Olive Oil Production and Milling
|
|
- Alberta Summers
- 5 years ago
- Views:
Transcription
1 Olive Oil Production and Milling Sonoma - October 15, 2009 Paul Vossen University of California 133 Aviation Blvd. Santa Rosa, CA pmvossen@ucdavis.edu
2 Oil Fruit-water Pomace Paste
3 Presentation Topics What s s Hot about Olive Oil? General Overview of Olive Oil Processing
4 World Production = 2,500 million liters USA Production = 2.5 million liters 0.1%
5 PRODUCTION Y CONSUMPTION 1990/ / tm Production Consumption / / / / / / / / /9 1999/0 2000/1 2001/2 2002/3 2003/4 2004/5 2005/6 2006/7 Production Consumption
6 USA Olive Oil Production, Consumption, & Imports Production ~ 2.5 million Liters Consumption ~ 250 million Liters Exports ~ 17 million Liters Imports ~ million Liters From Italy 71% From Spain 15% From Turkey 5% From Greece 2% From Australia, Chile, Argentina 7%
7 USA imports 99% of consumption
8 Cheap imports typically have defects #1 Defect = Rancid - old oils (not fresh) #2 Defect = Fusty - cheap oils - low cost producers from ground harvested or poorly handled fruit #3 Defect = Heated Flavor - Mix of refined & pomace oil up to IOC standard of non-detectable
9 Paul Vossen
10 SUPERMARKET OILS Paul Vossen
11 Australian National Show (Richard Gawel) Entries FFA Total Ave. Small Vol Ave. Large Vol Ave. Bulk n/a Overall Average Tasting Results Gold 13%# 5%# 3% 3% 4% Silver 7% 8% 11% 11% 2% Bronze 7% 8% 26% 18% 38% Award Winners 27% 21% 40% 32% 44% Disqualifications 23% 15% 23% 18% 14%
12 Free Fatty Acid Level Crude measure of quality 0.8 is very high 0.5 is high In Australia oils with 0.1 to 0.2 received the most and highest medals In Australia oils above 0.3 received no medal or were disqualified
13 Fancy Laboratories How much WHATEVER can you mix with good oil (0.2% FFA) to meet the % 0.8% FFA standard?
14 Status quo USDA & CDFA European Voluntary Standards COOC European Voluntary Standard No Independent Taste Panel No Marketing Order (Commission) No enforcement Paul Vossen
15 We Use EUROPEAN Standards Because We Don t t Know Any Better European Standards are a recipe for how to meet the MINIMUM quality level
16 New Australian Standards Australian Competition and Consumer Commission Identifying adulteration with refined, pomace, and seed oils with new technology Setting standards that reflect REAL extra virgin grade
17 New World Imports Good Quality - Good Price Australia Chile Argentina
18 Two primary reasons for interest in olive oil Mechanization & Health
19 Olive Oil Mechanization Innovation GROWING OLIVES Mechanical harvest Low vigor varieties Drip irrigation Mechanical pruning PROCESSING FRUIT Cont. flow system Electricity (pumps, motors, temp. control) Stainless steel
20 Salvation = Mechanization Harvest can be 50% + of production cost
21 Medium density
22 Set up for trunk shaker harvest
23
24 Olive Tree Shaker Wrap Around
25 Paul Vossen
26 California Prune Harvester
27 California Pistachio Harvester
28
29 Trees for Colossus harvest
30 Paul Vossen
31 View from top of Colossus
32 Portugal 5,000 acre ranch Over-the the-row grape and Colossus harvest
33 Grape harvester for young trees and Colossus for mature trees
34 California New Plantings
35
36 Trees for over-the-row grape harvest
37 Tractor pulled over-the-row grape harvester
38 Tractor pulled over-the-row grape harvester
39 Harvest Efficiency/ton Hand: $350-2,000 Hand held combs & shakers $ Trunk shaker nets ground $ Trunk shaker wrap around $ Over-the the-row grape $40-80 Over-the the-row colossus?? $75
40 HOW OLIVE OIL IS MADE Simple and Natural! Crush the fruit Separate the oil from fruit-water and solids
41 Extra Virgin Olive Oil Simple as Good Fruit no rot not frozen 2. Handled carefully no damage short storage 3. Processed quickly in modern clean equipment 4. Stored well clean stainless steel - purged 5. Sold within a year or less
42 OLIVES on the TREE Quality is the best it can be Good fruit = extra virgin
43 Pre-harvest defects can come from: Freeze Olive fly Pesticide Maggot damage Copper Residue OK Frozen
44 Frozen Olives
45 OLIVE FLY DAMAGE and OIL SENSORY ANALYSIS Can tolerate more damage if the fruit is not rotten
