Tesis sobre el tema "Olive oil industry"

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2012.
The expansion of the South African olive processing industry has brought an increased threat to the environment. More production activities lead to more wastewater generation that requires more costly treatment. Regulatory bodies concerned with the release of effluents into the environment are imposing evermore-restrictive guidelines. With this information in mind, the South African olive industry is facing a significant challenge of maintaining economic competitiveness while becoming more environmentally benign. To begin addressing this challenge, the olive processing industry must develop and implement new, more effective, tailored treatment technologies to remediate olive wastewater prior to its release into the environment. In this study, the use of indigenous olive wastewater biofilms in combination with a rotating biological contactor (RBC) was investigated for possible bioremediation purposes. The development of microbial biofilms resulted in the breakdown of the hazardous chemical compounds present in the olive wastewater, i.e. reducing the chemical oxygen demand (COD) and polyphenol content. Results showed that indigenous microorganisms within table olive and olive mill wastewater have a strong tendency to form biofilms. Furthermore, when these biofilms are applied to a small-scale RBC system, significant lower levels of both COD (on average 55% for table olive wastewater (TOWW) and 46% for olive mill wastewater (OMWW) and total phenol (on average 51% for TOWW and 39% for OMWW) were obtained. Results from shocking the biofilms with chemicals routinely used during olive processing indicates that most have a negative effect on the biofilm population, but that the biofilms are able to survive and recover in a relatively short time. This study confirms the potential application of indigenous biofilms found in olive wastewater streams for future bioremediation technologies that form the basis for the development of an eco-friendly, easy-to-manage, low cost technologies specifically designed for the small South African olive processing industry.

In this thesis, the need for the step by step transformation of industry towards sustainability is emphasized. This work involves looking at the Olive Oil Industry (OOI) from a systems perspective through the lens of Strategic Sustainable Development (SSD) and applying backcasting from a principled view of socio-ecological sustainability. A specific project is also looked at, the Integrated Waste Management Project (IWMP), which aims at contributing to the sustainability of this particular industry. The OOI was analysed through the ABCD methodology, a tool used in planning for SSD, and measures were drawn up to guide the industry’s transformation. Following this analysis, the IWMP was examined within the context and results of the OOI research. Overall, the industry is transitioning and the IWMP is a good opportunity and contributor to the evolution of the Olive Oil Industry towards sustainability. At the same time, OOI and other industries would benefit greatly from embracing a systems perspective and a strategic approach for sustainable development.

Ayvalik which is located on the Aegean coast of the West Anatolia made its main breakthrough in the 19th century and owe this development to olive oil production which was the main economic input of the settlement since the establishment of Ayvalik. Ayvalik was within the hinterland of izmir which was gained importance as a regional trade centre in the 19th century. Thus, Ayvalik found the way to improve its trade relations in an international level and eventually increase its olive oil production volume due to the growing demands. The new form of olive oil production
factories, developed together with the traditional house and workshop productions in the last quarter of the 19th century in Ayvalik. These three forms of production made up the second significant usage within the Ayvalik after the residential areas. The two or more floored, large volumed buildings were especially located on the shore, near to the port and trade facilities, on a flat terrain and became the most dominant and attractive buildings of the settlement. Besides the impressive industrial buildings, olive oil production itself effected the settlement pattern of Ayvalik. The main transportation axes were formed accordingly to the relationship between raw material areas and production places. The olive oil production also has an effect on the physical development direction of the settlement. The areas influenced from the negative effects of the production i.e., smell and dust were not chosen for development. The development of industrial buildings also blocked the physical relationship between the residential areas and sea. The industrial buildings such as factories, workshops and warehouses along the coast line reflect the industrial character of Ayvalik in the settlement&rsquo
s silhouette.

This study examines the economic development of the Greek Olive Industry. Its focal point is the impact of recent socio-economic processes on the structure and organisation of the industry. In the first part, which is concerned with the rural sector, it is argued that olive cultivation and its development through time, has been constrained by a number of social, structural and institutional factors which are identified and their influence is then discussed. It is contended that recent changes due to the imposition of the EEC regime have brought about socio-economic processes which have considerably affected the mode of organisation of the rural sector in particular and the whole industry in general. In the second part of this study, which is concerned with the urban sector, it is argued that during the last decade, rapid change has transformed the outlook of the second-stage processing of the industry. This change has affected the structure in two ways. First, there has been a large increase inkhe number of small packing units which operate in domestic market niches and compete for a share in the export trade. Secondly, there has been a concentration of output and economic power in the hands of three leading packers, two multinational subsidiaries, and the cooperative enterprise Eleour7_giki. The financial base of this industrial change, though, is somewhat artificial. In particular, expansion in production and the modernisation process which has been taking place recently, are largely based on the CAP support system to the second-stage processing and packing, and also to large amounts of earnings which every year go through tax evasion.

The purpose of this thesis work was the valorization of the main by-products obtained from olive oil production chain (wastewater and pomace) and their utilization in innovative food formulation. In the first part of the thesis, an olive mill wastewater extract rich in phenols were used in the formulation of 3 innovative meat products: beef hamburgers, cooked ham and würstels. These studies confirms that olive mill wastewaters extract rich in phenols could be an alternative for the reduction/total replacement of additives (i.e., nitrites) in ground and cooked meat preparations, which would promote the formulation of healthier clean label products and improve the sustainability of the olive oil industry with a circular economy approach, by further valorizing this olive by-product. In the second part of the thesis, the lipid composition and oxidative stability of a spreadable product obtained from a fermented and biologically de-bittered olive pomace, was assessed during a shelf-life study. This study confirmed that olive pomace represents an excellent ingredient for the formulation of functional foods In the third and last part of the thesis, carried out at the Universidad de Navarra (Pamplona, Spain), during a period abroad (3 months), three extracts obtained from purification of olive mill wastewaters, were subjected to in-vitro digestion and characterized. From the analysis of the three phenolic extracts, it emerged that the most promising extract to be used in the food field is the spry-dried one. Thanks to its formulation containing maltodextrins it manages to maintain its antioxidant capacity even after being underwent to in-vitro digestion. This thesis work is a part of the PRIN 2015 project (PROT: 20152LFKAT) "Olive phenols as multifunctional bioactives for healthier food: evaluation of simplified formulation to obtain safe meat products and new foods with higher functionality", coordinated by University of Perugia.

