<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Wendy:

Currently the EU commission has established the
following production quantities for each of its Member
States.

Spain: QNC tons of olive oil 750,027
France: QNC tons of olive oil 3,297
Greece: QNC tons of olive oil 419,529
Italy: QNC tons of olive oil 543,164
Portugal: QNC tons of olive oil 51,244
EU Total: QNC tons of olive oil 1,777,261

Each Member State supports its olive farmers through a
complex system that involves EU and regional
governmental aids. For example, this year in France,
an olive farmer will receive 130.40 Euros for each 100
kgrs of olive oil that he/she is producing
(approximately FF8.55 for each kilo of olive oil).
Then, the same producer will receive EU aid for
producing table olives. Depending on the area that the
producer is located within France, the same producer
will receive special aid from his regional government.
If a producer is reestablishing an olive farm that was
abandoned in the past, he/she will receive a special
aid from his regional government for this purpose. It
is evident that when we talk about cutting EU
agricultural aid to European farmers, we talk about
partial cut of total aid that each farmer is receiving
from the public sector.

Almost twelve years ago, the Commission of the
European Union realized that aid termination to its
agricultural sector was going to be inevitable due to
the globalization of markets and the establishment of
the World Trade Organization. Commission studies at
that time showed that the European farming sector, in
contrast to the United States, primarily consisted of
small family farms which could not survive without
state subsidies due to the economies of scale. For
that reason new programs were developed to assist
European farmers to adjust to the new world economic
reality. An agritourism program was initiated and
funds poured into the European countryside in order to
assist farming businesses to expand into this
service-oriented sector that has its roots deep into
the beginning of the tenth century but it was often
ignored and never exploited to its fullest potential.
Today, millions of Ecus have been invested in the
agritourism sector, thus enabling the small European
farms to build the hospitality infrastructure needed
to survive and flourish again.

I strongly believe that the organic cultivation will
play a significant role in the economies of European
farming. Interest in organic olive oil is already
quite high in Europe, according to Katherine Dematteo,
executive director of the Organic Trade Association.
In the United Kingdom, demand for organic foods is
growing by 40% annually. Vendors who use olive oil in
their products have also heightened demand for an
organic version of olive oil due to their own interest
in producing organic products. Depending on the retail
outlet, the difference in price between organic and
traditional olive oils can be slim to nearly 50%.
Organic oils will also help the industry as a good
olive oil crop is expected and even high-end product
prices are dropping within the range of most
consumers.

Based on the above, I do not foresee a significant
change in olive oil prices in the near future due to
the new economic support systems which are being
established in the European farming sector. I do
expect, however, an increase in the overall quality of
produced oils and this could have an affect on the
prices of this special food staple. These increases
may be gradual and justified by the better quality
standards of the final product. It is noteworthy that
a big portion of the EU aid to Spanish olive oil
producers this year is dedicated to the improvement of
product quality.

Consumption of olive oil has nearly quadrupled in the
USA since the early 1980s, with extra virgin having
the greatest growth, increasing from 19 tons sold at
retail in 1991 to an estimated 45 tons in 1997. The
North American Olive Oil Association recently released
a study that indicates 56% of non-olive oil users do
not use the oil because they feel they don t know how.
The study also found that 48% don t buy the oil
because it is expensive, while 44% consider it a
special occasion oil. Despite this, olive oil
household penetration rose 2.4% in the past two years,
when prices were at an all-time high. Olive oil
accounts for 7% of all oil sold at retail in the US
and 27% of all dollar sales in this category,
according to The Griffin Report of Food Marketing.

Although the olive tree was brought to America by the
Spaniards and the Portuguese, the introduction of
olive oil into the American diet was largely
attributable to the Italian immigrants. They began
importing olive oil in large scale into the US and
this is why the biggest olive oil importers in the US
trace their roots to Italy. Most large European olive
oil conglomerates that purchase their raw material
from small producing farms, have established import
offices in the US. Although, lists of imported olive
oil quantities can be obtained from the authorities of
each major port of entry in the US, it is difficult to
identify the largest importers by name. I believe that
a visit to your local outlet of a major supermarket
chain may give you a good idea of who the big players
are in the olive oil market.

