It is one of its greatest treasures. Mediterranean dietconsidered almost “liquid gold”, but sheextra virgin olive oil just don’t contact him young audience nor has it occupied its rightful place in the world. high kitchen. These are some of the challenges analyzed this Thursday during the Eid-al-Adha celebrations. I EVOO Congress: Culture, Gastronomy and HealthIt was organized in Marq by the Aove Defense Association, sponsored by Alicante businessman Joaquín Selma.
Meeting bringing the elderly together experts Aguilera on the issue of promoting this food and addressing the problems faced by the sector, and the presence – virtual or face-to-face – of Clara Eugenia, head of the European Socialist Agricultural Commission coordinator; Juan Riera, president of the Chamber of Commerce; Tourism General Manager, Herick Campos; Carlos Mazón, president of Diputacion; and Luis Barcala, mayor of Alicante.
Jaén Petroleum Protected Geographical Indication President and professor Manual Parra in his view it had an impact on three issues currently affecting the country. Olive oil consumption in Spainapart from the slight recovery he experienced during the pandemic, didn’t stop falling In recent years.
A decline that the expert attributes to population agingaspect today’s teens consume much less fat their consumption of olives relative to previous generations – only 2.2 liters per person per year compared to 7.9 for those over 65 – and the elderly are also reducing their intake compared to what they had before because they need to pay more attention to your diet.
Secondly, Parra underlined that extra virgin olive oil still does not take the place it deserves in the world. new wave gastronomy. Therefore, chefs appreciate qualities such as taste or smell, but do not attach importance to geographical origin and other aspects. In this sense, ensuring that restaurants have EVOO menus as well as wine menus are among the objectives of the organization association.
Third, the expert drew attention to the need for greater participation. institutionswho, as he points out, invested large sums of money to promote olive oil, but did not promote the use of olive oil hospital or school canteenswhere sunflower oil dominates.
In any case, the good news is that the same phenomenon that reduces EVOO consumption in Spain and other producing countries such as Italy or Greece is causing its sales to increase in regions of the world where this food is not a part of it. traditional diet. , How United States or Japan. Thus, the aging of the population in these areas and the need to remove other less healthy fats from the diet gives EVOO new wings.
In this context, the head of the Antequera agri-food cooperative, Antonio Luquehe also insisted on the need to further promote EVOO in the US market and other destinations, reminding that the production of this food will continue to increase in the coming years.
EUIPO trademark expert also joined the discussion Monica Castilloencouraging attendees to register trademarks and designs as a distinct value for their products; or designer Monica Armani Author of EVOO Selma Millenary Oil bottle; or Antonio Paraíso, specialist in marketing and luxury.
The meeting also took place José Juan Gaforio MartinezProfessor of Immunology at the University of Jaén; Magdalena Rafecas MartinezChairman of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition; David Remolar Ramos’s photo.EVOO sommelier; Miguel Abbot Ventura Expert in Olive Cultivation and Elaiotechnics; chef Jose Manuel Lopez; Y Keiko TagawaJapanese EVOO sommelier.