[EN] The main goal of this Thesis was to determine the influence of the main processing stages involved in obtaining natural extracts with high antioxidant potential from byproducts originating in the olive oil industry. Firstly, the effect of freezing and/or the drying methods applied to olive oil byproducts on the polyphenol content and antioxidant capacity of the extracts subsequently obtained was addressed. For this purpose, two byproducts were considered: olive leaves and olive pomace. Secondly, the feasibility of intensifying the extraction of olive leaf polyphenols by means of a new technology, such as power ultrasound, was approached taking both compositional and kinetic issues into account. Thirdly, how the processing conditions (drying and extraction) influence the extract's stability was evaluated. Thus, on the one hand, extracts obtained from olive leaves were subjected to in vitro digestion or dehydrated and stored at different conditions. Finally, the possibility of obtaining a dried vegetable matrix (apple) rich in olive leaf phenolic compounds was explored by addressing the influence of apple pretreatments (blanching and freezing) and drying on the final retention of infused phenolics. The antioxidant potential of extracts and the retention of infused polyphenols in apple were evaluated by means of the total phenolic content and antioxidant capacity analysis, as well as the identification and quantification of the main olive leaf polyphenols by HPLC-DAD/MS-MS. Moreover, in apple samples, the polyphenol oxidase and peroxidase activity and microstructure were also analyzed. The experimental results highlighted that both drying and freezing methods significantly (p<0.05) influenced the concentration of the main polyphenols identified in the olive leaf extracts. Thus, drying at the highest temperature tested was the best processing condition in which to obtain extracts with high antioxidant capacity and phenolic content. Ultrasound application was found to be a relevant, non-thermal way of speeding-up the antioxidant extraction from olive leaves. Thus, by appropriately tuning-up the process variables, the ultrasonic assisted extraction shortened the extraction time from the 24 h needed in conventional extraction to 15 min, without modifying either the extract composition or the antioxidant potential. As far as extract stability is concerned, the processing conditions used for obtaining the olive leaf extracts did not have a meaningful influence on bioaccessibility. Regardless of the method used, stabilizing the extracts by means of dehydration only reduced both the antioxidant capacity and the total phenolic content by around 10 %. Moreover, storage conditions did not show a significant (p<0.05) effect on the antioxidant potential of the extracts for 28 days of storage. A stable dried product (apple), rich in natural phenolic compounds (from olive leaves or tea extracts), was obtained by combining drying-impregnation-drying steps. However, it should be considered that the role of fresh apple drying on the retention of infused olive leaf polyphenols was more important than the further drying of the impregnated apple. In overall terms, olive leaves can be considered a potential source of natural phenolic compounds. Notwithstanding this, the previous drying and freezing steps applied in the raw material processing are decisive factors in the obtaining of natural extracts with high antioxidant potential. Moreover, enhancing the extraction by applying power ultrasound was stated as a non-thermal way of shortening processing times. The stability of olive polyphenols during storage and in vitro digestion was closely related to the individual component considered. Finally, the exploitation of olive leaf extracts as a means of enriching solid foodstuffs requires the use of porous solid matrices free of oxidative enzymes.
[ES] El objetivo principal de esta Tesis fue determinar la influencia de las principales etapas de procesado implicadas en la obtención de extractos naturales con alto potencial antioxidante a partir de los subproductos originados en la industria del aceite de oliva. En primer lugar, se evaluó el efecto de los métodos de congelación y/o secado de la materia prima (hojas y orujo), sobre el contenido polifénolico y la capacidad antioxidante de los extractos. En segundo lugar, se abordó la intensificación de la extracción de polifenoles de hoja de olivo con ultrasonidos de potencia, teniendo en cuenta: composición y la cinética del proceso. A continuación, se estudió cómo las condiciones de procesado (secado y extracción) podían influir en la estabilidad de los extractos. Así, extractos de hojas de olivo fueron sometidos a digestión in vitro o deshidratados y almacenados a distintas condiciones. Por último, se exploró la posibilidad de obtener una matriz vegetal deshidratada (manzana) y rica en compuestos fenólicos de hoja de olivo. Para ello, se evaluó la influencia de los pretratamientos de la manzana (escaldado y congelación) y del secado en la retención final de los polifenoles impregnados. El potencial antioxidante se determinó a través del contenido total en compuestos fenólicos y la capacidad antioxidante y la identificación y cuantificación (HPLC-DAD/MS-MS) de los principales polifenoles. Además, en manzana, se midió la actividad enzimática de la polifenol oxidasa y peroxidasa y se analizó la microestructura. Los resultados manifestaron que el método de secado y el de congelación influyeron significativamente (p<0.05) en la concentración de los principales polifenoles en los extractos. Así, el secado a mayor temperatura resultó ser el mejor tratamiento para obtener extractos con alta capacidad antioxidante y alto contenido fenólico. La aplicación de ultrasonidos resultó ser una alternativa no térmica muy interesante para acelerar la extracción de antioxidantes de hojas de olivo. Con la combinación adecuada de las variables del proceso, la aplicación de ultrasonidos redujo el tiempo de extracción de 24 h necesarias en extracción convencional a 15 min, sin modificar la composición de los extractos y su potencial antioxidante. En cuanto a la estabilidad del extracto, las condiciones de procesado no tuvieron una influencia significativa en la bioaccesibilidad de los extractos. Independientemente del método utilizado, la estabilización de extractos por deshidratación sólo redujo la capacidad antioxidante y el contenido total en compuestos fenólicos en torno a un 10 %. Además, las condiciones de almacenamiento no mostraron ningún efecto significativo (p<0.05) sobre el potencial antioxidante durante los 28 días de almacenamiento. Combinando secado-impregnación-secado, fue posible desarrollar un producto deshidratado (manzana), estable y rico en compuestos fenólicos naturales (de hojas de olivo o extractos de té). No obstante, cabe destacar que el secado de la manzana fresca jugó un papel más importante en la retención de los polifenoles de hoja de olivo infundidos que el secado final de la manzana impregnada. En términos generales, las hojas de olivo pueden considerarse como una fuente potencial de compuestos fenólicos naturales. No obstante, el secado y la congelación durante el procesado de la materia prima son factores decisivos para la obtención de extractos naturales con alto potencial antioxidante. Además, la aplicación de ultrasonidos de potencia durante la extracción puede resultar una alternativa no térmica muy interesante de cara a acortar el tiempo de procesado. La estabilidad de los polifenoles de la hoja de olivo, durante el almacenamiento y la digestión in vitro, dependió claramente del compuesto individual considerado. Finalmente, el empleo del extracto de hoja de olivo como medio para enriquecer alimentos sólidos requiere del uso de matrices s
[CAT] L'objectiu principal d'aquesta tesi va ser determinar la influència de les principals etapes de processament implicades en l'obtenció d'extractes naturals amb alt potencial antioxidant procedents de subproductes de la indústria de l'oli d'oliva. En primer lloc, es va estudiar l'efecte de la congelació i/o els mètodes d'assecatge aplicats a fulles d'olivera i pinyolada sobre el contingut fenòlic i la capacitat antioxidant dels extractes. En segon lloc, es va avaluar, tenint en compte la composició i la cinètica del procés, la intensificació de l'extracció de polifenols de fulla d'olivera amb ultrasons de potència. En tercer lloc, es va avaluar com les condicions de processament (assecatge i extracció) poden influir en l'estabilitat dels extractes. Així, extractes de fulles d'olivera van ser sotmesos a una digestió in vitro o deshidratats i emmagatzemats a distintes condicions. Finalment, es va explorar la obtenció d'una matriu vegetal deshidratada (poma) i rica en compostos fenòlics de fulla d'olivera considerant la influència del pretractament de la poma (escaldament i congelació) i de l'assecatge sobre la retenció final dels fenòlics introduïts en la poma. El potencial antioxidant es va avaluar determinant el contingut fenòlic total i la capacitat antioxidant, així com identificant i quantificant els principals polifenols (HPLC-DAD/MS-MS). A més, en poma l'activitat enzimàtica de la polifenoloxidasa i la peroxidasa i la microestructura. Els resultats experimentals van destacar que el mètode d'assecatge i el de congelació van influir significativament (p<0,05) en la concentració dels principals polifenols identificats en els extractes. L'assecatge a la temperatura més alta que es va provar va resultar la millor condició de processament per a obtenir extractes amb una alta capacitat antioxidant i un alt contingut fenòlic. L'aplicació d'ultrasons va ser una manera rellevant i no tèrmica d'accelerar l'extracció d'antioxidants de les fulles d'olivera. Així, amb la combinació adequada de les variables del procés, l'extracció assistida per ultrasons va escurçar el temps d'extracció, de les 24 h requerides en l'extracció convencional a 15 min, sense modificar la composició de l'extracte ni el potencial antioxidant. Quant a l'estabilitat de l'extracte, les condicions de processament utilitzades per a l'obtenció dels extractes de fulla d'olivera no van tenir una influència significativa en la bioaccessibilitat. Independentment del mètode utilitzat, l'estabilització dels extractes per mitjà de la deshidratació només va reduir la capacitat antioxidant i el contingut fenòlic total al voltant d'un 10 %. A més, les condicions d'emmagatzematge (temperatura i forma de l'extracte: líquid o pols) no van mostrar cap efecte significatiu (p<0,05) en el potencial antioxidant dels extractes durant els 28 dies d'emmagatzematge. Combinant etapes d'assecatge-impregnació-assecatge fou possible obtenir un producte assecat estable (poma) i ric en compostos fenòlics naturals (de fulles d'olivera o te). No obstant això, cal destacar que l'assecatge de la poma fresca va ser més important i determinant en la retenció dels polifenols de fulla d'olivera que no l'assecatge de la poma impregnada. En termes generals, les fulles d'olivera es poden considerar com una font potencial de compostos fenòlics naturals. No obstant això, l'aplicació d'assecatge i congelació durant el processament de la matèria primera són factors decisius per a l'obtenció d'extractes naturals amb un alt potencial antioxidant. A més, l'aplicació d'ultrasons de potència durant l'extracció resultà ser una forma no tèrmica de millorar el procés, tot reduint-ne el temps d'extracció. L'estabilitat dels polifenols d'olivera durant l'emmagatzematge i la digestió in vitro va dependre del compost individual considerat. Finalment, la utilització d'extractes de fulla d'olivera per a desenvolupar aliments sòlids enriquits requ
Ahmad-Qasem Mateo, MH. (2015). ASSESSMENT OF THE INFLUENCE OF PROCESSING CONDITIONS ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OBTAINED FROM OLIVE OIL INDUSTRY BYPRODUCTS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/53452
TESIS
Premiado

