Assessment of Maternal Effects and Genetic Variability in Resistance to Verticillium Dahliae in Olive Progenies
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Universidad De Jaén Gasification Applied to The
UNIVERSIDAD DE JAÉN ESCUELA POLITÉCNICA SUPERIOR DEPARTAMENTO DE INGENIERÍA ELÉCTRICA TESIS DOCTORAL GASIFICATION APPLIED TO THE VALORIZATION OF OLIVE GROVE AND OLIVE MILL RESIDUES PRESENTADA POR: BÁRBARA DE MENA PARDO DIRIGIDA POR: DR. D. DAVID VERA CANDEAS DR. D. FRANCISCO JURADO MELGUIZO JAÉN, 7 DE ABRIL DE 2017 ISBN 978-84-9159-076-7 Gasification applied to the valorization of olive grove and olive mill residues 2 Gasification applied to the valorization of olive grove and olive mill residues Chapter 1. Introduction. Objectives and structure of the thesis ................................................. 9 Chapter 1. Introduction. Objectives and structure of the thesis .................................................... 10 1.1. Introduction: Why valorise the residues of the olive sector? ........................................... 10 1.2. Objectives of this thesis ...................................................................................................... 12 1.3. Thesis structure ..................................................................................................................... 13 Chapter 2. The olive oil sector in Europe and in Spain................................................................ 15 2.1. The olive oil sector in Europe and in Spain ..................................................................... 16 2.2. Olive oil production methods ............................................................................................ 19 2.2.1. Olive presses ...................................................................................................................... -
Assessment of Maternal Effects and Genetic Variability in Resistance to Verticillium Dahliae in Olive Progenies
plants Article Assessment of Maternal Effects and Genetic Variability in Resistance to Verticillium dahliae in Olive Progenies Pedro Valverde Caballero , Carlos Trapero Ramírez , Diego Barranco Navero, Francisco J. López-Escudero, Ana Gordon Bermúdez-Coronel and Concepción Muñoz Díez * Excellence Unit ‘María de Maeztu’ 2020-23, Department of Agronomy, ETSIAM, University of Córdoba, 14071 Córdoba, Spain; [email protected] (P.V.C.); [email protected] (C.T.R.); [email protected] (D.B.N.); [email protected] (F.J.L.-E.); [email protected] (A.G.B.-C.) * Correspondence: [email protected] Abstract: The use of genetic resistance is likely the most efficient, economically convenient and environmentally friendly control method for plant diseases, as well as a fundamental piece in an integrated management strategy. This is particularly important for woody crops affected by diseases in which mainly horizontal resistance mechanisms are operative, such as Verticillium wilt, caused by Verticillium dahliae. In this study, we analyzed the variability in resistance to Verticillium wilt of olive trees in progenies from five crosses: ‘Picual’ × ‘Frantoio’, ‘Arbosana’ × ‘Koroneiki’, ‘Sikitita’ × Citation: Valverde Caballero, P.; ‘Arbosana’, ‘Arbosana’ × ‘Frantoio’ and ‘Arbosana’ × ‘Arbequina’ and their respective reciprocal Trapero Ramírez, C.; Barranco crosses. Additionally, seedlings of ‘Picual’ and ‘Frantoio’ in open pollination were used as controls. Navero, D.; López-Escudero, F.J.; In October 2016 and 2018, the fruits were harvested, and seeds germinated. Six-week-old seedlings Gordon Bermúdez-Coronel, A.; Díez, were inoculated by dipping their bare roots in a conidial suspension of V. dahliae, and disease progress C.M. Assessment of Maternal Effects in terms of symptom severity and mortality was evaluated weekly. -
