is estimated at US$3 Billion in the year 2020. ![]() Market is Estimated at $3 Billion, While China is Forecast to Grow at 5.4% CAGR After an early analysis of the business implications of the pandemic and its induced economic crisis, growth in the Virgin Olive Oil segment is readjusted to a revised 2.7% CAGR for the next 7-year period. Processed Olive Oil, one of the segments analyzed in the report, is projected to record 3.1% CAGR and reach US$8.4 Billion by the end of the analysis period. 24, 2020 (GLOBE NEWSWIRE) - announces the release of the report "Global Olive Oil Industry" - Ĩ Billion by 2027, growing at aCAGR of 2.9% over the period 2020-2027. The result is a bland, almost colorless oil that is blended with a small amount of virgin olive oil to give it some olive character.New York, Aug. If virgin olive oil does not qualify for the virgin designation as defined by its acidity level and other factors, the oil is refined to remove undesirable odors and flavors. The words “cold-pressed” or “first cold press” on olive oil are archaic terminology from the era of actual olive presses today almost all olive oil is extracted using a centrifuge, but under European Community law, which requires the use of a traditional press for such labeling. Olive oil simply labeled “virgin” has slight defects in aroma or flavor and has to meet lower chemical standards, so it is less expensive. It is more expensive to produce because of the higher costs at each stage of production, from grove to bottle. An extra-virgin olive oil will have no defects of aroma or flavor, and some positive flavor of green and/or ripe olives. Virgin olive oils are extracted from olives solely by mechanical means, without chemicals. The resulting oil is usually accompanied by a small percentage of solid and liquid impurities, so it has to be subjected to a final cleaning or purification process, this operation is performed using vertical centrifuges.Įxtra-virgin olive oil is the highest grade In this final phase we proceed to separate the olive oil from the water thanks to the centrifugal force.ĭecanting is a natural process by which, thanks to the density difference of olive oil, the oil, water and solids still present are separated. In recent years technological advances have been made to optimize this process to improve efficiency and reduce the amount of waste produced by olive oil mills. It is very important to keep this temperature constant to guarantee a cold extraction process of the oil between 24 and 27 degrees so that the oil separates from the rest (pulp, bone, skin and water). Traditionally for centuries, olive oil extract it has been done by squeezing the paste with a strong mechanical pressure applied on the already whipped pasta. ![]() In fact, the kneading allows the olive paste to reach the optimal temperature in which the natural enzymes present are able to fully activate. The kneading phase is an essential moment for the subsequent extraction of the oil from the olive paste. Regarding its age, it overtakes 2500 years !Īfter pressing the olive paste is subjected to the kneading operation which consists of a continuous and slow mixing of the dough. The oldest Tunisian olive tree is impressive, its roots cover a surface that approximates sixteen square meters and its trunk has a six meter circumference. ![]() It is making great efforts to restructure and modernize its sector as well as to raise olive oil quality and expand acreage Tunisia is the most important olive-growing country of the southern Mediterranean region over 30% of its cultivated land is dedicated to olive growing (1.68 million ha).Įxcluding the European Union, it is the major world power in the olive oil sector. With production reaching 350 thousand tonnes during the 2019-2020 season! Tunisia will become the world’s second largest producer of olive oil after Spain. Today, Tunisia became the biggest olive oil producer, outside the European Union, arriving in the fourth position after Spain, Italy and Greece. Besides, it was collectively established that olive juice is a toning stimulant helping to prevent baldness, and, by blending it with wine and spices, it was used for cosmetic purposes. In the course of ages, olive oil had been used for multiple purposes: Athletes used it to massage their muscles and women to keep a firm skin. Indeed, the olive tree have been cultivated by Phoenicians, Greeks, Carthaginians, Romans and Arabs, in a tradition that has been passed down from father to son ever since. For thousands of years, olive oil had been prominent in all the greatest civilizations that have prospered in Tunisia. ![]() Olive cultivation in Tunisia dates back to the 8th century.
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