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CONTENTS
Christmas Greetings
This is the last newsletter for 2008 and on behalf of the Executive I wish all of our members and readers a very joyful Christmas and a New Year full of the promise of an excellent fruit set, bountiful yield and good prices.
The IOC's Recognition of Laboratories and Sensory Panels
The article in the 5 December Friday Olive Extracts may have caused some confusion when it stated:
The Australian Olive Oil Sensory Panel based at the Wagga Wagga Agricultural Institute in New South Wales has regained its international recognition by the International Olive Council. The New Zealand panel has retained its recognition. This means that olive oils can again be fully tested to International Trade Standard at the NSW facility for the next year. It is the only facility in Australia that has IOC recognition for sensory and chemical testing. However, if New Zealand growers want olive oil certified as extra virgin in New Zealand, they still have to send it overseas for tasting.
The article is correct when it states that complete testing for the International Olive Council (IOC) Trade Standard cannot be undertaken in New Zealand. Testing for the IOC Trade Standard requires an IOC recognised laboratory for chemical analysis, as well as an IOC recognised sensory panel – we have one but not both.
IOC Trade Standard
When large quantities of olive oil are traded on the international market, most reputable companies require a certificate from an IOC recognised laboratory stating the full chemical analysis results as well as the results of sensory evaluation from an IOC recognised sensory panel.
The chemical analysis includes a whole raft of tests from the simple ones, such as Peroxide Value and Free Fatty Acid level to the composition of the oil and the results from tests that show the oil is authentic and has not been adulterated. Following that, the oil would be sent to an IOC recognised sensory panel to be classified. Depending on the panel's findings, the oil would be classed as extra virgin, virgin or lampante. The company would then be issued with a certificate and the oil traded according to its classification.
ONZ Certification
The IOC Trade Standard is different from the requirements for ONZ Certification. Certification is an internal quality assurance programme and while it is a very useful marketing tool, it does not take the place of the IOC Trade Standard when trading on the international market.
The certification requirements were set by the Olives NZ executive. While the sensory requirements are the same as those set by the IOC for their trade standard, the chemical analysis for certification currently consists of only two tests, Peroxide Value and Free Fatty Acid level. However the levels set for these tests by ONZ are more stringent than those set by the IOC for their trade standard. The tests must be done at an approved laboratory (for good scientific standards and consistency) but at the moment the executive does not require that laboratory to have IOC recognition.
Although we have an IOC recognised sensory panel that could probably carry out the sensory component of the IOC Trade Standard in NZ, currently there is not an IOC recognised laboratory (such as Rod Mailer's laboratory in Wagga Wagga) for chemical analysis testing. Therefore to meet the IOC Trade Standard requirements, the chemical analysis would have to be done in an IOC recognised laboratory overseas.
It is interesting that New Zealand exporters currently sell their oil internationally without being asked for proof that their oil meets the IOC Trade Standard.
It could be beneficial to encourage AsureQuality, the ONZ approved laboratory for certification to work towards IOC recognition but currently, they would probably ask "what is the benefit?" Unless our exporters are required to have IOC certification for trading on the international market, there would be little or no call for them to have IOC recognition. They already take part in a laboratory audit scheme that acts as an external audit, so currently, there is no need for them to do anything more, especially given the small scale of our olive industry.
Because of New Zealand's isolation, it is essential that the sensory panel be subjected to external audit. Sitting and passing the two exams each year for IOC recognition is the audit that ensures the executive and members can be confident the panel meets international standards.
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An Invitation to Assess New Zealand Olive Oil
Taste Panellists
In 2004 Olives New Zealand, in conjunction with HortResearch (now The Institute of Plant and Food Research) established a panel to assess the status of New Zealand produced olive oils for the Olives New Zealand Certification programme. Since 2005 the panel has been recognised by the International Olive Council (IOC). This is achieved by sitting and passing two exams each year and meeting other criteria set by the IOC.
Currently there are fourteen trained members of the panel, all of whom are unpaid volunteers, but we would like to increase the numbers.
Olive oil is only awarded extra virgin status when it complies with both the chemical and sensory standards set down by the International Olive Council (IOC). Panellists who pass the initial screening tests will be trained to IOC sensory standards so that they can take part in the assessment of olive oil for Olives New Zealand Certification.
If you are aged 18 years and over, have a good sense of taste and smell, and are interested in olive oil, we would like to hear from you. The panel is based at The Institute of Plant and Food Research in Auckland but as long as you can travel for initial screening and training, and for a proportion of the certification panels, we would welcome you. Currently there is no funding available to assist with travel or to pay for your time. However, we are exploring some possible options for funding to assist with travel. The IOC regulations for recognised panels preclude payment to panellists for their services.
