Changes in domestic and foreign consumer preferences and the developments in international trade also bring about changes and developments in national and international olive oil quality standards and the methods used for determining these standards. One of the important criteria that determine the quality of olive oil is the sensory properties. The ultimate goal of this project was to form the Izmir Commodity Exchange Olive Oil Tasting Panel in Izmir where more than half of Türkiye's olive oil export is carried out. The candidates for the panel group to be formed were chosen from among the staff and members of the ICE and the experts from Olive Cultivation Research Institute of the Ministry of Food, Agriculture and Livestock of the Republic of Türkiye.
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