Training course: “Physiological eligibility for the tasting of virgin olive oils”

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The experience of the Workgroup for Agriculture

DAVIDE BERLONICHAMBER OF COMMERCE OF ANCONA

8th FORUM OF THE CHAMBERS OF COMMERCE OF THE ADRIATIC AND IONIAN AREA –

MAKARSKA CROATIA

22nd - 24th April 2008

Interest of participants in the 2007 Workgroup for Agriculture Interest of participants in the 2007 Workgroup for Agriculture about the possibility to train about the possibility to train

expert sommeliers and tasters of olive oil and consolidate the cexpert sommeliers and tasters of olive oil and consolidate the cultural and ultural and economic relations between Italian and Western Balkan producers,economic relations between Italian and Western Balkan producers,

thereby enhancing the exchange of knowthereby enhancing the exchange of know--how and good practices between how and good practices between entrepreneurs on both shores.entrepreneurs on both shores.

Course for olive oil tasters: physiological eligibility for the Course for olive oil tasters: physiological eligibility for the tasting of tasting of olive oil according to community regulations EC 2568/91 and 796olive oil according to community regulations EC 2568/91 and 796/2002 /2002

and Circular no. 5/99 of the Italian Ministry for Agricultureand Circular no. 5/99 of the Italian Ministry for Agriculture

MOTIVATION FOR THE PROJECTMOTIVATION FOR THE PROJECT

CRITICALITIES CRITICALITIES

� Global marketplace = direct competition between Balkan and EuropGlobal marketplace = direct competition between Balkan and European ean producers;producers;

�� Competition challenge: quality is the best added value of the pCompetition challenge: quality is the best added value of the product;roduct;

�� Rural development: environmental constraints, animal wellbeingRural development: environmental constraints, animal wellbeing, food , food safety;safety;

�� EU neighborhood policy: crossborder cooperation between neighboEU neighborhood policy: crossborder cooperation between neighbouring uring areas, objective: Adriatic Euroregion.areas, objective: Adriatic Euroregion.

�� Structural funds 2007Structural funds 2007--2013 programming period: support by the EU 2013 programming period: support by the EU Commission through the fund for rural development, growth employCommission through the fund for rural development, growth employment ment and sustainability, possibility of European financing and sustainability, possibility of European financing

�� Agricultural firm: driving engine of this new kind of developmeAgricultural firm: driving engine of this new kind of development;nt;

PROJECTS PROJECTS

COOPERATIVES: STRATEGY FOR THE BALKANSCOOPERATIVES: STRATEGY FOR THE BALKANS

KNOWKNOW --HOWHOW EXCHANGE: STRATEGY FOR THE EXCHANGE: STRATEGY FOR THE BALKANSBALKANS

EUROPEAN NETWORK OF GREEN WINESEUROPEAN NETWORK OF GREEN WINES

AGRICULTURE AND LANDSCAPEAGRICULTURE AND LANDSCAPE

COURSE FOR OLIVE OIL TASTERS: PHYSIOLOGICAL COURSE FOR OLIVE OIL TASTERS: PHYSIOLOGICAL ELIGIBILITY FOR OLIVE OIL TASTINGELIGIBILITY FOR OLIVE OIL TASTING

PROMOTORSPROMOTORS

MARCHE REGIONAL COUNCILMARCHE REGIONAL COUNCIL

CHAMBER OF COMMERCE OF ANCONACHAMBER OF COMMERCE OF ANCONA

CHAMBER OF THE ECONOMY OF ZADARCHAMBER OF THE ECONOMY OF ZADAR

PROVINCE OF ANCONAPROVINCE OF ANCONA

PROMADRIA Association for the Promotion and Economic DevelopmentPROMADRIA Association for the Promotion and Economic Developmentof of the Adriaticthe Adriatic

AIOMA Interregional Olive Oil Association of the Mi ddle AdriaticAIOMA Interregional Olive Oil Association of the Mi ddle Adriatic

OLEA Laboratory Organization of Experts and TastersOLEA Laboratory Organization of Experts and Tasters

The project main aim The project main aim hashas beenbeen toto provideprovide the the sectorsector withwith the the professionalprofessionalprofileprofile of a of a playerplayer, , whowho hashas the the necessarynecessaryskillsskills toto work on work on internationalinternationalmarketsmarkets after a after a targetedtargeted and direct training and direct training pathwaypathway in the olive oil in the olive oil sectorsector and and whowho isis skilledskilled in in correctcorrect food food educationeducation forfor the the consumptionconsumptionof olive oil, of olive oil, therebytherebyenhancingenhancingthe the growthgrowth of the of the relevantrelevant sectorsector in in thosethosecountriescountries thatthat, , likelike BalkanBalkancountriescountries, can , can boastboast a strong a strong traditiontradition in the production of olive oil in the production of olive oil asas wellwell asasgoodgoodeconomiceconomicdevelopmentdevelopmentprospectsprospectsin the in the fieldfield. .