For more information or to register your interest please email: admin@olivesnz.org.nz
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2008 Olives New Zealand National Awards - Protocols and Procedures for Judging
NB: These have not changed since 2004
The procedures for judging the ONZ Awards were drawn up by Cynthia Lund, former Senior Sensory Scientist at HortResearch until early 2008. They are based on scientific sensory science principles. They also replicate the International Olive Council's scientific methods for tasting extra virgin olive oil.
The Rules and Conditions and protocols have been reviewed annually and approved by the ONZ executive
Producers who wish to enter oils into the competition do the following:
- Send an entry form, chemical analysis results and payment to the ONZ Executive Officer.
- Send a copy of the entry form and chemical analysis results along with 3 bottles of each oil entered to HortResearch.
The Executive Officer entered the brand name of the oils and the category in which the oils are entered into a spread sheet.
A copy of the spread sheet was sent to the sensory panel leader. From the data obtained for certification, each oil is given a number from 1 to 5 showing the position the oil should be placed in a flight. Oils with 1 are at the lower end of the intensity scale and are tasted near the beginning of a flight. Oils with a score of 5 are placed at the end of the flight. This is so that the judges' palates are not influenced by tasting an oil with a high level of bitterness and pungency and then having to taste a much less intense oil. At the same time, each oil is assigned a random 3 digit code that is entered into the spread sheet.
The number of flights needed and the times allowed are also worked out.
The spread sheet was then sent to the Facilitator – the person in charge of the awards at HortResearch.
The Facilitator and other HortResearch scientific staff were responsible for:
Randomising the oils by:
- Changing the 3 digit code for each oil
- Assigning the flights of oils to each judging panel, ensuring that the judges with oils entered, do not judge their own oils.
- Giving each bottle of oil its corresponding 3 digit code then sorting the bottles into the appropriate order for each flight.
This information remains confidential to the HortResearch Facilitator.
The bottles are held in a secure area – no judges are allowed access to the area during the period of the judging.
The Judging Team
In 2008 this consisted of people trained to International Olive Oil Council (IOC) standards.
Of the 15 judges:
Two were overseas experts; Roberto Zecca and Franca Camurati.
Roberto is an olive grower and processor in Italy and California. He is the former leader of the Californian Olive Council Sensory Panel. He lectures widely in California, particularly at UC Davis.
Franca, until her recent retirement, was an olive oil chemist and leader of the sensory panel at SSOG ( Stazione Sperimentale per le Industrie degli Oli e dei Grassi) one of Italy's leading institutes for olive oil. Franca continues her role as one of a small group of lecturers for the International Olive Oil Council (IOC) and a judge for the Mario Solinas Awards, the IOC's most prestigious olive oil competition.
Six judges were NZ olive oil producers, all but 1 of whom had a least one oil entered in the awards. (The one without an oil has sold their grove but has in the past entered oil and been a judge.) All of these producers has entered oil and judged in every competition for the past 5 years. Four of these judges are based in Nelson, one judge lives in Blenheim and the other in Auckland.
The 7 remaining judges were members of the ONZ sensory panel
The judges were divided into 3 panels of 5 members.
The judging procedures for each flight based on international scientific standards were:
* In the sensory laboratory, the oils were poured into coded blue tasting glasses by the HortResearch staff. The glasses were covered with a lid and placed on a thermostatically controlled, heated mat (approx 25OC).
* Each judge sat alone in a special sensory booth with a hatch that connects to the laboratory. The judges were provided with apple slices, apple juice, crackers and filtered water as well as spit cups and IOC Mario Solinas judging sheets for scoring.
* At the beginning of each flight, the first oil was passed through to the judge who assessed it and scored it on the judging sheet. The tasted oil was put through the hatch and replaced by the next oil and so on until the flight was completed in the judges own time.
* When the flight was completed, the oils were returned to each judge on a tray in case there was a need to re-taste any of the oils.
* Following each flight, each judging panel met in a separate room. Each panel was assigned an independent person (not a member of ONZ or an olive producer) to be a Recorder. Each judge called out the score they had given for the first oil; the marks were written by the recorder on a composite sheet for each category (Light, Medium, Intense, Single Varietal). The rules state:
If the marks differ but less than 30% any of the following may occur:
- the judge/s with marks outside the majority will be asked by the panel leader to justify their mark;
- the members of the panel may all be asked to re-taste the oil;
- the chief judge may be asked to taste the oil and to give an opinion.
