2,135 research outputs found
Exploring Japanese olive oil consumer behavior
Get PDFDuring the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to increase their penetration in the Japanese market. This study examines Japanese olive oil consumer behaviour by the use of the conjoint analysis technique. Five attributes have been chosen to design the experiment: region of origin, price, olive oil type, taste and colour. Two models have been estimated where the price variable was introduced in its discrete form in the first model and in its linear and quadratic from in the second model. In a second step, consumer segmentation was undertaken based on consumption frequencies. Two groups have been identified: “heavy consumers” and “light or potential consumers”. The main results indicate the importance of the selected variables in Japanese olive oil consumer' choice. Olive oil with Mediterranean or Tunisian origin has higher probabilities to be chosen than Italian or Spanish one. Japanese consumers prefer a green with bland taste olive oil. Concerning olive oil type, results indicate that refined olive oil has more probability to be chosen than virgin or extra-virgin one, indicating low awareness of Japanese consumers about olive oil. The price variable estimates have shown a convex utility curve indicating a decrease of consumers’ utility when price increases till a maximum price. Above that price, consumers’ utility increase indicating in that case that olive oil is considered as a luxurious product. Differences as well as similarities have been detected among consumer segments.Olive oil, Japan, consumer behavior, Consumer/Household Economics,
Adoption and diffusion of no tillage practices in Southern Spain olive groves
Get PDFThis paper analyses the process of adoption of no tillage in South-eastern Spain’s olive groves. Olive tree groves in South-eastern Spain’s mountainous areas are subject to a high risk of soil erosion, which is the main environmental problem for this crop, and have to incur in high costs of soil conservation. This results in a greater difficulty to comply with the practices required to benefit from both the single payment and agri-environmental schemes. In many high-steeped areas, farmers have opted for non-tillage practices as an alternative to other conservation practices. Using our own data from a survey carried out in 2006 among 215 olive tree farmers from the Granada Province in Southern Spain regarding the adoption of soil conservation and management practices, we model the diffusion process of no tillage practices using several specifications (logistic, Gompertz and exponential). We also estimate an ordered probit model to analyse which socio-economic and institutional factors determine the adoption of no tillage. Our results show that 90% of farmers in the area of study perform no tillage with either localized (21%) or no localized (69%) application of weedicides. The diffusion process of no tillage has been very intense since the middle nineties, and has been based on the interactions among farmers in the area of study rather than in external factors such as EU policies or extension services. Among other relevant factors that positively affect the adoption of no tillage practices in general, such as farm size and irrigation, the probability of a farmer adopting no tillage with non-localized application of weedicides increases when there is a relative that will continue with the farming activity, what causes the farmer to incorporate long term effects in his farming decisions, when the farmer is only a manager or when he bought the farm rather than inherited it (i.e. on more professionalized farms), and with his educational level. These results confirm some findings from previous studies in other nearby areas.Spanish olive groves, soil erosion, no tillage, Crop Production/Industries, Land Economics/Use,
African Olive (Olea europaea subsp. cuspidata) as an environmental weed in eastern Australia: a review
No full textAfrican Olive, Olea europaea subsp. cuspidata (Wall. ex G.Don) Cif. (family Oleaceae) is a dense-crowned tree introduced into Australia for horticulture in the mid 19th century. In recent decades, African Olive has become an aggressive woody weed, capable of forming a dense and permanent canopy in a wide range of vegetation types in south-west Sydney and beyond. Characteristics of African Olive invasion in south-west Sydney, and its seed dispersal by frugivorous birds are consistent with experience from Norfolk Island and Hawaii. We use records and aerial photographs from Mount Annan Botanic Garden and other bushland areas in south-west Sydney to describe the invasion stages and impacts of African Olive. The capacity for African Olive to establish in both temperate and subtropical zones, underlie the potential for spread well beyond current distribution in New South Wales. Research is now required to further develop control techniques and ecological restoration strategies for areas of heavy African Olive infestation. Mapping of current locations and a coordinated control strategy for African Olive is required to prevent future permanent loss of native plant diversity
Extra-virgin olive oils storage: Effect on constituents of biological significance
No full textThe high oxidative stability of virgin olive oil with respect to other vegetable oils is mainly due to its fatty acid composition, in particular, to the high monounsaturated-to-polyunsaturated ratio, and to the presence of minor compounds that play a major role in preventing oxidation. In spite of its high stability, virgin olive oil is susceptible to oxidative processes, such as enzymatic oxidation, photooxidation, and autoxidation, which mainly occur during processing and storage
English folk songs from the southern Appalachians : comprising two hundred and seventy-four songs and ballads with nine hundred and sixty-eight tunes, including thirty-nine tunes contributed by Olive Dame Campbell. Volume II
No full textA collection of folk songs gathered by Cecil Sharp and Olive Campbell, and edited by Maud Karples, from the Southern Appalachian Mountains. Volume two contains 135 songs, 5 hymns, 27 nursery songs, 15 jigs, and 20 play-party games.Herbert Halpert Collection. -- Includes index. -- First edition, "by Olive Dame Campbell and Cecil J. Sharp," published in 1917.Includes bibliographical references (p. 402-405)
Rapid Assays to Evaluate the Antioxidant Capacity of Phenols in Virgin Olive Oil
No full textGeneral concepts on the role of phenolic compounds in contrastiny the lipid oxidation process that naturally occurs in virgin olive oil have been explained. Several methods exist in the literature to evaluate the antioxidant capacity of the phenolic fraction of virgin
olive oil. A special emphasis has been directed to the main direct and indirect procedures. The most widespread methods have been compared and their main advantages or criticisms have been discussed. The results of recent applications of different methods
for the evaluation of antioxidant activity in virgin olive oil have been summarized
E. M. Carus-Wilson et Olive Coleman, England's Export Trade 1275-1547, 1963
No full textDerville Alain. E. M. Carus-Wilson et Olive Coleman, England's Export Trade 1275-1547, 1963. In: Revue du Nord, tome 46, n°180, Janvier-mars 1964. pp. 94-96
Analytical Determination of Polyphenols in Olive Oil
No full textThe purpose of this chapter, rather than to present the reader with an overwhelming number of references for each subject, is to provide an overview of the tools used to date and the new trends for analyzing phenols from olive oil, whilst emphasizing the idea that several of the techniques may be considered as complementing each other
The Malaxation Process: Influence on Olive Oil Quality and the Effect of the Control of Oxygen Concentration in Virgin Olive Oil
No full textOlive oil was discovered by early man, as he accidentally
crushed fallen olive seeds and noticed that the segregated
oil moistened. Since ca. 5000 BC, people have collected
and squeezed olives in stone mortars, but the Romans
expedited the crushing operation with a millstone crusher,
the trapetum , and improved the separation system with the
introduction of presses ( Kiourellis, 2005 ). Following the
fall of the Roman Empire there were no innovations in
olive oil processing for many years, which continued to be
based on the screw press ( Di Giovacchino, 2000 ). In 1795
the hydraulic pressing system was invented ( Balatsouras,
1986 ). Since the second half of the 20th century many
technological improvements and innovations have occurred
( Kapellakis et al., 2008 ). Olive oil separators have replaced
the traditional methods, and productivity has been increased
with the widespread adoption of hydraulic pressing systems.
