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<pre>g'day stan

I think that the problem of blending local oils with imported is not one
of parochialism but of purity. The "food scandal of the 20th century"
where olive oil was subs with veg oils esp hazelnut has not been
satisfactorily laid to rest. This topic of adulteration/substituition
has been recently identified in papers from the American Olive Oil Assoc
'Wiley Award Address' by David Firestone from the US FDA in which he
outlines the process of detection of both adulteration and substitution
in olive oil. Obviously from this document the issue is historical,
international and recurrent and will require considerable further
ongoing commitment by all concerned to resolve.

Without being overly presumptious I would hope that all olive growers
and producers in all countries would wish to be given the chance to
produce a product of a demonstratable high quality and not feel that all
their resources are to be compromised by the expediency of a few.

It is my wish that this debate will encourage others to have faith in
their work and to push harder for a better future.

Roger Farquhar

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