46 Irrigation influence on flavor: Severe drought stress Excess moisture BLAND BITTER
47 Olive Harvest & Handling Problems Bruising
48 Colossus Harvested Manzanillos
49 Minor damage from workers stepping on the fruit on the nets ALMOST INSIGNIFICANT
50 Olive Harvest & Handling Problems Ground fruit
51 Ground Fruit Mechanical Pick-up
52
53 Olive Harvest & Handling Problems Stored fruit
54
55
56
57 BIOGENESIS OF FUSTY, WINEY/VINEGARY & MUSTY DEFECTS DAY 0 - Present in and on fruit Enzymes, bacteria, yeast, molds DAY 2 Beginning of texture loss (skin breakdown) Enterobacter and Clostridium (fusty & winey) DAY 4 Fermentation Yeasts, lactobacillus, and acetobacter + sugars = ethanol, lactic acid, ethyl acetate, & acetic acid (fusty and winey/vinegary) DAY 6 Mold growth Fungus mycelium (musty) Angerosa et al. 1998
58 GOOD OLIVE OIL STARTS WITH GOOD FRUIT
59 FRUIT MATURITY Degree of Ripeness Hard Green Soft Yellowing Black Skin - Flesh Green Black Skin and Flesh Large influence on sensory attributes
60 FRUIT POLYPHENOL LEVEL & COLOR DURING THE GROWING SEASON 100% 90% 80% 70% 60% 50% 40% 30% Veraison Color Change Green Yellow-green > ½ Purple skin Black skin white flesh Black skin < ½ black flesh Black skin > ½ black flesh 20% 10% Green Black skin & flesh to pit 0% M J J A S O N D J F Vossen, compiled from multiple sources Growing Season
61 Maturity Style Generalities Green Fruity 8 Green 7 Ripe Fruit 0 Bitter 7 Rough 6 Astringent 6 Pungent 6 Balance 1 Grass Herbaceous Nettle Tannic Woody Ripe Fruity 6 Green 5 Ripe Fruit 5 Bitter 3 Rough 1 Astringent 1 Pungent 4 Balance 8 Floral Nutty Almond Apple Berry Over-ripe Fruity 2 Green 0 Ripe Fruit 8 Bitter 0 Rough 0 Astringent 0 Pungent 0 Balance 2 Tropical Banana Eucalyptus Buttery
62 Oil Yield Based on Fruit Maturity and 2 nd Pressing Variety Maturity Gallons of oil/ton % Mission Green yellow Mission Half ripe red color Mission Fully ripe black fruit Mission Fully ripe shriveled fruit Mission Moldy pomace 2 nd pressing
63 TRANSPORT & STORAGE Farm to mill Bins - Boxes - Bags Shallow Depth Ventilation Short Distance or Time The olives should not be damaged.
64 Paul Vossen
65 PROCESSING STEPS 1. Fruit Transport 2. Fruit Storage 3. Fruit Cleaning 4. Fruit Washing 5. Fruit Crushing 6. Paste Malaxation 7. Oil Separation 8. Oil Cleaning 9. Oil Settling 10.Oil Storage 11.Oil Filtration 12.Oil Bottling 13.Bottle Storage 14.Waste Disposal
66 GREAT OIL BAD OIL Magic When its great Perfect climate Perfect soil Old stressed trees Secret tradition Perfect variety mix Perfect maturity Good blending
67 GREAT OIL BAD OIL When its great Magic Perfect climate Perfect soil Old stressed trees Secret tradition Perfect variety mix Perfect maturity Good blending When its bad Processor goofed
68 Leaf and stem removal
69 WASHING OLIVES BEFORE MILLING
70 OLIVE CRUSHING Hammermill Disc Crusher Fruit Pitter Stone Mill
71 Hand Olive Crusher (Morocco)
72 Turkish Stone Crusher and Decantation Basins
73 Animal or Water Powered Stone Crushers
74 California Mission
75 California Mission Stone Crusher
76
77 Morocco 2007
78
79 Spanish Cones Italian Wheels
80 Modern Italian Stone Crusher
81
82 Roller Crusher
83 The hammermill smashes the fruit and pushes it through a screen
84 Screen size affects paste fineness
85 Blades Hammers
86 Variable speed knife blade crusher
87 Disk Crusher
88 Cheese Grater Crusher
89 De-pitter Crusher
90 Pitter & Crusher
91 Left de-pitted paste Right pits crushed in paste
92 Malaxation tank jacketed to slightly warm paste
93 Malaxation tank blades
94 Zero O 2
95
96
97 TRADITIONAL PRESS TRADITIONAL PRESS Paste spread onto a filter mat Mats are stacked up Press cake is squeezed
98 Stacking the mats
99
100
101 Esparto Steel Wire Esparto and Nylon
102
103 Matty Defect Historical necessity Romantic diversion Almost non existent in modern world
104 Old Screw Press
105 Screw Press
106 Screw Press
107
108 Old Lever Press
109 Lever Press
110 Heated Turkish Presses
111 Small California Press
112
113 Oil Yield Based on Fruit Maturity and 2 nd Pressing Variety Maturity Gallons of oil/ton % Mission Green yellow Mission Half ripe red color Mission Fully ripe black fruit Mission Fully ripe shriveled fruit Mission Moldy pomace 2 nd pressing
