Olive Oil Sector Research Articles

Blockchain Application for Traceability and Olive Oil Production in Brazil

Goal: analyze the use of blockchain as a solution to improve the traceability of olive oil production in Brazil.
 
 Theoretical Reference: The technology blockchain has the potential to store data immutably, eliminating the need for third-party verification. In the food industry, this technology can reduce food losses, control temperature during transport and increase the transparency of food-related processes.
 
 Method: The first part is a bibliographical study that aims to identify the main applications of the technology blockchain in food traceability, with a specific focus on olive oil production, composing the mapping of the production chain.
 
 Results: These results are expected to provide a solid basis for understanding the use of the blockchain in the traceability of olive oil production of olive.
 
 Considerations: In the meantime, it is intended to demonstrate the effectiveness and potential benefits of the traceability system, mainly due to the existence of widespread fraud in the olive oil sector in Brazil, suggesting that the use of blockchain technology may be a promising approach to deal with this problem and protect consumers' interests.

Application of organosolv technology to improve the anaerobic digestion of olive oil pomace

So far, there are few sustainable alternatives to manage the exhausted olive pomace (EOP), a dangerous waste produced by the olive oil sector. In this work, EOP resulting from organosolv pretreatment was submitted to conventional anaerobic digestion (mono-AD) or co-digestion with sewage sludge (co-AD) at different ratios using a pilot-scale stirred tank reactor. Firstly, it was observed that a shortening of the acclimation phase improved performance allowing a methane specific productivity of 575.15 LCH4 kg VS−1 d−1. Even though the mono-AD strategy was more performant than co-AD in terms of biogas specific productivity (25.50 Lbiogas kgEOP−1 d−1), all tested conditions yielded 67–70% methane and a negligible H2S content. Likewise, no significant differences between these strategies were found in terms of methane specific productivity and biodegradability that reached maximum values of 230.85 ± 19.29 LCH4 kgVS−1 d−1 and 61.3 ± 5.1%, respectively. The main differences between them were observed in the overall chemical oxygen demand consumption rate (819.10 and 656.70 gCOD L−1 d−1 for Co-AD and mono-AD, respectively) and volatile solids removal (86.5% for Co-AD and 34.8% for mono-AD) when feeding 40 g of pretreated EOP. This work highlights the positive effect of organosolv to improve AD and the feasibility of the proposal to achieve the zero waste in this sector.

A methodological proposal of the Sustainolive international research project to drive Mediterranean olive ecosystems toward sustainability

Mediterranean olive growing characterizes, identifies, and can sustain the socioeconomic viability of rural areas, not only through the production of primary products but also through the management of renewable natural resources, and the conservation of landscape and biodiversity. However, high levels of mechanization, monocultures, intensive farming techniques, and the use of synthetic pesticides and fertilizers are threatening the environment and affecting rural communities in turn. In the last years, the agroecological discourse emerged as a transdisciplinary science merging agronomy, ecology, and socioeconomic sciences with the purpose of responding to socioeconomic and environmental concerns, responding to the globalized industrial food processing and intensive agriculture. In this context, the research project Sustainolive, guided by an international consortium of stakeholders from academia and the productive sector, has the aim of promoting sustainability in the olive oil sector through the implementation and promotion of innovative and technological solutions based on agroecological concepts. Through an innovative, transdisciplinary, and multi-actor approach, Sustainolive combines different types of knowledge (e.g., scientific, empirical, and traditional), disciplines (ranging from engineering to the humanities), and methodological approaches (e.g., Life Cycle Sustainability Assessment, Social Agrarian Metabolism and multicriterial analysis tools) to provide practical solutions that address the complexity of the olive sector. The results from the application of this methodology are expected to highlight which agroecological practices are more environmentally, economically, and socially sustainable and uncover how Mediterranean societies use agrarian biophysical resources.

Water Accounting for Food Security: Virtual Water and Water Productivity in the Case of Tunisian Olive Oil Value Chain

