A. Romero - Profile on Academia.edu (original) (raw)

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Short tile: IRTA Program of quality olive oils in Catalonia The 'Institute for Food and Agricultu... more Short tile: IRTA Program of quality olive oils in Catalonia The 'Institute for Food and Agricultural Research and Technology' (IRTA), develops technological assistance and improvement olive oil quality program in the main olive Catalan producing areas, funded by the Department of Agriculture of the Catalan Government and the olive sector. This program has the objective of improving the overall quality of the produced virgin olive oils. This work describes how IRTA developing this program making technical visits during the olive oil campaign, testing mill and taking samples and, analysing and assessing the parameters determining virgin olive oil characteristics. It also describes the main results obtained, like the identifications the factors affecting the quality of the production in each area or oils differentiation which can be commercialized with own brand or in bulk, oils overlapping campaigns, etc. The collaboration between research and production sector, as tool for placing the best olive oil, has proven to be very useful for the Catalan olive oil sector. In addition, carrying out these sector programs allowed researchers to identify the main research lines to be and develop in short, middle and long term.

Short tile: IRTA Program of quality olive oils in Catalonia The 'Institute for Food and Agricultu... more Short tile: IRTA Program of quality olive oils in Catalonia The 'Institute for Food and Agricultural Research and Technology' (IRTA), develops technological assistance and improvement olive oil quality program in the main olive Catalan producing areas, funded by the Department of Agriculture of the Catalan Government and the olive sector. This program has the objective of improving the overall quality of the produced virgin olive oils. This work describes how IRTA developing this program making technical visits during the olive oil campaign, testing mill and taking samples and, analysing and assessing the parameters determining virgin olive oil characteristics. It also describes the main results obtained, like the identifications the factors affecting the quality of the production in each area or oils differentiation which can be commercialized with own brand or in bulk, oils overlapping campaigns, etc. The collaboration between research and production sector, as tool for placing the best olive oil, has proven to be very useful for the Catalan olive oil sector. In addition, carrying out these sector programs allowed researchers to identify the main research lines to be and develop in short, middle and long term.

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