114 Contrast between a focus on quality or indifference to quality
115
116
117
118
119 Selective Filtration Screen
120 Selective Filtration Rotating screen drums leak out liquid portion of paste via gavity Paste moves through via an auger inside the drums
121 Sinolea Separation
122 Selective Filtration over time 5 min 10 min 15 min 20 min
123 DECANTER Horizontal Centrifuge
124
125 DECANTERS Horizontal centrifuge Spins at 3,000 rpm, force decants oil 3-Phase (Oil - Solids - Fruitwater) 2-Phase (Oil Solids mixed with Fruitwater)
126 Recycled fruit-water (2.5-phase)
127 Vertical Centrifuge oil cleaning
128 In ground tile storage tank Stainless steel tank
129 STAINLESS STEEL STORAGE TANKS Cone shaped bottom to purge sediments periodically Nitrogen added to the air space
130 Antique Oil Storage Tanks
131 Antique Oil Storage Vessels
132 Steel and Clay Storage
133 Metallic Defect
134 FILTRATION Removal of sediments Removal of water Removal of some polyphenols
135
136
137
138 BOTTLING Bottling - Canning: Type of container Light Temperature Head space Container Stopper
139 Paul Vossen University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA (707)
Paul Vossen. University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA (707)
Paul Vossen University of California Cooperative Extension 133 Aviation Blvd. Santa Rosa, CA 95403 (707) 565-2621 pmvossen@ucdavis.edu http://cesonoma.ucdavis.edu AGENDA SEPT. 18 & 19 AGENDA SEPT. 18 &
More informationPaul Vossen. University of California Cooperative Extension Sonoma County 133 Aviation Blvd. # 109 Santa Rosa, CA
Paul Vossen University of California Cooperative Extension Sonoma County 133 Aviation Blvd. # 109 Santa Rosa, CA 95403 pmvossen@ucdavis.edu http://cesonoma.ucdavis.edu California Olive Oil Sensory Experience
More informationBig Growers vs. Small Growers OLIVE OIL IN CALIFORNIA
Big Growers vs. Small Growers OLIVE OIL IN CALIFORNIA University of California 133 Aviation Blvd. Santa Rosa, CA 95472 pmvossen@ucdavis.edu CHANGES IN OLIVE OIL CONSUMPTION FROM 1990 TO 2005 Country Whole
More informationINNOVATIVE PROSPECTS: OLIVE OIL IN CALIFORNIA
INNOVATIVE PROSPECTS: OLIVE OIL IN CALIFORNIA University of California 133 Aviation Blvd. Santa Rosa, CA 95472 pmvossen@ucdavis.edu Presentation Outline What is happening in California / world California
More informationThe Secrets of Olive Oil
The Secrets of Olive Oil Presented by Captain Gaby Beainy Recto Verso Workshops and Talks 18 June 2012 1/ 62 2/ 62 1 HARVEST The characteristics of the oil (quality, taste, acidity, etc.) are related to
More informationSacramento Valley Olive Day
Sacramento Valley Olive Day Olive Oil Production 4-16-07 Paul Vossen University of California pmvossen@ucdavis.edu How important is Olive Oil? 6 million acres in Spain WORLD OLIVE ACREAGE Spain ~ 6 million
More informationOlive as a New Crop. Paul Vossen University of California 133 Aviation Blvd. Santa Rosa, CA Woodland March 19, 2009 Ag History Center
Olive as a New Crop Woodland March 19, 2009 Ag History Center Paul Vossen University of California 133 Aviation Blvd. Santa Rosa, CA 95472 pmvossen@ucdavis.edu Presentation Topics What is happening in
More informationIntroduction. 12 CO H 2 O = C 12 H 22 O O 2 carbon dioxide + water = sucrose + oxygen
Sugar cane Introduction What we call sugar, the chemist knows as 'sucrose', one of the family of sugars otherwise known as saccharides in the grouping called carbohydrates Sucrose, C 12 H 22 O 11, is a
More informationCALIFORNIA and WORLD OLIVE OIL STATISTICS. Production Short Course April 1 and 2, 2004
CALIFORNIA and WORLD OLIVE OIL STATISTICS Production Short Course April 1 and 2, 2004 How important is Olive Oil? World Olive Oil Production Olive oil represents about 3% of all fats and oils consumed
More informationNATIONAL OLIVE CONFERENCE. How to Ensure Quality in the Production of Extra Virgin Olive Oil
NATIONAL OLIVE CONFERENCE How to Ensure Quality in the Production of Extra Virgin Olive Oil INFLUENTIAL FACTORS Agronomic Aspects: - Factors which are difficult to change: Variety. Environmental conditions.