Agricultura Revista Agropecuaria, ISSN: 0002-1334
AGRICULTURA 2 copia:Maquetación 1 4/5/10 11:10 Página 362 DOSSIER PROGRAMA DE MEJORA ‘Sikitita’, nueva variedad para plantaciones de olivar en seto Foto 1. Vigor y hábito de crecimiento de ‘Sikitita’ (izquierda), ‘Arbequina’ (centro) y ‘Frantoio’ (derecha) a los siete años desde la plantación Luís Rallo ‘Sikitita’ es una nueva variedad de olivo procedente de un cruzamiento Diego Barranco Departamento de entre ‘Picual’ y ‘Arbequina’. Los resultados de la evaluación agronómica Agronomía, Universidad llevada a cabo en Córdoba han permitido su selección y registro como de Córdoba. una nueva variedad de precoz entrada en producción, alto contenido en Raúl de la Rosa aceite y elevada productividad. Su reducido vigor, su porte llorón y su Lorenzo León IFAPA Centro Alameda del alta densidad de ramos proporcionan una variedad particularmente Obispo. Córdoba. adaptada a las nuevas plantaciones de muy alta densidad en seto. Sikitita’ es la primera variedad ORIGEN Córdoba. La primera cosecha con los tres genitores del progra- desarrollada en el programa se obtuvo en 1996 y la evalua- ma original (‘Arbequina’, ‘Fran- ‘de mejora conjunto que se lle- La planta originaria de ‘Sikitita’ ción inicial de la planta se efec- toio’ y ‘Picual’) como testigos va a cabo entre la Universidad de (código UC-I 8-7 del programa de tuó durante tres cosechas con- fueron propagados por estaqui- Córdoba y el IFAPA. mejora) procede de un cruza- secutivas. La selección de la llado semileñoso en la primave- Este artículo resume la infor- miento entre ‘Picual’ (parental planta original de ‘Sikitita’ fue de- ra del año 2000 y se plantaron en mación obtenida hasta la fecha femenino) y ‘Arbequina’ (pa- bida a su precocidad de entrada un ensayo comparativo en blo- de esta nueva variedad e infor- rental masculino) llevado a cabo en producción (período juvenil ques al azar con 16 repeticiones ma sobre el estado actual de su en 1991 (Rallo, 1995). -
The Effect of Low Temperature on Physiological, Biochemical And
sustainability Article The Effect of Low Temperature on Physiological, Biochemical and Flowering Functions of Olive Tree in Relation to Genotype 1, 2, 3 3 Niki Mougiou y , Boushra Baalbaki y, Georgios Doupis , Nektarios Kavroulakis , Stylianos Poulios 1, Konstantinos E. Vlachonasios 1 and Georgios C. Koubouris 3,* 1 Department of Botany, School of Biology, Faculty of Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; [email protected] (N.M.); [email protected] (S.P.); [email protected] (K.E.V.) 2 Department of Sustainable Agriculture, Mediterranean Agronomic Institute of Chania (CIHEAM), Alsyllio Agrokepiou, P.O. Box 85, 73100 Chania, Greece; [email protected] 3 Institute for Olive Tree, Subtropical Crops and Viticulture, ELGO DEMETER, Agrokipio, 73100 Chania, Greece; [email protected] (G.D.); [email protected] (N.K.) * Correspondence: [email protected]; Tel.: +30-28210-83434 These authors contributed equally to this work. y Received: 11 October 2020; Accepted: 30 November 2020; Published: 2 December 2020 Abstract: Olive tree growth and reproduction are severely affected by temperature extremes, compromising fruit yield. In that aspect, the olive varieties “Koroneiki” and “Mastoidis” were employed in a mild cold stress experiment, imitating