IOC Network of Germplasm Banks Are Aimed to Debate and Reach to Agreements Regarding Olive Identification Protocols and the Basic Terms Used in These Processes
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Change in Quality During Ripening of Olive Fruits and Related Oils Extracted from Three Minor Autochthonous Sardinian Cultivars
Emirates Journal of Food and Agriculture. 2019. 31(3): 196-205 doi: 10.9755/ejfa.2019.v31.i3.1923 http://www.ejfa.me/ RESEARCH ARTICLE Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars Paola Conte1, Giacomo Squeo2, Graziana Difonzo2, Francesco Caponio2, Costantino Fadda1, Alessandra Del Caro1, Pietro Paolo Urgeghe1, Luigi Montanari1, Antonio Montinaro3, Antonio Piga1* 1Dipartimento di Agraria, Università Degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy, 2Dipartimento di Scienze del Suolo, Della Pianta e Degli Alimenti, Sezione di Scienze e Tecnologie Alimentari, Università Degli Studi di Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy, 3LAORE Sardegna, Servizio Sviluppo delle filiere vegetali, Unità organizzativa tematica territoriale Produzioni vegetali ATO 2, Via Baldedda 11, 07100 Sassari, Italy ABSTRACT Ripening stage is one of the key factors in determining quality of olive fruits and related oils. This research, thus, was aimed to study the influence of three different harvesting times on the quality parameters of olives and related oils of three autochthonous Sardinian cultivars, Sivigliana da olio, Semidana, and Corsicana da olio. We evaluated several parameters in olive fruits (dry matter, oil content, total soluble solids, total polyphenol and antioxidant activity) and oils (legal indices, total chlorophylls and tocopherols, single polyphenols and volatile compounds, antioxidant activity). The results obtained in olive fruits showed that all the parameters changed significantly during ripening and seem to confirm that the best harvesting time is that selected by the growers, that is when 70% of olives has just turned dark-colored and the rest is green. -
VOCATIONAL AGRICULTURE News and Notes
UNIVERSITY OF ILLINOIS LIBRARY WURBANA-CHAMPAIGN ACES 3«SB WJ6 N TVjRtUW^ N&«^ Digitized by the Internet Archive in 2011 with funding from University of Illinois Urbana-Champaign http://www.archive.org/details/vocationalagricu1997univ \K&> y.yX-'-'-'-v"¥*>Yr:'?->>r^ VOCATIONAL AGRICULTURE SEP | 5 1997 try - I ihnr News and Notes Volume 56, Number 1 September, 1997 Vocational Agriculture Service ACES Information Technology and Communication Services College of Agricultural, Consumer and Environmental Sciences College of Agricultural University of Illinois at Urbana-Champaign Consumer or>d 1401 S. Maryland Drive, Urbana, IL 61801 Environmental Sconces (217) 333-3871 FAX (217) 333-0005 VOCATIONAL AGRICULTURE DATES TO REMEMBER 1997 September 1 Labor Day—University of Illinois holiday 16 ILCAE Meeting—IDOA Building, Springfield 20 State Horse Judging CDE—Blackhawk East CC, Kewanee 23-25 Farm Progress Show—Seneca, IL 29 Illinois FFA Board of Directors Meeting—Illinois FFA Center, Roanoke October 2 Moorman Mfg., Inc. /FFA Leadership Conference—Quincy (Tentative) 2-3 IACCAI Conference—Illinois Central College, East Peoria 10-11 Beginning FFA Advisors Workshop—Site TBA 11 IAVAT Board of Directors Meeting—Site TBA November 13-15 National FFA Convention—Kansas City, MO 27-28 Thanksgiving—University of Illinois holiday December 6 State Crops & Dairy Products CDE's—University of Illinois 10-14 NVATA/AVA Convention—Las Vegas, NV 24-26 Christmas—University of Illinois holiday 1998 January 1-2 New Years Break—University of Illinois holiday 9 IAVAT Board -
UC Davis UC Davis Previously Published Works
UC Davis UC Davis Previously Published Works Title Reducing Phenolics Related to Bitterness in Table Olives Permalink https://escholarship.org/uc/item/66x5590m Authors Johnson, RL Mitchell, AE Publication Date 2018 DOI 10.1155/2018/3193185 Peer reviewed eScholarship.org Powered by the California Digital Library University of California Hindawi Journal of Food Quality Volume 2018, Article ID 3193185, 12 pages https://doi.org/10.1155/2018/3193185 Review Article Reducing Phenolics Related to Bitterness in Table Olives Rebecca L. Johnson and Alyson E. Mitchell Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA Correspondence should be addressed to Alyson E. Mitchell; [email protected] Received 21 May 2018; Revised 9 July 2018; Accepted 24 July 2018; Published 13 August 2018 Academic Editor: Amani Taamalli Copyright © 2018 Rebecca L. Johnson and Alyson E. Mitchell. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. is review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benets and drawbacks of each method. -