More informationConsumer Education VCO Processing Methods (Dry & Wet Methods)
Consumer Education VCO Processing Methods (Dry & Wet Methods) Premium ANH-VCO (100% Absolute No Heat Process) Consumer Education on VCO Learn what to look for in good quality VCO. Learn basic processes
More informationMARKET NEWSLETTER No 127 May 2018
Olive growing in Argentina At the invitation of the Argentine authorities, the 107th session of the Council of Members will be held in Buenos Aires (Argentina) from 18 to 21 June 2018. Argentina was the
More informationNatural Oil Preparation and Processing
Natural Oil Preparation and Processing Tony O Lenick Siltech LLC Oil extracted from the pressing of seeds contains many ingredients, some desirable and others undesirable. Crude oil is processed to separate
More informationNatural cork - an extraordinary product
Natural cork - an extraordinary product Beginning of April 2008 we had the opportunity to pay a visit to our cork stopper producer J. Tavares, Lda. in Portugal. We got a good personal impression on the
More informationOLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE
OLIVE OIL PROCESSING COURSE OLIVE OIL PROCESSING COURSE Receival Area Fruit Classification Washing Storage 1 Fruit receival Fruit receival 2 Fruit receival Fruit receival 3 Fruit receival Fruit Transport
More informationUnit F: Harvesting Fruits and Nuts. Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts
Unit F: Harvesting Fruits and Nuts Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts 1 I. After the fruit and nuts are safely harvested, they need to be graded so they can be sold at market. 2
More informationCHAPTER 2: THE PROCESS OF COFFEE PRODUCTION From coffee seed to cup
CHAPTER 2: THE PROCESS OF COFFEE PRODUCTION From coffee seed to cup The process of creating coffee, beginning with a seed and arriving in a cup to be consumed by a customer, consists of a typical series
More informationSensory evaluation of virgin or cold-pressed edible oils
Sensory evaluation of virgin or cold-pressed edible oils Bertrand Matthäus and Ludger Brühl Max Rubner-Institut, Working Group for Lipid Research, Detmold, Germany The most important parameter for the
More informationOLEA EUROPAEA (OLIVE) OLIVE
OLEA EUROPAEA (OLIVE) OLIVE TAXONOMY Kingdom: plantae Order: lamiales Family: Oleaceae Genus: Olea Species: O. Europaea MORPHOLOGY Root System: great root system allows tree to grow in dry climates could
More informationFAQs ProM General. FREQUENTLY ASKED QUESTIONS (FAQs)
General Facts about ProM Developed 2007-2009 Introduction Cologne Coffeena June 2009 Start of serial production Sept. 2009 What does Grind-on-Demand stand for? Ground coffee looses more than half of its
More informationCarolyn Ross. WSU School of Food Science
Sensory Evaluation of Wine Faults Carolyn Ross Assistant Professor WSU School of Food Science WSU Viticulture and Enology Team Gustatory Faults Most are obvious to the nose Need only confirmation by palate
More informationInstructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID Phone: Fax:
Vegetable Crops PLSC 451/551 Lesson 7, Harvest, Handling, Packing Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu
More informationMelgarejo, innovating since 1780
Fifth generation Melgarejo, innovating since 1780 When someone asks about our secret to keep producing an extra virgin olive oil of the highest quality for five generations, our answer is as simple as
More informationON-SITE TECHNICAL INFORMATION
WINE BEFORE VA REMOVAL HIGH PRESSURE DIAPHRAGM PUMP NANOFILTRATION MEMBRANES ACID ABSORBTION COLUMN CONCENTRATED WINE STREAM WINE AFTER VA REMOVAL DE-ACIDIFIED PERMEATE STREAM RECOMBINED WINE WITH 30%
More informationFigure 9. Flow diagram describing the preparation of white and red wine from grapes (France).
fenhexamid 263 Grapes, white Grapes, red Pressing Destemming, Crushing K 2 S Must Must Pectolytic Enzymes K 2 S Sugar Decanting Alcoholic Fermentation Yeast Alcoholic Fermentation Pressing Malolactic Bacteria
More informationProducer of Gold Medal Winning. Premium Extra Virgin Olive Oil
Producer of Gold Medal Winning Premium Extra Virgin Olive Oil The Company EV Olives, an award winning world class olive oil producer is situated in the heart of the Milawa Gourmet Region of North East
More informationDr. Glenn C. Wright University of Arizona Yuma Agriculture Center
Dr. Glenn C. Wright University of Arizona Yuma Agriculture Center Olive tree of Vouves (Crete) 2000 to 3000 years old The olive,(olea europaea) dates back to 17th century B.C. where it first appeared in
More informationSensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives
Sensory Characteristics and Consumer Acceptance of Mechanically Harvested California Black Ripe Olives S.M. Lee, C. Sirimuangmoon, A. Gomez-Rico, K. Kitsawad, U. Rosa, J. Burns, W.H. Krueger, E. Fichtner,
More informationHONEY. Food and Agriculture Organization of the United Nations
HONEY Food and Agriculture Organization of the United Nations HONEY 1.- Honey General Information Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density
