olive oil (7)

3823828176?profile=RESIZE_710xThis review provides general information about olive oil and the possible causes of adul­teration, mislabelling, counterfeiting, and fraud of the product. It reviews the possible adulterants in olive oil, the underly­ing causes of adulteration, and how to test for the pres­ence of these adulterants. Data on trade and market dynamics are included. Also, the review focuses primarily on current deceptive practices in the global olive oil trade rather than historical adul­terations.

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The Olive Oil Marketing Regulation requires that olive oils of mixed origin have to be designated as either EU and/or non-EU origin. In this study 2H/1H, 13C/12C and 18O/16O ratios were analysed in bulk olive oils using  isotope ratio mass spectrometry (IRMS) as well as 13C/12C and 2H/1H in the four main fatty acids (linoleic, oleic, palmitic and stearic acids) using IRMS coupled with GC (gas chromatography). The isotopic composition of olive oils was successfully used to distinguish samples originating in the two areas. When bulk data were combined with fatty acid isotopic data the differentiation power of the method was improved. The improvement is due to the specific isotopic fingerprint of the individual countries making up the EU and non-EU samples. 

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2017 will be a very bad year for olive oil. Two of the world’s largest olive oil producers have endured consecutive years of bad harvests. In Spain, an unusually hot and dry summer just led to the worst harvest in nearly 20 years. While Italian producers have suffered an outbreak of the Xylella fastidiosa bacteria among olive groves, with more than a million trees infected. 

Read the full article at : Poor olive oil harvest in 2017

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Research by the Dutch Consumers' Association (Consumentenbond) shows that three years after the horse meat affair are still many problems with the authenticity of foodstuffs. The Consumentenbond investigated over 150 sensitive products, and 21% of them were not how they were described. The samples were analysed using the most up to date methods.

The study found problems with the following percentage of samples taken: manuka honey (50% ), lamb (47%), extra virgin olive oil (31% ), oregano (11% ) and cod (3%). 

In the lamb products study, 10 lamb curries, 10 servings of minced lamb and 10 lamb shawarma or kebabs were purchased. 14 of the 30 lamb samples  turned out not to be pure lamb. In 6 samples, there was no lamb found at all, only beef or turkey instead. In 8 other samples there was some lamb, but also at least 40% of other meat.

The report in Dutch can be found at: http://www.consumentenbond.nl/nieuws/2016/gesjoemel-met-voedsel-hardnekkig-probleem

A summary of the article in English can be found at: 

http://www.foodqualitynews.com/Industry-news/Authenticity-deviations-found-in-1-in-5-Dutch-food-samples

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