Angelo Faberi, Ministry of Agricultural, Food and Forestry Policies, Italy
Olive oil – and especially extra virgin olive oil - , due to its distinctive characteristics is a key product in the Mediterranean diet Mediterranean diet: Rich in • Vegetables antioxidants such • Cereals as β -carotene and • Fish tocopherols • Olive oil Increased Popularity High demand for olive oils Beneficial effects on health (especially extra virgin)
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 oil and table olives.
OLIVE OIL PRODUCTION – WORLD TREND 3500 OLIVE OIL CROP AREA 3000 RAIN FED 2500 75% TIONNS X 1000 2000 IRRIGATE 1500 D 25% 1000 500 Factors for production volatility: • 0 proportion of rain-fed olive groves (more subject to climatic conditions); CROP YEARS • natural alternate bearing of olive trees EU IOC COUNTRIES NON IOC COUTRIES WORLD TOTAL (Data source: IOC)
WORLD AND EU OLIVE OIL CONSUMPTION SHARE OF EU OLIVE OIL World production vs. consumption CONSUMPTION 2018 3500 Italy 3000 4% 4% 6% Spain 2500 5% Tonn x 1000 36% Greece 2000 7% France 1500 8% Portugal 1000 Germany 500 30% United King. 0 Crop year WOLRD PRODUCTION WORL CONSUMPTION EU CONSUMPTION EXTRA EU CONSUMPTION New plantations and improvement in agronomic practices are expected to be the main drivers behind an increase in EU production capacity. (Data sources: IOC)
OLIVE OIL EU PRODUCTION IN DETTAIL The EU olive oil sector is EU PRODUCTION DATA dominated by four main 3000 producing countries: Spain, Italy, 2500 13,8 91,6 10,2 76,2 17,4 Portugal and Greece. 109,1 10,6 13,3 15,3 62,5 16,2 62,9 463,7 115 399,2 134,8 2000 474,6 265 430 10,3 440 53,4 132 428,9 Tonn. x 1000 294,6 14,7 69,4 225 540 182,3 320 320 301 1500 Together they account for 99 % 10,9 59,2 9,3 346 61 195 222 305 415,5 of EU production and two thirds 1000 300 1781,5 1615 357,9 1598,9 of world production. 1403,3 1401,5 1391,9 1290,6 1260,1 1030 500 842,2 618,2 0 There are around 790 000 olive 2008/9 2009/10 2010/11 2011/12 2012/13 2013/14 2014/15 2015/16 2016/17 2017/18 2018/19 Crop yeat growers in the EU (2016 data). Spain Greece Italy Portugal Other EU (Data source: Eurostat)
OLIVE OIL EXPORT EXPORT IMPORT EXPORT GLOBAL OVERVIEW 2018 EU OLIVE OIL PRINCIPAL EXPORT PARTNERS. (Source: Eurostat) EU IMP. IOC COUNTRIES IMP. NON IOC COUTRIES IMP. TOTAL WORLD IMP. 120 EU EXP. IOC COUNTRIES EXP. NON IOC COUTRIES.EXP. WORLD TOTAL. EXP. 100 1000 900 Thousand tonnes 80 800 60 700 40 600 20 500 400 ES 52% IT 33% PT 10% EL 3% 300 200 United States Brazil Japan 100 China Canada Australia 0 Others 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). (Data source: IOC)
EXPORT FORM EU TO: COLOMBIA, ECUADOR AND PERU Export trend from EU to Colombia, Export trend from EU to Colombia, Ecuador and Peru Ecuador and Peru -Olive Oil CN 1509 Olive Pomace Oil CN 1510 7 1 Tonn x 1000 Tonn x 1000 0,9 6 0,8 5 0,7 0,6 4 0,5 3 0,4 0,3 2 0,2 1 0,1 0 0 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 Colombia Ecuador Peru Colombia Ecuador 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)
OLIVE OIL AND OLIVE POMACE OIL EU TRADE WITH COLOMBIA, ECUADOR AND PERU: MAJOR EU PLAYERS EU EXPORT OF OLIVE OIL TO COLOMBIA ECUADOR AND PERU BY MEMBER STATE (OLIVE OIL NC 1509 & OLIVE POMACE OIL 1510) 12000 10000 8000 Tonn. 6000 4000 2000 0 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 ES IT Other EU (Data sources: DG AGRI)
Olive oil is good for your health OLIVE OIL AND ARTERIOSCLEROSIS OLIVE OIL AND CARDIOVASCULAR It has been demonstrated that an DISEASES olive-oil-rich diets can attenuate the Lower rates of death from coronary effect of fatty foods in encouraging heart disease are recorded in the blood clot formation, thus countries where olive oil is virtually contributing to the low incidence of the only fat consumed." heart failure OLIVE OIL AND CHOLESTEROL OLIVE OIL AND DIABETES Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol An olive-oil-rich diet is not only a and triglycerides. At the same time good alternative in the treatment it does not alter the levels of HDL- of diabetes; it may also help to OLIVE OIL AND CANCER cholesterol, which plays a prevent or delay the onset of the Epidemiological studies suggest protective role and prevents the disease. that olive oil exerts a protective formation of fatty patches, thus effect against certain malignant stimulating the elimination of the tumours (breast, prostate, low-density lipoproteins. endometrium, digestive tract , …).
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 CO 2 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
• Need to keep pace with the state of the art of olive 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. 14
… modifications of the IOC standard are harmonized with the EU rules …. Standard : Voluntary basis: Compulsory basis: ❑ …… • Codex • The EU regulation ❑ Commission Implementing • IOC applyes to produced Regulation (EU) 2016/1227 of 27 July • USA and imported olive 2016 • AUS oils and olive ❑ Commission Implementing pomace oils within Regulation (EU) 2016/1784 of 30 the Europen Union September 2016 territory. IOC ❑ Commission Delegated Regulation EU (EU) 2016/2095 of 26 September 2016 ❑ Commission Implementing Regulation (EU) 2019/1604 of 27 September 2019
OLIVES POMACE VIRGIN OLIVE OILS LAMPANTE CRUDE OLIVE- EXTRA VIRGIN OLIVE OIL VIRGIN OLIVE OIL OLIVE OIL POMACE OIL REFINED REFINED OLIVE OIL OLIVE- POMACE OIL OLIVE OIL — COMPOSED OF REFINED OLIVE OILS AND OLIVE-POMACE OIL VIRGIN OLIVE OILS * Only categories circled in red are directly offered to consumers.
Harvesting & delivery to mill WASHING ➢ Oxidation stability ➢ Absence of contaminants (pesticides, hydrocarbons, CRUSHING PAHs) ➢ Nutritional Characteristics (balanced content of saturated, mono and polyunsaturated fatty acids, MALAXATION presence of phytosterols, vitamins and natural Oil antioxidants) extraction ➢ Organoleptic (no defects) CENTRIFUGATION STORAGE ✓ Visual inspection and assessment of the presence FILTRATION Storage & of micro-organisms and parasites in the olives; bottling ✓ Analysis of the content of residues of phytosanitary products and other contaminants in the fruit; BOTTLING ✓ Analysis of water quality. ✓ Control of proper cleaning of equipment and facilities. DISTRIBUTION ✓ Sorting of raw matherials and products
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 olive 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
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