More informationValue Added Products from Apple Pomace
Value Added Products from Apple Pomace R.R. Sharma Division of Food Science and Postharvest Technology Indian Agricultural Research Institute, New Delhi-110 012 Apple pomace is a major global waste product
More informationGRAIN TRADE AUSTRALIA. Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON
GRAIN TRADE AUSTRALIA Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON TABLE OF CONTENTS COMMODITY STANDARD REFERENCE Molasses (Cane) CSBP 1 Millrun / Wheat Offal CSBP 2 Rice Pollard CSBP
More informationJUICE EXTRACTION AND FILTRATION JUICE EXTRACTION METHOD AND EQUIPMENT
College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 11 JUICE EXTRACTION AND FILTRATION (Juice extraction
More informationPost-Harvest-Multiple Choice Questions
Post-Harvest-Multiple Choice Questions 1. Chilling injuries arising from the exposure of the products to a temperature a. above the normal physiological range b. below the normal physiological range c.under
More informationProduce Specifications
DISORDER Brown With golden brown to brown skin; white, semi translucent flesh. Well-formed shape with smooth double layer of papery skin covering the overlapping concentric layers of flesh; remnant cut
More informationSugar Cane in Costa Rica THE PROCESS
Sugar Cane in Costa Rica THE PROCESS By Corrine Anderson, 2014 I arrived in Costa Rica in the late spring of 2009, and on my first ride up to the town of San Isidro, above Grecia, where I rented a charming
More informationMARKET NEWSLETTER No 93 April 2015
Focus on OLIVE OIL IMPORT TRENDS IN RUSSIA Russian imports of olive oil and olive pomace oil grew at a constant rate between 2/1 and 213/14 when they rose from 3 62 t to 34 814 t (Chart 1). The only exceptions
More informationWater Technologies & Solutions. wine processing. 21 st century membrane technology
Water Technologies & Solutions wine processing 21 st century membrane technology the nature of winemaking a combination of art and science The appreciation of fine wines traditionally brings people together.
More information4. The code of federal regulations stipulates that whole milk must contain 3.25% fat and % solids non-fat. a b c d. 10.
2017 MN FFA Milk Quality and Products Exam Milk Marketing 1. The demand function is the relationship between quantity purchased and a. quantity purchased b. quantity sold c. gross income d. price 2. A
More informationBegerow Product Line. Fruit Juice & Fruit Wine Guide
Begerow Product Line Fruit Juice & Fruit Wine Guide Fruit Juice Processing from Stone Fruit Process steps Production of concentrate from sour cherries (clear juice) Ripe and sound, fresh or frozen fruit
More informationa villa dated xviii century, beautiful colonial houses and a cellar arise on a spectacular hill, preciously carved by avenues of cypresses, pinewoods
a villa dated xviii century, beautiful colonial houses and a cellar arise on a spectacular hill, preciously carved by avenues of cypresses, pinewoods and groups of oaks. 130 hectares of vineyards, olive
More informationWine and Food Pairing MGMT 252 Wine Industry Fenix Theuerkorn Vancouver Island University
Wine and Food Pairing MGMT 252 Wine Industry Fenix Theuerkorn Vancouver Island University Objectives! Wine Tasting Points! Storing & Serving Wines! Food & Wine Pairing Wine Tasting Points Tasting Wine
More informationHarvesting and Postharvest Harvesting and Postharvest Handling of Dates Handling of Dates
Harvesting and Postharvest Harvesting and Postharvest Handling of Dates Handling of Dates Adel Kader UCDavis June. 2009 Khimri Stage of Development Khalal Stage of Development Date Orchard in Coachella
More informationIndex. new developments, 420 quality and yields, 415 reclaiming used brine, 411 Browning apples. 114 Bruising fruit, 56, 58
Index A Acids in fruit processing, 3 acetic, 3, 149 amino, 535, 541 ascorbic, 3 benzoic, 3, 175 butyric, 150, 160 citric, 3, 169 fatty, 534 lactic, 149 malic, 195 sorbic, 3, 175 sulfurous, 140, 152, 175,359,389,473
More informationBodegas CARODORUM Ctra. Salamanca, Km. 1,6 / Toro, (Zamora) -Spain- Export Department: /
BODEGA CARMEN RODRÍGUEZ MÉNDEZ - CARODORUM - is a small, family owned, artisan winery situated in the prestigious "pago" of La Cascajera, in the heart of the region of TORO. Quite simply, it was founded
More informationINDEPENDENT, TRADITIONAL, AND INNOVATIVE Flottweg Separators for Craft Breweries
INDEPENDENT, TRADITIONAL, AND INNOVATIVE Flottweg Separators for Craft Breweries LATEST TECHNOLOGY MEETS TRADITION Separators for Craft Brewers Tradition and the modern are no contradiction at Flottweg.
More informationEXTRA VIRGIN OLIVE OIL
Madrid (SPAIN), Jan 2011 EXTRA VIRGIN OLIVE OIL "Sierra de Cazorla" has become the Denomination of Origin that sells more oil in Spain. CATEGORIES OF VIRGIN OLIVE OIL a) Extra Virgin Olive Oil: Olive oil
More informationOranges. References: Agricultural Marketing Resource Center, Purdue University Center for New Crops & Plant Products, USDA.
