Extra-virgin olive oil traceability

The Extra-Virgin Olive Oil Handbook

Volumn , Issue , 2014, Pages 245-250

  Zanoni, Bruno ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Chain traceability; Fingerprinting; Harvesting batches; Milling batches; Packaging batches; Storage batches

Indexed keywords

CHAINS; MILLING (MACHINING);

BATCH MONITORING; EXTRA VIRGIN OLIVE OIL; FINGERPRINTING; MATERIAL BALANCE; PRODUCTION CHAIN;

OLIVE OIL;

EID: 84940831543     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118460412.ch19     Document Type: Chapter

References (5)

1. Peri, C. (2007) Origin, method and prospects for short production chains. Gastronomic Sciences 1 (07), 36-45.
2. Peri, C., Kicenik Devarenne, A. and Pinton, S. (2010) '3E Super-Premium Selection for Extra-virgin Olive Oil', presented at Beyond Extra-virgin an International Conference on excellence in olive oil, fourth edition, BEV IV, 20-22 September, Verona, Italy.
3. Consorzio Nazionale degli Olivicoltori (2013) Traceability, Certification and Protection of the Quality of Olive Oil, http://evoo.itchefs-gvci.com/index.php?option =com_content&view=article&id=608&Itemid=992 (accessed 11 October 2013).
4. ISO 22005:2007 (2007) Traceability in the Feed and Food Chain - General Principles and Basic Requirements for System Design and Implementation, ISO, Geneva.
5. Peri, C. (2010) Strumenti gestionali e indicatori molecolari per la tracciabilità di filiera dei prodotti alimentari, Academy of Georgofili, Florence.