Authorization under the following regulations: EC 2568/91 and 7Authorization under the following regulations: EC 2568/91 and 796/2002 96/2002 and Circular no. 5/99 of the Italian Ministry for Agricultureand Circular no. 5/99 of the Italian Ministry for Agriculture

OBJECTIVESOBJECTIVES

SPECIFIC OBJECTIVESSPECIFIC OBJECTIVES

�� Strengthen the international dimension of the cultural, entrepreStrengthen the international dimension of the cultural, entrepreneurial and neurial and institutional relations between olive oil producers in Italy andinstitutional relations between olive oil producers in Italy and in the Balkan in the Balkan countries;countries;

�� Involve and enhance the olive assets and all those working in thInvolve and enhance the olive assets and all those working in th e field on both e field on both shores of the Adriatic, thereby providing better and more widespshores of the Adriatic, thereby providing better and more widespread read knowledge on the olive and olive oil supply chain and contributiknowledge on the olive and olive oil supply chain and contributi ng to improve ng to improve its quality;its quality;

�� Vocational training pathways, targeted to the acquisition of theVocational training pathways, targeted to the acquisition of the proper olive proper olive oil tasting methodology;oil tasting methodology;

�� Food education in Adriatic olive oil producing countries;Food education in Adriatic olive oil producing countries;

�� Exchange of knowExchange of know--how and good practices between entrepreneurs, how and good practices between entrepreneurs, institutions and stakeholders on both shores of the Adriatic;institutions and stakeholders on both shores of the Adriatic;

�� Contribute to support the supply chain and the marketing of qualContribute to support the supply chain and the marketing of quality olive oils ity olive oils in the Adriatic area.in the Adriatic area.

PROJECT ACTIVITIESPROJECT ACTIVITIES

TRAINING TRAINING - MAIN DISCUSSION TOPICSMAIN DISCUSSION TOPICS:� The olive tree and olive oil – Origin, history and diffusion; the fruit and oil from olives: chemical constituents and their influence on quality and organoleptic characteristics.

� Olive growing in the world scenario and in Croatia; main cultivars, organoleptic and quality characteristics of Croatian and Dalmatian olive oils.

� Classification of virgin olive oils; specific vocabulary for olive oil – IOC/T. 20. Doc. no. 15

� Olive oil sensory analysis and the professional profile of the olive oil taster.

� Procedures and working methods for the setting up of a tasting panel and training of tasters

� An outline of olive growing: growing and harvesting methods and their influence on quality.

� Community norms on PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) quality certifications; situations of PDO products in Europe.

� Norms on the commercialization and labeling of olive oil.

� New analytical approaches for quick quality assessment. The various analytical parameters used.

PROJECT ACTIVITIESPROJECT ACTIVITIES

PRACTICAL TASTING TESTSPRACTICAL TASTING TESTS

� Practical memorization of the harvest fruity attribute and its main flaws; tasting methodology and technique according to EC Reg. no. 2568/91 and following modifications; description of profile sheets for the sensory analysis of virgin olive oils (annex XII EC Reg. no. 2568/91 and EC Reg. no. 796/2002) and of extra-virgin olive oils with designation of origin (IOC/T. 20 / Doc. no. 22);

� Practical organoleptic assessment tests on some olive oils with correct filling in of the profile sheets with the two methods;

� Tasting of some monovarietal olive oils;

� Classification of the following characteristics for physiological assessment: rancid, winey, fusty and bitter;

� Series of 4 selection tests for the classification of the Rancidattribute;

� Series of 4 selection tests for the classification of the Winey attribute;

� Series of 4 selection tests for the classification of the Fusty attribute;

� Series of 4 selection tests for the classification of the Bitter attribute;

� Practical organoleptic assessment tests on some olive oils with correct filling in of the profile sheets with the two methods.

PROJECT ACTIVITIESPROJECT ACTIVITIES

EXAMINATION TESTSEXAMINATION TESTS

� 1st sensory test for the selection of panel members;

� 2nd sensory test for the selection of panel members;

� 3rd sensory test for the selection of panel members;

� 4th sensory test for the selection of panel members;

� The 1st and 2nd tests aim a checking sensitivity thresholds for designation specific attributes.

PROJECT OUTPUTPROJECT OUTPUT

� The initiative has been the occasion for reflection and for an exchange of opinions and experiences, as well as the opportunity to build a common strategy to meet the needs of the sector and set the important priority of quality as a fundamental value to safeguard olive growing and, together with the sector, the economy and culture of producing countries working in the common Adriatic area.

� Participation: 22 participants, including experts in the field, olive oil lovers, producers, olive oil millers, restaurant owners and consumers.

� Course material published in a CD available with translation

� Valid participation certificates

� Customer satisfaction forms

The project follow up showed that the initiative has been largely appreciated:

� all participants indicated their name when filling in the evaluation forms;

� the course has been largely appreciated both for its contents and for the organization;

� the valid participation certificate issued has been considered evidence of seriousness;

� exams have been deemed adequate in comparison to the numerous practical tasting tests of olive oil samples. These have been considered to be a good occasion for an exchange of opinions with teachers on the most interesting aspects of the course, i.e. the most important characteristics to identify a quality olive oil;

� teachers have been particularly appreciated, specifically the chair of the panel Ms. Barbara Alfei, who has been considered by all participants clear in her explanations and easy to follow in spite of the technical-scientific nature of the contents dealt with in her lessons;

� appreciation was also expressed for the simultaneous translation service, which allowed to translate the material and contents of the course and enabled participants to follow in a clear and precise way.

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