night frost incidents to assess their biochemical, physiological and reproductive functions in relation to genotype. The physiological performance of the stressed plants was not significantly altered, suggesting that both cultivars were well adapted to mild cold night stress. The biochemical response of the plants, regarding antioxidant enzymes, H2O2 and TBARS accumulation, confirmed that both cultivars could cope with the stress applied. The mRNA levels of the PPO gene, which participates in hydroxytyrosol biosynthesis and plant defense, were elevated after 24-h stress at 0 ◦C, in both cultivars with “Mastoidis” plants exhibiting higher levels for a longer period. -
1 Supplimentary Material Supplier Origin Year Cultivar 1
Supplimentary Material Table S1. The cultivars used in this study and their country of origin. Supplier Origin Year Cultivar 1. Itesori Italy 2014 Nocellara 2. Frantoio di Santa Tea Italy (Firenze) 2015 Frantoio 3. Frantoio di santa Tea Italy 2015 Leccino 4. Glacomo grassi Italy 2015 Olivobianco 5. Pendolino Italy 2015 Pendolino 6. Caravella finefood Italy (Calabria) 2016 Carolea 7. Caravella finefood Italy (Puglia) 2016 Ogliarola Bio 8. Caravella finefood Italy (Puglia) 2016 Peranzana 9. Corona delle puglie Italy 2016 Coratina 10. Frantoi cutrera Italy 2016 Cerasuola 11. Frantoio di santa Tea Italy (Firenze) 2016 Moraiolo 12. Glacomo grassi Italy 2016 Leccio del Corno 13. La selvotta Italy (Abruzzo) 2016 I-77 14. Mamma regina Italy 2016 Tortiglione 15. Roi Italy 2016 Taggiasca 16. Ursini Italy 2016 Gentile di Chieti 17. Frantoi cutrera Sicily 2015 Tonda Iblea 18. Frantoi cutrera Sicily 2016 Nocellara Etnea 19. Frantoi cutrera Sicily 2016 Moresca 20. Frantoi cutrera Sicily 2016 Biancolilla 21. Frantoi cutrera Sicily 2016 Nocellara del Belice 22. Frantoi cutrera Sicily 2016 Tonda Iblea 23. Frantoi cutrera Sicily 2016 Cerasuola 24. Arbequina Spain 2016 Arbequina 25. Hojiblanca Spain 2016 Hojiblanca 26. Casas hualdo Spain 2016 Picual 27. Pago de baldios san carlos Spain 2016 Arbequina 28. Château d’estoublon France 2015 Béruguette 29. Château d’estoublon France 2015 Picholine 30. Château d’estoublon France 2015 Grossane 31. Manianis Greece 2016 Koroneiki 32. Moria ella Greece 2016 Koroneiki 33. Sam Cremona Malta 2013 Malti 34. Sam Cremona Malta 2014 Bidni 35. Sam Cremona Malta 2014 Bidni 36. Sam Cremona Malta 2014 Malti 37. Parent Siggiewi Press Malta 2014 Carolea 38. -
LA PRODUCTIVITE D'un VERGER D'olivier Eléments De Réflexion
LA PRODUCTIVITE D’UN VERGER D’OLIVIER Eléments de réflexion Gordes, 30 septembre 2020 Hélène LASSERRE France Olive/ Pôle Conservation Recherche LA FILIÈRE OLÉICOLE FRANÇAISE 2020 Présentation de l’interprofession FRANCE OLIVE C’EST : ➢ L’association française interprofessionnelle de l’olive (ex. AFIDOL) ➢ Une association, reconnue par l’État, créée en 1999 ➢ Une représentation de tous les acteurs de la filière oléicole ➢ Un accord interprofessionnel triennal signé par les familles représentatives ➢ Un budget de 2 000 k€ financé pour : ⚫ 40 % : par les Cotisations Volontaires Etendues* de l’amont et de l’aval ⚫ 60 % : par les subventions européennes, nationales et régionales ➢ Trois antennes dans les trois principales régions productrices : Région Occitanie Région Sud, Provence-Alpes-Côte d’Azur Région Auvergne-Rhône-Alpes Mas de l'agriculture Maison des Agriculteurs 40, place de la Libération 1120, route de Saint-Gilles 22, avenue Henri Pontier 26110 Nyons 30932 Nîmes 13626 Aix-en-Provence Tél. 04 75 26 90 90 Tél. 04 66 08 19 34 Tél. 04 42 23 01 92 * CVE (ex. CVO) : « Volontaires » car décidées par les familles représentatives de la filière et « Etendues » car rendues obligatoires par l’Etat à l’ensemble des acteurs de la filière par extension de l’accord interprofessionnel. 