Candidates of İzmir Commodity Exchange (ICE) olive oil tasting panel received advanced tasting training from the Spanish tasting expert Luz Maria Martinez Cuevas. Panel candidates who successfully completed the training were entitled to receive a certificate.
In the training held from 10 to 14th of July, perception thresholds of candidates were measured by the threshold test regarding the characteristics of olive oil, and tasters that would be included in the tasting panel were determined using the density evaluation method. Having built on the knowledge and skills acquired on the sensory quality properties, the participants were also informed about the accreditation requirements of sensory tasting laboratories in accordance with ISO/IEC 17025:2005 standard and the development of tasting techniques.
Evaluating the training, Mrs. Işınsu Kestelli, chairperson of the ICE, said, "Olive oil is an important product for our province and country as well as for our Exchange. We have more than 200 member companies operating in the production and trade of olive oil. We also rank first among the commodity exchanges in terms of transaction volume. Our goal is to establish a tasting panel that will successfully serve the sector, especially our member companies, in terms of sensory analyses. The Olive Research Institute provides significant technical support to our project. We have left behind an important process in our work with the advanced training provided by the expert Luz Maria Martinez Cuevas. Our next work will focus on the accreditation of our panel group at the national level and its recognition by the International Olive Council."
Basic tasting trainings have been carried out to form a tasting panel that can perform sensory analysis, one of the quality parameters of olive oil, in İzmir Commodity Exchange for quite some time with the support of experts from the Olive Research Institute of the Ministry of Food, Agriculture and Livestock of the Republic of Türkiye. In trainings, candidates develop their skills in sensory analysis by tasting olive oils with various properties and receive basic theoretical information regarding olive cultivation and oil production technologies, olive oil quality and olive oil classes, negative and positive characteristics in olive oil.
27.07.2017
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