Mestrado em Gestão/MBA
A teoria de Porter tem influenciado quer a investigação teórica, quer gestores e em-presarios no desenvolvimento dos planeamentos estratégicos e na busca de vantagens competitivas para as suas empresas. O sector do Azeite ocupa uma posição de destaque no contexto da Economia Agrícola e, nomeadamente, no Sector Agro-Alimentar Português, tanto do ponto de vista económico, como do ponto de vista social. No entanto, a adesão de Portugal à CE iniciou uma nova fase, de mudanças radicais no sector, onde a presença de players externos se tornou uma realidade, bem como a afirmação da industria portuguesa como player internacional se reveste de carácter de urgência. O presente trabalho constitui um exemplo de aplicação da metodologia de Porter, para abordar o sistema concorrencial no sector do Azeite, com o objectivo de, por um lado, caracterizar, à luz dessa teoria, a indústria e a sua atractividade, bem como as estratégias genéricas adoptadas pelos principais players e, por outro, definir alternativas estratégicas para essas empresas, tendo em conta as perspectivas de evolução do mercado. Para o efeito, recorreu-se à realização de entrevistas com profissionais do sector e à elaboração de questionários a efectuar junto dos responsáveis estratégicos das principais empresas.
Porter's theory has had an effect on theoretical research and on managers attitudes, influential in being developed on strategic management and in reaching competitive advantages to their own enterprises. Till now, the olive oil sector has held a strategic position in the Agriculture Economy and primary in Portuguese Agro Alimentary Sector, not only on economical level, but also on social level. However, a new era has begun with Portugal's adhesion to CE; a era of radical removes at olive oil sector, where the presence of external players has became a reality and where it is urgent the Portuguese industry affirmation as an international player. This study is an example of Porter's methodology to approach a competition system on olive oil sector. On one hand, of characterising thp. industry and its qtrrgr-tivpnecc and generical strategies adopted by the headmasters players, on the other hand, to define strategic alternative to those enterprises, not forgetting the perspective of market development. For this study be realized it was necessary to obtain some interviews with professionals on the olive oil sector and to elaborate two questionnaires to be answered by the strategical responsibles for the principal enterprises in Portugal.

Diariamente são descartados no mundo toneladas de resíduos do processamento de frutas que poderiam ser aproveitados pelo seu elevado poder nutricional e funcional, que acabam sendo desperdiçados e podem gerar sérios problemas ao meio ambiente. Outro descarte inadequado que agrava esse problema ambiental é o de embalagens plásticas, que quando não submetidas ao processo de reciclagem trazem enormes danos. Por esses fatores, esse estudo teve como objetivo o aproveitamento de subprodutos da indústria de alimentos para o desenvolvimento de farinhas funcionais e aproveitamento dos resíduos da indústria de capsulas nutracêuticas de gelatina e óleo de chia como matriz para as embalagens biodegradáveis ativas. A quitosana também foi utilizada como matriz no desenvolvimento de filmes aplicados como embalagens. Primeiramente foram avaliados quatro resíduos obtidos de diferentes frutas: resíduo do processamento de suco de mirtilo (bagaço), resíduo do processamento de azeite de oliva (bagaço), cascas de mamão e abacaxi. As propriedades físico químicas, funcionais e antioxidantes desses resíduos foram analisadas, sendo que no geral todos demonstraram alto teor de fibras dietéticas. Em relação às propriedades funcionais a farinha de mamão se destacou pelos elevados valores de capacidade de retenção de água e óleo, pela alta solubilidade e maiores teores de carotenoides (15,56 ± 0,35 mg/100g). A farinha de mirtilo foi a que apresentou o maior poder antioxidante pelo método DPPH (4,62 ± 0,18 IC50 em mg de farinha) e maior teor de compostos fenólicos (23,59 ± 0.85 mg/g GAE), além disso exibiu alto teor de antocianinas. Devido a estas propriedades, a farinha e o extrato do resíduo de mirtilo foram incorporados à gelatina do resíduo do processamento de cápsulas nutracêuticas de óleo de chia para o desenvolvimento de filmes biodegradáveis ativos. Os filmes foram avaliados em relação as suas propriedades mecânicas, de barreira ao vapor da água e luz UV, capacidade antioxidante e aplicação como embalagem em produtos alimentícios. Os resultados sugeriram que a adição de fibras promoveu uma diminuição da resistência à tração e aumento na permeabilidade ao vapor da água. No entanto, a adição de fibra também proporcionou um aumento significativo na barreira de luz UV a 500 nm, sendo eficaz na redução da oxidação lipídica de óleo de girassol. Os filmes com adição de extrato não exibiram alteração nas propriedades mecânicas ou de barreira em comparação com a formulação controle. Além disso, estes filmes exibiram capacidade antioxidante estável por 28 dias. Filmes desenvolvidos com a farinha de mamão e resíduos de gelatina apresentaram comportamento similar aos filmes com resíduos de mirtilo, já que a farinha de mamão também alterou algumas propriedades originais do filme como as propriedades mecânicas e de barreira, e agregaram poder antioxidante. Com o objetivo de melhorar essas propriedades foram então desenvolvidas micropartículas de farinha de casca de mamão em spray drying utilizando o resíduo de gelatina como material de parede. Os resultados indicaram que as micropartículas de casca de mamão ao serem adicionadas na gelatina originaram uma matriz de filme mais contínua e homogênea com aumento da resistência à tração e do módulo de Young. Os filmes com micropartículas (7,5%), quando aplicados como material de embalagem para banha de porco, foram os mais eficientes como barreiras ativas (maior atividade antioxidante), pois um menor teor de peróxidos, dienos e trienos conjugados foram quantificados na amostra após 22 dias. A farinha de resíduos da produção de azeite de oliva também foi utilizada para o desenvolvimento de filmes biodegradáveis, porém o biopolimero utilizado foi a quitosana. A incorporação de farinha de resíduo de oliva na matriz de quitosana também causou alterações na morfologia, tornando o filme mais heterogêneo e áspero. Por esse motivo foram testadas a adição de micropartículas de farinha de oliva nos filmes. A adição de 10% de micropartículas de oliva melhorou significativamente a resistência à tração dos filmes sem alterar as suas propriedades originais. A farinha e as micropartículas de oliva aumentaram a capacidade antioxidante dos filmes, esse aumento foi proporcional à concentração de farinha ou micropartículas adicionadas ao filme. Os filmes com 30% de farinha ou micropartículas foram eficazes como embalagem protetora contra a oxidação de nozes durante 31 dias. A partir dos resultados obtidos neste trabalho fica evidenciado a viabilidade do uso de resíduos da indústria de alimentos e resíduos da indústria de cápsulas nutracêuticas para o desenvolvimento de filmes e uso como embalagens biodegradáveis em diferentes produtos.
Every day tons of fruit processing residues are discarded worldwide that could be harnessed for their high nutritional and functional power and that end up being wasted and generating problems for the environment. Another inadequate disposal that aggravates this environmental problem is the plastic packaging, which when not subjected to the recycling process bring huge damages. Due to these factors, this study aims at the utilization of by-products of the food industry for the development of active biodegradable packaging. Firstly, four residues obtained from different fruits, processing residue of blueberry juice (bagasse), processing residue of olive oil (bagasse), peels of papaya and pineapple were evaluated. The physicochemical, functional and antioxidant properties of these residues were analyzed, and in general, all showed high total dietary fiber content. In relation to the functional properties, papaya flour was distinguished by high water and oil retention capacity, high solubility and higher carotenoid content (15.56 ± 0.35 mg / 100g). The blueberry flour had the highest antioxidant power by the DPPH method (4.62 ± 0.18 IC50 in mg of flour) and a higher content of phenolic compounds (23.59 ± 0.85 mg / g GAE), in addition, it exhibited a high content of anthocyanins. Due to these properties, the flour and extract of the blueberry residue were incorporated into the gelatin from the processing residue of chia oleuroceutical capsules for the development of active biodegradable films for packaging. The films were evaluated in relation to their mechanical properties, water vapor barrier, and UV light, antioxidant capacity and application as packaging in food products. The results suggested that fiber addition promoted a decrease in tensile strength and an increase in water vapor permeability. However, the addition of fiber also provided a significant increase in the UV light barrier at 500 nm being effective in reducing the lipid oxidation of sunflower oil. Films with added extract showed no change in mechanical or barrier properties compared to the control formulation. In addition, these films exhibited a stable antioxidant capacity for 28 days. Films developed with papaya flour and gelatin residues showed similar behavior to films with blueberry residues since papaya flour also altered some of the original properties of the film as mechanical and barrier properties, and added antioxidant power. In order to improve these properties microparticles of papaya peel flour were then developed in spray drying using the gelatin residue as the wall material. The results indicated that the microparticles of papaya peel, when added to gelatin, gave a more continuous and homogeneous film matrix increasing tensile strength and Young's modulus. Microparticles films (7.5%), when applied as packaging material for lard, were the most efficient as active barriers (higher antioxidant activity) because a lower peroxide content was quantified in the sample after 22 days. The residue flour from olive oil production was also used for the development of biodegradable films, but the biopolymer used was chitosan. The incorporation of olive residue flour in the chitosan matrix also caused changes in the morphology, making the film more heterogeneous and rough. For this reason, the addition of olive flour microparticles in the films was tested. The addition of 10% of olive microparticles significantly improved the tensile strength of films without altering their original properties. The flour and the microparticles of olive increased the antioxidant capacity of the films; this increase was proportional to the concentration of flour or micro added to the film. Films with 30% flour or microparticles were effective as protective packaging against Walnut oxidation for 31 days. From the results obtained in this work, it is evident the viability of the use of residues from the food and waste industry of the nutraceutical capsule industry for the development of films and use as biodegradable packaging in different products.