Finally, in terms of the establishment of a futures
exchange for olive oil, this may be difficult to
envision and implement because of the two year shelf
life of olive oil and the widely varying organoleptic
and chemical properties as well as marketing values
associated with the denomination of origin, etc.
associated with each olive oil in the world.

I hope that this has been helpful. Please do not
hesitate to contact me in case you have any questions
or you need additional information. In the meantime, I
wish you much continued success in your endeavors with
the students at the Fuqua School of Business.

Best regards,

Constantine




=====
Constantine Alexander
http://www.PapasHaven.com/
Where Olive Oil is a Passion
http://www.PapasHaven-subscribe@egroups.com/

__________________________________________________
Do You Yahoo!?
Yahoo! Messenger - Talk while you surf! It's FREE.
http://im.yahoo.com/
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Constantine-
I have been doing a good bit of research to develop facts and figures as
well as economic overview and your response was most helpful. You have also
provided me with a few new sources to try. I thank you for the amount of
time you took to craft such a thoughtful response. It is immeasurably
helpful to me and to the students who will help me write the case.

I look forward to staying in touch with you. I have one more question., at
this point How could I find out who the largest buyers in the USA of EU oil
are? Do you know where I might find such information? I was wondering, for
example if Filippo Berio (or Bertolli for instance, the companies with the
largest share of the US market according to Market Share Reporter 2001) Do
these companies, based in Italy have a division in the US that buys their
oil or do they sell to another business entity? Do you know how this works?
thanks a million, once again,
Wendy Rowe
----- Original Message -----
From: Constantine Alexander <PapaAlexander@yahoo.com>
To: <OliveOil@egroups.com>
Sent: Friday, October 27, 2000 11:37 AM
Subject: [OliveOil] Response for Wendy Rowe.