3 millions de tonnes 5 000 tonnes 0,15% de la production mondiale 2,1 millions de tonnes Une production emblématique pour les régions du Sud de la France mais anecdotique au niveau mondial. Consommation française totale d'huile d'olive 108 000 tonnes Production française 5 000 tonnes Part dans la consommation nationale : 4 % - Une production issue d'entreprises familiales et artisanales - 25 % de la production sous label AOP (8 appellations d’origine) issue de variétés locales, typiques et uniques et une production « bio » importante (28% du verger) - Trois familles de goûts et une multitude de variantes au sein de chaque famille : en fonction de la ou des variétés, du terroir et du savoir-faire, les goûts de l’huile d’olive sont différents. -
Μedals & Special Prizes
5th Αthena International Olive Oil Competition • SPATA • June 11–13 2020 ΜEDALS & SPECIAL PRIZES Final Participation and Awards Results DOUBLE GOLD DOUBLE GOLD MEDALS EVOOIL EVOO PRODUCER VARIETAL MAKE UP COUNTRY REGION WEBSITE FLAVOR ΒΙΟ Longnan Xiangyu Olive Xiangyu Coratina Coratina China Longnan, Gansu www.xiangyuoliveoil.com Development ✓ Mitera Raio Mitera Rajo Italy Umbria, Perugia www.mitera.ch Kyklopas Early Harvest Kyklopas Makris Greece Thrace, Evros www.kyklopas.com Aprutino Pescarese Sandro di Azienda Agricola Sandro di 80% Dritta, Italy Abruzzo, Pescara Giacomo Giacomo 20% Intosso Picualia Premium Reserva Picualia Picual Spain Andalusia, Jaén www.picualia.com Il Re dei Sassi Le Mandrie Moraiolo Italy Umbria, Perugia www.agriturismomandriesanpaolo.it ✓ Jeff’s Blend Fedra Olive Grove Frantoio Australia New South Wales, Collector www.fedraolivegrove.com.au 70% Koroneiki, Cretanthos Early Harvest Organic Cretanthos Greece Crete, Rethymno www.cretanthos.gr 30% Tsounati ✓ Bose Oil Bose Oil Briška Črnica Slovenia Goriška, Goriška Brda Iliada Agrovim Koroneiki Greece Peloponnese, Messenia www.agrovim.gr Domaine Petraghje Domaine Petraghje Germana di Casinca France Corsica, Haute-Corse Organic Biodynamic Picudo Cortijo el Puerto Picudo Spain Andalusia, Sevilla www.cortijoelpuerto.com ✓ Organic Biodynamic Hojiblanca Cortijo el Puerto Hojiblanca Spain Andalusia, Sevilla www.cortijoelpuerto.com ✓ Mediterre Olympia Organic Early 90% Koroneiki, Mediterre Eurofood Greece Peloponnese, Elis www.mediterre.com Harvest 10% Kolireiki ✓ 45% Hojiblanca, -
In-Depth Two-Year Study of Phenolic Profile Variability Among
Int. J. Mol. Sci. 2017, 18, 52; doi:10.3390/ijms18010052 S1 of S3 Supplementary Materials: In-Depth Two-Year Study of Phenolic Profile Variability among Olive Oils from Autochthonous and Mediterranean Varieties in Morocco, as Revealed by a LC-MS Chemometric Profiling Approach Aadil Bajoub, Santiago Medina-Rodríguez, Lucía Olmo-García, El Amine Ajal, Romina P. Monasterio, Hafida Hanine, Alberto Fernández-Gutiérrez and Alegría Carrasco-Pancorbo Table S1. Classification matrix, according to LDA, for the varietal origin discrimination between VOOs from “Picholine Marocaine” and Mediterranean cultivars (varietal origin discriminant Model 1). Classification Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 16 0 0 0 0 0 0 0 0 0 16 100.00% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 0 18 0 0 0 0 18 100.00% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 0 0 0 0 0 0 0 3 17 0 20 85.