Evolution and Sustainability of the Olive Production Systems
Evolution and sustainability of the olive production systems Fernandez Escobar R., de la Rosa R., Leon L., Gomez J.A., Testi F., Orgaz M., Gil-Ribes J.A., Quesada-Moraga E., Trapero A. in Arcas N. (ed.), Arroyo López F.N. (ed.), Caballero J. (ed.), D'Andria R. (ed.), Fernández M. (ed.), Fernandez Escobar R. (ed.), Garrido A. (ed.), López-Miranda J. (ed.), Msallem M. (ed.), Parras M. (ed.), Rallo L. (ed.), Zanoli R. (ed.). Present and future of the Mediterranean olive sector Zaragoza: CIHEAM / IOC Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 106 2013 pages 11-42 Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- http://om.ciheam.org/article.php?IDPDF=6803 -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- To cite this article / Pour citer cet article -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Fernandez Escobar R., de la Rosa R., Leon L., Gomez J.A., Testi F., Orgaz M., Gil-Ribes J.A., Q uesada- Moraga E., Trapero A. Evolution and sustainability of the olive production systems. In : Arcas N. (ed.), Arroyo López F.N. (ed.), Caballero J. (ed.), D'Andria R. (ed.), Fernández M. (ed.), Fernandez -
& Special Prizes
Αthena International Olive Oil Competition 26 ΧΑΛΚΙΝΑ- 28 March ΜΕΤΑΛΛΙΑ* 2018 OLIVE OIL PRODUCER DELPHIVARIETAL MAKE-UP• PHOCIS REGION COUNTRY WEBSITE ΜEDALS & SPECIAL PRIZES Final Participation and Awards Results For its third edition the Athena International Olive Oil Competition (ATHIOOC) showed a 22% increase in the num- ber of participating samples; 359 extra virgin olive oils from 12 countries were judged by a panel of 20 interna- tional experts from 11 countries. This is the first year that the number of samples from abroad overpassed those from Greece: of the 359 samples tasted, 171 were Greek (48%) and 188 (52%) from other countries. In conjunction with the high number of inter- national judges (2/3 of the tasting panel), this establishes Athena as one of the few truly international extra virgin olive oil competitions in the world ―and one of the fastest growing ones. ATHIOOC 2018 awarded 242 medals in the following categories: 13 Double Gold (scoring 95-100%), 100 Gold (scoring 85-95%), 89 Silver (scoring 75-85%) and 40 Bronze (scoring 65-75%). There were also several special prizes including «Best of Show» which this year goes to Palacio de los Olivos from Andalusia, Spain. There is also a notable increase in the number of cultivars present: 124 this year compared to 92 last year, testify- ing to the amazing diversity of the olive oil world. The awards ceremony will take place in Athens on Saturday, April 28 2018, 18:00, at the Zappeion Megaron Con- ference & Exhibitions Hall in the city center. This event will be preceded by a day-long, stand-up and self-pour tasting of all award-winning olive oils. -
Tribes and Empire on the Margins of Nineteenth-Century Iran
publications on the near east publications on the near east Poetry’s Voice, Society’s Song: Ottoman Lyric The Transformation of Islamic Art during Poetry by Walter G. Andrews the Sunni Revival by Yasser Tabbaa The Remaking of Istanbul: Portrait of an Shiraz in the Age of Hafez: The Glory of Ottoman City in the Nineteenth Century a Medieval Persian City by John Limbert by Zeynep Çelik The Martyrs of Karbala: Shi‘i Symbols The Tragedy of Sohráb and Rostám from and Rituals in Modern Iran the Persian National Epic, the Shahname by Kamran Scot Aghaie of Abol-Qasem Ferdowsi, translated by Ottoman Lyric Poetry: An Anthology, Jerome W. Clinton Expanded Edition, edited and translated The Jews in Modern Egypt, 1914–1952 by Walter G. Andrews, Najaat Black, and by Gudrun Krämer Mehmet Kalpaklı Izmir and the Levantine World, 1550–1650 Party Building in the Modern Middle East: by Daniel Goffman The Origins of Competitive and Coercive Rule by Michele Penner Angrist Medieval Agriculture and Islamic Science: The Almanac of a Yemeni Sultan Everyday Life and Consumer Culture by Daniel Martin Varisco in Eighteenth-Century Damascus by James Grehan Rethinking Modernity and National Identity in Turkey, edited by Sibel Bozdog˘an and The City’s Pleasures: Istanbul in the Eigh- Res¸at Kasaba teenth Century by Shirine Hamadeh Slavery and Abolition in the Ottoman Middle Reading Orientalism: Said and the Unsaid East by Ehud R. Toledano by Daniel Martin Varisco Britons in the Ottoman Empire, 1642–1660 The Merchant Houses of Mocha: Trade by Daniel Goffman and Architecture in an Indian Ocean Port by Nancy Um Popular Preaching and Religious Authority in the Medieval Islamic Near East Tribes and Empire on the Margins of Nine- by Jonathan P. -
