<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>trans fats:
Thank you for the very interesting informations about trans fats. Until
reading this message, I thought that that hardened fats where dangerous
'only' because they are rich of saturated fats. But I understand that they
are somewhat different and more dangerous. Can anybody integrate this with
some scientific information in chemical terms? What is the difference
between trans fats, hydrogenated fats and satured fat acids?

labelling:
The article about trans fats shows again the importance of correct labelling
of our food, which is not only important for the consumers but also a
protection for all the smaller producers who try to offer quality products
and who are struggeling against the competition of the big brands that offer
(or try to offer) low quality products with their publicity and market
power. Small producers cannot compete in the same way, but they are dammaged
by the fraud that is done by the industry. Example (I think I already named
it some time before): One of the big italian brands in the field of olive
oil, Carapelli, used to make a TV campain where they creted the illusion
that their olive oil was a Tuscan product, because Tuscan extravergine is
known as a very special taste and quality. But if you read the lables on the
bottles, you find out that their oil is only bottled (!!) in Tuscany, no
word about the origin.
There are only two ways to have a correct product information, that is to
know well the producer and buy directly from him or otherwise through
nationally or internationally protected labels. In Italy there is the 'IPG'
label which garantees the geographical origin of the olive oil (something
like DOC). Another thing I think is important for honesty, but nearly nobody
does it, is to indicate the date of production/harvest and not the date of
imbottlement or (still worse) the latest date of consumption.

importation / exportation:
During the last weeks we found some request for olive oil for importation to
the Netherlands , Ireland and elsewhere. If someone is interested to buy
very good extravergine olive oil from Tuscany (especially from the areas of
Castelfiorentino / Volterra), I can help. Our local oil mill, which is
managed by a local farmer's family, and which is using a two phase Pieralisi
press, is qualified for the IPG label and has the HACCP certificate. They
have made a harvesting contract for some big olive plantations in the
province of Florence and produce an excellently flavoured, fruity and
peppery (typical for this area) olive oil with a low grade of acidity. Last
year we had an acidity between 0.09% and 0.3%. This year the harvest is not
yet finished, the quantities are not very big due to a very dry summer, but
quality is very promising. They have decided to create a large stock of the
best product, so the flavour and taste will be the same also for bigger
lots. (The problem is often that the producers of good olive oil do not have
quantities big enough for exportation). I have already tasted it and
consider it very similar in quality to my own product which I sell locally
for 26.000 Lire per Liter-bottle. I know that the same oil quality in
Germany is sold for about 35 - 40 DM per bottle. (About 30 -35 AU$).
I do not export my oil because I don't have sufficient quantities. But if
somebody is interested to purchase bigger quantities, we can send him/her a
sample of the extravergine of our mill. The oil can be sent also imbottled
in the type of bottle you prefer, with the oil mill's label or with a label
designed by you (of course always indicating the origin and the date of
harvest instead of the date of imbottlement). Please contact me for more
information and to receive a certified sample of this extravergine (only
importers).

Ing.Volker Piasta
Agriturismo Podere San Lorenzo
I - 56048 Volterra (PI)
Tel: 0039 0588 39080
Fax: 0039 0588 39090
email: olio@toscana-toskana.de
http://www.toscana-toskana.de/olio/
</pre>
</td></tr></table>