News Briefs
The demand for squalene — a lipid used in cosmetics and vaccines — has grown in recent years, and olives are increasingly being touted as a more sustainable source than shark livers, but cost remains a concern.
Olive-derived squalene is 30 percent more expensive than the alternative from shark livers. Even with olives steadily becoming more popular as a source of squalene in cosmetics, 90 percent of the industry relies on shark liver oil and is responsible for 2.7 million shark deaths annually.
Squalene and its hydrogenated counterpart, squalane, are used in cosmetics as emollients; and in vaccines as adjuvants, which boost the immune system response.
See Also:Biomass from Olive Groves Fuels Heineken Factory in Southern SpainAccording to the Food and Agriculture Organization of the United Nations (FAO), approximately 2,500 to 3,000 sharks are needed to harvest one ton of squalene.
By contrast, the Olive Wellness Institute estimates that between 77 and 1,250 tons of olive oil (depending on the olive variety, extraction method and level of refining) possess the same amount of squalene. Extra virgin olive oil has the highest levels of lipid of any vegetable oil.
Although a large proportion of the shark-derived version of this lipid comes from bycatch, when sharks are unintentionally caught in fishing nets, the concern is that the sharks are captured instead of set free due to the demand for squalene.
This goes undetected and makes it virtually impossible to establish how many sharks are caught exclusively for squalene.
Late last year, with scientists racing to develop a range of Covid-19 vaccines, conservationists started expressing concern about the impact on shark populations as the demand for squalene increased.
While none of the approved Covid-19 vaccines use shark squalene, five of the 300 vaccines in development do.
However, environmentalists are concerned that if Covid-19 vaccines containing squalene are widely approved and the coronavirus vaccine becomes an annual requirement, as some health experts predict, demand for the lipid will increase.
More articles on: environment, sustainability
Jun. 8, 2023
Sicilian and Sardinian Producers Attribute Award-Winning Quality to Innovation, Sustainability
Producers on Sicily and Sardinia overcame drought and macroeconomic challenges to craft some of this year's best extra virgin olive oils.
Oct. 11, 2023
How Air Pollution Affects Olive Oil Quality in California
Producers and researchers weigh in on the impact of wildfire smoke and air pollution on the local olive oil industry.
Jun. 13, 2023
Innovation Yields World-Class EVOO from Restored Groves of Former Monastery
Zero waste, healthy soil, regenerative agriculture and award-winning olive oil production are the goals of Cultura Viva.
Mar. 2, 2023
Organic Farms Produce Less, but Are More Cost Effective, Study Finds
Researchers in Germany highlighted the difference between conventional and organic farming in terms of real costs and yields.
Jun. 22, 2023
Drinking Olive Fruit Water Can Aid Exercise Efficiency, Research Suggests
Olive fruit water is a by-product typically thrown away during olive oil production. However, its antioxidants may hold benefits for recreational athletes.
Sep. 13, 2023
California Olive Farmers Embrace Regenerative Agriculture to Combat Climate Challenges
After the initial investment, California farmers say regenerative farming practices enhance soil health, fight pests and improve oil quality.
Dec. 30, 2022
‘Pollution Party’ Over as Europe Agrees to More Strict Emissions Trading System
The long waited-for reform of the carbon trading market extends to most economic sectors and provides additional funds for green investment.
Aug. 2, 2023
Sustainable Farming is Key to Quality as California Becomes Hotter and Drier
Investing in renewable energy, drip irrigation and organic practices helps the producers behind Spanish Oaks Ranch achieve award-winning quality.