Terraolivo Regulation Organization
TERRAOLIVO REGULATION ORGANIZATION As part of putting together Olive oil, Nutrition and Health there will be a competition held in Israel, during the month of July known as Mediterranean International Olive Oil Competition - TerraOlivo PURPOSE Mediterranean International Olive Oil Competition is an International Competition of Extra Virgin Olive Oils Terraolivo, organized to reach the following objectives: ● Award the best Olive Oils Extra Virgin from all over the world. ● Promote all the nutritional benefits of Olive Oils EV directly to its consumers. ● Encourage the International market to notice the exceptional qualities of Olive Oils EV produced by different countries. ● Promote and make perceptible Olive Oil markets in the Mediterranean and the rest of the world. ● Spread all the advantages of having a Mediterranean diet. ● Introduce all winners to potential importers, in international markets, and to the media. ● Increase the international consumption of Olive Oils. STAGES The competition will have the following stages: ● Mediterranean International Olive Oil Competition: All Olive Oils will be tasted by a panel of professionals who will assess and classify them according to the COI. ● Guided Sampling: There will be a guided sampling of Olive Oils commented by the main specialists of the jury. ● First opening for winners to the press: All award winners will be presented to the International media and will be introduced to importers and distributors from worldwide markets. WHO CAN PARTICIPATE- ADMITTED PRODUCTS VERY IMPORTANT: The oils submitted should have a chemical analysis for free fatty acids completed no more than 120 days prior to submission. To be considered extra virgin olive oils, the free fatty acid level must not be more than 0.8% with a peroxide index of less than 20. -
Cultivated Olive Diversification at Local and Regional Scales
Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, Guillaume Besnard To cite this version: Bouchaib Khadari, Ahmed El Bakkali, Laïla Khadari, Christine Tollon-Cordet, Christian Pinatel, et al.. Cultivated Olive Diversification at Local and Regional Scales: Evidence From theGe- netic Characterization of French Genetic Resources. Frontiers in Plant Science, Frontiers, 2019, 10, 10.3389/fpls.2019.01593. hal-02620852 HAL Id: hal-02620852 https://hal.inrae.fr/hal-02620852 Submitted on 26 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License ORIGINAL RESEARCH published: 24 December 2019 doi: 10.3389/fpls.2019.01593 Cultivated Olive Diversification at Local and Regional Scales: Evidence From the Genetic Characterization of French Genetic Resources Bouchaib Khadari 1,2*, Ahmed El Bakkali 3, Laila Essalouh -
For Peer Review
Journal of the Science of Food and Agriculture Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensorial quality from ‘Manzanilla de Sevilla’ and ‘Manzanilla Cacereña’ super-high density hedgerows. A For Peerpreliminary Review study Journal: Journal of the Science of Food and Agriculture Manuscript ID: JSFA-14-1781.R1 Wiley - Manuscript type: Research Article Date Submitted by the Author: 15-Oct-2014 Complete List of Authors: Morales-Sillero, Ana; Universidad de Sevilla, Departamento de Ciencias Agroforestales Garcia, Jose; Instituto de la Grasa, Fisiología y Tecnología de Productos Vegetales Olea europaea L, SHD orchards, grape straddle harvester, ethylene Key Words: production, oxidative stability, phenols [email protected] Page 1 of 30 Journal of the Science of Food and Agriculture 1 2 3 Impact assessment of mechanical harvest on fruit physiology and consequences on 4 5 oil physicochemical and sensorial quality from ‘Manzanilla de Sevilla’ and 6 7 ‘Manzanilla Cacereña’ super-high density hedgerows. A preliminary study 8 9 10 11 12 Running title: Impact of grape harvester on fruit physiology and oil quality from 13 14 SHD olive hedgerows 15 16 17 18 Ana Morales-Sillero,Fora José MªPeer García b* Review 19 20 * b 21 Correspondence to: José Mª García Dpto. Fisiología y Tecnología de Productos 22 23 Vegetales. Instituto de la Grasa (CSIC). Avda. Padre García Tejero 4, 41012 Sevilla, 24 25 Spain. E-mai:l [email protected] 26 27 28 29 a 30 Dpto. Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Carretera de Utrera, 31 32 km 1, 41013 Sevilla, Spain. 33 34 b Dpto. -