virgen en spray para cocinar y para consumo directo. Utilizará una novedosa tecnología que evita el contacto entre el gas y el aceite y se orienta a un segmento de la sociedad que busque un producto saludable y de propiedades organolépticas agradables. Con relación al mercado para este producto el consumo interno va en aumento gracias a una tendencia creciente a consumir productos de estas características, proyectando al 2021 una demanda potencial de 807 toneladas de este producto. Sin embargo, considerando la competencia en el sector al que se dirige este producto y su intención e intensidad de compra, estimamos que la demanda del proyecto para el 2017 será de 21.46 toneladas del producto y para el 2021, 53 toneladas. Respecto a la localización de la planta, la provincia más adecuada luego de realizar un ranking de factores es Arequipa. Esto se debe a que, junto con Tacna, su producción de aceitunas es la más alta del Perú y la cercanía a la materia prima es vital. Su mayor proximidad a Lima a comparación a Tacna es lo que la define como el lugar más adecuado. La planta se localizará en el distrito Arequipa.
Trabajo de investigación

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é mínima ou nula. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de animais ou para compostagem. Tendo em conta que esses resíduos contêm importantes teores de nutrientes e de compostos bioativos, são aqui referidas algumas vias alternativas de aproveitamento desses subprodutos, nomeadamente para a indústria farmacêutica. Esta estratégia de gestão de resíduos, para além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial. A sustentabilidade é um conceito bastante complexo que se resume no desenvolvimento económico e social, sem provocar grandes danos ao ambiente e aos recursos naturais. Atualmente existem inúmeros casos de aproveitamento e consequente valorização de materiais que no passado eram rejeitados pelas indústrias agroalimentares e que devem servir de exemplo para todos os processos de produção alimentar, potenciando outras indústrias, como a farmacêutica. Assim, a utilização de recursos subaproveitados, com o objetivo de aumentar a produtividade e criar riqueza, terá de merecer, cada vez mais, maior atenção. A nível nacional, os setores mais importantes são os da vitivinícola, produção de azeite, setor cervejeiro, produção de frutas e hortaliças e de torrefação do café. Atendendo a este mercado emergente, neste trabalho tentou-se caracterizar os resíduos alimentares que apresentam maior impacto ambiental, social e económico, através de uma descrição detalhada da caracterização química e propriedades biológicas dos constituintes químicos presentes nestes resíduos e que podem beneficiar a indústria farmacêutica.
Each year, the agri-food industries produce large amounts of waste, which are often discarded. Only a minor percentage is usually used for animal feeding or for composting. As this waste contains important amounts of nutrients and bioactive compounds, routes for their recovery and valorization are here identified, in particular to pharmaceutical industry. The adoption of such strategy of waste management also results in a strong decrease of its pollution burden. Sustainability is a complex concept that can be explained as the economic and social development without causing significant damages to the environment and natural resources. Currently there are many cases reporting the use and valorization of materials that were rejected by the food industries and this should be an example for all food producing processes, enhancing other industries, as the pharmaceutical industry. Thus, the use of underutilized resources, in order to increase productivity and create wealth, must have to earn increasingly greater attention. At the national level the most important sectors are the wine, olive oil, beer industry, fruits and vegetables production and coffee roasting. In view of this emerging market, this study attempted to characterize the main food waste with the greatest environmental, social and economic impact, through a detailed description of the chemical and biological properties that many of the chemical constituents present in these residues may provide in the pharmaceutical industry.

Com a busca pela praticidade e rapidez na obtenção dos resultados, torna-se cada vez mais importante a implementação de métodos que possam ponderar se os resultados quantitativos são realmente necessários. Os métodos qualitativos são utilizados como uma triagem que antecedem a quantificação e que permite uma redução tanto de tempo como de custos. Estes métodos têm cada vez mais ganhado importância e o uso instrumental proporcionou novas perspectivas e garantia de uma maior confiabilidade e aplicabilidade. O desenvolvimento de metodologias qualitativas aliando métodos instrumentais e quimiometria podem ser apropriados para autenticação de amostras. Desta forma, associado à espectroscopia na região do ultravioleta e visível (UV-Vis) o método quimiométrico de reconhecimento de padrões supervisionado de mínimos quadrados parciais com análise discriminante (PLS-DA), mostrou ser uma ferramenta capaz de autenticar amostras de óleo de soja transgênica e não transgênica, bem como, a autenticação de azeite de oliva extra virgem de acordo com os percentuais de acidez. Além disso, o método proposto permite uma análise rápida e não destrutiva da amostra. Nos estudos, a autenticação de óleos de sojas transgênicos e não transgênicos pode ser atribuída ao deslocamento batocrômico, provavelmente devido às diferenças no grupo cromóforo presente nas amostras transgênicas e não transgênicas, enquanto que nos azeites extra virgem de diferentes percentuais de acidez a autenticação pode ser atribuída a ocorrência de efeitos hipercrômico e hipocrômico. A espectroscopia na região do UV-Vis permitiu a autenticação geográfica de azeites de oliva da região do Mediterrâneo através do método quimiométrico de análise de componentes independentes (ICA). Por ser um método baseado na independência estatística, diferenças entre as amostras provenientes de diferentes países banhados pelo mar Mediterrâneo puderam ser discriminadas, bem como amostras provenientes de um mesmo país.
The search for practical and quickly results increase the importance of methodologies that can ponder if the quantitative results are really needed. The qualitative methods are used as a prior screening to quantification and allows a reduction of time and costs. These methods have increasingly its importance and the instrumental employ provided new perspectives and ensuring greater reliability and applicability. The development of qualitative methods combining instrumental and chemometric can be appropriate for authentication samples. Thus, coupled with spectroscopy in the ultraviolet and visible region (UV-Vis) the supervised pattern recognition method of partial least squares with discriminant analysis (PLS-DA), showed be a tool to authenticate transgenic and non-transgenic soybean oil samples, as well, extra virgin olive oil according to the acidity percentage. Furthermore, the proposed method promote a rapid and non-destructive analysis of the samples. Authentication studies of transgenic and non transgenic soybeans oils can be attributed to the bathochromic shift, due to differences in the chromophore group present in the transgenic and non transgenic samples, while in the extra virgin olive oils with different acidity percentages the authentication can be attributed to the occurrence of hyperchromic and hypochromic effects. UV-Vis spectroscopy allowed the geographic authentication of extra virgin olive oils from the Mediterranean region through the chemometric method of independent component analysis (ICA). Due the ICA be a method based on statistical independence, differences between samples from different countries around the Mediterranean Sea were authenticated, as well the samples from the same country.

