INFLUENCE OF CLAY AND MICROTALC ADDITION ON THE EXTRACTION YIELD AND QUALITY OF EXTRA VIRGIN OIL FROM ARAUCO CULTIVAR

MASTIO, VALERIO; PIERANTOZZI, PIERLUIGI; MAESTRI, DAMIAN; CASTELLANO, JUAN PABLO; BUFFA, ELINA; GENTILI, LUCIANA; CONTRERAS, CIBELES; TIVANI, MARTIN; TORRES, MARIELA

Simposio; III Simposio Internacional sobre Aceite de Oliva y Salud; 2021

In the last decades, the technological process of olive processing has undergone significant innovations aimed at increasing both the extraction yields and the chemical, sensory, and nutritional properties of virgin olive oils. In particular, in view of increasing oil yields, the positive effects We see daily challenges for agriculturalists in terms of climate change, erosion, soil fertility, plant disease, labor costs and availability, and loss of biodiversity; add competition from high-intensity, mechanised production, and it’s a catastrophic picture for many farmers. However, wealso know that the care and savoir-faire they dedicate to their production is valued by consumers – as long as they have access to this information. Traceability in olive oil is an age-old concern. Cuneiform records dating back 5 millennia from Syria mention an “olive oil surveillance team” androyal anti-fraud brigades. The Romans developed a system of attaching tituli picti, handwritten notes or stamped inscriptions that recorded the name of the producer, the place where the oil was produced, the quality of the oil, and so on. Traceability in all food products continues to be of paramount importance, especially with the far more globalised supply chains of our times.Nevertheless, we also have much more advanced technological tools with which to safeguard vital information about the food we eat. Blockchain has already transformed international finance yet; it is now time to apply this tamperproof data storage system to food.