California closer to standards for olive oil
http://www.centralvalleybusinesstimes.com/stories/ [2008-7-4]
Tag : refined olive oil
A bill to update Californias definitions of olive oil grades toconform to international standards is headed to a vote by theCalifornia Assembly.
The Assembly Appropriations Committee voted Wednesday to approveSenate Bill 634, authored by Sen. Patricia Wiggins, D Santa Rosa.
The bill would also define flavored olive oil to reflect marketpractices and would require that olive oil be labeled consistentwith the updated food grade definitions. The AppropriationsCommittee approved the bill as part of its consent calendar.
Olive oil is a rapidly growing industry in California, with volumeprojected to increase by 1,000 percent in the next five years, says Ms. Wiggins. California also produces 99.9 percent of thedomestically grown olive oil in the U.S.
Current California law does not define olive oil grades. As aresult, says Ms. Wiggins, the grades commonly seen on olive oilbottles such as extra virgin dont need to meet anystandards.
SB 634 would establish new definitions that meet internationalstandards and require that bottles of olive oil be labeledaccordingly, she says.
Almost all of the states olive oil producers voluntarily conformto standards adopted by the International Olive Council (IOC) inthe production of extra virgin olive oil. The IOC, based inMadrid, is an intergovernmental organization of 40 nations formedin 1956.
Extra virgin is the highest olive oil grade identified by theIOC. The international standards require, among other things, thatextra virgin olive oil be produced solely by mechanical means,without the heat or solvents used to make grain or seed oils suchas corn and canola. The IOC standards ensure the quality of oliveoil, but also make it a more expensive product than other oils, Ms.Wiggins notes.
Flavored oils, such as lemon olive oil or jalapeno olive oil, areincreasingly popular with consumers, but existing law does notaddress these products.
Ms. Wiggins says that the state definition of olive oil, inexistence since 1947, does not include extra virgin olive oil, which is the grade of nearly all California-produced olive oils,nor does it include other common olive oil grades identified by theIOC or flavored oils that are increasingly popular with consumers.
According to Ms. Wiggins, SB 634 will
" Provide consumers with better information (state definitions ofcommon olive oil grades would assist the consumer in evaluatingquality and price);
" Facilitate the export of California olive oil (state olive oilstandards that are consistent with international standards wouldreassure foreign importers and retailers of California olive oil);
" Help spur adoption of national standards (adoption of statestandards will encourage the federal government to adopt nationalstandards).
A bill to update Californias definitions of olive oil grades toconform to international standards is headed to a vote by theCalifornia Assembly.
The Assembly Appropriations Committee voted Wednesday to approveSenate Bill 634, authored by Sen. Patricia Wiggins, D Santa Rosa.
The bill would also define flavored olive oil to reflect marketpractices and would require that olive oil be labeled consistentwith the updated food grade definitions. The AppropriationsCommittee approved the bill as part of its consent calendar.
Olive oil is a rapidly growing industry in California, with volumeprojected to increase by 1,000 percent in the next five years, says Ms. Wiggins. California also produces 99.9 percent of thedomestically grown olive oil in the U.S.
Current California law does not define olive oil grades. As aresult, says Ms. Wiggins, the grades commonly seen on olive oilbottles such as extra virgin dont need to meet anystandards.
SB 634 would establish new definitions that meet internationalstandards and require that bottles of olive oil be labeledaccordingly, she says.
Almost all of the states olive oil producers voluntarily conformto standards adopted by the International Olive Council (IOC) inthe production of extra virgin olive oil. The IOC, based inMadrid, is an intergovernmental organization of 40 nations formedin 1956.
Extra virgin is the highest olive oil grade identified by theIOC. The international standards require, among other things, thatextra virgin olive oil be produced solely by mechanical means,without the heat or solvents used to make grain or seed oils suchas corn and canola. The IOC standards ensure the quality of oliveoil, but also make it a more expensive product than other oils, Ms.Wiggins notes.
Flavored oils, such as lemon olive oil or jalapeno olive oil, areincreasingly popular with consumers, but existing law does notaddress these products.
Ms. Wiggins says that the state definition of olive oil, inexistence since 1947, does not include extra virgin olive oil, which is the grade of nearly all California-produced olive oils,nor does it include other common olive oil grades identified by theIOC or flavored oils that are increasingly popular with consumers.
According to Ms. Wiggins, SB 634 will
" Provide consumers with better information (state definitions ofcommon olive oil grades would assist the consumer in evaluatingquality and price);
" Facilitate the export of California olive oil (state olive oilstandards that are consistent with international standards wouldreassure foreign importers and retailers of California olive oil);
" Help spur adoption of national standards (adoption of statestandards will encourage the federal government to adopt nationalstandards).
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