Grasas y Aceites, Vol 50, No 3 (1999)

Quality of table olives.


https://doi.org/10.3989/gya.1999.v50.i3.660

Antonio Garrido Fernández
Departamento de Biotecnología, Instituto de la Grasa., Spain

Concepción Romero Barranco
Departamento de Biotecnología, Instituto de la Grasa., Spain

Abstract


The paper comments the different regulations related to table olives at national or international scales. The Unified Qualitative standard Applying to Table Olives in International Trade and COI/Codex (International Olive Oil Council, IOC, and IOC/Codex Alimentarius), «Reglamentación Técnico Sanitaria para la elaboración, circulación y venta de aceitunas de mesa» (Spanish), «Normas de calidad para la exportación de aceitunas de mesa» (Spanish), and the United States Standards for Grades of Green and Canned Ripe Olives (USA) are especially considered. The effects of the new regulations on Nutritional Labelling (mainly in USA), applications of the Analysis and Control of Critical Points (ACCP), and the problems derived from the application of the ISO 9000, or EN 29000, to this Sector are also discussed.

Keywords


Quality; Review (paper); Table olive oil.

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