE OILS

What makes an olive oil special ? What differentiates it from other similar products? ➢ PDO/PGI Olive Oils meet strict production

rules that describe characteristics of the product, geographic area, methods

• f

cultivation and processing, varieties of

• lives.

➢ The compliance by olive oil operators to GI system is constantly monitored by a third party recognized by the competent authorities. ITALY : 42 PDO + 4 PGI SPAIN : 29 PDO GREECE : 19 PDO + 11 PGI FRANCE : 7 PDO PORTUGAL: 6 PDO CROATIA : 4 PDO SLOVENIA : 1 PDO + 1 PGI MULTI COUNTRY (SL + HR) : 1 PDO

PDO / PGI OLIVE OILS

PDO «Kalamata» Se obtiene a partir de las variedades de aceituna "Koroneiki" y "Mastoidîs. La lucha contra la mosca del olivo se lleva a cabo desde el suelo con substancias cebo, con metodo biologicos, o sin ningun tratamiento… «Montes de Granada» Procedentes de las variedades existentes en la comarca de los Montes de Granada Las caracterîsticas

• rganolêpticas tîpicas

de estos aceites, destaca el carâcter fuerte. PGI «Toscano» La zona de producciôn de la denominaciôn "Toscano" comprende la totalidad del territorio administrativo de la regiôn de Toscana. Acidez mâxima: 0,6%, nûmero de perôxidos : < 16,00 Meq 02/kg, color entre verde y amarillo dorado con varaciones cromâticas en el tiempo; olor arrutado con aromas de almendra, alcachofa, frutas maduras y hojas verdes; pronunciado sabor afrutado PDO «Terra di Bari» Predominan aceitunas tîpicamente locales (variedades Coratina, -con un porcentaje de acidez muy bajo-, Cima di Mola, Cima di Bitonto o Ogliarola Barese). Su sabor es mâs bien fuerte y fresco, ûnico en el panorama nacional.

ORGANIC OLIVE OILS

Organic farming is an agricultural method that aims to produce food using natural substances and

• processes. This means that organic farming tends to have a limited environmental impact as it

encourages:

• the responsible use of energy and natural resources
• the maintenance of biodiversity
• preservation of regional ecological balances
• enhancement of soil fertility
• maintenance of water quality

The organic logo gives a coherent visual identity to European Union produced organic products sold in the EU. This makes it easier for EU based consumers to identify organic products and helps farmers to market them across all EU countries.

VEGETABLE FATS

• Vegetable fats is considered a fat, which originates from plant

bases sources rather that an animal based sources.

• Vegetable oils and fats are preferable because are a source of

unsaturated fats.

• Consumption of food, which contains vegetable fats helps to

improves cholesterol level.

VEGETABLE FATS AND OILS EU PRODUCTION

The EU itself is one of the leading producers of rapeseed, but with a higher level of vegetable oil consumption every year, has not been able to meet its domestic consumption, and the EU is the second largest importer of RSOs in the global market.

Soya Sunflower seed Rapeseed

OIL SEED CROPS IN THE EU

EXPORT FORM EU TO: COLOMBIA, ECUADOR AND PERU

(Data source: EUROSTAT COMEXT)

10000 20000 30000 40000 50000 60000 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 TONNS.

VE VEGETABLE FATS AN AND OI OILS S EXPO EXPORT FR FROM EU EU TO O COL OLOMBIA

5000 10000 15000 20000 25000 30000 35000 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 TONNS.

VEGETABLE FATS AND OILS EXPORT FROM EU TO ECUADOR

5000 10000 15000 20000 25000 30000 2010 2011 2012 2013 2014 2015 2016 2017 2018 TONNS.

VEGETABLE FATS AND OILS EXPORT FROM EU TO PERU

Transparancy to consumers

Reg EU 1169/2011 (labeling rules) Annex VII:

• 9. Refined fats of vegetable origin:

“May be grouped together in the list of ingredients under the designation ‘vegetable fats’ followed immediately by a list of indications of specific vegetable origin, and may be followed by the phrase ‘in varying proportions’. .. . The expression ‘fully hydrogenated’ or ‘partly hydrogenated’, as appropriate, must accompany the indication of a hydrogenated fat”

Attention to safety of products

• Reg. EU 2018/290 amending Regulation (EC) No 1881/2006

Maximum limit for glycidyl fatty acid esters in vegetable oils and fats placed on the market for the final consumer or for use as an ingredient.

Vegetable oils and fats placed on the market for the final consumer or for use as an ingredient (except baby food) Maximum level 1 000 (μg/kg) Vegetable oils and fats destined for the production of baby food and processed cereal-based food for infants and young children Maximum level 500 (μg/kg) Glycidyl fatty acid esters (GEs) are harmful (genotoxic) processing induced contaminants primarily found in refined fats and oils Their formation is directly associated with high refining temperatures.

Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats]

Conditions of use of the claim The claim may be used only for food which is high in unsaturated fatty acids, as referred to in the claim HIGH UNSATURATED FAT as listed in the Annex to Regulation (EC) No 1924/2006.