To achieve food security goals, water accounting seems to be one of the most powerful tools to deal with water scarcity management. Thus, indicators, such as virtual water and water productivity, can be considered complementary rather than competing indicators to assess water demand efficiency use. Water computation is, therefore, a crucial tool to understand the overall tendency of water consumption and to assist the decision makers in their decisional process about water efficiency use in different phases of production. In this perspective, this paper aims to evaluate water use throughout the value chain of the olive oil sector, which is the first strategic agro-industrial sector in Tunisia. This evaluation will be undertaken while taking into account various crucial issues concerning the main two production phases in terms of the importance of water consumption (agriculture and processing phase). In the agriculture phase, the rainfed and irrigated modes will be compared, and in the processing phase, three different processing systems will be evaluated. Thirty surveys with farmers and nine surveys with olive oil mill owners were undertaken in the arid region of Sfax: one of the most important olive oil producers in Tunisia. The results show the importance of the theoretical framework adopted in clarifying the state of water consumption in a strategic sector, such as the Tunisian olive oil sector. In addition, the different calculated indicators highlight the importance of the application of a whole technical package and a controlled and efficient use of water to improve the economic profitability and the necessity to revise the irrigated olive growing extensions’ policies under arid conditions. In addition, in the processing phase, the continuous-two phase system is emphasized as the most relevant system in terms of water efficiency use. This system is proposed to be encouraged by policy makers in future olive mill installations.

Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products.

The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher content of antioxidant phenolics. The application of a cold-pressing system to the olive before the extraction of oil was tested with three varieties: picual at three different stages of maturity and arbequina and hojiblanca at early stages of maturity. The Abencor system was used for the extraction of virgin olive oil and its by-products. For the quantification of phenols and total sugars for all phases, organic solvent extractions and colorimetric measurements and high-performance liquid chromatography (HPLC) with a UV detector were used. The results show that the new treatment significantly improved the amount of oil extracted by between 1 and 2% and even increased its concentration of total phenols by up to 33%. Regarding the by-products, the concentrations of the main phenols, such as hydroxytyrosol, increased by almost 50%, as did the glycoside. The treatment also facilitated the separation of phases in by-products and improved the phenolic profile, although not in terms of total phenols, but individual phenols with higher antioxidant activity were obtained.

Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry

In the Mediterranean region, where olive oil is mostly produced, high amounts of olive oil by-products are generated, which creates an ecological concern, due to their phytotoxic phenolic components (e.g., oleuropein, hydroxytyrosol, tyrosol). However, these compounds also represent a relevant source of antioxidants for health and well-being. The food and beverage, cosmetic, and pharmaceutical industries can all greatly benefit from the treatment and proper exploitation of olive oil by-products for their health-promoting benefits in various fields. Additionally, recovery and treatment procedures can support effective waste management, which in turn can increase the sustainability of the olive oil sector and result in worthwhile economic advantages. Due to their high phenolic content, olive pomace could be viewed as a good matrix or primary supply of molecules with high added value. The purpose of this review was to give a thorough overview on how the primary solid olive oil by-products, particularly olive pomace, are currently valued through fermentation, emphasizing their applications in several industries—ethanol production, enzyme production, animal feeding, and human nutrition. It was possible to conclude that the olive pomace has a microbiota profile that allows spontaneous fermentation, a process that can increase its value. In addition, its phenolic content and antioxidant activity are relevant to human health; thus, further studies should be carried out in order to implement this process using olive pomace as the main substrate.

The Introduction of Allochthonous Olive Variety and Super High-Density System in the Abruzzo Region: A Study on Olive Oil Quality

The transition to a sustainable economic and environmental management of olive oil sector needs to be implemented in both national and regional territories through the introduction and development of innovative growing systems and variety. In this study, the olive oil quality parameters of local and allochthonous varieties cultivated in different orchards located in the Abruzzo region (Italy), using traditional and super high-density systems, were analyzed. Frantene, Lecciana, Koroneiki, and a mix of Arbequina and Lecciana provided olive oils rich in flavonoids and secoiridoids compounds with respect to the local varieties Frantoio, Leccino, and a mix of Dritta, Leccino, and Pendolino. Oleic/linoleic ratio was influenced by cultivar and training systems with super high-density olive oils rich in oleic acid. Frantene showed a peculiar fatty acid profile different from cultivars grown in the same location; moreover, interesting similarities were found between Frantene and the mix of Dritta, Leccino, and Pendolino in terms of health-related compounds. The potential development of innovative sustainable training system to improve olive oil quality was highlighted. The study's results identify olive varieties suitable for super high-density systems spread in the Abruzzo region, representing a valid alternative for the olive growers to improve both the quality of the olive oil, as well as the company's income.