> Dear Wendy:
>
> Currently the EU commission has established the
> following production quantities for each of its Member
> States.
>
> Spain: QNC tons of olive oil 750,027
> France: QNC tons of olive oil 3,297
> Greece: QNC tons of olive oil 419,529
> Italy: QNC tons of olive oil 543,164
> Portugal: QNC tons of olive oil 51,244
> EU Total: QNC tons of olive oil 1,777,261
>
> Each Member State supports its olive farmers through a
> complex system that involves EU and regional
> governmental aids. For example, this year in France,
> an olive farmer will receive 130.40 Euros for each 100
> kgrs of olive oil that he/she is producing
> (approximately FF8.55 for each kilo of olive oil).
> Then, the same producer will receive EU aid for
> producing table olives. Depending on the area that the
> producer is located within France, the same producer
> will receive special aid from his regional government.
> If a producer is reestablishing an olive farm that was
> abandoned in the past, he/she will receive a special
> aid from his regional government for this purpose. It
> is evident that when we talk about cutting EU
> agricultural aid to European farmers, we talk about
> partial cut of total aid that each farmer is receiving
> from the public sector.
>
> Almost twelve years ago, the Commission of the
> European Union realized that aid termination to its
> agricultural sector was going to be inevitable due to
> the globalization of markets and the establishment of
> the World Trade Organization. Commission studies at
> that time showed that the European farming sector, in
> contrast to the United States, primarily consisted of
> small family farms which could not survive without
> state subsidies due to the economies of scale. For
> that reason new programs were developed to assist
> European farmers to adjust to the new world economic
> reality. An agritourism program was initiated and
> funds poured into the European countryside in order to
> assist farming businesses to expand into this
> service-oriented sector that has its roots deep into
> the beginning of the tenth century but it was often
> ignored and never exploited to its fullest potential.
> Today, millions of Ecus have been invested in the
> agritourism sector, thus enabling the small European
> farms to build the hospitality infrastructure needed
> to survive and flourish again.
>
> I strongly believe that the organic cultivation will
> play a significant role in the economies of European
> farming. Interest in organic olive oil is already
> quite high in Europe, according to Katherine Dematteo,
> executive director of the Organic Trade Association.
> In the United Kingdom, demand for organic foods is
> growing by 40% annually. Vendors who use olive oil in
> their products have also heightened demand for an
> organic version of olive oil due to their own interest
> in producing organic products. Depending on the retail
> outlet, the difference in price between organic and
> traditional olive oils can be slim to nearly 50%.
> Organic oils will also help the industry as a good
> olive oil crop is expected and even high-end product
> prices are dropping within the range of most
> consumers.
>
> Based on the above, I do not foresee a significant
> change in olive oil prices in the near future due to
> the new economic support systems which are being
> established in the European farming sector. I do
> expect, however, an increase in the overall quality of
> produced oils and this could have an affect on the
> prices of this special food staple. These increases
> may be gradual and justified by the better quality
> standards of the final product. It is noteworthy that
> a big portion of the EU aid to Spanish olive oil
> producers this year is dedicated to the improvement of
> product quality.
>
> Consumption of olive oil has nearly quadrupled in the
> USA since the early 1980s, with extra virgin having
> the greatest growth, increasing from 19 tons sold at
> retail in 1991 to an estimated 45 tons in 1997. The
> North American Olive Oil Association recently released
> a study that indicates 56% of non-olive oil users do
> not use the oil because they feel they don t know how.
> The study also found that 48% don t buy the oil
> because it is expensive, while 44% consider it a
> special occasion oil. Despite this, olive oil
> household penetration rose 2.4% in the past two years,
> when prices were at an all-time high. Olive oil
> accounts for 7% of all oil sold at retail in the US
> and 27% of all dollar sales in this category,
> according to The Griffin Report of Food Marketing.
>
> Although the olive tree was brought to America by the
> Spaniards and the Portuguese, the introduction of
> olive oil into the American diet was largely
> attributable to the Italian immigrants. They began
> importing olive oil in large scale into the US and
> this is why the biggest olive oil importers in the US
> trace their roots to Italy. Most large European olive
> oil conglomerates that purchase their raw material
> from small producing farms, have established import
> offices in the US. Although, lists of imported olive
> oil quantities can be obtained from the authorities of
> each major port of entry in the US, it is difficult to
> identify the largest importers by name. I believe that
> a visit to your local outlet of a major supermarket
> chain may give you a good idea of who the big players
> are in the olive oil market.
>
> Finally, in terms of the establishment of a futures
> exchange for olive oil, this may be difficult to
> envision and implement because of the two year shelf
> life of olive oil and the widely varying organoleptic
> and chemical properties as well as marketing values
> associated with the denomination of origin, etc.
> associated with each olive oil in the world.
>
> I hope that this has been helpful. Please do not
> hesitate to contact me in case you have any questions
> or you need additional information. In the meantime, I
> wish you much continued success in your endeavors with
> the students at the Fuqua School of Business.
>
> Best regards,
>
> Constantine
>
>
>
>
> =====
> Constantine Alexander
> http://www.PapasHaven.com/
> Where Olive Oil is a Passion
> http://www.PapasHaven-subscribe@egroups.com/
>
> __________________________________________________
> Do You Yahoo!?
> Yahoo! Messenger - Talk while you surf! It's FREE.
> http://im.yahoo.com/
>
>
> ------------------------------------------------------------------------
> You have an olive or olive oil recipe you want to share with others, visit
our sister group:
> http://www.egroups.com/group/OliveOilRecipes
> ------------------------------------------------------------------------
> This link is the key to an exciting bonus for you! Read below.
>
https://trading.etrade.com/cgi-bin/gx.cgi/applogic+lpmasterpage?SCS=ONCR759&
RID=1830155029
>
> JOIN E*TRADE AND EARN A $75 SIGN-UP BONUS FOR YOURSELF, ALONG WITH $50 FOR
OLIVEOIL!
> ------------------------------------------------------------------------
>
> Five steps to help promote OliveOil:
>
> 1- Add a general link to the group on your website:
http://www.egroups.com/group/OliveOil
> 2- Mention the group and its URL in your newsletters and publications.
> 3- Invite others to visit:
> http://www.egroups.com/group/OliveOil
> 4- Add a subscription link on your website. See how here:
http://www.egroups.com/promote/OliveOil
> 5- If you would like me to send a formal invitation to people you know,
write to me at OliveOil-owner@egroups.com
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Constantine- What do we think the effect of the increased value of the Euro
will have on the EC exporters and the market prices?
Thanks,
Wendy

