Calling parts of the proposed olive oil standards for Australia and New Zealand possible “barriers to international trade” that could actually make olive oil adulteration “easier”, the International Olive Council (IOC) issued a statement today recommending a reconsideration of the draft guidelines.
The statement, titled “IOC Comments on the Draft Australian/New Zealand Standard Olive Oils and Olive Pomace Oils”, laid out about twenty “discrepancies” — or parts of the proposed standards inconsistent with existing IOC conventions — that included definitions, olive oil categories and testing methods that differ with, or do not exist in the IOC standards. “It would be expedient,” according to the document, “for the Australian/New Zealand draft standard to be re-examined.”
Australia and New Zealand, which are not IOC member countries, have long held that existing IOC rules do not adequately protect the region’s consumers and producers. Leandro Ravetti who helped draft the standards told Olive Oil Times“Unscrupulous operators who are currently profiting from the significant price difference available by deceptively re-selling seed oils and/or inferior quality olive oil as high-value extra virgin olive oil will be seriously affected by this new regulation. Meanwhile, genuine and honest operators from Australia, New Zealand and overseas will receive the advantage of a level playing field where their higher quality products are protected and recognized.”
In a closing reminiscent of the council’s response to methods used in last year’s UC Davis study, another New World deviation from IOC protocols, today’s statement concluded:
“As the premier world organisation overseeing olive oil, its sole concern on submitting these comments is to safeguard and facilitate fair international trading and prevent potential adulteration or fraud. It is ready and willing at all times to work together with countries and organisations around the world, regardless of whether or not they are Members of the IOC, to achieve these aims and will be happy to provide any clarifications required.”
Related Articles
May. 23, 2023
Backyard Growers Create Prize-Winning Olive Oil in Australia
Two Australian organizations are working to prevent olives growing in Melbourne from going to waste by milling combined batches and returning the oil to the community.
Sep. 15, 2023
Using Effective Microbes to Boost Organic Olive Yields in New Zealand
Ross Vintiner, award-winning biodynamic olive farmer in New Zealand, believes that microbes are the future of farming.
Aug. 29, 2023
World Olive Oil Competition Southern Hemisphere Live Updates
The NYIOOC World Olive Oil Competition is unveiling award winners in the Southern Hemisphere division of the annual quality contest. Olive Oil Times writers around the world are covering the results and reactions.
Jul. 31, 2023
Extreme Weather Batters NZ Growers, Causing Second-Consecutive Production Decline
Early frosts, heavy rainfall and anthracnose have resulted in a lower yield for New Zealand producers this year.
Oct. 31, 2023
Trade Group Launches Digital Campaign to Promote Olive Oil in Australia
The Australian Olive Oil Association has teamed up with leading social media influencers to encourage consumers to use more olive oil.
Jul. 26, 2023
Mediterranean Diet Associated with Successful Aging, Study Finds
Researchers found that Greeks who followed the Mediterranean diet were healthier and more active as they aged than those who followed the diet less closely.
Sep. 6, 2023
In Australia, Mediterranean Diet Costs Less than Alternatives, Study Finds
Researchers found Australians could save 28 Australian dollars per week by following the Mediterranean diet.
Dec. 12, 2023
Role of Women in Sector Takes Center Stage at World Olive Day
Celebrated at the International Olive Council’s headquarters in Madrid, the event spotlighted the role women play in the olive sector.