Thesis (MBA (Business Management))--University of Stellenbosch, 2007.
ENGLISH ABSTRACT: The increasing global demand for and dependency on oil provides tremendous opportunities for oil-producing countries. Supported by the unprecedented economic growth in developing countries such as China and India, the global demand for oil is estimated to increase by 50% from the present 83 million barrels a day to 120 million barrels a day by 2025. This increased demand for oil provides the African oil industry with vast possibilities. Countries such as Angola, Cameroon and Nigeria are already experiencing a large increase in direct foreign investment, a higher Gross National Product en more favourable balance of trade. The logical conclusion from the abovementioned advantages of oil-rich countries would seem to imply a sharp rise in the standard of living for the citizens of these countries in the recent past. The purpose of this report is to determine if Angola, as the world’s fastest growing oil-producer in terms of increased production of barrels per day, offers its citizens an economically prosperous future. Points highlighted by the report include the inevitable problems caused by Angola’s colonial history and the recent twenty seven year long civil war. Angola faces internal and external problems caused by • “Dutch Disease” • Fluctuating oil prices • Poor governance • Institutional capacity China now plays an important if somewhat controversial role in Angola’s prosperity by providing finance and aid with less stringent conditions than Angola’s traditional sources. With Chinese aid Angola is now undertaking the rebuilding of its infrastructure which is essential to counteract the negative aspects of the country’s dependency on oil resource exploitation. There is still significant corruption within the oil industry and it seems clear that any attempts by international companies and non-governmental organisations to counteract the problem will have limited success unless the governments and all concerned parties take note of and accept new ethical and socially responsible codes of behaviour. Africa however is entering a new phase of accepting responsibility for its own internal problems. The democratisation of the continent is setting new standards for the fight against corruption. Finally the report indicates that there are lessons to be learned from other countries about using income from natural resources to benefit future generations. Countries such as Botswana (diamonds) and Norway (oil) use investment funds to limit their dependence on the resources and to counteract the effect of fluctuating prices of the commodities. Bearing in mind the above considerations, Angola cannot be expected to achieve success overnight, but the country has all that is required to eventually assume its rightful position on the continent and become another African economic success story.
AFRIKAANSE OPSOMMING: Die wêreld se toenemende vraag na- en afhanklikheid van olie bied tans geweldige geleenthede vir olie-produserende lande. Daar word beraam dat die wêreldwye vraag na olie, gesteun deur ongekende ekonomiese groei in ontwikkelende lande soos China en Indië, met meer as 50% van die huidige vlak van 83 miljoen vate per dag teen 2025 tot 120 miljoen vate per dag sal toeneem. Die moontlikhede wat hierdie verhoogde vraag vir die oliebedryf in Afrika bied, is legio. Lande soos Angola, Kameroen en Nigerië ondervind reeds ʼn groot toename in direkte buitelandse investering, ’n verhoging in bruto binnelandse produk en gunstiger handelsbalanse. In die lig van bogenoemde voordele vir lande wat ryk is aan oliehulpbronne, sou die logiese afleiding wees dat die lewenstandaard van die burgers van hierdie lande die afgelope paar jaar drasties moes verhoog het. Hierdie verslag het dit ten doel om te sien of Angola, wat die wêreld se vinnigs groeiende olieprodusent in terme van verhoogde produksie in vate per dag is, werklik sy burgers ekonomiese voorspoed vir die toekoms bied. Belangrike punte wat in die verslag na vore kom, is die onvermydelike probleme waarmee Angola te kampe het weens die land se historiese agtergrond en die onlangse burgeroorlog van sewe-en-twintig jaar. Interne en eksterne probleme wat Angola teister is die gevolge van • “Dutch Disease” • Skommelende oliepryse • Swak staatsbestuur • Institusionele kapasiteit China is ’n nuwe, hoewel ietwat kontroversiële, faktor in Angola se vooruitgang en stel minder beperkende voorwaardes as Angola se tradisionele bronne vir finansiering en hulpverlening. Met Chinese hulp is Angola nou besig met die heropbou van sy infrastruktuur, wat noodsaaklik is as hy die negatiewe aspekte van die land se afhanlikheid van olie-ontginning wil afskud. Korrupsie binne die oliebedryf is egter nog beduidend en dit is duidelik dat die pogings van internasionale maatskappye en nie-regeringsorganisasies om die probleem die hoof te bied, beperk sal bly tensy die regerings en alle belanghebbende partye kennis neem van nuwe etiese en sosiaal verantwoordelike optredes en dit aanvaar. Afrika gaan deur ’n nuwe fase waar die vasteland self verantwoordelikheid aanvaar vir sy interne probleme. Die demokratisering van die vasteland behels die aanvaarding van nuwe standaarde ten opsigte van die bekamping van korrupsie. Ten slotte noem die verslag dat daar lesse te leer is van ander lande wat hul inkomste uit hulpbron-ontginning tot voordeel van toekomstige geslagte aanwend. Lande soos Botswana (diamante) en Noorweë (olie) maak gebruik van beleggingsfondse om die land se afhanklikheid van die hulpbron te beperk en om die uitwerking van prysskommelings van die kommoditeit teen te werk. Met inagneming van bogenoemde oorwegings kan nie verwag word dat Angola oornag ekonomiese sukses sal behaal nie, maar die land het alles wat nodig is om mettertyd sy regmatige plek op die vasteland in te neem en na vore te tree as nog ’n ekonomiese suksesverhaal uit Afrika.

Els monoacilglicerols (MAGs) enantiomèrics són intermedis de gran interès i la seva producció mitjançant enzims ofereix vies alternatives a les reaccions químiques tradicionals. Aquesta tesi té com a objectiu la seva síntesi a partir de dos precursors dels MAGs (el rac-palmitat de solketil i el rac-palmitat de glicidil), utilitzant micelis de fongs aïllats de residus de la indústria de l’oli com a biocatalitzadors. En un primer intent d’obtenir MAGs, es va avaluar l’activitat epòxid-hidrolàsica dels micelis enfront el rac-fenil glicidil èter, el rac-benzil glicidil èter, el rac-1,2-epoxihexà i el rac-1,2-epoxioctà. A continuació, els micelis escollits es van utilitzar en la hidròlisi del rac-palmitat de glicidil. Només es va obtenir MAG amb el miceli de Penicillium sp., però com a mescla racèmica. L’efecte matriu associat a les reaccions amb micelis com ara la recuperació de l’anàlit adsorbit en la biomassa o l’extracció de components dels biocatalitzadors es van compensar realitzant l’extracció després de fortificar les mostres i patrons. En un segon intent, el palmitat de glicidil enantioenriquit i sintetitzat pel miceli de Mucor fragilis, es va hidrolitzar amb el miceli de Penicillium sp. La hidròlisi enzimàtica del MAG enantiomèric va dificultar la seva obtenció.
Los monoacilgliceroles (MAGs) són intermedios de gran interés y su producción mediante enzimas ofrece vías alternativas a las reacciones químicas tradicionales. Esta tesis tiene como objetivo su síntesis a partir de dos precursores de los MAGs (el rac-palmitato de solketilo y el rac-palmitato de glicidilo), utilizando micelios de hongos aislados de sustratos de la industria del aceite como biocatalizadores. En un primer intento de obtener MAGs, se evaluó la actividad epóxido-hidrolásica de los micelios frente al rac-fenil glicidil éter, el rac-bencil glicidil éter, el rac-1,2-epoxihexano y el rac-1,2-epoxioctano. A continuación, los micelios seleccionados se utilizaron en la hidrólisis del rac-palmitato de glicidilo. Sólo se obtuvo MAG con el micelio de Penicillium sp., pero como mezcla racémica. El efecto matriz asociado a las reacciones con micelios como por ejemplo la recuperación del analito adsorbido en la biomasa o la extracción de componentes de los biocatlizadores se compensó realizando la extracción después de fortificar las muestras y patrones. En un segundo intento, el palmitato de glicidilo enantioenriquecido y sintetizado por el micelio de Mucor fragilis, se hidrolizó con el micelio de Penicillium sp. La hidrólisis enzimática del MAG enantiomérico dificultó su obtención.
Enantiomeric monoacylglycerols (MAGs) are known to be useful intermediates of great interest. They are difficult to synthesize by traditional chemical reactions and enzymatic production provide alternative routes. This thesis reports their synthesis from two precursors of MAGs (rac-solketil palmitate and rac-glycidyl palmitate) by using fungic mycelia isolated from olive oil wastes as biocatalysts. In a first attempt to obtain MAGs, mycelia were screened towards rac-glycidyl phenyl ether, rac-benzyl glycidyl ether, rac-1,2-epoxyhexane and rac-1,2-epoxyoctane. Then, rac-glycidyl palmitate was hydrolysed by the mycelia selected by their epoxide hydrolase activity. Only Penicillium sp. mycelium yielded MAG, but as a racemic mixture. Matrix effects associated with mycelium-catalysed reactions such the need to recover the analyte adsorbed onto the biomass or the extraction of matrix components were compensated for using pre-extraction spiking approach. In a second attempt, enantioenriched glycidyl palmitate, synthesised by Mucor fragilis mycelium, was hydrolysed by Penicillium sp. mycelium. There was difficult to obtain enantiomeric MAG because of its enzymatic hydrolysis.