----- Original Message -----
From: Constantine Alexander <PapaAlexander@yahoo.com>
To: <OliveOil@egroups.com>
Sent: Friday, October 27, 2000 11:37 AM
Subject: [OliveOil] Response for Wendy Rowe.


> Dear Wendy:
>
> Currently the EU commission has established the
> following production quantities for each of its Member
> States.
>
> Spain: QNC tons of olive oil 750,027
> France: QNC tons of olive oil 3,297
> Greece: QNC tons of olive oil 419,529
> Italy: QNC tons of olive oil 543,164
> Portugal: QNC tons of olive oil 51,244
> EU Total: QNC tons of olive oil 1,777,261
>
> Each Member State supports its olive farmers through a
> complex system that involves EU and regional
> governmental aids. For example, this year in France,
> an olive farmer will receive 130.40 Euros for each 100
> kgrs of olive oil that he/she is producing
> (approximately FF8.55 for each kilo of olive oil).
> Then, the same producer will receive EU aid for
> producing table olives. Depending on the area that the
> producer is located within France, the same producer
> will receive special aid from his regional government.
> If a producer is reestablishing an olive farm that was
> abandoned in the past, he/she will receive a special
> aid from his regional government for this purpose. It
> is evident that when we talk about cutting EU
> agricultural aid to European farmers, we talk about
> partial cut of total aid that each farmer is receiving
> from the public sector.
>
> Almost twelve years ago, the Commission of the
> European Union realized that aid termination to its
> agricultural sector was going to be inevitable due to
> the globalization of markets and the establishment of
> the World Trade Organization. Commission studies at
> that time showed that the European farming sector, in
> contrast to the United States, primarily consisted of
> small family farms which could not survive without
> state subsidies due to the economies of scale. For
> that reason new programs were developed to assist
> European farmers to adjust to the new world economic
> reality. An agritourism program was initiated and
> funds poured into the European countryside in order to
> assist farming businesses to expand into this
> service-oriented sector that has its roots deep into
> the beginning of the tenth century but it was often
> ignored and never exploited to its fullest potential.
> Today, millions of Ecus have been invested in the
> agritourism sector, thus enabling the small European
> farms to build the hospitality infrastructure needed
> to survive and flourish again.
>
> I strongly believe that the organic cultivation will
> play a significant role in the economies of European
> farming. Interest in organic olive oil is already
> quite high in Europe, according to Katherine Dematteo,
> executive director of the Organic Trade Association.
> In the United Kingdom, demand for organic foods is
> growing by 40% annually. Vendors who use olive oil in
> their products have also heightened demand for an
> organic version of olive oil due to their own interest
> in producing organic products. Depending on the retail
> outlet, the difference in price between organic and
> traditional olive oils can be slim to nearly 50%.
> Organic oils will also help the industry as a good
> olive oil crop is expected and even high-end product
> prices are dropping within the range of most
> consumers.
>
> Based on the above, I do not foresee a significant
> change in olive oil prices in the near future due to
> the new economic support systems which are being
> established in the European farming sector. I do
> expect, however, an increase in the overall quality of
> produced oils and this could have an affect on the
> prices of this special food staple. These increases
> may be gradual and justified by the better quality
> standards of the final product. It is noteworthy that
> a big portion of the EU aid to Spanish olive oil
> producers this year is dedicated to the improvement of
> product quality.
>
> Consumption of olive oil has nearly quadrupled in the
> USA since the early 1980s, with extra virgin having
> the greatest growth, increasing from 19 tons sold at