Quality and Genuineness in the World of Sicilian Olive Oil

This article draws on the concept of authenticity as it is often deployed in regards to food, and specifically in regards to foods with Geographical Indication certifications (GIs). Authenticity, as a concept, does boundary work by coding some objects or subjects as authentic, defining them against inauthentic others. Power dynamics inhere in any use of the processes of authentication, which render the authentic as noteworthy (Bendix 1997). Following calls to practice the “arts of noticing” (Tsing 2015) and to question our own ethnographic categories (De Martino 1975), this article takes the case of the olive oil sector in Sicily, Italy, and Sicilian Protected Geographical Indication (PGI) extra virgin olive oil, to think through authenticity and processes of authentication through the lens of two related concepts: quality (qualità) and genuineness (genuinità). I conceptualize qualità as a top-down articulation of authenticity: Sicilian olive and olive oil producers’ articulation of authenticity and excellence in response to a global hierarchy of value (Herzfeld 2004) in which they are situated and to which they respond. Genuinità, on the other hand, I argue is a bottom-up articulation of authenticity and goodness, one concerned less with international recognition and chemical purity and more with social relationships of trust and practices of commensality. I argue that qualità is a powerful measure of authenticity and a livelihood strategy for Sicilian oliviculturalists, but that genuinità is perhaps an even more powerful measure of authenticity in its capacity to create or reinscribe social bonds.

Audit of social networks in the olive oil sector

From the analysis of data collected in a survey conducted by 13 February to 13 March 2021 in the social media of both Castillo de Canena and its competitors has already been carried out in the field of social media, in order to be able to compare them and detect the weaknesses of the main company. All the companies studied have a profile created on Facebook, Instagram and YouTube, however, on Twitter not all of them have a profile, especially Maestros Hojiblanca, which is positioned at a very low level compared to Castillo de Canena. The order of use of these RRSS by organizations is respectively Facebook, Instagram, Twitter and YouTube, with Facebook being the RRSS most used both at an organizational level and by users of all ages, followed by Instagram. Castillo de Canena must correct its weaknesses detected in the field of social media in order to position itself at least at the same level as its competition. For this, a series of strategies and tactics or actions are proposed that will help to achieve the objectives that are proposed below. In addition, the actions proposed will be monitored or controlled to verify that they are being carried out correctly and that they are being effective and efficient. Interest to know how the olive sector is working on social networks and to know first-hand what the engagement is in each of the social networks they use.

Circular bioeconomy for olive oil waste and by-product valorisation: Actors’ strategies and conditions in the Mediterranean area

The circular economy and bioeconomy can contribute to transitioning towards more sustainable production and consumption in the olive oil sector. This article is the first to analyse multi-actor strategies and multi-level socio-economic conditions for olive oil waste and by-product valorisation in the Mediterranean area using circular bioeconomy principles. Government policies, the strategies of corporations and farmers and consumers’ perceptions are discussed, and various methods are applied, such as desk reviews, case studies and quantitative and qualitative surveys. The findings show strong aspirations for improved sustainability in the olive industry. Furthermore, waste and by-product valorisation strategies foster the creation of innovative practices. However, a common regulatory framework, public financial measures, new circular business models using innovative technologies, multi-actor collaboration and increased consumer awareness of the circular economy and new olive oil waste-based products are necessary for more efficient and sustainable use of olive resources. The policy and management recommendations presented in this study may aid in improving and innovating frameworks and practices for better sustainable management of valuable olive resources.

Implementation of Circular Business Models for Olive Oil Waste and By-Product Valorization

Mediterranean olive oil producers have multiple incentives for adopting circular business models and better resource management, facing water scarcity and huge amounts of waste, but also seeing new opportunities for value creation. This article aimed to understand how circular business models valorizing olive oil waste and by-products are implemented. Ten business cases from six Mediterranean countries were studied, mainly based on semi-structured interviews with enterprise managers. Data were analyzed according to the business model canvas elements, success factors, and barriers while considering the institutional context. The results highlight the diversity of activities, types of resources used, and partnerships and products offered in different market segments. The principles of biowaste conversion and circularity, such as cascading, upcycling, recycling, and recovering, are all applied. The key success factors comprise an environmental concern, knowledge about biotechnologies, markets and logistics, a long-term commitment to the sector, local availability of resources, legislation, subsidies, and product acceptance by consumers. The main barriers include a lack of specific public financial support, an insufficient knowledge transfer from research to olive oil producers, and a lack of articulation of needs for research by the enterprises. More public-private collaborations and multi-stakeholder projects are needed for further shifting to a circular economy in the olive oil sector.

