Following on from a lively discussion session at the 2012 national conference, the AOA is undertaking a benchmarking survey of Australian groves. All information provided will be confidential and all those taking part will be given a hard copy summary of the results....
A research group at the University of Jaén, Spain, has developed a new software program designed to evaluate and classify extra virgin olive oils. The innovative software is hoped to be a breakthrough in the sensory evaluation process of olive oil and is a joint...
Most European consumers think origin is an important factor when making food purchasing decisions, according to a new report from The European Consumer Organisation (BEUC).
Studies tackling pathogens and contaminants, both organic and inorganic, are highlighted in the UK’s Food Standards Agency’s (FSA’s) list of 2013 research priorities.
Manufacturers can test the Listeria-killing potential of heat treatments in factories by using the enzyme amylase to simulate the behavior of the pathogen, scientists have discovered.
The olive was first domesticated in the Eastern Mediterranean between 8,000 and 6,000 years ago, according to new research. The findings, published on February 5 in the journal Proceedings of the Royal Society B, are based on the genetic analysis of nearly 1,900...