> retail in 1991 to an estimated 45 tons in 1997. The
> North American Olive Oil Association recently released
> a study that indicates 56% of non-olive oil users do
> not use the oil because they feel they don t know how.
> The study also found that 48% don t buy the oil
> because it is expensive, while 44% consider it a
> special occasion oil. Despite this, olive oil
> household penetration rose 2.4% in the past two years,
> when prices were at an all-time high. Olive oil
> accounts for 7% of all oil sold at retail in the US
> and 27% of all dollar sales in this category,
> according to The Griffin Report of Food Marketing.
>
> Although the olive tree was brought to America by the
> Spaniards and the Portuguese, the introduction of
> olive oil into the American diet was largely
> attributable to the Italian immigrants. They began
> importing olive oil in large scale into the US and
> this is why the biggest olive oil importers in the US
> trace their roots to Italy. Most large European olive
> oil conglomerates that purchase their raw material
> from small producing farms, have established import
> offices in the US. Although, lists of imported olive
> oil quantities can be obtained from the authorities of
> each major port of entry in the US, it is difficult to
> identify the largest importers by name. I believe that
> a visit to your local outlet of a major supermarket
> chain may give you a good idea of who the big players
> are in the olive oil market.
>
> Finally, in terms of the establishment of a futures
> exchange for olive oil, this may be difficult to
> envision and implement because of the two year shelf
> life of olive oil and the widely varying organoleptic
> and chemical properties as well as marketing values
> associated with the denomination of origin, etc.
> associated with each olive oil in the world.
>
> I hope that this has been helpful. Please do not
> hesitate to contact me in case you have any questions
> or you need additional information. In the meantime, I
> wish you much continued success in your endeavors with
> the students at the Fuqua School of Business.
>
> Best regards,
>
> Constantine
>
>
>
>
> =====
> Constantine Alexander
> http://www.PapasHaven.com/
> Where Olive Oil is a Passion
> http://www.PapasHaven-subscribe@egroups.com/
>
> __________________________________________________
> Do You Yahoo!?
> Yahoo! Messenger - Talk while you surf! It's FREE.
> http://im.yahoo.com/
>
>
> ------------------------------------------------------------------------
> You have an olive or olive oil recipe you want to share with others, visit
our sister group:
> http://www.egroups.com/group/OliveOilRecipes
> ------------------------------------------------------------------------
> This link is the key to an exciting bonus for you! Read below.
>
https://trading.etrade.com/cgi-bin/gx.cgi/applogic+lpmasterpage?SCS=ONCR759&
RID=1830155029
>
> JOIN E*TRADE AND EARN A $75 SIGN-UP BONUS FOR YOURSELF, ALONG WITH $50 FOR
OLIVEOIL!
> ------------------------------------------------------------------------
>
> Five steps to help promote OliveOil:
>
> 1- Add a general link to the group on your website:
http://www.egroups.com/group/OliveOil
> 2- Mention the group and its URL in your newsletters and publications.
> 3- Invite others to visit:
> http://www.egroups.com/group/OliveOil
> 4- Add a subscription link on your website. See how here:
http://www.egroups.com/promote/OliveOil
> 5- If you would like me to send a formal invitation to people you know,
write to me at OliveOil-owner@egroups.com
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Dear Wendy:

For as long as California olive oil remains at current
price levels, I do not believe that the recent
increase in the exchange rate of the EURO will have a
significant effect on European olive oil exports to
the US.

In my last e-mail to you I had mentioned that the
European authorities have placed a great emphasis upon
improving the quality of regional olive oils and
focusing more on organic production. If these trends
continue, European exports will benefit.

I hope that this answers your question.

