IOC COMMENTS ON THE DRAFT AUSTRALIAN/NEW ZEALAND STANDARD OLIVE OILS AND OLIVE POMACE OILS As explained in the comments submitted on the preceding draft, the International Olive Council or IOC is the intergovernmental organisation mandated to administer the UN-brokered International Agreement on Olive Oil and Table Olives. Its numerous objectives include: • Improving the quality of olive oils and table olives and ensuring regular international trading in these products • Drawing up and updating physico–chemical and sensory methods and standards aimed at gaining a better insight into the compositional and quality characteristics of olive oils and table olives (terminology, product names and definitions, purity and quality criteria, testing methods, etc.) and ensuring product authenticity • Monitoring and harmonising legislation, regulations and international standards on olive oils and table olives The IOC is recognised worldwide as the international authority on olive oil and table olives. It is the forum where specific testing methods and standards are studied for these products, which then serve as a basis for other standardisation agencies and organisations. The IOC wishes to draw attention to a number of points in the proposed latest draft of the Australian and New Zealand standard that differ from the provisions of the IOC trade standard (COI /T.15/NC No 3). The most notable discrepancies are listed in the table below, some of which could become barriers to international trade or make it easier for adulteration.
Section
Title
Comments
3
Reference documents
The latest versions of official IOC methods are posted on the web site www.internationaloliveoil.org. They are updated on the basis of worldwide scientific and technical research.
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Definitions
Many of the definitions differ from or do not exist in official IOC standards and publications. 4.15.2 and 4.15.3 (Musty and muddy sediment) These have been combined into a single defect in the IOC method (ref.: T.20/Doc.15).
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Grades of olive and olive pomace oils
6.1 Like the IOC standard, the proposal states that the other characteristics of the oils concerned are “those fixed for this category in this standard” but some of the limits for quality and purity criteria are different. The category “Natural olive oils” does not exist in the IOC standard. The term used is “virgin olive oils”.
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In the IOC standard the median of defects distinguishing between “Virgin olive oil” and “Ordinary virgin olive oil” is 3.5. Between “Ordinary virgin olive oil” and “Lampante olive oil” it is 6. “Ordinary virgin olive oil” is not cited in the Australian/New Zealand draft standard whereas it exists as an intermediate category in the IOC standard for which the median of defects is between 3 and 6.
6.2. Refined olive oils: The IOC standard does not refer to refined olive oils as a marketing category.This classification does not coincide with the categories specified in the IOC standard. The IOC method for organoleptic assessment (T.20/Doc.15) is solely for virgin olive oils, not for blends, refined oils, or refined pomace oils. Its application to these other oils could be an obstacle to international trade.
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Generic chemical composition parameters
TABLE 1. In the updated version of the IOC standard, the maximum difference between the actual and theoretical ECN42 triacylglycerol content of edible virgin olive oils is expressed as an absolute value ≤ │0.2│. The saturated fatty acids at the 2-position in the triglyceride (sum of palmitic and stearic acids (%) are longer cited in the IOC standard. This parameter was deleted in 2006 when the IOC adopted an improved method for the detection of re-esterified oils (method for the determination of the percentage of 2-glyceryl monopalmitate, ref. COI/T.20/Doc. No 23, 2006) set relevant limits in its trade standard (ref. COI/T.15/NC No 3). The Australian/New Zealand draft does not cite the unsaponifiable matter (g/kg), which the IOC considers to be a purity criterion for which the limits are: -
Fatty acid composition
Olive oils: ≤ 15 Olive pomace oils: ≤ 30
TABLE 2. The values (%mm) specified in the IOC standard, listed below, differ from those given in the draft: Palmitic acid 7.5-20.0% Heptadecenoic acid ≤ 0.3 % Oleic acid 53-85% Linoleic acid 3.5-21.0% Linolenic acid ≤ 1.0% Gadoleic acid (eicosanoic) ≤ 0.4% These limits are applied to detect adulteration with seed oils.
Sterols
TABLE 3. The limit of 4.8% for campesterol is not in line with the IOC standard, which fixes a limit of 4.0%. Campesterol is above 4.0% in all seed oils. The IOC standard fixes a limit of > 93% for apparent beta-sitosterol as opposed to the value of > 92.5% stated in the proposal.
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Trace metals
TABLE 4. Trace metals are considered a quality criterion in the IOC standard.
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Quality
TABLE 5. 1.
According to the method for the organoleptic assessment of virgin olive oil adopted by the IOC in 2007, the median defect intensity for virgin olive oil is
2.
The IOC organoleptic assessment method is solely applicable for the classification of virgin olive oils, not of olive oils, refined oils or olive pomace oils.
3.
The methods for the determination of DAGs and PPPs included as quality parameters in the Australian/New Zealand draft have not been adopted by the IOC and are not therefore specified in the IOC trade standard (COI/T.15/NC No 3). Unlike the proposal, the international standards do not fix a limit for these parameters. When these methods were studied some time ago, it emerged that they were of very limited use for private contracts but not for international trade because they are dynamic parameters. In some cases they could be used to check oil freshness but gave a large number of false positives. Consequently, there was no way of knowing whether the values obtained were due to poor oil quality or simply to storage conditions. This could give rise to serious problems and create obstacles to international trade. If the methods are included in an official standard, their field of application should be defined.
4.
The draft Australian/New Zealand method does not take into account the determination of alkyl esters. This is a quality parameter that is constant over time. A method for its determination has been examined in depth and officially approved by the IOC (ref. COI/ T.20 Doc. No 28) and limits have been inserted in the IOC trade standard: EVOO: ∑ FAME +FAEE ≤75mg/kg
or
∑ FAME +FAEE >75mg/kg and ≤ 150 mg/kg and FAEE/FAME ratio ≤ 1.5 5. The IOC trade standard includes a reference to and validated method for the determination of phenols content by HPLC (ref. COI T.20/Doc. No 29).
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Contaminants
The IOC trade standard also includes halogenated solvents for which it fixes the following limits
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For each individual solvent detected: 0.1 mg/kg For the sum of solvents detected: 0.2 mg/kg
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The IOC believes it would be expedient for the Australian/New Zealand draft standard to be re-examined in the light of the above table. As the premier world organisation overseeing olive oil, its sole concern on submitting these comments is to safeguard and facilitate fair international trading and prevent potential adulteration or fraud. It is ready and willing at all times to work together with countries and organisations around the world, regardless of whether or not they are Members of the IOC, to achieve these aims and will be happy to provide any clarifications required.
Madrid, 8 February 2011
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E-mail: iooc@internationaloliveoil.org
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