O documento descreve o processo de refino de óleos vegetais em várias etapas, incluindo degomagem, neutralização e refino. As etapas incluem remoção de fosfatídeos, ácidos graxos livres e outros componentes para produzir óleos comestíveis. O documento fornece detalhes sobre parâmetros de processo e resultados para cada etapa.
This document provides an overview of the beer tasting process conducted by the Wine & Spirits Club. It introduces four beers that will be tasted: 1) Pilsner Urquell, a Czech lager; 2) Brugs, a Belgian white beer; 3) Poperings Hommelbier, a Belgian IPA; and 4) Duvel, a Belgian golden ale. It discusses the key ingredients in beer including grain, hops, water and yeast and explains the brewing process from malting to fermentation. Specific details are provided about each sample beer to be tasted.
This document discusses the processing of edible oils, specifically palm oil. It describes the extraction of lipids from natural sources through either chemical extraction using solvents or physical extraction through mechanical crushing. It then outlines the refining process used to produce edible oil from crude oil, including degumming, bleaching, and deodorization. Additional processing methods like hydrogenation, fractionation, and interesterification are also summarized.
The document discusses various methods for refining crude vegetable oils, including chemical (caustic) refining, physical refining, and miscella refining. Chemical refining uses an alkaline solution to saponify free fatty acids and is the most commonly used method. Physical refining uses steam stripping under vacuum to remove impurities. Miscella refining treats crude oil in a solvent extraction plant prior to solvent stripping. The Zenith process is also described as a continuous three-step refining method developed for rapeseed oil. While conventional methods work well for oils under 8-10% FFA, alternative approaches are needed to overcome drawbacks like waste generation and oil losses.
All detergent formulations are engineered with one common purpose: To remove dirt from a surface -- whether it be clothing, tiles, dishes, glass, upholstery, floors, carpet or stainless steel. Because there is such a huge variety of different soils and different surfaces, there is also a huge variety of detergent formulations which can be manufactured. Detergent formulation requires the use of two components: Surfactants and builders.
For more info:
http://ecologicalsurfactants.com/
O documento descreve o processo de refino de óleos vegetais em várias etapas, incluindo degomagem, neutralização e refino. As etapas incluem remoção de fosfatídeos, ácidos graxos livres e outros componentes para produzir óleos comestíveis. O documento fornece detalhes sobre parâmetros de processo e resultados para cada etapa.
This document provides an overview of the beer tasting process conducted by the Wine & Spirits Club. It introduces four beers that will be tasted: 1) Pilsner Urquell, a Czech lager; 2) Brugs, a Belgian white beer; 3) Poperings Hommelbier, a Belgian IPA; and 4) Duvel, a Belgian golden ale. It discusses the key ingredients in beer including grain, hops, water and yeast and explains the brewing process from malting to fermentation. Specific details are provided about each sample beer to be tasted.
This document discusses the processing of edible oils, specifically palm oil. It describes the extraction of lipids from natural sources through either chemical extraction using solvents or physical extraction through mechanical crushing. It then outlines the refining process used to produce edible oil from crude oil, including degumming, bleaching, and deodorization. Additional processing methods like hydrogenation, fractionation, and interesterification are also summarized.
The document discusses various methods for refining crude vegetable oils, including chemical (caustic) refining, physical refining, and miscella refining. Chemical refining uses an alkaline solution to saponify free fatty acids and is the most commonly used method. Physical refining uses steam stripping under vacuum to remove impurities. Miscella refining treats crude oil in a solvent extraction plant prior to solvent stripping. The Zenith process is also described as a continuous three-step refining method developed for rapeseed oil. While conventional methods work well for oils under 8-10% FFA, alternative approaches are needed to overcome drawbacks like waste generation and oil losses.
All detergent formulations are engineered with one common purpose: To remove dirt from a surface -- whether it be clothing, tiles, dishes, glass, upholstery, floors, carpet or stainless steel. Because there is such a huge variety of different soils and different surfaces, there is also a huge variety of detergent formulations which can be manufactured. Detergent formulation requires the use of two components: Surfactants and builders.