Best regards,

=====
Constantine Alexander
http://www.OliveTree.cc
Where Olive Oil is a Passion
http://www.PapasHaven-subscribe@egroups.com/
"Olio nuovo e vino vecchio"

__________________________________________________
Do You Yahoo!?
Yahoo! Photos - Share your holiday photos online!
http://photos.yahoo.com/
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Thanks, Constantine. The Euro's value will have different effects in
different markets abroad. I am reading into your message to suggest that the
key success factor going forward will be quality and not price. What steps
are afoot in the US market to develop standards for olive oil. Currently, it
appears that there are few.
Thanks for your response, as always.
Wendy
----- Original Message -----
From: Constantine Alexander <PapaAlexander@yahoo.com>
To: <OliveOil@egroups.com>
Sent: Tuesday, January 09, 2001 4:45 PM
Subject: Re: [OliveOil] Response for Wendy Rowe.


> Dear Wendy:
>
> For as long as California olive oil remains at current
> price levels, I do not believe that the recent
> increase in the exchange rate of the EURO will have a
> significant effect on European olive oil exports to
> the US.
>
> In my last e-mail to you I had mentioned that the
> European authorities have placed a great emphasis upon
> improving the quality of regional olive oils and
> focusing more on organic production. If these trends
> continue, European exports will benefit.
>
> I hope that this answers your question.
>
> Best regards,
>
> =====
> Constantine Alexander
> http://www.OliveTree.cc
> Where Olive Oil is a Passion
> http://www.PapasHaven-subscribe@egroups.com/
> "Olio nuovo e vino vecchio"
>
> __________________________________________________
> Do You Yahoo!?
> Yahoo! Photos - Share your holiday photos online!
> http://photos.yahoo.com/
>
> **** INDUSTRY LINKS **** http://www.egroups.com/Links/OliveOil
>
> ************************************************** ***
> Addresses:
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
> Unsubscribe: OliveOil-unsubscribe@egroups.com
> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/group/OliveOil
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Wendy,
currently the California Olive Oil Council has a seal that producers can
display on their bottles if (and only if) they have passed the test for 1%
acidity or less, and also the oil is submitted to the Panel of Tasters (see
www.cooc.com for details) to determine if there are any defects present. If
both of these hurdles are passed, then the seal is awarded to the (proud)
olive oil company. By the way, there are several testing companies in the
U.S. and one can either send oil directly to these entities or have the
pressing facility administer the test. For the year 2000, 17 companies
passed this test out of about 38 companies in California. There are
promotional activities being undertaken by the COOC surrounding the seal to
make sure that *quality* is uppermost in the minds of producers. The above
website will give you a lot more details.
cheers,
Sue Ellery
Stella Cadente Olive Oil Company
stellacadente@pacific.net

----- Original Message -----
From: wcarowe <wcarowe@email.msn.com>
To: <OliveOil@egroups.com>
Sent: Wednesday, January 10, 2001 4:53 AM
Subject: Re: [OliveOil] Response for Wendy Rowe.