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 17 13 11 15 13 18 17 30 18 16 168 95.24% Cross-Validation Arbequina Arbosana Cornicabra Frantoio Hojiblanca Koroneiki Manzanilla Picholine Marocaine Picholine de Languedoc Picual Total % Correct Arbequina 14 0 1 1 0 0 0 0 0 0 16 87.50% Arbosana 1 13 0 0 0 0 0 1 0 0 15 86.67% Cornicabra 0 0 11 0 0 0 0 0 0 0 11 100.00% Frantoio 0 0 0 15 0 0 0 1 0 0 16 93.75% Hojiblanca 0 0 0 0 13 0 0 0 0 0 13 100.00% Koroneiki 0 0 0 0 1 17 0 0 0 0 18 94.44% Manzanilla 0 0 0 0 0 0 17 0 0 0 17 100.00% Picholine Marocaine 0 0 0 0 0 0 0 24 0 0 24 100.00% Picholine de Languedoc 1 0 0 0 0 0 0 3 16 0 20 80.00% Picual 0 0 0 0 0 0 0 1 1 16 18 88.89% Total 16 13 12 16 14 17 17 30 17 16 168 92.86% Int. -
Packaging Design Awards
2020 PACKAGING DESIGN AWARDS Art/Illustration Use of original illustration as the driving element of the package design Gold Medal Cortijo El Puerto, Koroneiki, Andalucia, Spain, 2019 – Delicate www.CortijoElPuerto.com De Carlo, Peranzana, Puglia, Italy – Medium www.OlioDeCarlo.com Olave, Premium Blend, Region del Maule, Chile – Medium www.SoHoComercial.cl Olea Farm, Les Larmes Du Diable, Templeton - Flavored www.OleaFarm.com Olive Truck, Frantoio, Yolo County – Robust www.OliveTruck.com Olivos De Casuto, Organico, Los Vilos, 2019 – Medium www.OlivosdeCasuto.com Silver Medal Bona Furtuna, Biancolilla Centinara, Organic, PDO Sicily, 2019 – Medium www.BonaFurtuna.com Kisthene, Bergamot, Northern Agean – Flavored www.OzemLeyasam.com Moura Barrancos, Azeite de Moura DOP Portugal – Delicate www.CoopMouraBarrancos.pt Organic Roots, Arbequina, California – Medium www.OrganicRootsOliveOil.com PJ Kabos, Koroneiki, Peloponnese, Greece, 2019 – Delicate www.PJKabos.com Tayga Iyi Gida, Memecik, Ismir, Turkey, 2020 – Medium www.TaygaIyiGida.com Wild Poppies, Aptos, Santa Cruz County, 2019 – Medium www.WildPoppiesOliveOil.com Bronze Medal Farchioni, Selezione Del Mediterraneos, 2020 – Medium www.OlioFarchioni.com Fontana Lupo, Traditional, Italy - Medium www.Petrazzuoli.com Solana, Orange, San Miguel – Flavored www.SolanaOliveOil.com Stories Of Greek Origins, Koroneiki, PDO Sitia Lasithi, Crete – Medium www.StoriesOfGreekOrigins.com Color & Type Use of color and typography elements to carry the package design, clean, simple and striking Gold Medal Fat -
Results ATHENA 2019
Αthena InternationalΧΑΛΚΙΝΑ ΜΕΤΑΛΛΙΑ*Olive Oil Competition OLIVE OIL PRODUCER VARIETAL MAKE-UP COUNTRY NAFPLIONREGION PROVINCE WEBSITE FLAVOURED ΒΙΟ 18–20 March 2019 ΜEDALS & SPECIAL PRIZES Final Participation and Awards Results DOUBLE GOLD 2019 DOUBLE GOLD MEDALS OLIVE OIL PRODUCER VARIETAL MAKE-UP COUNTRY REGION PROVINCE WEBSITE FLAVOURED ΒΙΟ One & Olive One & Olive Koroneiki Greece Peloponnese, Messinia Manesi www.oneolive.gr No Conde de Mirasol Aceites Mirasol Hojiblanca Spain Andalusia Córdoba www.condedemirasol.com No Palacio de Los Olivos Olivapalacios Picual Spain Castilla-La Mancha Ciudad Real www.olivapalacios.es No 60% Picual, Oro Del Desierto Coupage Rafael Alonso Aguilera Spain Andalusia Almeria www.orodeldesierto.com Yes 40% Hojiblanca Picualia Picualia Picual Spain Andalusia Jaén www.picualia.com No Horta Real Olive Gallery Picual Spain Castilla-La Mancha Toledo www.olivegallery.es No Aprutino Pescarese San- Azienda Agricola Sandro 90% Dritta, Italy Abruzzo Pescara No dro di Giacomo di Giacomo 10% Intosso 80% Hojiblanco, Venta del Barón Muela Olives Spain Andalusia Córdoba www.mueloliva.es No 20% Picudo GOLD 2019 GOLD MEDALS OLIVE OIL PRODUCER VARIETAL MAKE-UP COUNTRY REGION PROVINCE WEBSITE FLAVOURED ΒΙΟ Valdenvero Hojiblanco Colival Hojiblanca Spain Castilla-La Mancha Ciudad Real www.colival.com No Hispasur Gold Knolive Oils Picual Spain Andalusia Córdoba www.knolive.com No Aceitera Peninsular 50% Picuda, Olíria Coupage Spain Andalusia Córdoba www.aceiterapeninsular.com No Española 50% Hojiblanca Safir Basil Herbes de -
