THE OLIVE AND OLIVE OIL PANEL AND TASTING EVENT WAS HELD AT THE ÇANAKKALE CHAMBER OF COMMERCE AND INDUSTRY.
The seminar and olive oil tasting panel on “Olive Growing in Unknown Aspects and the Mistakes We Know Right in Olive Oil” organized by the Çanakkale Chamber of Commerce and Industry Profession Committee No. 04, Zeytindostu Association and Agonya Fuarcilik in cooperation were held at the ÇTSO Congress Exhibition Center on May 04, 2019.
Erdinç Üzden, Chairman of the Profession Committee No. 04, Members of the Committee and Chamber, Ankara University Faculty of Agriculture Department of Horticulture Faculty Assoc. Dr. Mujahid Taha Özkaya, Aydın Adnan Menderes University Faculty of Agriculture Department of Agricultural Economics, Assoc. Dr. Renan Tunalioğlu, Board Member Responsible for Education of Zeytindostu Association Ecz. Atilla Totoş, Head of the Department of Gastronomy and Culinary Arts at the Faculty of Tourism of Ankara Hacı Bayram Veli University, President of the Zeytindostu Association Prof. Dr. Fügen Durlu Özkaya and Beykent University Gastronomy and Culinary Arts Department Faculty Member, Star TV Decoy Program Presenter and Moderator Esat Özata and a large number of participants came together.
Erdinç Üzden, the Chairman of the Profession Committee No. 04, who made the opening speech of the panel, which started with a music concert, said, “Dear participants, I greet you all with respect and love. Welcome.
As Çanakkale Chamber of Commerce and Industry, we support all kinds of studies to develop the priority sectors of our province and produce new projects. we decided to organize this event with the idea from our Professional Committee, including me, about olives and olive oil.
The countries bordering the Mediterranean Sea all over the world have the most favorable lands for olive production due to their climates. an important detail that attracts attention is that 86% of the world's olive production, which is about 13 million tons, is concentrated in 6 typical Mediterranean countries. 26% of the production is provided by Spain, 23% by Italy, 15% by Greece, 9% by Turkey, 8% by Tunisia and 5% by Morocco, respectively. with an area of 9.8 million hectares, 95% of the world's olive production area is collected in countries around the Mediterranean Sea. The rest of it is made in Latin American Countries with Mediterranean climate, Australia, China and other countries.
Turkey has gained a great momentum in the production of olive oil, the use of which has been increasing rapidly in the world in recent years. According to the report of the International Olive Council, which operates within the United Nations, Turkey was the only country that showed an increase in olive oil production in the period 2016-2017.
Turkey shares the second place in the world with Tunisia after the European Union with an annual production of 1.5-2.0 million tons of olives and about 200 000 tons of olive oil.
According to Turkstat 2018 data, there are 177,843 olive trees in our country, of which 151,069 are fruit-bearing and 26,774 are in the status of non-fruit trees.
production, which was realized as Two Million Hundred thousand tons in 2017, decreased to One Million Five Hundred thousand Tons in 2018.
Turkey's total olive and olive oil export data for the last three years have been realized as 72.744.829 USD in 2016, 207.638.532 USD in 2017 and 262.558.726 USD in 2018.
Due to the ecological characteristics of Çanakkale, the presence of olive oil production with high quality values and the production of modern continuous and semi-continuous olive processing plants throughout the province in the production of olive oil provides an advantage to our region.
I ESPECIALLY WANT TO EMPHASIZE THAT TURKEY CAN BE THE WORLD LEADER IN OLIVE OIL PRODUCTION, THE PROBLEM IS BRANDING AND MARKETING!
Increasing its olive tree presence from 90 million to 177 million, Turkey aims to become the second in the world with 650 thousand tons of olive oil production and the world leader with 1 million 200 thousand tons of table olive production starting from 2020.
However, we have very serious shortcomings in the field of branding and marketing. The biggest reason why nothing can be done at the point we have reached is; you, me, discussions and my little or no mentality. If our companies come together and a concrete step cannot be taken, we will only talk about what we talked about today Dec. 5 years later.
In order to eliminate these shortcomings and to create the desired added value of olives and olive oil produced in our region, we are ready to carry out a project to support the development of international competitiveness supported by the Ministry of trade as Ctso.
I would like to thank you for your participation and wish our Panel and tasting events to be fruitful.”he left the word to the panelists.
Assoc. in the panel on olive growing and olive oil with unknown aspects. Dr. Mujahid Taha Özkaya “A new production model in olive growing”, Assoc. Prof. Renan Tunalıoğlu “How does value add value? Olives need oil, oil needs labor for added value”, Ecz. Atilla Totoş “Olive Oil and Health”, Prof. Dr. Fugen Durlu Özkaya, on the other hand, evaluated the topics of “Gastronomic Aspect of Olive Oil and Sensory Analysis in Olive Oil”.
After the speeches, a gift ceremony was held by giving the “Çanakkale Sofrasi” cookbook.
After the panel, olive oil tasting was held in groups of 20 people.
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