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PRODUCTION CHARACTERISTICS OF OLIVE OIL PROCESSING IN ISTRIA
Olivera Koprivnjak
orcid.org/0000-0002-6403-7043
; Medicinski fakultet Sveučilišta u Rijeci, Rijeka, Hrvatska
Aleksej Červar
; Poljoprivredni odjel Veleučilišta u Rijeci, Carla Huguesa 8, Poreč, Hrvatska
Sažetak
Istria participates in Croatian olive-growing and olive oil processing with amounts and capacities of 15%, and is the leading Croatian region regarding oil quality. The assumption is that olive oil processing activities in this region are substantial factors for achieving virgin olive oil of high quality. Actual characteristics were examined for the period 2007 – 2009 by the method of interviews in 25 processing plants, regardless of their size or type of registration. It was found that the driving forces of this activity in the observed
period were: possibility of fast processing of the total annual olive yield, because of the favorable ratio between total processing capacity (24.4 t/h) and yield mass (on average 6250 t); possibility of fast fruit processing after harvesting, because of good plants location in the olive-growing area (maximum distance to the nearest plant is on average 15 km) and coordination of single plant capacity size (range 50 kg/h - 3500 kg/h; average 974 kg/h; median 700 kg/h) with the clients requirements; high participation of two-phase
centrifugation systems (58.1% of total capacity) and a good supply of oil containers made from recommended materials (84.5% of total capacity). The weaknesses which can be moderated by good organization of work were: lack of stockrooms with controlled storage conditions for olives fruits (34.7% of total capacity), and low supply of olive storage containers having recommended
characteristics (19.5% of total capacity). The weaknesses which can be resolved by additional investments were: lack of stockrooms with controlled storage conditions for oil intended for sale (41.7% of total capacity); insufficient application of inert atmosphere in storage of oil intended for sale (38.8% of total capacity); insufficient processing and inappropriate removal of vegetable water (54% of total capacity).
Ključne riječi
olive processing; virgin olive oil; Istria
Hrčak ID:
64229
URI
Datum izdavanja:
21.1.2011.
Posjeta: 2.318 *