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<pre>FREE olive oil quality assessment courses


Presented by NSW Department of Primary Industries and Funded by NSW
Department of Education and Training

2 days of access to experts in olive oil quality

12-13 February 2005 Cowra. Contact: Ros Kemp (02) 63653337
19-20 February 2005 Canberra Contact: Caroline O'Cleary (02)
62302553
5-6 March 2005 Albury Contact: Damian Conlan (02)
69512512

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The extra virgin olive oil market in Australia will become highly
competitive as more production comes on stream and producers will need to
achieve high sensory and chemical quality standards to gain and keep
market share.

To this end many grower groups are looking at the idea of setting chemical

and sensory standards that are more stringent than the current
international standards for extra virgin olive oil. This is a good
starting point for quality improvement and brand development.

High quality olive oil comes from high quality fruit that is harvested and

processed efficiently and a logical extension of defined oil quality
standards is the definition of high standards in production, harvesting
and processing.

This course is focused on the sensory and chemical assessment of olive oil

combined with presentations and discussion on the effect of key production

issues on olive oil quality and yield. It provides the building blocks of
knowledge for improving quality management in all steps in the olive oil
production chain.

In addition there are discussion forums on quality management, developing
an oil quality network in NSW and industry research and development
priorities in your area.
__________________________________________________ ___________________________

The course will be presented by leading Australian experts in sensory and

chemical quality assessment of olive oil: Richard Gawel and Dr Rod Mailer
along with Damian Conlan and Clarrie Beckingham who will lead production
focussed aspects of the training

For more information on course content contact Damian Conlan (02) 69512512
or email damian.conlan@...

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