Olive Oil
17 views | +0 today
Follow
Your new post is loading...
Your new post is loading...
Scooped by Roger Fillion
Scoop.it!

Consumers like olive oil for health and flavor but need more facts, survey finds - UC Davis

UC Davis Consumers like olive oil for health and flavor but need more facts, survey finds UC Davis As a self-funded university center, it continues the university's century-old effort to assist California's olive producers and processors as their...
Roger Fillion's insight:

Interesting study full of good info.

more...
No comment yet.
Rescooped by Roger Fillion from Food Security & Sustainability
Scoop.it!

USDA Studies Olive-Oil Milling Leftovers For New Commercial Uses

USDA Studies Olive-Oil Milling Leftovers For New Commercial Uses | Olive Oil | Scoop.it

23 May 2013, USDA Agricultural Research Studies -- "For every gallon of olive oil that's pressed from the ripe fruit, about 38 pounds of olive skins, pulp and pits are left behind. Known as pomace, these leftovers typically have low-value uses. But U.S. Department of Agriculture (USDA) agricultural engineerRebecca R. Milczarek and her colleagues are working with olive growers and olive-oil processors in California—where most of the nation's commercial olives are grown—to find new, environmentally friendly, and profitable uses for pomace.

 

According to Milczarek, pomace from California mills is usually a wet, heavy goulash that ranges in color from green to brown to black to purple, and has an aroma somewhat like that of olive tapenade, a flavorful spread made of finely chopped or puréed olives, anchovies, capers, garlic and olive oil.

 

Milczarek notes that one key to creating higher-value uses for pomace is to develop techniques that millers can use to quickly and affordably dry it on-site. That would make the pomace lighter, and easier and less expensive to ship to, for example, a centralized processing plant. There, specialized equipment could be used to extract additional oil or perhaps compounds for use in new foods, pharmaceuticals, cosmetics or other products."


Via GR2Food
Roger Fillion's insight:

Interesting. Worth watching.

more...
No comment yet.