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2019-12-05 20:06:07
Cretan olive oil has until now been synonymous with the highest quality product and excellent taste, and its production is one of the most important pillars of the Cretan economy. Olive is primarily a basic ingredient in the local cuisine, without which the inhabitants of Crete could not do without. If anyone of you started using the oil from Crete, you know that its quality is really high, especially when compared to oils from other regions of Europe that are popular with us. Olives ripening in the sun and a specific climate are factors that translate into quality and taste. It has been so at least until now.
Very bad weather prevailing in the winter at the beginning of the year, then prolonged drought prevailing especially in the critical stages of growth, and then heavy rainfall thwarted the efforts of olive growing farmers. The worst, however, was the end of 2019, which turned out to be catastrophic for a large part of the Cretan oil producers. October brought rainy and humid weather, which negatively affected the use of spraying. This decimated almost half of the production. In some cases, up to 60% of the fruit was destroyed. In addition, a specific disease that attacked trees destroyed the fruit causing a drastic increase in acidity (up to 2.5%, and in places in Rethymno to 5 or even 10%!). Oil with such acidity parameters is completely unsuitable for consumption and must be refined.
The terrible quality of oil means measurable losses for olive growers, a much lower price per liter and means a sharp drop in their income.
This is not the first year Cretans face a decline in oil production, but this season is critical. The deteriorating situation of oil producers in Crete is shown by statistics: in the 2014–2015 olive season, olive oil production was 118,000 tonnes, in 2015–2016: 90,000 tonnes, 55,000 tonnes in 2016–2017 and 75,000 tonnes in 2017 -2018. The situation is also not improved by the sluggishness of the Greek government, which does not provide the conditions for the correct and effective implementation of the cultivation program.
Fortunately, all Cretan oil producers did not suffer losses. However, there are really few who have produced very good quality extra virgin oil this year, i.e. extra virgin. The rest of these companies are facing huge losses.
We remind you that when we talk about extra virgin olive oil, the acidity (i.e. the content of free fatty acids) cannot be higher than 0.8%. Currently, many major producers are trying to achieve the lowest acidity of 0.2% -0.3% and even 0.1%, thus guaranteeing the best quality oil.
Oils above 0.8% acidity but not exceeding 2% are referred to as virgine oils. They are still edible oils, but they have worse chemical composition, which translates into taste and lower content of beneficial substances and greater susceptibility to oxidation.
The oils referred to as "lampante" are oils with an acidity exceeding 2%. These products are unfit for consumption.
Komentarze
komentarz z
Mam to w dupie. Ja detalicznie i po kosztach kupuję oliwę z okolic Chani. Bo kocham Kretę. Na dobre i na złe
komentarz z
Bynajmniej nie chodzi o to co Ty kupujesz, tylko o rolników, od których nikt nie chce skupować oliwy typu lampante, czyli tej o kwasowości, która dyskwalifikuje oliwę do spożycia. Ci którzy mają oliwę do kwasowości 2 uzyskują bardzo niskie ceny w skupie. Oni w dupie pewnie tego nie mają. To są bardzo realne straty finansowe. I o to chodzi w tym newsie.
komentarz z
CRETE - Kreta ok
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