> Thanks, Constantine. The Euro's value will have different effects in
> different markets abroad. I am reading into your message to suggest that
the
> key success factor going forward will be quality and not price. What
steps
> are afoot in the US market to develop standards for olive oil. Currently,
it
> appears that there are few.
> Thanks for your response, as always.
> Wendy
> ----- Original Message -----
> From: Constantine Alexander <PapaAlexander@yahoo.com>
> To: <OliveOil@egroups.com>
> Sent: Tuesday, January 09, 2001 4:45 PM
> Subject: Re: [OliveOil] Response for Wendy Rowe.
>
>
> > Dear Wendy:
> >
> > For as long as California olive oil remains at current
> > price levels, I do not believe that the recent
> > increase in the exchange rate of the EURO will have a
> > significant effect on European olive oil exports to
> > the US.
> >
> > In my last e-mail to you I had mentioned that the
> > European authorities have placed a great emphasis upon
> > improving the quality of regional olive oils and
> > focusing more on organic production. If these trends
> > continue, European exports will benefit.
> >
> > I hope that this answers your question.
> >
> > Best regards,
> >
> > =====
> > Constantine Alexander
> > http://www.OliveTree.cc
> > Where Olive Oil is a Passion
> > http://www.PapasHaven-subscribe@egroups.com/
> > "Olio nuovo e vino vecchio"
> >
> > __________________________________________________
> > Do You Yahoo!?
> > Yahoo! Photos - Share your holiday photos online!
> > http://photos.yahoo.com/
> >
> > **** INDUSTRY LINKS **** http://www.egroups.com/Links/OliveOil
> >
> > ************************************************** ***
> > Addresses:
> > Post message: OliveOil@egroups.com
> > Subscribe: OliveOil-subscribe@egroups.com
> > Unsubscribe: OliveOil-unsubscribe@egroups.com
> > List owner: OliveOil-owner@egroups.com
> > URL to this page: http://www.egroups.com/group/OliveOil
> >
> >
>
>
>
>
> **** INDUSTRY LINKS **** http://www.egroups.com/Links/OliveOil
>
> ************************************************** ***
> Addresses:
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
> Unsubscribe: OliveOil-unsubscribe@egroups.com
> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/group/OliveOil
>
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>> Tom/Sue/Wendy
>
> "currently the California Olive Oil Council has a seal that producers can
> display on their bottles if (and only if) they have passed the test for
1%
> acidity or less, and also the oil is submitted to the Panel of Tasters "
>
> Our local peak body, the Australian Olives Association, also has a
> qualitative testing program which tests not only for acidity but also for
> defects. If the oil passes the acidity/organoleptic hurdles then one is
> permitted to put on a Seal Of Approval. This Appellation should be
aspired
> to by all processors but, to this date, not many people are bothering with
> it. We did this year and intend to in future years. The cost involved is
> about $A200 plus the little stickers @ about 10 cents each. Well worth
the
> effort from a consumers point of view I would have thought!
>
> Bill
>
> "I would love waste product to use "
>
> My friend, it will be coming out of your ears in about 5 years time. Best
> to plan ahead I think before we get absolutely swamped with the stuff.
> Thank you Julian for reproducing the article on "waste". Further to this
> point Julian, do you think it may be possible to list your magazine on
this
> group? I appreciate the costs involved but I am also aware of your firms
> commitment to dissemination of ideas/information. We may not always agree
> with same but it does provide a launching pad which is always invaluable.
>
> Regards
> Peter Caird
> www.victorianolivegroves.com
> 0418 392 157
>
>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Regarding the olive oil testing in Calfornia. Could we hear how the
panel assembled and trained?

Stan Kailis
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>Stan,
Tasting classes were held at UC Davis at intervals over the period of a
year. Interested parties that scored well on the tests then formed into
groups and a selection process weeded out good tasters from not so good
tasters. I believe a Professor from Italy was involved in this process as
was Paul Vossen, UCD and Roberto Zecco (now the President of the COOC).
They mirrored the environment that exists for the IOOC in Madrid, and I
think they were also in contact with that body too throughout the creation
of the tasting panel. The COOC website will probably have more details and
uvasteve@pacific.net (Steve Tylicki) one of the Masters Tasters could give
you a lot more insight into the process, since he was involved since the
very beginning.
cheers,
Sue Ellery
Stella Cadente Olive Oil
----- Original Message -----
From: Stan Kailis <kailis@ca.com.au>
To: <OliveOil@egroups.com>
Sent: Thursday, January 11, 2001 10:42 AM
Subject: Re: [OliveOil] Response for Wendy Rowe.


