Italian Olive Oil. History and the Role of Italy in the Globalized Olive Oil Market PDF Download
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Author: Adrian Burk
Publisher:
ISBN: 9783346260574
Category :
Languages : en
Pages : 32
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Book Description
Seminar paper from the year 2019 in the subject History - World History - Modern History, grade: 1,0, University of Bologna, course: Introduction to Italian Culture, language: English, abstract: This paper gives an overview of the long history of olive oil production on the actual state territory of Italy from the first evidence in the 18. Century BC until the emphasis of the last 3 decades in the globalized olive oil market. Contemporarily, olive oil plays a quite big and still increasing role in the global trend of healthy lifestyle. The historical roots of olive oil production are located in the Mediterranean basin whose bordering states are still the biggest olive oil producers in the world. Due to the growing global consumption for olive oil, the production of olive oil augmented in every continent: Non-Mediterranean countries began to compete in the globalized olive oil market. Thus, traditional producer countries of the Mediterranean basin like Italy as the third biggest olive oil producing country in 2016/17 are faced with new competitors around the globe.
Author: Adrian Burk
Publisher:
ISBN: 9783346260574
Category :
Languages : en
Pages : 32
Get Book Here
Book Description
Seminar paper from the year 2019 in the subject History - World History - Modern History, grade: 1,0, University of Bologna, course: Introduction to Italian Culture, language: English, abstract: This paper gives an overview of the long history of olive oil production on the actual state territory of Italy from the first evidence in the 18. Century BC until the emphasis of the last 3 decades in the globalized olive oil market. Contemporarily, olive oil plays a quite big and still increasing role in the global trend of healthy lifestyle. The historical roots of olive oil production are located in the Mediterranean basin whose bordering states are still the biggest olive oil producers in the world. Due to the growing global consumption for olive oil, the production of olive oil augmented in every continent: Non-Mediterranean countries began to compete in the globalized olive oil market. Thus, traditional producer countries of the Mediterranean basin like Italy as the third biggest olive oil producing country in 2016/17 are faced with new competitors around the globe.
Author: Adrian Burk
Publisher: GRIN Verlag
ISBN: 3346260569
Category : History
Languages : en
Pages : 33
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Book Description
Seminar paper from the year 2019 in the subject World History - Modern History, grade: 1,0, University of Bologna, course: Introduction to Italian Culture, language: English, abstract: This paper gives an overview of the long history of olive oil production on the actual state territory of Italy from the first evidence in the 18. Century BC until the emphasis of the last 3 decades in the globalized olive oil market. Contemporarily, olive oil plays a quite big and still increasing role in the global trend of healthy lifestyle. The historical roots of olive oil production are located in the Mediterranean basin whose bordering states are still the biggest olive oil producers in the world. Due to the growing global consumption for olive oil, the production of olive oil augmented in every continent: Non-Mediterranean countries began to compete in the globalized olive oil market. Thus, traditional producer countries of the Mediterranean basin like Italy as the third biggest olive oil producing country in 2016/17 are faced with new competitors around the globe.
Author:
Publisher:
ISBN:
Category : Olive oil
Languages : en
Pages : 24
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Book Description
Author: Pierpaolo Pierani
Publisher:
ISBN:
Category :
Languages : it
Pages : 42
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Book Description
Author: Francesco Diotallevi
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
This paper analyzes the Italian market of olive oil with particular attention to the segment of extra. Furthermore, after giving the theoretical principles of the analysis of demand, the lavorro, through the use of a model AIDS analyzes the elasticity of demand for the commodity category olive oil. The results are very inetressanti and show how some manufacturers are more susceptible to the effect promotion and as private labels hold a strong market share.
Author: Tristan D. Martin
Publisher:
ISBN: 9781629485027
Category : Business & Economics
Languages : en
Pages : 282
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Book Description
Global demand for and consumption of olive oil has increased significantly since the 1990s. While the United States and other "New World" players, such as Australia, Argentina, and Chile, have emerged as both producers and consumers, countries in the European Union (EU) and North Africa still dominate global production, consumption, and trade. Almost 60 percent of global exports by volume were intra-EU trade flows during 2008-12. The largest bilateral trade flows during this period were Spanish exports of olive oil to Italy, where large multinational companies source oil from around the world, blend and bottle it, and then re-export the final product to third-country markets, including the United States. The benchmark for international standards for determining the grade of an olive oil are set by the International Olive Council. Findings suggest that the current standards for extra virgin olive oil are widely unenforced and allow a wide range of olive oil qualities to be marketed as extra virgin. Broad and unenforced standards can lead to adulterated and mislabeled product, weakening the competitiveness of high-quality U.S.-produced olive oil in the U.S. market. In addition, many U.S. consumers are unable to distinguish quality differences and, as a result, gravitate toward less costly oils, giving an advantage to large bottlers that sell low-cost imported product. This book describes and analyzes the factors affecting competition between the United States and major olive oil producing countries. It provides: (a) an overview of global production, consumption, exports, and imports during 2008-12 and 2013 where available; (b) an analysis of the factors impacting consumption in the U.S. market; (c) profiles of the olive oil industries in the United States and other major producing countries; and (d) an examination of competition between firms and countries in both the global and U.S. market.
Author: Carol Helstosky
Publisher:
ISBN:
Category : History
Languages : en
Pages : 264
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Book Description
Publisher Description
Author: Fabio Parasecoli
Publisher: Reaktion Books
ISBN: 1780232969
Category : Cooking
Languages : en
Pages : 334
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Book Description
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses—we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country’s regions and beyond in the first book in Reaktion’s new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country’s cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country’s population thought about food. He also reveals that much of Italy’s culinary reputation hinged on the world’s discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country’s cuisine that sheds new light on why we should always leave the gun and take the cannoli.
Author: Dimitrios Boskou
Publisher: BoD – Books on Demand
ISBN: 9535127241
Category : Gardening
Languages : en
Pages : 346
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Book Description
Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive oil extraction and stabilization technology and the preparation of table olives with emphasis on the presence of bioactive constituents. It also describes advances in the methods of checking authenticity and in the evaluation of attributes that may influence consumers' perceptions and preferences. Other topics discussed are squalene, a trove of metabolic actions, pigments, geographical indication, biotechnology in table olive preparation, and recovery of hydroxytyrosol from olive-milling wastes.
Author: Daniel E. Bender
Publisher: University of Toronto Press
ISBN: 1487539541
Category : Cooking
Languages : en
Pages : 304
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Book Description
Bringing together multidisciplinary scholars from the growing discipline of food studies, Food Mobilities examines food provisioning and the food cultures of the world, historically and in contemporary times. The collection offers a range of fascinating case studies, including explorations of Italian food in colonial Ethiopia, traditional Cornish pasties in Mexico, migrant community gardeners in Toronto, and beer all around the world. In exploring the origins of the contemporary global food system and how we cook and eat today, Food Mobilities uncovers the local and global circulation of food, ingredients, cooks, commodities, labour, and knowledge.
