[Towards registered designation of origin : chemical and organoleptic characteristics of olive oil of a region of southern Morocco]
El Antari, A. (Laboratoire de Technologie des Huiles Programme Olivier INRA-Marrakech, Marrakech (Morocco))El Moudni, A. | Ajana, H. | Marion, C. | Peres, S. | Profitt, A. | Ambrosino, M.L. | Sacchi, R.
In order to contribute to the elaboration of the first designation of origin concerning Moroccan olive oil, this study reports the results relating to the chemical and organoleptic characterization of virgin olive oil produced in the traditional system of Maasra. Within the framework of this study, three investigations were carried out. The agronomic and technological investigations allowed us to orient production operations from harvest to grinding, to improve the quality of oil especially its acid content. Our survey confirmed that consumers have no knowledge about olive oil categories and at the same time they are attached to regional products. This confirms the need to inform consumers about the importance of quality and its implication for the promotion of traditional products.
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Эту запись предоставил Mediterranean Agronomic Institute of Bari