A customized multi-cycle model for measuring the sustainability of circular pathways in agri-food supply chains

Circular economy (CE) is claimed to be a promising pathway to achieve the Sustainable Development Goals (SDGs), but a reliable metric is needed to validate closed-loop strategies by measuring sustainability performances together with the degree of circularity. A significant contribution is offered by Life Cycle (LC) scholars in terms of methodological advances and operational tools for different sectors, also those more complex such as the agro-industrial systems that encompass biological and anthropogenic variables at different scales. However, to date, LC methodologies have not yet answered how to model the complexity of circular pathways. LC evaluations are often modelled for cradle-to-grave analyses, while a circularity evaluation would require an extension of the system boundaries to more interconnected life cycles, orienting towards a cradle-to-cradle perspective. This research gap led us to propose a multi-cycle approach with expanded assessment boundaries, including co-products, into a cradle-to-cradle perspective, in an attempt to internalize circularity impacts. The customized LC framework here proposed is based on the Life Cycle Assessment (LCA), the Environmental Life Cycle Costing (ELCC) in terms of internal and external costs, and the Social Life Cycle Assessment (SLCA) in terms of Psychosocial Risk Factor (PRF) impact pathway. The model is designed to be applied to the olive-oil sector, which commonly causes significant impacts by generating many by-products whose management is often problematic. Results are expected to show that the customized LC framework proposed can better highlight the environmental and socioeconomic performances of the system of cycles, allowing CE to deliver its promises of sustainability, as the circularity of materials per se is a means, not an end in itself.

Olive grove landscape: the hydraulic pressing machine and its importance in the cultural heritage of Andalusia (Spain)

The hydraulic press was patented by Bramah in 1795. Initially, it was used for keeping paper flat or pressing maps, but, in 1833, in Montilla (Córdoba, Spain), the machine was properly adapted by Diego de Alvear to produce olive oil. It was an extraordinary technological advance in the olive oil sector, not only in Spain but also in other countries of the Mediterranean Basin, because it made it possible to produce better olive oil in less time. The aim of this article is to analyse: the importance of the invention of the hydraulic press for the olive oil industry; the influence it had on the configuration of the olive grove landscape and its heritage value as an example of the evolution of Andalusian society.

Tasting notes

Tasting notes are professional texts used in different specialised contexts with the purpose of organising the taster’s sensory perceptions into attributes. There have been multiple studies focusing on the linguistic features of tasting notes, from their rhetorical structure to their use of metaphors; however, they have never been analysed using a combination of different, but complementary, linguistic perspectives, genre, and register. Our methodology, by employing these approaches, will outline comprehensively their features. In this paper, we will analyse the genre and register features of tasting notes in two different specialised languages in a corpus to find out whether there is a disciplinary variation or not. Additionally, we will describe, classify and contrast the way information is organised at different levels of analysis. Our results will be useful for scholars of genre, register and discourse studies, and for experts and technical writers in the olive oil and wine sectors.

Sustainability evaluation of olive oil mills in Andalusia (Spain): a study based on composite indicators

In recent times, the need for food systems that, in addition to being economically viable and socially equitable, use environmentally friendly production processes has made sustainable production one of the olive oil sector's main concerns and priorities. In this context, evaluation of the economic, social and environmental performance of olive oil companies and the design of sustainable management alternatives have become fundamental activities for companies. Thus, this article's main objective is to measure the sustainability of a representative sample of olive mills located in Andalusia (Spain), the leading olive oil-producing region internationally, and to identify its determinants. First, based on data envelopment analysis, synthetic sustainability indices are constructed. Second, truncated regression analysis and bootstrapping techniques are used to identify the determinants of the sustainability of olive oil mills. The results show that factors such as company size, commitment to quality, and manager training and professionalisation are crucial elements for the sustainable development of olive oil mills. These results can be useful for company managers in the design of strategies aimed at improving company sustainability.

Factors affecting the adaptation of olive oil organizations to covid-19

The covid-19 pandemic has had catastrophic effects on the global economy. The olive oil sector, whose producers were already undergoing their own crisis, has also clearly been affected by this situation. Despite Spain’s world leadership in olive oil production, the added value that this product can generate has not been maximized. Falling prices and supply saturation are the problems that have been most highlighted and to which covid-19 has added. Faced with such a situation, the digitalization of the olive mill has gone from being a recommendation to an essential factor in avoiding the paralysis of its activity. In this context, the objective of this study is to detect the organizational factors that have been associated with a better adaptation of the organizations to the current complex situation. To this end we have made use of the fuzzy sets Qualitative Comparative Analysis technique which makes it possible to contrast different variables in order to explain a result, overcoming the limitations of more traditional techniques. The results obtained reveal that the cooperative form, the degree of innovation, the training of the top managers and the flexibility and size of the organization are factors that contribute to a better adaptation of the olive mill to the situation caused by covid-19.