L'objectif principal de ce travail était de répondre à la question suivante : la montée de l'insécurité alimentaire a-t-elle un impact sur les Systèmes Agroalimentaires Localisés (Syal) ? Et, plus particulièrement, les Syal sauront-ils substituer à la logique de " produire peu et mieux " celle de " produire assez et mieux " sans perdre leur identité et reproduire le modèle agricole productiviste ? Deux analyses ont été menées pour y répondre. La première a porté sur les principaux facteurs de l'insécurité alimentaire ainsi que sur les bases conceptuelles et théoriques des Syal resitués dans cette problématique. La seconde a été consacrée à l'évolution de ce dernier face à la nécessité d'accroître les disponibilités alimentaires, et ce à travers l'étude du Système Oléicole dans l'Espace de Saïs-Meknès au Maroc (SOM). Les analyses ont révélé qu'il existe des " solutions médianes " qui conjuguent " produire assez " et " produire mieux " : il s'agit d'une agriculture écologiquement intensive, appuyée par l'entretien et la modernisation des unités traditionnelles - les maâsras - et semi-modernes de trituration. De telles solutions permettraient d'améliorer les disponibilités alimentaires et d'offrir en même temps des produits de qualité, tout en restant lié au territoire et aux valeurs sociétales, notamment en matière environnementale

Cette recherche porte sur l’adaptation socio-économique de la filière oléicole palestinienne face aux dispositifs de contrôle et de séparation israéliens (1993-2013). Cette filière a fait l’objet d’une profonde réhabilitation sur le plan politique, puisque les oliviers sont progressivement devenus l’icône du peuple palestinien et le symbole de sa lutte contre l’occupation. Tout en analysant la manière dont l’occupation bouleverse en profondeur leur environnement, l’étude envisage les Palestiniens comme des acteurs qui apprennent à contourner les restrictions israéliennes en développant des pratiques spécifiques et de nouveaux réseaux. L’analyse interroge notamment le rôle ambigu que jouent les acteurs étrangers, de plus en plus nombreux à se rendre en Cisjordanie pour des raisons professionnelles, touristiques, mais aussi militantes. Les oliviers palestiniens constituent un vecteur privilégié pour canaliser aussi bien les flux d’aide internationale que les manifestations de solidarité, ce qui génère de nombreuses retombées politiques et économiques. Des acteurs variés ont ainsi développé un large éventail de projets de développement, de services touristiques et de produits vendus au nom de la solidarité avec les Palestiniens, autour de l’oléiculture. En participant à ces nouveaux marchés, ils se soumettent à des contraintes qui les obligent à modifier leurs modes de faire, leurs discours, et leurs réseaux. Partant de l’étude des transformations des pratiques oléicoles sous l’effet de la politique de séparation, ce travail ouvre plus globalement sur une analyse de « l’économie de la séparation » et des relations entre les différents acteurs des espaces israélo-palestiniens
This research focuses on the socio-economic adaptation of the Palestinian olive oil sector in the face of Israeli control and separation schemes (1993-2013). This sector has benefited from a deep political rehabilitation, since olive trees have gradually become the icon of the Palestinian people and the symbol of their struggle against the occupation. While analyzing how the occupation devices deeply disrupt their environment, the study considers the Palestinians as active players who are learning to bypass Israeli restrictions by developing specific practices, formal and informal, and developing new networks. The analysis also focuses on the central role played by the growing number of foreigners in the West Bank (business people, tourists, pilgrims or activists). Palestinian olive trees are an opportune channel for both international aid and demonstrations of solidarity, generating many political and economic benefits. Various people have developed a wide range of development projects, tourist services and products sold in the name of solidarity with the Palestinians. By participating in these new markets, they undergo logistical and competitive constraints that force them to change their practices, their speeches and their networks. These interactions involve indeed a reorganization of economic practices but also a change in power, dependence and hierarchy relations between all the stakeholders. Based on the study of the transformations of olive practices as a result of the separation policy, this work opens more broadly into an analysis of "the separation of the economy" and the relationships between both the inhabitants and the visitors of Israeli-Palestinian lands

L'étude a consisté à effectuer l'inventaire, dans l'actuel département des Alpes-Maritimes, des sites archéologiques ayant produit de l'huile d'olive et du vin et à établir le catalogue des mobiliers dédiés à ces productions. A fin 2015, 70 sites ont été répertoriés, comportant 250 éléments de mobiliers appartenant principalement à des installations de pressage, ainsi qu'à quelques moulins à broyer les olives de type mola olearia, qui ont fait chacun l'objet d'une fiche. Les installations de pressage ont connu leur plus fort développement au début de l'Empire romain. Alors que la plupart des installations vinicoles cessent de produire au IIe siècle ap. J.-C. ou au début du IIIe siècle, , la production d'huile d'olive, après un ralentissement au IIIe s., est relancée au Bas-Empire, jusqu'à l'Antiquité tardive. Cette étude donne un premier aperçu global des aspects technologiques et économiques des productions d'huile d'olive et de vin dans la région
This work presents a catalogue of archeological sites and equipments related to the production of olive oil and wine in the present Département des Alpes-Maritimes. By the end of 2015, 70 sites had been indexed, including 250 archeological items , mostly concerning pressing facilities and some crushing mills (molae oleariae); all of which have been recorded on individual data sheets. The major development of the rural press settlements was found at the beginning of the Roman Empire. While most wineries stopped producing during the 2nd century A.C. or in the early 3rd century, the production of olive oil, after a slowing down in the 3rd century, experienced a revival during the Low Empire and until the Late Antiquity. The analysis has given a global first insight into the economic and technological dimensions of olive oil and wine production in the region

Olive oil production in Australia has increased significantly in the past decade, and will soon reach about forty thousand tonnes per annum. While some Mediterranean countries have well established, modern olive oil industries, the Australian industry is still in its infancy. In order to compete in the world market, the Australian olive oil industry requires information on the response of olive cultivars in Australian conditions, especially when to harvest and irrigate to produce high quality olive oil. This study investigated the effect of harvest timing and irrigation on the quality of olive oil. It was conducted on a commercial olive grove in southern New South Wales over a three year period. It involved harvesting, extraction and analysis of the oil at 6 harvest times from early February to late July. A number of irrigation regimes were imposed in this study, although management was difficult due to drought conditions and lack of available water. The study provides very useful information and guidelines not only for the Australian olive industry, but also for the international olive oil producing community.
Master of Science (Hons)

Olive oil production in Australia has increased significantly in the past decade, and will soon reach about forty thousand tonnes per annum. While some Mediterranean countries have well established, modern olive oil industries, the Australian industry is still in its infancy. In order to compete in the world market, the Australian olive oil industry requires information on the response of olive cultivars in Australian conditions, especially when to harvest and irrigate to produce high quality olive oil. This study investigated the effect of harvest timing and irrigation on the quality of olive oil. It was conducted on a commercial olive grove in southern New South Wales over a three year period. It involved harvesting, extraction and analysis of the oil at 6 harvest times from early February to late July. A number of irrigation regimes were imposed in this study, although management was difficult due to drought conditions and lack of available water. The study provides very useful information and guidelines not only for the Australian olive industry, but also for the international olive oil producing community.

This case study is based in Gallo, a Portuguese olive oil company, and it is focused on the Internationalization process of the Brand. The case takes place in 2011 when the CEO, Mr. Pedro Cruz, had to make the decision on how to enter the foreign markets identified as priority. Two options were taken into consideration based on the global standardization/local adaptation dichotomy. The answer is the result of a thorough study both on the company and the consumer side. The global olive oil industry was analyzed to identify how the current situation and the emergent trends will shape the industry in the following years. Based on that, several frameworks were used to establish the position of Gallo’s Brand in the global panorama and to define the proper strategy in terms of Brand Management.
Este estudo de caso é baseado na Gallo, uma empresa Portuguesa de azeite, e está concentrado no processo de Internacionalização da marca. O caso passa-se em 2011 quando o CEO, o Dr. Pedro Cruz, teve que tomar a decisão de como entrar nos mercados estrangeiros previamente identificados como prioritários. Foram tidas em consideração duas hipóteses baseadas na dicotomia entre estandardização global e adaptação local. A resposta é o resultado de um estudo minucioso tanto no lado da empresa como no consumidor. A indústria global de azeite foi analisada para ser possível identificar como a é que situação atual e as tendências emergentes irão moldar a indústria nos próximos anos. Tendo isso em conta, foram usadas várias matrizes para estabelecer a posição da Marca Gallo no panorama global e definir a estratégia apropriada em termos de Gestão de Marca.