> Regarding the olive oil testing in Calfornia. Could we hear how the
> panel assembled and trained?
>
> Stan Kailis
>
>
> ******* A MESSAGE FROM THE MODERATOR ********
>
> 2.6. When replying to a post, do not include the entire text of the
original post. Keep only what is relevant. By selectively deleting
unnecessary parts of the original text, you will make your reply easier to
follow. To show where you
> delete text, the <snip> notation may be used.
>
> ************************************************** ***
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> ************************************************** ***
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>
>
</pre>
</td></tr></table>

<table border=0 cellpadding=2 cellspacing="0"><tr><td>
<pre>California Taste Panel:

In 1997 I started selecting tasters though a protocol developed by the
IOOC. It involves a 3 day course and testing procedure to see if potential
tasters
have a sensitive palate and can distinguish olive olive oil defects at
different concentrations. After 2 years we have 22 tasters and about
12-15 are active. We meet twice per month to train, and evaluate
oils. As one of the panel heads, Roberto Zecca is the other, I require
the tasters to provide consistent ratings for oils they taste. I test
them using standard samples and compare their results.

We recentely have been admitted to the group of new taste panels being
evaluated for IOOC official recognition. This is a yearly testing
procedure that involves being tested with their standard samples and
being compared to all of the world's taste panels. We hope to be recognized in
December of 2001, so this is a long process.

Paul Vossen - University of California Cooperative Extension
2604 Ventura Avenue - Santa Rosa, CA 95403
(707) 565-2621 [work] (707) 565-2623 [fax] pmvossen@ucdavis.edu [email]



Tom & Sue wrote:

> Stan,
> Tasting classes were held at UC Davis at intervals over the period of a
> year. Interested parties that scored well on the tests then formed into
> groups and a selection process weeded out good tasters from not so good
> tasters. I believe a Professor from Italy was involved in this process as
> was Paul Vossen, UCD and Roberto Zecco (now the President of the COOC).
> They mirrored the environment that exists for the IOOC in Madrid, and I
> think they were also in contact with that body too throughout the creation
> of the tasting panel. The COOC website will probably have more details and
> uvasteve@pacific.net (Steve Tylicki) one of the Masters Tasters could give
> you a lot more insight into the process, since he was involved since the
> very beginning.
> cheers,
> Sue Ellery
> Stella Cadente Olive Oil
> ----- Original Message -----
> From: Stan Kailis <kailis@ca.com.au>
> To: <OliveOil@egroups.com>
> Sent: Thursday, January 11, 2001 10:42 AM
> Subject: Re: [OliveOil] Response for Wendy Rowe.
>
> > Regarding the olive oil testing in Calfornia. Could we hear how the
> > panel assembled and trained?
> >
> > Stan Kailis
> >
> >
> > ******* A MESSAGE FROM THE MODERATOR ********
> >
> > 2.6. When replying to a post, do not include the entire text of the
> original post. Keep only what is relevant. By selectively deleting
> unnecessary parts of the original text, you will make your reply easier to
> follow. To show where you
> > delete text, the <snip> notation may be used.
> >
> > ************************************************** ***
> > INDUSTRY BOOKS: http://sadoun.bizland.com/olive.htm
> > ************************************************** ***
> > Addresses:
> > Post message: OliveOil@egroups.com
> > Subscribe: OliveOil-subscribe@egroups.com
> > Unsubscribe: OliveOil-unsubscribe@egroups.com
> > List owner: OliveOil-owner@egroups.com
> > URL to this page: http://www.egroups.com/group/OliveOil
> >
> >
> >
>
> ************************************************** ***
> BOOKS ON OLIVE: http://sadoun.bizland.com/olive.htm
> ************************************************** ***
> Addresses:
> Post message: OliveOil@egroups.com
> Subscribe: OliveOil-subscribe@egroups.com
> Unsubscribe: OliveOil-unsubscribe@egroups.com
> List owner: OliveOil-owner@egroups.com
> URL to this page: http://www.egroups.com/group/OliveOil

--
Paul Vossen - University of California Cooperative Extension
2604 Ventura Avenue - Santa Rosa, CA 95403
(707) 565-2621 [work] (707) 565-2623 [fax] pmvossen@ucdavis.edu [email]
</pre>
</td></tr></table>