The pressing process has been the most widespread
method for processing olive fruit to obtain olive oil. The
use of stone rollers or wheels on a slab of stone allows the
grinding of olives and kneading the resulting olive paste.
The olive paste was drenched with hot water, in order to
achieve better separation of olive oil, and then placed in
oil diaphragms. In 1960 a new process for separation of
oil from olive paste was introduced, based on the density
differences of the olive paste constituents (olive oil, water
and insoluble solids). Separation is accomplished through a
horizontal centrifuge. At the same time, the rotating wheels
were replaced with metallic crushers (hammer crusher and
disk crusher). In order to preserve the kneading operation
that occurred using rotating wheels, a new machine was
introduced: the malaxer machine. Thus, a new phase in the
procedure was introduced: the malaxation phase.
Malaxing is an extremely important phase in olive oil
extraction. During the malaxing phase the olive paste is
subjected to a slow continuous kneading, aimed at breaking
off the emulsions formed during the crushing process and
facilitating adequate coalescence. It is necessary to heat
the olive paste at a carefully monitored temperature during
malaxation in order to diminish the viscosity of the product
and to stimulate its enzymic activity, therefore increasing
the extraction yields. This operation facilitates high extraction
yields, by helping small oil droplets to coalesce. These
can be separated subsequently using a decanter centrifuge
( Di Giovacchino, 2000 ).
The malaxing process determines the balance between
the quality and the quantity of the oil extracted, by varying
a range of parameters (time, temperature and atmosphere
in contact with the olive paste), as the olive paste is gradually
heated and the enzymes within are activated. All this
must be done without affecting the biochemical structure
of the olive paste, as this would affect the flavor, shelflife
and nutritional properties of the oil ( Amirante et al.,
2006 ). This operation is one of the critical points in olive
oil extraction. Many studies have been carried out to investigate
its influence on the olive oil quality. Nowadays the
olive oil consumer asks for healthy products. There has
been a large increase in demand for high-quality virgin
olive oil, attributed not only to its potential health benefits, but also to its particular organoleptic properties. In fact, the
sensory quality plays an important role in customer preferences
( Angerosa et al., 1998 ). The operating environment
during malaxation affects the volatile and phenolic composition
of virgin olive oil and, as a consequence, its sensory
and healthy qualities. The sensory and health-related properties
of virgin olive oil are closely linked to its volatile and
phenolic composition ( Reiners and Grosch, 1998 ; Servili
et al., 2002 ). The presence of these substances in the oil
is the end result of various endogenous enzymatic activities
activated during processing of the olive fruit ( Morales
et al., 1999 ; Angerosa et al., 2001 ). Research on olive oil
quality has also shown the effect of the oxygen concentration
in the head space of malaxer on the activities of these
enzymes and hence on the olive oil quality itself.
Processing conditions strongly influence rheological
properties of the olive paste. These in turn determine
the behavior of the paste during the sedimentation and
can thereby influence the extraction yield ( Di Renzo and
Colelli, 1997 ). Extension of the malaxation time improves
the yield but can damage the final quality of the product.
In order to correct for this potential disadvantage modifications
have to be made to the malaxing system ( Amirante
et al., 2002 ). Much research has targeted the efficiency of
this innovative continuous system, with many changes to
the malaxer machine, aimed at improving the eventual olive
oil quality ( Amirante et al., 2005, 2006, 2008a, 2008b )
Ancestors of Thora Bergeson Watson
No full textScan of a compilation of sketches compiled by Thora Bergeson Watson about her ancestors. Some of the accounts are transcriptions of autobiographies, others are sketches written by relatives. Individuals covered include Joseph Bergeson (1872-1948); Medora Adelaide Call Bergeson (1878-1968); Niels Bergeson (1840-1925); Olive Matilda Jenson Bergeson (1841-1908); Israel Call (1854-1938); Medora White Call (1855-1926); Anson Call ( 1810-1890); John Stout White (1818-1907); Ann Eliza Adelaide Everett White (1832-1904); Cyril Call (1785-1873); Sally Tiffany Call (1790-1856); and Addison Everett (1805-1885)
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