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Agriculture points out that extra virgin oils Murcia compete in quality with those of the main olive-growing areas of Spain (28/04/2012)

The Director General of Agro-Food Industry and Agricultural Training, Ángel García Lidón said today that "extra virgin oils from the Region of Murcia compete in quality with those of the main olive-growing areas of Spain", due to the closure of the "VIII Conference olive, olive oil and table olives', held this week in Moratalla, organized by the Ministry of Agriculture and Water.

Lidón Garcia said that the extra virgin olive oils of Murcia "should be appreciated by consumers as a natural food flavor and quality that contributes to the diet, and other components biosaludables."

The official noted that regional varieties traditionally grown in Murcia (Cuquillo and Cornicabra, mainly) and other newly introduced (Picual, Arbequina, Hojiblanca, etc.) "are giving oils with that standard of quality."

In the concluding section, the speakers of these VIII Conference unanimously criticized the practice of large retail chains to offer olive oil at prices below production costs, as a lure to attract consumers, as this is detrimental to all actors in the value chain: farmers, mills, packagers and distributors.

The director of the Olive Oil Agency of the Ministry of Agriculture, Food and Environment, Carlos Sanchez, said the 'Interprofessional olive oil' represents the olive sector has organized and comprehensive approach and means to be the global leadership base for Spain.

For its part, the technical director and manager of the company 'Olimendros SL, Fuensanta Muñoz referred to the need to develop the culture of oil to consumers so that they learn to differentiate and finally bet for quality.

Finally released the results of nutritional study conducted by the Ministry in the Northwest region to guide the subscriber in a network of plots with different varieties of olive grown in rainfed and irrigated traditional.

One of the findings noted that nitrogen is the limiting factor in quantity and quality of production, mostly in adult plantations, and is therefore an essential element which influences the quality of the oils produced.

National and regional production

According to figures provided by the Ministry of Agriculture, Food and Environment, March 31, in the year 2011-2012, the oil produced by the Spanish olive oil is about to 1,596,000 kilos, of which 8,000,000 of kilos corresponding to the mills in the region of Murcia, representing 0.5 percent of the national total.

Source: CARM

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