The production and export of Australian olive oil has risen exponentially in recent years making the industry, with its consistent production of high quality oil, the envy of many traditional olive oil-producing countries.
The production and export of Australian olive oil has risen exponentially in recent years making the industry, with its consistent production of high quality oil, the envy of many traditional olive oil-producing countries.
The Rural Industries Research and Development Corporation (RIRDC) reports that since 2001 Australian olive oil production has grown by 2400% and exports have grown 650%.
The upcoming World Congress on Oils and Fats & 28th ISF Congress being held in Sydney from September 27-30 will see a comprehensive review and discussion of all facets of olive oil, with a focus on the burgeoning Australian olive oil industry.
The chemical composition of olive oil, processing and storage, factors that impact on quality and olive oil variability will all be addressed at the four day congress.
A short course on olive oil will be held during the congress and among other issues will cover methods of determining quality, origin and authenticity of olive oil, the nutritional difference between extra virgin and refined olive oils, and trade and global market dynamics.
A plenary session on day three of the Congress will focus on ‘Diversity in Olive Oil’ and will feature the NSW DPI’s Dr Rod Mailer and international guest speakers Maria Tsimidou from Greece and Martha Melgarejo from Argentina, both experts in the field of food chemistry.
Dr Mailer, chair of the World Congress on Oils and Fats & 28th ISF Congress said the Congress will provide a forum for exploring new developments and cutting edge research in oils and fats.
“The Australian olive oil industry is estimated to increase substantially over the next few years and issues surrounding production, processing, quality and varieties for discussion at the congress will provide vital input for shaping the industry’s future.
“A truly international gathering of the world’s leading researchers and academics in the field of oils and fats will be coming to Sydney. Ultimately, it will be the consumer who will benefit from events such as this world congress,” Dr Mailer said.
The Congress runs from 27- 30 September. Further information on the Congress and registration details can be found by visiting http://www.isfsydney2009.com