Olive mill wastewater (OMWW) is the toxic, malodorous, recalcitrant waste from the three-phase decanter system used in the processing of olives for oil. The waste has a high organic load, and is high in polyphenols which largely account for its phytotoxicity, preventing its use in irrigation or its discharge into waterways. There have been many OMWW bioremediation studies; however, most require supplementation and sterilisation of OMWW to facilitate establishment of the bioremediating strain. The focus of this study was to discover a novel organism/s capable of reducing total phenols (TP) and phytotoxicity in unsterilised, minimally supplemented OMWW and to determine the means by which OMWW was degraded. From a collection of 223 environmental isolates that were screened for their ability to bioremediate OMWW, four fungi were identified and studied in greater detail for their ability to reduce TP, phytotoxicity and COD, and compared against the known bioremediator, Phanerochaete chrysosporium. All four performed well in unsterilised waste under the conditions used, achieving similar reductions in COD. Reductions of TP were between 65% and 82% within 15 d compared to a 62% reduction by P. chrysosporium. The isolate Cerrena consors, a white rot fungus, was of particular interest as it achieved a 75% phenol reduction within 2 h of addition of the inoculum to the OMWW, a rate which has not been previously reported in the OMWW literature. TP removal after 15 d was 80%. A 45% reduction in phytotoxicity was also noted within the 2 h period by this fungus, which increased to 84% by day 15. C. consors has not previously been reported in the bioremediation of OMWW or any other waste. After cultivation of C. consors in OMWW, the culture fluid demonstrated high laccase activity but neither MnP or LiP activity were present. This was confirmed using a syringaldazine agar overlay assay developed for use with the zymograms. Laccase was produced mainly during the stationary phase (idiophase), when carbon was limiting. The high laccase activity produced in the C. consors inoculum added to the fermentation flasks correlated with the removal of TP from OMWW. Subsequent experiments indicated that other OMWW-degrading enzymes were produced when the organism was grown on agar-solidified OMWW, but not in liquid OMWW. The laccase was shown to exist as isoforms and its isoform production varied with the type of OMWW used as the growth medium. Laccase activity produced by C. consors growing in OMWW reached 20,400 U L-1 after 30 d, indicating that this waste product represented an excellent production substrate for an industrially-relevant enzyme. When cultivated in malt extract broth laccase activity was increased 645 % within 14 d, in the presence of 0.75 mM copper. It was also reported for the first time that unspecified components in OMWW act as natural laccase mediators, since TP removal from a solution of mixed phenols was enhanced in the presence of 1% (v/v) added OMWW. The advantages offered by C. consors as a bioremediator of OMWW included its ability to grow vigorously in minimally supplemented unsterilised 50% (v/v) OMWW in the presence of a competitive background microbial population and to produce high levels of laccase and probably other as yet unknown enzyme activity capable of rapid dephenolisation and detoxification of OMWW. It was further concluded that OMWW-based medium represents an economical substrate for the production of laccase.

Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
The olive pomace oil is the principal by-product in the olive oil sector. Nonetheless the production uses olive bagasse after the primary extraction, it also produces byproducts and effluents that need strategic approach to possibility reuse and a treatment. This study aimed for the characterization of the effluent from an olive pomace oil extractor industry and investigate the application of physicochemical pre-treatments to future water reuse. The physicochemical characterization shows high amounts of BOD and COD for the effluent freshly produced (E1) and effluent collected from storage tanks (E2) in the industrial plant. Other parameters were evaluated: Phosphorus, Organic nitrogen and Ammonia, FOG, Phenolic compounds, Alkalinity, TS, TDS and TSS, and Biodegradability (Zahn-Wellens Test). E2 shows the storage tanks were able to reduce 55% of TS and TDS, 77.5% of COD and 69% of BOD when compared with E1. Comparing with the Portuguese legislation, these effluents cannot be discharge to waterbodies and need treatments, such as coagulation and flocculation as tested in this work. Aluminium Sulphate show to work at best as a coagulant in the minimum concentration 10 g/L and pH 5, RIFLOC F45 (4 mg/L) was used as flocculant. After the treatment, it was observed a remotion of 95.6% of turbidity, 76,4% of COD,76,7% of TSS, and 85.4% of PhC when compared with E2. A sampling campaign was carried out on the Tua river to assess its water quality, and samples were taken at four different points to assess the impact of the effluent discharge, with none of the evaluated parameters presenting values higher than those recommended by the Law-Decree nº236/98 from the Portuguese Legislation.
O óleo de bagaço de azeitona é o principal subproduto do setor do azeite. Apesar de a produção utilizar um bagaço de azeitona após a extração primária, também produz subprodutos e efluentes que necessitam de uma abordagem estratégica, possibilidade de reaproveitamento e tratamento. Este estudo teve como objetivo a caracterização do efluente de uma indústria extratora de óleo de bagaço de azeitona e investigar a aplicação de pré-tratamentos físico-químicos no futuro reaproveitamento da água. A caracterização físico-química mostra elevados teores de DBO e DQO para o efluente recém-produzido (E1) e efluente coletado dos tanques de armazenamento (E2). Outros parâmetros foram analisados: Fósforo, Nitrogênio orgânico e Amônia, OG, Compostos fenólicos (CF), Alcalinidade, ST, SDT e SST e Biodegradabilidade (Teste de Zahn-Wellens). E2 mostra que os tanques de armazenamento foram capazes de reduzir 55% de ST e SDT, 77,5% de DQO e 69% de DBO quando comparados com E1. Comparando com a legislação portuguesa, estes efluentes não podem ser encaminhados para corpos d'água e necessitam de tratamentos, como coagulação e floculação, conforme testado neste trabalho. O sulfato de alumínio mostrou funcionar melhor como coagulante na concentração mínima de 10 g/L e pH 5, RIFLOC F45 (4 mg / L) foi usado como floculante. Após o tratamento, foi verificado a remoção de 95,6% de turbidez ,76,4% de DQO, 76,7% de SST e 85,4% de CF quando comparado com E2. Foi realizada uma campanha de amostragem no rio Tua, para avaliação da qualidade da sua água, tendo-se procedido à recolha de amostras em quatro pontos diferentes, para avaliar o impacto da descarga do efluente, sendo que nenhum dos parâmetros avaliados apresentou valores superiores aos recomendados pelo Decreto-Lei 236/98 da legislação portuguesa.
To the Project NORTE-01-0247-FEDER-072124, named BagaÇo+Valor: Tecnologia Limpa para a Valorização dos Subprodutos do Bagaço na Indústria Extratora de Azeite.

Defence date: 10 September 2010
Examining Board: Professor Giovanni Federico, European University Institute; Professor Kevin H. O’Rourke, Trinity College Dublin; Professor Jaime Reis, Instituto de Ciências Sociais da Universidade de Lisboa (supervisor); Professor Carles Sudrià, Universitat de Barcelona
PDF of thesis uploaded from the Library digital archive of EUI PhD theses
Globalisation was a crucial feature of the nineteenth century international economy. This Doctoral Thesis explores the impact of the globalisation phenomenon on world markets for Mediterranean export commodities by focusing on the case of olive oil between the 1850s and the 1930s. Olive oil was, and still is, a Mediterranean product. Ranking among the most important crops, it was also a major export commodity as well as one of the few products in which most of the Mediterranean countries enjoyed a comparative advantage in international markets. As in many other commodity markets, the first economic globalisation transformed the world olive oil market and this research aims at explaining why this transformation took place and what it consisted in. The following pages argue that trade costs reduction and mass migration were critical factors in reshaping the international market for the product. One of the major effects of the first globalisation was that it reduced export markets for olive oil, damping therefore the expected benefits on economic growth that might be derived from export trade. Additional effects of globalisation consisted in a profound alteration of trade flows, particularly as far as import trade is concerned, a radical transformation of the product mix that was put on foreign (and domestic) markets, and, finally, a crucial modification of export marketing. The impact of globalisation was far from homogenous, however. This research shows that export performance differed across countries, either in terms of market shares or regarding the orientation of their exports. Globalisation forces, in fact, pushed towards the emergence of specialisation patterns across exporters and this thesis explores the determinants of such an important process. It advocates a rather integrative approach. It supports the hypothesis that cross-country differences in factor prices and technology, which probably reflected differences in factor endowments, combined with the existence of product differentiation explain countries’ specialisation patterns in the international olive oil markets before World War II. Thus, while the impact of the first globalisation is the central theme, two leading topics in economic history and economics underlie the present research. The first one concerns the relationship between export trade and its potential effects on the economic growth of the Mediterranean countries. The second one deals with the countries’ export performances and, more particularly, with patterns of specialisation in international markets for agricultural products and foodstuffs and their determinants.

