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<pre>I think it was Roger that wrote;

Michael Field suggests awards to be made on two determinations, a
'technical' and a 'marketplace' panel with more than one source of
accreditation. Does this mean more than one interpretation can be given
for the same product?

I guess this is not really all that different from what occurs at present. Oil
is presented for technical assessment (ie FFA's etc) and then on to the
subjective assessment by a panel of experts. I think what Olive Business is
trying to broaden is, how we utilise this subjective element? As I understand
it they are going to engage end-users (Chefs etc) to determine "best-ness" as
well as broadening the usual criteria to include viscosity and colour.
Personally I have no problem at all with such an approach.

Viscosity in olive oil can vary, albeit by a relatively small percentage, but it
is apparent as most processors can attest. Similarly, colour IS important in
presentation no matter how much this is decried by experts. It is also
indicative of harvest time although this will vary season by season, variety by
variety. From a retailers perspective, despite what experts may tell us, a
thicker green hued oil will outsell a golden oil by visual assessment alone.

This is one of the reasons our friends at Mobil introduced their green coloured
motor oil about 20 years ago rather than the usual murky brown one we were used
to. Have a look around and see if you can find any brown motor oil any longer;
it's all green hued!

Perhaps there is a job here for the chemistry engineers? But we should try and
avoid anti-freeze agents, not good for the health.

Regards
Peter Caird
www.victorianolivegroves.com
AUSTRALIA


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