The Contemporary Roots of Kurdish Nationalism in Iraq
THE CONTEMPORARY ROOTS OF KURDISH NATIONALISM IN IRAQ Introduction Contrary to popular opinion, nationalism is a contemporary phenomenon. Until recently most people primarily identified with and owed their ultimate allegiance to their religion or empire on the macro level or tribe, city, and local region on the micro level. This was all the more so in the Middle East, where the Islamic umma or community existed (1)and the Ottoman Empire prevailed until the end of World War I.(2) Only then did Arab, Turkish, and Iranian nationalism begin to create modern nation- states.(3) In reaction to these new Middle Eastern nationalisms, Kurdish nationalism developed even more recently. The purpose of this article is to analyze this situation. Broadly speaking, there are two main schools of thought on the origins of the nation and nationalism. The primordialists or essentialists argue that the concepts have ancient roots and thus date back to some distant point in history. John Armstrong, for example, argues that nations or nationalities slowly emerged in the premodern period through such processes as symbols, communication, and myth, and thus predate nationalism. Michael M. Gunter* Although he admits that nations are created, he maintains that they existed before the rise of nationalism.(4) Anthony D. Smith KUFA REVIEW: No.2 - Issue 1 - Winter 2013 29 KUFA REVIEW: Academic Journal agrees with the primordialist school when Primordial Kurdish Nationalism he argues that the origins of the nation lie in Most Kurdish nationalists would be the ethnie, which contains such attributes as considered primordialists because they would a mythomoteur or constitutive political myth argue that the origins of their nation and of descent, a shared history and culture, a nationalism reach back into time immemorial. -
Publication of an Amendment Application Pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the Protection Of
C 186/18 EN Official Journal of the European Union 26.6.2012 Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2012/C 186/10) This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 ( 1). Statements of objection must reach the Commission within six months of the date of this publication. AMENDMENT APPLICATION COUNCIL REGULATION (EC) No 510/2006 AMENDMENT APPLICATION IN ACCORDANCE WITH ARTICLE 9 ‘ΚΑΛΑΜΑΤΑ’ (KALAMATA) EC No: EL-PDO-0117-0037-21.12.2009 PGI ( ) PDO ( X ) 1. Heading in the specification affected by the amendment: — Name of product — ☒ Description of product — ☒ Geographical area — Proof of origin — ☒ Method of production — ☒ Link — Labelling — National requirements — Other (please specify) 2. Type of amendment(s): — Amendment to single document or summary sheet — ☒ Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published — Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) — Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) 3. Amendment(s): 3.1. Description of product: In this application the olive oil produced is described in greater detail than in the initial registration dossier. Stricter quality specifications are laid down in order to ensure that the name is used only for the area's very best quality olive oil. -
Assessment of Maternal Effects and Genetic Variability in Resistance to Verticillium Dahliae in Olive Progenies
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 * Department of Agronomy (Excellence Unit ‘María de Maeztu’ 2020-23), 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 en- vironmentally friendly control method for plant diseases, as well as a fundamental piece in an inte- grated 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, P.; Trapero, C.; ‘Arbosana’, ‘Arbosana’ × ‘Frantoio’ and ‘Arbosana’ × ‘Arbequina’ and their respective reciprocal Barranco, D.; López-Escudero, F.J.; crosses. Additionally, seedlings of ‘Picual’ and ‘Frantoio’ in open pollination were used as controls. Gordon, A.; Díez C. M. Assessment In October 2016 and 2018, the fruits were harvested, and seeds germinated. Six-week-old seedlings of maternal effect and genetic varia- were inoculated by dipping their bare roots in a conidial suspension of V. dahliae, and disease pro- bility in resistance to Verticillium gress in terms of symptom severity and mortality was evaluated weekly.