` Citoliva Opens Olive Oil 'Cooking Lab' in Jaén - Olive Oil Times

Citoliva Opens Olive Oil 'Cooking Lab' in Jaén

Mar. 27, 2012
Naomi Tupper

Recent News


The Director General of Innovation and Competitiveness of the Ministry of Economy and Competitiveness, Maria Luisa Poncela Garcia (sec­ond from left), accom­pa­nied by President of CITOLIVA, José Juan Gaforio, inau­gu­rated the new Cookibg Lab at the Science and Technology Park Geolit​(Mengíbar, Jaén)

In a bid to fur­ther increase inno­va­tion and knowl­edge in the area of olive oil, Andalusian olive oil and tech­no­log­i­cal cen­ter, CITOLIVA, has opened the first cook­ing facil­ity in Spain solely ded­i­cated to olive oil.

The Cooking Lab’ was offi­cially opened on the 8th of March in the Geolit Science and Technology Park in Jaén , Spain, by CITOLIVA President José Juan Gaforio and direc­tor of inno­va­tion and com­pe­ti­tion at the Ministry of Economy and Competition, Mª Luisa García Poncela.

The pur­pose of the exper­i­men­tal kitchen is to develop and cre­ate healthy prod­ucts made with olive oil or its health-giv­ing com­po­nents. It will not only offer a ser­vice based on exper­i­men­ta­tion and devel­op­ment of new olive oil prod­ucts but also pro­duce recipes that form a part of the tra­di­tional Mediterranean diet while main­tain­ing the orig­i­nal nutri­tional prop­er­ties and fla­vors of the oil.

Gaforio said that the new facil­ity is a lab­o­ra­tory of ideas, wills and tech­no­log­i­cal devel­op­ment” and described it as an area of co-cre­ation” rep­re­sent­ing the meet­ing point between sci­ence, tech­nol­ogy and gas­tron­omy with olive oil as the star.


José Juan Gaforio

Advertisement

The kitchen will ini­ti­ate projects that lead to eco­nomic growth and sus­tain­able devel­op­ment by pro­vid­ing tech­no­log­i­cal solu­tions to small and medium busi­nesses in the agri­cul­tural food indus­try. In the cur­rent poor eco­nomic cli­mate of Spain, it is hoped that the Cooking Lab will pro­vide sig­nif­i­cant sup­port for the econ­omy of Jaén and Andalusia, as well as guid­ance towards inno­va­tion and tech­no­log­i­cal advances in the sec­tor.

The kitchen aims to pro­mote coop­er­a­tion between com­pa­nies and bring enter­prises closer to research insti­tu­tions, in order to gen­er­ate more knowl­edge and more inno­v­a­tive prod­ucts. Mª Luisa García Poncela, who unveiled the plaque at the inau­gu­ra­tion of the kitchen, pointed out that adding value to tra­di­tional prod­ucts such as olive oil would help to dif­fer­en­ti­ate Spanish prod­ucts and ser­vices from the com­pe­ti­tion.

The University of Jaén also sup­ported the project, reit­er­at­ing its com­mit­ment to CITOLIVA, with Dean Manuel Parras Rosa insist­ing that the growth of the olive sec­tor relies mainly on research, inno­va­tion and the shar­ing of knowl­edge.

CITOLIVA has devel­oped strong knowl­edge base on the phys­i­cal and chem­i­cal nutri­tional char­ac­ter­is­tics of olive oil, as well as the behav­ior of valu­able com­po­nents of oils in the body. It has been rec­og­nized as a lead­ing con­trib­u­tor to the increase in inno­va­tion and devel­op­ment in Andalucía.



Related News

Feedback / Suggestions