News Briefs
Last week, four Italian olive oils were sent into orbit on the International Space Station (ISS), and they are now flying at an altitude of approximately 400 kilometers above Earth.
They were brought into space by the European Space Agency (ESA) astronaut Samantha Cristoforetti, who returned to the ISS for her second mission, Minerva.
“This year, Samantha Cristoforetti’s return to the International Space Station, obtained through our negotiations with the ESA in the last few years, underlines, also symbolically, the importance our country has been giving to space activities for some time,” said Giorgio Saccoccia, the president of the Italian Space Agency (ASI).
See Also:Olive Oil Research Updates“I wish good luck and all the best in her work to Samantha for her new and extraordinary adventure,” he added.
As a mission specialist, Cristoforetti took on the role of USOS Lead, responsible for operations within the United States Orbital Segment of the ISS for the duration of the mission.
Moreover, during her time in orbit, she will conduct numerous experiments, covering different sectors of medicine and nutrition, including six experiments set up by ASI.
Among these, the ‘EVOO’ project is focused on balanced nutrition. It studies the impact of space environment conditions on the physio-chemical, nutritional and microbiological characteristics of extra virgin olive oil, with a specific focus on its reactions to microgravity and radiations.
Furthermore, part of the oils is intended for the preparation of the so-called bonus food, which indicates the specialties, prepared and packaged on the ground, that each astronaut can choose to bring with them to supplement the provided standard diet.
All the members of the crew will benefit from the quality choices of Cristoforetti and find on their spatial table four monovarietals: a Carolea, Itrana, Moraiolo and a Coratina.
The sensory profiles and pairing suggestions are indicated on their labels: Carolea is recommended for fish, Itrana with salads, Moraiolo on the meat and Coratina to enhance the most intense flavors.
The project is the result of an agreement between the Italian Space Agency and the Council for Agricultural Research and Economics (CREA), with the collaboration of Coldiretti and Unaprol, the Italian association of olive oil producers, which selected the high-quality extra virgin olive oils from different regions.
“Proper nutrition of astronauts is a very important health issue aboard the ISS,” said Coldiretti in a press release. “The extra virgin olive oils that we selected with Unaprol for the project share a high content of natural antioxidants, which are essential for those who, like astronauts, are subjected to conditions of intense psychophysical stress.”
More articles on: olive oil research, Coldiretti, extra virgin olive oil
Dec. 9, 2022
Greece to Overtake Italy as Europe’s Second-Largest Olive Oil Producer
Poor harvests in Western Europe contrast bumper crops in Greece and the Balkan Peninsula.
Jan. 30, 2023
Extra Virgin Olive Oil Makes Good Pizza Even Better, Researchers Find
A new study shows that olive oil has a significant sensory and chemical effect on Neapolitan pizza.
Dec. 12, 2022
In Brescia, Neglected City Olives Get Harvested
A group of citizens came together to harvest olives from trees throughout the city of Brescia and make olive oil.
Mar. 28, 2023
PDO and PGI Producers Celebrated at Ercole Olivario
Lazio, Sardinia and Sicily were the most awarded regions, with three prizes each, followed by Campania, Puglia and Tuscany, with one prize each.
Sep. 29, 2022
Following MedDiet Linked to Healthier Brain Activity
Researchers found lower levels of six metabolites known to lower cognitive function in study participants following the Mediterranean diet.
Apr. 11, 2023
Passion, Research Inspire the Award-Winning Quality of Cantasole
Arianna De Marco focuses on sustainable farming and high-quality extra virgin olive oil production to overcome the challenges of farming in Puglia.
Jan. 11, 2023
New Effort to Save Xylella-Hit Olive Trees in Apulia
The new Apulian initiative brings together olive growers, farm owners and researchers to save Ostuni’s centuries-old olive trees from Xylella fastidiosa.
Feb. 6, 2023
Research Reveals How Deadly Pathogen Infects Olive Trees
Researchers from the University of Córdoba studied how fluid emitted by olive tree roots facilitates the germination of the fungus responsible for Verticillium wilt.