Near East University Faculty of Agriculture, Food Engineering Department organized the “Olive Oil Sensory Analysis Workshop”in order to increase individual and sectoral awareness on olive oil, within the scope of November 26 World Olive Day. At the workshop held with the participation of the public, civil society organization representatives and producers, Assoc. Prof. Dr. Şebnem Güler, faculty member of Near East University Faculty of Agriculture, Food Engineering Department, analyzed different olive oils produced in the TRNC.
At the workshop held at the Herbarium and Natural History Museum, Undersecretary of Public Service Commission Soley Akçaba, TRNC Chamber of Agricultural Engineers (ZMO) President Erkut Uluçam, Agricultural Engineer from the Ministry of Agriculture Hüseyin Karanfiloğlu, Agricultural Engineer from the State Production Farm Mustafa Muhtaroğlu, olive oil producers, academicians and students participated. Moderated by Near East University Faculty of Agriculture Dean Prof. Dr. Özge Özden, Adana Olive Production and Marketing Cooperative (ZEYKOOP) President Dr. Mehmet Güler also participated as a speaker.
Experts who made tastings and analyzes throughout the workshop examined the positive and negative characteristics of olive oils. Participants who examined in detail the stages olive oil goes through from the production process to reaching the consumer, acquired basic information on olive oil sensory analysis. The workshop, where scientific and cultural knowledge on olive and olive oil was shared, offered an important platform to increase the quality of domestic production and develop consumer awareness.
Details on olive oil and olive oil analysis were shared with the participants!
Assoc. Prof. Dr. Şebnem Güler, who shared the paths to be followed while performing olive oil analysis, drew attention to the importance of determining quality and characteristics through sensory analysis of olive oil. Assoc. Prof. Dr. Assoc. Şebnem Güler said “Olive oil sensory analysis is an important tool to provide reliable options by determining the compliance of the product with quality standards and to improve production processes. Olive oil production is not only an agricultural activity, but also a cultural heritage. Sensory analysis is an indispensable method for the protection and correct evaluation of this heritage.” Adana Olive Production and Marketing Cooperative President Dr. Mehmet Güler, who also was a speaker at the workshop, discussed the economic and social aspects of olive and olive oil production. Dr. Güler emphasized that cooperation should be increased in order to strengthen the place of olive oil producers in Turkey and Northern Cyprus in the global market.
The importance of university and sector cooperation was emphasized!
ZMO President Erkut Uluçam, who stated that the workshop paved the way for the development of innovative approaches in olive and olive oil production through university and sectoral cooperation, emphasized the contribution of such events to the sector. Uluçam said, “This important workshop organized by Near East University specifically for World Olive Day made a significant contribution to the protection and development of olive and olive oil culture in the region.” Hüseyin Karanfiloğlu, Agricultural Engineer from the Ministry of Agriculture, said, “The olive, a fruit specific to the island of Cyprus, and its products must definitely be developed. In this direction, we are increasing our experience by participating in such innovative and scientific studies.”
Prof. Dr. Özge Özden: “We are providing services to regional producers at EU standards with olive oil quality analysis studies.”
Prof. Dr. Özge Özden in her speech at the opening of the workshop emphasized that olive and olive oil production has a strategic importance for our country and said, “We addressed two important issues in our country, olive and olive oil, and beekeeping and honey. We have many studies in this field. Our faculty offers analysis services to regional producers at EU standards with olive oil quality analysis studies under the roof of AGRI-VET Research and Application Laboratory. We are also working to increase the quality of these products with national and international projects. The cooperation we started with the Seville La Grasa Institute in Spain was also an important step for new projects in this field. I would like to express my deepest gratitude to everyone who supported the workshop.”