Bibliometric Mapping of Research on Life Cycle Assessment of Olive Oil Supply Chain

The olive oil supply chain and even its individual stages have been extensively investigated through life cycle assessment (LCA) in recent decades. Most practices of the olive oil supply chain have been associated with negative environmental effects, such as soil degradation, carbon dioxide emissions, air and ground pollution, and depletion of groundwater. The current work aimed to perform a bibliometric analysis, through a science mapping approach, coupled with a review on the life cycle assessment (LCA) studies of the olive oil sector, with relevance to the environmental impacts of agricultural and industrial practices of this food sector. A total of 110 documents published in 2008–2021 were analyzed and discussed. More than 78% of documents were released from 2015. The main Scopus categories relating to the topic analyzed were environmental sciences (25%), energy (18%), and engineering (17%). The most productive countries were Italy, Spain, and Greece. The cluster analysis identified three main research topics related to the “agricultural phase”, “oil extraction”, and “waste management and by-product valorization”. Most of the recent publications focused on the application of LCA to evaluate the environmental impact of innovative agricultural practices, sustainable control of parasites and weeds, wastes, and by-products valorization within a circular economy.

Combined Sulfur and Nitrogen Foliar Application Increases Extra Virgin Olive Oil Quantity without Affecting Its Nutritional Quality

This study investigates the effect of combined sulfur (S) and nitrogen (N) foliar fertilization on leaf S and N concentration, as well as on the growth of olive fruit and on the quantity and quality of olive oil, obtained from two olive cultivars ‘Istarska bjelica’ and ‘Leccino’ in two consecutive years. S and N are some of the most important nutrients, and both play a crucial role in plant oil production. The here-reported fertilization program significantly increased S concentration in leaves without affecting N concentration, which led to an increase in fruit yield and improvement of all fruit morphological parameters. The best oil yield per tree was obtained under the treatment with the highest S/N dose. Oil quality was not affected by S and N supply, and this allowed us to classify all our oil samples as extra virgin (EVOO). Regarding the content of total phenols (TPC) and composition of fatty acid methyl esters (FAME), they remained unaltered under the applied treatments. All investigated fruit morphological parameters, as well as fruit and oil yield, were highly cultivar-dependent. ‘Istarska bjelica’ was characterized as a cultivar with higher fruit mass and pulp percentage, while its stone parameters were lower than those of ‘Leccino’. Consequently, the extraction oil yield obtained from ‘Istarska bjelica’ fruits was much higher. Moreover, environmental conditions had a great impact on fruit and oil quantity. The here-obtained results led us to the conclusion that supply of S and N can enhance oil production without affecting its nutritional quality, a finding that could generate large long-term effects on economic growth in the olive oil sector.

Olive oil supply chain design with organic and conventional market segments and consumers’ preference to local products

Recent market studies showed that the demand for organic and local agrifood products is increasing despite their higher prices. The agribusiness actors should therefore rethink the supply chain configuration to cope with new market trends characterized by the rise of the organic segment and the increase of consumers' preference to more local products. This study focuses on the olive oil sector and proposes a mixed-integer non-linear optimization model for the design of olive oil supply chains while incorporating organic and conventional market segments and considering, for each segment, a supply chain proximity- and price-sensitive demand. The model is developed with the collaboration of olive oil producers in the Mediterranean area. Thanks to this industrial collaboration, we account for real-world practices and constraints and apply the model to a realistic case study. We first linearize the model and show that it can be efficiently solved with commercial optimization softwares. Based on numerical experiments, we derive a series of managerial insights that are applicable to the considered case study, some of them are not intuitive. For instance, we show that an increase in consumers’ preference to more local products may lead the producer to offer products with a more global supply chain. The conventional product variety may be produced with a more local supply chain than the organic (premium) variety. Finally, offering a mix of organic and conventional varieties instead of only one variety would lead to implementing a more local supply chain.

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases.

The production of olive oil and wine are two of the main agri-food economic activities in Southern Europe. They generate large amounts of solid and liquid wastes (e.g., olive pomace, olive mill wastewater, grape pomace, grape stems, wine lees, and wine processing wastewater) that represent a major environmental problem. Consequently, the management of these residues has become a big challenge for these industries, since they are harmful to the environment but rich in bioactive compounds, such as polyphenols. In recent years, the recovery of phenolic compounds has been proposed as a smart strategy for the valorization of these by-products, from a circular economy perspective. This review aims to provide a comprehensive description of the state of the art of techniques available for the analysis, extraction, and purification of polyphenols from the olive mill and winery residues. Thus, the integration and implementation of these techniques could provide a sustainable solution to the olive oil and winery sectors.