Oranges Oranges are one of the most ubiquitous crops in the world, grown throughout Asia, the Mediterranean, Africa, and both South and North America. The United States and Brazil are the world s leading
More informationProduct Sheet OLIVE OILS ARGALI SUPERIOR ORGANIC EXTRA VIRGIN OLIVE OIL (KORONEIKI VARIETY) 500ML BOTTLE
ARGALI SUPERIOR ORGANIC EXTRA VIRGIN OLIVE OIL (KORONEIKI VARIETY) 500ML BOTTLE Argali is a young company that wants to share with their superior organic olive oil with the world. With 200 olive trees
More informationMicro-brewing learning and training program
Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering
More informationFresh and Safe All the Way
Chapter 4 Shopping & Storing Fresh and Safe All the Way 4.1 Keep food safety in mind when shopping for food 1. Place non- perishable items in the shopping cart first and then place refrigerator and freezer
More informationRecommended Resources: The following resources may be useful in teaching
Unit F: Harvesting Fruits and Nuts Lesson 2: Grade, Pack, Store and Transport Fruits and Nuts Student Learning Objectives: Instruction in this lesson should result in students achieving the following objectives:
More informationSTANDARD FOR BLACK, WHITE AND GREEN PEPPERS CXS Adopted in 2017.
STANDARD FOR BLACK, WHITE AND GREEN PEPPERS CXS 326-2017 Adopted in 2017. CXS 326-2017 2 1. SCOPE This standard applies to Black, White and Green peppers (abbreviated as BWG) offered for direct consumption,
More informationHow to get and preserve good quality in apples a short survey
How to get and preserve good quality in apples a short survey Factors affecting apple quality Bruising/Mechanical damage Physiological disorders Bitter Pit Scald Water core Sunburn (sunscald) Internal
More informationExploring Attenuation. Greg Doss Wyeast Laboratories Inc. NHC 2012
Exploring Attenuation Greg Doss Wyeast Laboratories Inc. NHC 2012 Overview General Testing Model Brewing Control Panel Beginning Brewing Control Experienced Brewing Control Good Beer Balancing Act Volatile
More informationLack of irrigation in 2002 reduced Riesling crop in Timothy E. Martinson Finger Lakes Grape Program
Lack of irrigation in 2002 reduced Riesling crop in 2003 Timothy E. Martinson Finger Lakes Grape Program Lailiang Cheng, Alan Lakso, Thomas Henick-Kling and Terry Acree Depts. Horticulture Ithaca, Horticultural
More informationEnvironmental Monitoring for Optimized Production in Wineries
Environmental Monitoring for Optimized Production in Wineries Mounzer SALEH Applications Engineer Agenda The Winemaking Process What Makes a great a Wine? Main challenges and constraints Using Technology
More informationPROCESSING THE GRAPES WHITE WINEMAKING
PROCESSING THE GRAPES WHITE WINEMAKING Milena Lambri Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza The Basic Steps of White Wine Production
More informationOlives NZ Conference Auckland
Welcome from Olives New Zealand The Executive of Olives New Zealand extends a very warm welcome and invitation to you for Conference 2015, which will be held in conjunction with the Annual General Meeting
More informationThe Economics Surrounding Premium Wine Production
The Economics Surrounding Premium Wine Production by Trent Ball 1 and Ray Folwell 2 1 Vineyard and Winery Technology Program, Chair, Yakima Valley Community College, and Partner, 2 Agri-Business Consultants
More informationAutomatic proofers. Member of the
Automatic proofers Member of the MCS Automatic proofers Automatic proofers Over the last 30 years MCS has developed a unique and specific competence in designing and manufacturing automatic industrial
More informationblue 1 group 2 groups
2 blue 1 group 2 groups width mm 425 590 depth mm 485 485 height mm 505 505 voltage V 230-400 230-400 capacity Lt 4,5 8,6 power kw 1,95/2,4 2,7/4,5 power pump W 150 150 net weight kg 38 49 gross weight
More informationEI ENDAL. Cultivar: Merlot
EI ENDAL - S T E L L E N B O S C H - E S T. 1 9 8 1 The vineyard is 165m above sea level. Koffieklip soils with a clay layer 1m deep. Planted in an east west row direction. Planting 1.2m x 2.4m. Vertical
More informationTHE SPARK 500 SYSTEM FEATURES
THE SPARK 500 The Spark 500 features exceptional materials, fabrication and digital control in a brewer-focussed design. Modular and expandable, a compact installation can easily grow into a large scale
More informationFiltration and Beverage Treatment Products. Fruit Juice & Fruit Wine Guide
Filtration and Beverage Treatment Products Fruit Juice & Fruit Wine Guide Fruit Juice Processing from Stone Fruit Process steps Production of concentrate from sour cherries (clear juice) Ripe and sound,
More informationSIGMA It s the result that counts