If the difference is more than 30% this score may be eliminated and a new average obtained.
Note: It has not been necessary to invoke this rule.
* The scores for each oil were totalled and averaged by the recorder who then passed the score sheet to the Facilitator, the HortResearch staff member responsible for entering the scores into the computer spread sheet.
* At least 45 minutes was allowed to assess, score and discuss each flight of oils. Longer times were allowed for mid morning and afternoon breaks and for lunch.
* Once all of the flights were completed, the 7 highest scoring oils were identified by the Facilitator. These oils were then re- judged for best in class and best in show awards.
* For these special awards, all 15 judges were seated together. The oils were presented singly, assessed and scored. Two recorders wrote, added and averaged the scores then compared their mark. These results were entered into the computer.
* The completed spread sheet (with marks and special awards in place) was emailed to the Executive Officer in the late afternoon of the final judging day. From this, the Executive Officer has the certificates printed ready for presentation at the awards dinner.
* The certificates were masked before they were signed by the ONZ President and Chief Judge.
The documents governing the judges and facilitator may be viewed by clicking on 2008 ONZ Awards - Judging Procedures and Rules.doc and on 2008 ONZ Awards - Facilitators Responsibilities.doc
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Review of 2008 Awards Protocols & Procedures
Each year the Executive reviews the protocols and procedures governing the Awards as part of a continuing improvement process. This year it has been decided that the review should be widened to include feedback from the membership. This feedback will be considered by the Executive and Regional Chairs at their combined meeting in February 2009.
To assist the Executive and Regional Chairs in carrying out the review you are respectfully requested to complete a short questionnaire that may be accessed by clicking on www.olivesnz.org.nz/Members/Questionnaire.cfm
Thank you for your assistance in this very important matter.
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World Congress on Oils & Fats
The World Congress on Oils and Fats & the 28th ISF Congress will be held in Sydney from 27 to 30 September 2009.
The Congress Web Site is : www.isfsydney2009.com
The ISF Congresses are held every two years in different countries, often as joint meetings in collaboration with national organisations.
The programme for this Congress will include themes related to Health and Nutrition, Processing, Lipid Chemistry, Olive Oil, Aquaculture, Lipid Bioscience and Genomics, Oleochemicals, Antioxidants, Biodiesel and Lipids in Animal Science.
Some of the speakers in the olive oil sessions include:
- Dr Rodney Mailer, NSW DPI Australia
- Dr Maria Tsimidou, Aristotle University, Thessaloniki, Greece
- Dr Martha Melgarejo, ASAGA, Argentina
- Prof. Lanfranco Conte, Università degli Studi di Udine, Italy
- Dr Christian Gertz, Chemisches Germany
Rod Mailer is the chairperson for the congress. He is keen to encourage as many New Zealanders as possible to attend. He would also welcome papers from people.
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7th Olive Oil Conference
Martín Coronado from Consorcio Hacienda la Laguna, Escuela de Hosteleria y Turismo has forwarded an invitation to attend the 7th International Meeting on the Use of Extra Virgin Olive Oil in Cooking. The programme may be viewed by clicking on communities/OlivesNZ/files/7th Olive Oil Conference Programme.doc
The invitation includes the following offer :
- The organisation will fund the 25% of the cost for the ticket flight for those countries outside Europe.
- Transfer from/to the airport to our school (please, try to arrive at the airport before 18.00 on the 23rd February and departure not before 14.00 on 28th February, due to transfer arrangements, although other times are also possible, due to flight arrangements).
- Half board accommodation (breakfast/lunch) during the whole stay (arrival on 23rd February/departure on 28th February, whenever possible, although other dates are also possible, due to flight arrangements).
- Enrolment and attendance fees, free of cost.
If you know of anyone who may be interested in this event please pass this information on to them.
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2009 Processors Course
The Executive has discussed the possibility of holding a third processors course in 2009 depending on the level of interest. The first two coursers were held at Simunovich Estate, Bombay, Auckland. The Marlborough region has been suggested as a possible venue for a third course. Any members interested in the course should register their interest with the Executive Officer, Bruce Robertson at admin@olivesnz.org.nz who will be able to provide an outline of the course content.
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News Briefs
Olives NZ Sensory Panel Receives International Olive Council (IOC) Recognition
We have been advised by the IOC that our panel has passed its exams and has achieved recognition until 31 October 2009. The panel has been recognised continuously since 2005.
