About Kagawa olive oil
It has been over 100 years since olive seedlings were planted on Shodoshima, Kagawa Prefecture.
For the last 100 years, olives have been used as food and cosmetics
It can be said that it is one hundred years of hardship until it becomes familiar to life.
Producers have tried to keep growing and have a foundation built up.
It is possible to enhance quality and originality that capture the wave of the recent boom.
Let's take a look at how they are working hard.
POINT 1More than a century of history
In 1907 (Meiji 40), designated by the Ministry of Agriculture and Commerce, the Kagawa Prefectural Agricultural Experiment Station (then) planted olive seedlings on Shodoshima, Kagawa Prefecture, on April 4, the following year. This is the beginning of olive cultivation as an industry in Japan. Since then, he has been actively developing the infrastructure for developing the food industry centering on Shodoshima and sightseeing as an olive island. Thanks to steady efforts, Shodoshima in Kagawa Prefecture has established its image as an olive island.
POINT 2Ingenuity at the world level
One example of an effort that has resulted in quality that has been evaluated worldwide is the existence of “small oil harvesters” that producers have begun to introduce individually. Olive oil has different flavors and fragrances depending on varieties, weather conditions, management conditions, and harvest time.By introducing a small oil extractor individually, it is possible to extract oil to the desired taste and fragrance at the ideal timing. I am.
POINT 3Unremitting efforts to improve technology
The NPO corporation Shodoshima Olive Association and other organizations have developed a catador (appraiser) training project to develop appraisers who can understand the sensory characteristics of olive oil and judge its quality. In addition, the prefecture installed a sensory evaluation panel for olive oil in 28. As a result, olive oil producers in Kagawa Prefecture are assured of a value perception from quantity to quality. In addition, we actively conduct training on oil extraction technology and product fairs (oil and gardens).
POINT 4Implemented “Kagawa Olive Oil Quality Labeling System”
Currently, in Japan, there is no standard indicating the quality of extra virgin olive oil, so in 26, Kagawa Prefecture established its own quality labeling system. Targets businesses in the prefecture that meet the requirements for sanitation and manufacturing facilities. Performs sensory evaluation in addition to chemical tests to measure acidity. There are two marks, "Standard" means extra virgin olive oil standards set by the International Council of Olives (IOC). What is even higher quality is "Premium".
|Quality items with median greater than 0||Extra virgin olive oil|
|Standard standards||Premium criteria|
|Chemical test||acidity||0.80% or less||0.30% or less|
|Peroxide value||20.0meq / kg or less||15.0meq / kg or less|
|UV absorbance (K232)||2.50 or less||2.50 or less|
|UV absorbance (K270)||0.22 or less||0.22 or less|
|UV absorbance (ΔK)||0.01 or less||0.01 or less|
|sensory evaluation||Median defect value is 0.0
Median is greater than 0.0
|Median defect value is 0.0
Median is greater than 1.0
Bitter and pungent
Median is greater than 0.0
POINT 5Rated by the world
One after another in prestigious international contests!
In addition to the "FLOS OLEI (World Olive Oil Guidebook published in Italy)", the "Los Angeles International Extra Virgin Olive Oil Fair" and the "OLIVE JAPAN" contest, they have been awarded one after another. At the 2018 FLOS OLEI, eight companies from Kagawa Prefecture were listed and all received 8 or more ratings. Olive oil produced in Kagawa Prefecture is also highly evaluated in sensory evaluation, which is an evaluation of taste and aroma.
POINT 6Advanced utilization technology
Initiatives to leverage goodness
Fruits, water and leaves after oiling are also used effectively. Its utilization technology is the best in the world. For example, "Olive cow", "Olive dream pig" and "Olive pig", which are grown by mixing the fruits after oiling with feed, and "Olive hamachi", which is cultivated on a diet containing olive leaves. These are so popular that production cannot catch up. In addition, high-concentration polyphenols extracted from the juice and olive leaves that are produced during oil extraction. Extracts utilizing these are being used in a variety of foods and cosmetics.