The future since 1918 SIGMA It s the result that counts Advantage comes in the form of the patented SIGMA pressing principle: hermetically sealed, pressing in the filling position, vertical juice extraction,
More informationYEDENT AGRO GROUP OF COMPANIES PROCESSING OF SOY BASED PRODUCTS FOR HUMAN FOODS AND POULTRY FEEDS
YEDENT AGRO GROUP OF COMPANIES PROCESSING OF SOY BASED PRODUCTS FOR HUMAN FOODS AND POULTRY FEEDS 1. SOYA EXTRUSION AND PRESSING PROCESS EQUIPMENT 1. The Pre Cleaner 2. The Course Mill 3. The Extruder
More informationTORTILLA-TORTILLA CHIPS
TORTILLA-TORTILLA CHIPS Food and Agriculture Organization of the United Nations TORTILLA- TORTILLA CHIPS 1.- Tortilla - General Information Tortilla is the most important corn food in Mexico, Central America,
More informationEffect of Yeast Propagation Methods on Fermentation Efficiency
Effect of Yeast Propagation Methods on Fermentation Efficiency Chris Richards Ethanol Technology 4 th European Bioethanol Technology Meeting Detmold, Germany April 16, 2008 Objective of Propagation To
More informationChapter 16: Vegetables and Fruits
Chapter 16: Vegetables and Fruits 16.1: Choosing Vegetables and Fruits 16.2: Preparing Raw Vegetables and Fruits 16.3: Cooking Vegetables and Fruits 16.1: Choosing Vegetables and Fruits After studying
More informationBegerow Product Line. Fruit Juice & Fruit Wine Guide
Begerow Product Line Fruit Juice & Fruit Wine Guide Fruit Juice Processing from Stone Fruit Process steps Production of concentrate from sour cherries (clear juice) Ripe and sound, fresh or frozen fruit
More informationMinutes for the Freshfel/SHAFFE Citrus Teleconference of 25 September 2009
25th September 2009 Minutes for the Freshfel/SHAFFE Citrus Teleconference of 25 September 2009 Introduction: A declaration was made by all participants that the discussion will by no means involve matters
More informationPre- and Postharvest 1-MCP Technology for Apples
Pre- and Postharvest 1-MCP Technology for Apples Dr. Jennifer DeEll Fresh Market Quality Program Lead OMAFRA, Simcoe, Ontario, CANADA Specific topics Definitions SmartFresh SM vs. TM SmartFresh and disorders,
More informationAbstract for Sugar Production. Ensymm abstract for Sugar Production
Abstract for Sugar Production Ensymm abstract for Sugar Production 1 INTRODUCTION INVERT The sugar SUGAR cane isabstract a genus of tropical The grasses food and which drink requires industry strong depends
More informationRapha Virgin Coconut Oil A Product of Dominica
Rapha Virgin Coconut Oil A Product of Dominica Presented by: Mr. Delbert Telemaque Production Manager 1(767)616-2166 OUR PRODUCT BMC Rapha Virgin Coconut Oil is extracted from mature coconuts without the
More informationCommercial Egg Production and Processing
Commercial Egg Production and Processing Ryan A. Meunier 1 & Dr. Mickey A. Latour 2 Purdue University 1151 Smith Hall West Lafayette, IN 47907 1 Department of Curriculum & Instruction 2 Department of Animal
More informationWINE ON TAP. Draft Guide
WINE ON TAP Draft Guide WHY WINE-ON-TAP? BETTER FOR BUSINESS. BETTER FOR THE ENVIRONMENT. PROFITABILITY See a return on investment within 6 months. SPEED No corks to pull or bottles to stock. More time
More informationAWRI Refrigeration Demand Calculator
AWRI Refrigeration Demand Calculator Resources and expertise are readily available to wine producers to manage efficient refrigeration supply and plant capacity. However, efficient management of winery
More informationNorth San Joaquin Valley Almond Day
North San Joaquin Valley Almond Day Sponsored by UC Cooperative Extension Coffee, donuts & snacks provided by: Yosemite Ag Credit Almond Tree Pruning by the Numbers Roger Duncan UC Cooperative Extension,
More informationMichael T. Frow Susan L. Kerr. ChE 4273 Dr. Miguel Bagajewicz
Michael T. Frow Susan L. Kerr ChE 4273 Dr. Miguel Bagajewicz Overview Problem Definition Process Overview Consumer Satisfaction and Preference Application of Model Business Model Conclusions Recommendations
More informationSTANDARD FOR PASSION FRUITS CODEX STAN
STANDARD FOR PASSION FRUITS CODEX STAN 316-2014 CODEX STAN 316-2014 2 1. DEFINITION OF PRODUCE This Standard applies to commercial varieties of passion fruit from the species golden passion fruit / sweet
More informationwww.homeandcatering.co.za VACU VIN ABOUT Vacu Vin is an international brand that produces innovative bar related products for home and professional use. All products produced and developed by Vacu vin
More informationCOALHO CHEESE. Food and Agriculture Organization of the United Nations
COALHO CHEESE Food and Agriculture Organization of the United Nations COALHO CHEESE 1.- Coalho Cheese - General Information The Coalho-type cheese is widely produced in under developed Brazilian states,
More informationVOLANTE GROUP. A fresh way to look at the past by building on the future.
