Quality of table olives.

Antonio Garrido Fernández; Concepción Romero Barranco

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

Quality of table olives.

Authors

Antonio Garrido Fernández Departamento de Biotecnología, Instituto de la Grasa.
Concepción Romero Barranco Departamento de Biotecnología, Instituto de la Grasa.

DOI:

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

Keywords:

Quality, Review (paper), Table olive oil.

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.

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Published

1999-06-30

How to Cite

Garrido Fernández A, Romero Barranco C. Quality of table olives. grasasaceites [Internet]. 1999Jun.30 [cited 2023Sep.23];50(3):225-30. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/660

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Issue

Vol. 50 No. 3 (1999)

Section

Reviews

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