M. Tech. Architecture (Professional)
At present the South African olive oil industry is highly dependent on international imports due to local olive oil producers being unable to meet the local demand. The need for extra virgin olive oil has increased each year since people have become more aware of the health benefits of the product. This dissertation documents the design of an olive oil production facility near the foothills of the Draaiberg mountain range in the Touws River valley. Situated in close proximity to the Touws River railway station, the proposed architectural intervention responds to the current situation of neglected railway towns through the implementation of agri-tourism in the area. Public interest creates a platform for the market to educate the broader public about health benefits, which has caused a gradual, growth in the olive oil industry. This in turn shows that olive oil farms need a public interface, such as an information centre, a shop and tasting room to entice the consumer and create awareness of the quality level of olive oil South Africa has to offer. The aim of this thesis is to design an olive oil production facility, focusing on the production of extra virgin olive oil and relevant alternative products. The facility will not only function as an agricultural olive press for a private farming concern, but will also act as a community press facility to allow for continuous growth in the olive industry. One of the design objectives is to create a space for information and social interaction. The main building's size is informed by the size of the productive landscape and formulas were used to calculate the volume of oil produced per hectare. The production process can be followed by the visitor, giving rise to a linear building typology.

Food production and storage is of major importance in the modern world. Markets and industry must guarantee supply to millions of people. Storing these quantities of food require a lot of management skills and large spaces with good conditions to ensure food quality. One particular area is the olive oil industry which requires large spaces and large tanks prepared with dozens of thousands of liters of capacity. This storage can sometimes create problems in the management caused by misinfor mation provoked by human error in checking storage the status. One such Institution where this problem has appeared is Cooperativa Agrícola de Beja e Brinches (CABB), Portugal, which inspired us to study and develop the product of this thesis. In CABB it was verified that sometimes, due to its storage conditions, the registered quantities of olive oil stored in the tanks would not correspond to the real state, sometimes varying as much as 20 000 liters. In this work, to facilitate olive oil management in CABB, we suggest the use of Internet of Things (IoT) technologies. This can rectify the verification of quantities of olive oil stored in tanks and indirectly improve the quality of information needed for better management of olive oil. Tests revealed that the technology developed during this project might improve the functioning of CABB, making it better to read values associated to olive oil levels inside tanks.
A produção e armazenamento de comida é de maior importância no mundo moderno, os mercados e a indústria têm de garantir produtos a milhões de pessoas. Armazenar estas quantidades de comida requer muita qualidade de gestão e largos espaços com boas condições para garantir a qualidade da comida. Uma indústria onde se verifica esta necessidade é na produção de azeite que necessita de grandes depósitos com dezenas de milhares de litros de capacidade. Este armazenamento pode por vezes criar problemas de gestão causados pela má informação provocada por erro humano. Uma das instituições onde se verificou o aparecimento deste problema foi na Cooperativa Agrícola de Beja e Brinches (CABB), Portugal, que nos inspirou para desenvolver o produto estudado nesta tese. Na CABB foi verificado que por vezes, dadas as condições de armazenamento, o registo de quantidades de azeite dentro dos tanques não corresponde ao estado real, por vezes com variação de valores acima dos 20000 litros. Neste documento, para facilitar a gestão de azeite na CABB sugerimos o uso de serviços de Internet of Things (IoT). O uso desta tecnologia pode retificar verificação de quantidades de azeite armazenado em tanques e indiretamente melhorar a qualidade de informação necessária para a gestão de azeite. Os testes revelam que a tecnologia desenvolvida durante o projeto poderá melhorar o funcionamento da CABB corrigindo a leitura de valores associados ao nível de azeite armazenado nos tanques.

The aim of this work consists in verifying technical and practical feasibility of a two treatment approaches to olive industry by-products : olive mill wastewaters (OMW), and Olive leaves in order to recovery purified polyphenols and reduce at the same time the environmental impact related to the disposal of these matrices. Membrane filtration techniques as: microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO), are adopted as main technological approach, in a sequential manner. The treatment process of raw matrices solid ones (olive leaves) and liquid ones (OMW) are conducted in two different ways: • OMW Chemical and Enzymatic pre-treatment followed by sequential tangential filtration (MF, UF, NF, OI) • Olive Leaves water extraction followed by sequential tangential filtration. (MF, OI) Both processes allows to recovery liquid polyphenol enriched fractions and ultrapure water. Process fractions most interesting for commercial exploitation were characterized and analyzed.

The production of olive oil has seen an increase in recent years due to a broader understanding of the health benefits of the Mediterranean Aliment Culture. With this expanding industry we also see an increase in the waste products associated with olive oil production. Given the high polluting content of the waste streams and the economic costs associated with its removal and processing, waste remediation and disposal has become a significant point of interest for both producers and local bodies. In this project, wastes of the olive oil production industry are examined for their use as the raw material for a novel product used in the control of horticulturally important diseases, examining the effect of extraction protocols on the activity of the final product. Active fractions of the olive oil wastes were identified from literature and protocols for their extraction and recovery developed; incorporating both standard solvent extraction and novel ultrasound-assisted extraction. Criteria for the analysis of extract quality were outlined and potential target applications identified. The biophenolic compounds of olive wastes were identified as providing the majority of the active fraction, so protocols were developed for the recovery of these compounds. Standard solvent extraction and ultrasound-assisted extraction were examined for their effectiveness of biophenolic recovery and their effect on product quality. Certain horticulturally important diseases were identified as potential targets, and bioassays undertaken to determine the ability of a crude extract to inhibit and control these diseases. It was found that the action of ultrasound during extraction provides a greater degree of recovery of biophenolic compounds, with minimal loss of product quality; as determined by bioassays and total biophenol determination. This increase in recovery is due primarily to the destruction of cellular material resulting in higher rates and absolute yields of recovery. This work provides evidence of the occurrence of some interesting phenomenon in the recovery of biophenols from olive wastes that deserves further examination. The crude olive leaf extract was shown to have an inhibitory effect on bacteria and effectively no inhibitory effect on fungal species in the total biophenol ranges tested. Erwinia amylovora and Staphylococcus aureus both showed a large susceptibility to the olive leaf extract. Results showed a higher degree of susceptibility of Gram positive bacteria and a potential resistance in soil microbes. For bacterial species, total biophenol concentrations of 0.15 to 3.50 mg GAE/ml provided inhibitory effects, while with the fungal species tested, no inhibitory effects were found at total biophenol concentrations of up to 2.50 mg GAE/ml. Some evidence exists that there is an opportunity for the economic recovery of olive biophenols for use as a novel product, but more work is required to determine specific applications and/or targets of use, as well as optimisation of the extraction and purification protocol. A sample removed from interfering compounds will allow the examination of activity of particular compounds and hence a better understanding of the action of the olive waste extract.

Sustainability is one of the most important performance measurements in this fast changing business environment, as climate change and customer satisfaction is becoming real issues that managers have to face. Not only does it reflect the impact the company has on the economy, environment and society but also communicates corporate responsibility and smart business practices to the relevant shareholders. The Johannesburg Stock Exchange Limited (JSE) is the first global stock exchange to compel listed companies to integrate sustainability reporting with their annual report in the form of an integrated report. This requirement came into effect on 1 March 2010. It will enable managers to assess their organisation’s ability to create and uphold sustainability over the short, medium and long terms. It also allows managers and stakeholders to evaluate their business from a holistic perspective to report on a wider context of how it creates value for their shareholders and customers. The GRI identified the global challenges regarding sustainability reporting and launched their first Sustainability Reporting Framework in 2000 to clearly and openly report on relevant sustainability issues. The GRI also provide Sector Supplements that focuses on sector specific performance measurements. The balanced scorecard which celebrated its 20th anniversary in 2012, has been proven to be one of the most influential business management strategies of the last 20 years. Adjustments can be made to the traditional BSC by using an effective social responsibility framework, such as the GRI, to provide a sustainable balanced scorecard. It will express long-term organisational strategies, both financial and non-financial that is linked to sustainability. The oil and gas industry is a multifaceted, global industry and a key player in the South African economy, which has a fundamental impact on safety, health, environmental and social issues. The research was performed based on all the JSE listed companies in this industry based on an observational, ex post facto and descriptive research methodology. The integrated reports for both 2011 and 2012 were obtained and compared against the G3.1 Oil and Gas Sector Supplement indicators. It was found that selected oil and gas companies include sustainability issues in their integrated reports with a focus on social aspects. The contribution of the study was the development of a Sustainable Balanced Scorecard for the oil and gas industry.
MCom (Management Accountancy), North-West University, Potchefstroom Campus, 2014