VOLANTE GROUP Volante Group is born from a driving passion of producing Premium Quality olive oil and the need for excellency in consumer s products. With an international vision and years of onthe-ground
More informationYeast- Gimme Some Sugar
Yeast- Gimme Some Sugar Taxonomy: Common yeast encountered in brewing The main cultured brewers yeast is genus Saccharomyces Saccharomyces means sugar fungus S. cerevisiae is ale yeast S. pastorianus is
More informationJuice Microbiology and How it Impacts the Fermentation Process
Juice Microbiology and How it Impacts the Fermentation Process Southern Oregon Wine Institute Harvest Seminar Series July 20, 2011 Dr. Richard DeScenzo ETS Laboratories Monitoring Juice Microbiology: Who
More informationWinemaking Summarized
Prevention of Common Wine Faults Luke Holcombe 707-790-3601 cell lukeh@scottlab.com Winemaking Summarized 1 What are the most Common Faults? Oxidation Volatile Sulfur Compounds (VSC) Microbial Faults Protein
More informationWine Treatments & Techniques
Pre-fermentation Wine Treatments & Techniques Presented by Stephen Skelton MW Units of measurement - Area 1 hectare (ha) =10,000 000 square metres I hectare = approx. 2.47 acres 1 are = 100 square metres
More informationFactors influencing mandarin fruit quality. What drives the eating. Outline. experience in mandarins?
Factors influencing mandarin fruit quality David Obenland, USDA-ARS, Parlier, CA Mary Lu Arpaia, UCR What drives the eating Outline experience in mandarins? Exterior appearance is important for the initial
More informationSession Six Postharvest quality, outturn. New Zealand and Australia Avocado Grower s s Conference September 2005 Tauranga,, New Zealand
Session Six Postharvest quality, outturn New Zealand and Australia Avocado Grower s s Conference 05 20-22 22 September 2005 Tauranga,, New Zealand Avocado Postharvest Quality An Overview Mary Lu Arpaia
More informationFLOTTWEG CENTRIFUGES FOR WINE PRODUCTION Maximum Purity, Improved Quality, Higher Yields
FLOTTWEG CENTRIFUGES FOR WINE PRODUCTION Maximum Purity, Improved Quality, Higher Yields FLOTTWEG DECANTER CENTRIFUGES AND DISC STACK CENTRIFUGES FOR THE WINE INDUSTRY Optimum Yield, Improved Product Quality
More informationPeaches and nectarines
Peaches and nectarines SOIVRE Spain 2007 Quality Standards UE standards are based on UN/ECE text A new one was published in 2004, that modifies the 1999 one During this time only one modification was
More informationSmall Equipment Product Catalog
1 CocoaTown offers the ingredients, tools, and know how to live your chocolate making dream! Small Equipment Product Catalog 108 Oak St. Suite B. Roswell, GA 30075 Tel: (770)587-3000 Email: www.facebook.com/cocoatown
More informationBOKELA BACKFLUSH FILTER
BOKELA BACKFLUSH FILTER BOKELA Ingenieurgesellschaft für Mechanische Verfahrenstechnik mbh 76131 Karlsruhe Germany Phone +49 (721) 9 64 56-0 Fax -10 e-mail: bokela@bokela.com Iwww.bokela.com 3 / 2009 e
More informationCODEX STANDARD FOR LIMES (CODEX STAN , AMD )
CODEX STAN 213 Page 1 of 5 1. DEFINITION OF PRODUCE CODEX STANDARD FOR LIMES (CODEX STAN 213-1999, AMD. 3-2005) This Standard applies to commercial varieties of limes grown from Citrus latifolia Tanaka
More informationStuck / Sluggish Wine Treatment Summary
800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal
More informationTotallyNaturalSolutions
TotallyNaturalSolutions aromas & flavours to inspire Product Guide Premium Hop Products for Innovative Brewing www.totallynaturalsolutions.com + 44 (0)1622 872105 Introducing the hop Humulus Lupulus One
More informationElixir of WELLNESS. Thanks to the juicer technology, you can taste a juice which is a real concentrate of healthy nutrients.
SLOW JUICER Elixir of WELLNESS For those who love to eat healthily and do sports, for those who wish to diversify their own diet and... for those who are curious about new flavors! Smeg's Slow Juicer
More informationPost Harvest Processing
Best practices at wet processing pay financial benefits to farmers and processors different processing techniques. The expression semi-washed is mainly used for coffees which are pulped and then left for
More informationAward Winning Canning. Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015
Award Winning Canning Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015 Fairs, Festivals and Special Events Objectives for conducting & judging competition events: To
More informationInteractions of forage quality and quantity, their implications in grazing and hay management
Interactions of forage quality and quantity, their implications in grazing and hay management Alexandre Caldeira Rocateli - Alex Forage System Extension Specialist alex.rocateli@okstate.edu, (405) 744-9648
More information