Olives NZ is justifiably proud of this recognition, as the exams are always very difficult and this year's exams were no exception. As well as having to pass the exams, the panel must also satisfy the IOC that it is the "official" panel for tasting olive oil in New Zealand. The Ministry of Foreign Affairs and Trade provided the documentation for this which was accepted by the IOC.
We are very grateful for the kind support of the Sensory Team at Plant and Food Research (new name for HortResearch)and the Ministry of Foreign Affairs and Trade in helping the panel achieve this recognition.
Container trial to assist growers with storage
The NSW Department of Primary Industries (DPI) will start a container trial at Wagga Wagga to help olive growers identify the best storage solution for extra virgin olive oil.
Dr Rod Mailer, Principal Research Scientist at the NSW DPI Oil Research Laboratory, said testings on the containers should start this week and continue for approximately six months. More (Courtesy Australian Olive Association)
Olive oil may help prevent stomach ulcers.
Research suggests that polyphenols in olive oil may inhibit H. pylori, the bacterium that causes most stomach ulcers. Studies have shown that the polyphenols in olive oil can withstand harsh gastric juices of the stomach, but they also seem to kill off H. pylori, even antibiotic-resistant strains.
In vitro activity of olive oil polyphenols against Helicobacter pylori. Romero, C. et al., Journal of Agriculture and Food Chemistry 2007 Feb 7;55(3):680-686. (Courtesy Australian Olive Association)
Botulism scare prompts olive oil recall
A Norfolk, UK, manufacturer is recalling bottles of olive oil because they could contain potentially lethal bacteria.
Seymours of Norfolk has discovered a technical fault that may have led to some products containing a small amount of water, which could lead to the growth of dangerous bacteria causing botulism. More. Source: EDP24 (Courtesy Australian Olive Association)
Time to Act on olive oil
STOP PRESS 12 Nov 2008
News that Spanish olive oil giant Carbonell has demanded to see test results that found some of its products wanting will do nothing to address the image problem confronting large, foreign olive-oil producers.
Carbonell has written to the Australian Olive Association, who commissioned the tests, demanding to see the results and the methodology behind them.
More. Source: Weekly Times Now (Courtesy Australian Olive Association)
Olive oil helps stave off hunger
A fatty acid found in olive oil, nuts and avocados wards off hunger pangs, according to a new research by University of California pharmacologists. Oleic acid has been found to stimulate the production of oleoylethanolamide, a substance that regulates hunger and body weight. The study has been published in the journal Cell Metabolism More. (Courtesy Australian Olive Association)
Hawkes Bay Signature Dish Awards
The media release and results of the 2008 Hawkes Bay Signature Dish Awards can be viewed by clicking on Hawkes Bay Signature Dish Winners.doc The winner, Church Road Winery has consistently publicised The Village Press Lemon Infused Olive Oil in their Signature Dish.
State sets new rules to ensure customers getting pure olive oil
Waterbury Republican American - Waterbury,CT,USA
"I can't tell you how many times distributors have tried to sell me a product that they said is 100 percent extra virgin olive oil at an unbelievably low ...
Connecticut takes on slippery olive oil standards
The Associated Press
Extra-virgin olive oil is derived from the first pressing of the olives and has a stronger taste; it is popular to eat with salads or on bread. ...
Italian police can taste fake olive oil
United Press International - USA
ROME, Oct. 25 (UPI) -- Italian authorities say 20 members of an anti-food piracy unit have been trained to know counterfeit extra-virgin olive oil by its ...
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Minutes of the November Executive Meeting
The minutes of the Executive meeting held on 27 November may be viewed at http://olivesnz.org.nz/Members/Summary_Exec_Mins.cfm
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Coming Events
Sunday 1 February 2009 : Central Otago Olive Growers will be holding a field day at the Horticulture Centre, Otago Polytech, Bannockburn Road starting at 10:00am. Kelly Keenan, an Account Manager with Ravensdown Fertiliser will intrepret the results of the leaf testing carried out by members and will provide advice on nutrition for olives.
Sunday 15 February 2009 : Kapiti Regional Group will be holding a Field Day on grove management with emphasis on weed and pest control at Lethbridge Road. Otaki.
Saturday 21 February 2009 : Olivetti will hold its AGM at 12.00 noon on Saturday 21 February 2009 at the Whangarei Club, Rust Ave Whangarei.
Sunday 3 May 2009: Kapiti Regional Group are planning a Harvesting and Press( processing ) Workshop. The date and venue will be advised.
August 2009 : Kapiti Regional Group will be holding an Oil Tasting get together. The date and venue will be advised.
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