Future of Texas Olives AOOPA
THE FUTURE OF OLIVES IN TEXAS • Monte Nesbitt OLIVES ARE SOIL, DROUGHT AND SALT TOLERANT AND WE HAVE AN ABUNDANCE OF THOSE CHALLENGES IN TEXAS IS THERE AN OLIVE HISTORY IN TEXAS? Illustration by Silia Goetz, wsj.com KNOWN OLIVE HISTORY-TEXAS • Catholic archives in San Antonio indicate Spanish missionaries did not plant olives in Texas as they did in California (Denney, 1982). • Onderdonk (1900), important Texas nurseryman and fruit explorer wrote favorably of olives in San Luis Potosi, Mexico, but was otherwise silent about them. • Old trees dated 1920’s are reported to exist and bear fruit at places like Asherton & Galveston. • Mortensen (1938) described olive varieties introduced from California as “fair” for Wintergarden area and better for dooryard than commercial purposes. • Hartmann (1951) “Twenty-year effort in South Texas has failed to see fruiting” (Weslaco/Brownsville). Ernest Mortensen, Winterhaven, TX Exp. Station OLIVES ON TEXAS A&M CAMPUS 100’s of Manzanilla trees planted in 1974. Produced fruit in 1977, but were damaged by freezes in ‘78, ‘80, ‘81 (Denney, 1982) Thermal constraints on the productivity of olive (Olea europea L.) in the climates of olive-producing regions and of Texas, Thesis, Texas A&M Dept. of Horticultural Sciences, 1982 Dr. James Denney- deceased PUBLICATIONS • Denney, J.O. and G.R. McEachern. 1983. An analysis of several climatic temperature variables dealing with olive reproduction. J. Amer. Soc. Hort. Sci. 108:578-581. • Denney, J.O., McEachern, G.R. and J.F. Griffiths. 1985. Modeling the thermal adaptability of the olive (Olea europaea L.) in Texas. Agric. For. Meteorol. -
Roland Verhé
MinorMinor ComponentsComponents asas markersmarkers ofof oliveolive oiloil authenticityauthenticity andand qualityquality V. Van Hoed, R. Verhé, M. Andjelkovic Ghent University - Faculty of Bioscience Engineering - Department of Organic Chemistry [email protected] OverviewOverview I. Importance of analysis and authentification of olive oil II. Methods for determination of 1. Quality 2. Genuineness III. Authentication issues IV. Olive oil components used in this study V. Examples 1. Harvest time 2. Cultivar and geographic origin VI. Conclusions Importance of Analysis and Authentication of olive oils EVOO : mechanical extraction : unique composition and delicate aroma Lampante OO : needs refining Consumers preference: high quality + unchanged aroma and natural elements Higher price than other vegetable oils Danger of adulteration with cheaper ingredients = economical fraud = risk for consumers’ health Importance of Analysis and Authentication of olive oils Detect adulteration with cheaper ingredients Need for analysis and authentication methods Codex Alimentarius CA Commission Draft, 2003 European Commission (EC) EC Reg No 2568/1991 and amendment 1989/2003 International Olive Oil Council (IOOC) IOOC Trade Standards, 2003 = Official methods BUT sophisticated refining/adulteration Need for continual research = new methods, not (yet) evaluated by standardizing bodies, but proposed by researchers Methods for olive oil quality verification a) Methods included in the international Standards • Olive oil sampling and laboratory sample