For more info:
http://ecologicalsurfactants.com/
Latest details about Edible Oil Industry In India. Overview, Impact, demand, Supply, Consumption, Problems, Opportunities, etc. about Edible Oil Industry.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
Cooking oil presentation and frying technologyAngela Dalmacio
The document discusses the importance and roles of fat in nutrition, providing energy, carrying vitamins, and being a component of cell membranes and hormones. It compares coconut oil and palm olein, noting they are both vegetable oils that are cholesterol and trans fat free and best for frying. It provides details on the fatty acid composition and health benefits of coconut oil, palm oil, and their constituents like medium chain triglycerides, tocotrienols, and carotenes. The document also discusses frying oil technology, including the changes that occur in hot oil during frying and best practices to prevent oil degradation and absorption during frying.
This document discusses the process of bleaching crude oil. It contains three key points:
1) Bleaching is a process used to remove impurities from crude oil using adsorbents like bleaching earth or activated carbon. It works via adsorption of contaminants onto the adsorbent surfaces.
2) Fuller's earth and acid-activated bleaching earth are commonly used adsorbents that contain minerals like bentonite and montmorillonite which give them adsorptive properties.
3) Using a combination of bleaching earth and trisyl adsorbents can save a refinery over $500,000 annually in reduced adsorbent costs, oil losses,
This document discusses techniques for detecting adulteration in edible oils. It provides background on edible oils, including their properties, production levels globally, and health benefits. It then discusses various adulteration issues in India and describes analytical techniques like gas chromatography, infrared spectroscopy, nuclear magnetic resonance, and polymerase chain reaction that can be used to detect adulteration. The document concludes with case studies demonstrating how techniques like Fourier-transform infrared spectroscopy can effectively detect adulteration at low levels.
Beer is made from fermented malt flavored with hops. The process involves malting, milling, mashing, lautering, boiling, fermentation and conditioning. Beer comes in varieties like ales and lagers. Moderate beer consumption provides health benefits such as preventing cancer and heart disease, increasing bone density, controlling diabetes, and improving digestion. Beer contains vitamins, minerals, antioxidants and other compounds that are beneficial if consumed in moderation.
Presentazione sulle caratteristiche dell'olio di oliva di Marino Melissano, preparata per l'incontro con i Gas dell provincia di Bolzano nel febbraio 2011
The document provides information on food composition data being collected and analyzed by the National Institute of Nutrition in India. It lists the major laboratory equipment used, the methods standardized and validated for nutrient analysis, key foods being sampled from different regions of India, and examples of nutrient composition data for brinjal and rice landraces from Northeast India. The goal is to establish a national food composition database with composition values and variability for nutrients in Indian foods.
The document is a presentation about Super Edible Oil by S. Alam Edible Oil Limited. It thanks teachers and classmates for attending, and introduces the presenter. It then discusses S. Alam Group's history starting in 1985 and growth to employ 7,000 direct and 15,000 indirect employees. It describes importing crude oil from South America and extracting soybean oil, which is distributed domestically. The presentation covers the refining process, health benefits of soybean oil including cholesterol and cancer control, and potential disadvantages like increased inflammation and hormonal imbalance. It concludes by noting oil's global and domestic demand, S. Alam Group's $10 billion export revenue, and job opportunities as a multinational company.
The document is a diagram showing different categories of drinks including beers, wines, aperitifs, digestives, spirits, whiskies, and non-alcoholic drinks. It divides drinks into three main categories - nourishing and refreshing drinks like milky drinks and juices, stimulating drinks like coffee and tea, and alcoholic drinks including various types of beer, wine, liqueurs, spirits and whiskies. It provides a visual overview of different beverage options grouped by type.
Lipids structure, classification, functions and propertiesKambhampatiChinmayi
This document provides an overview of lipids, including their classification, structures, functions, and properties. It discusses the different types of lipids such as simple lipids, compound lipids, and derived lipids. Specific lipid subclasses are described in detail, including fatty acids, glycerolipids, glycerophospholipids, sphingolipids, sterols, and lipoproteins. The roles of lipids in biological structures like cell membranes and as energy stores are summarized. Key physical and chemical properties of lipids are also highlighted.
This document discusses responsible alcohol service and the effects of alcohol consumption. It notes that servers have a role in preventing excessive drinking and the harms that can result. Moderate alcohol consumption can provide benefits for health, but larger doses become toxic. While moderate drinking may help reduce heart disease risks, the benefits are small and offset by greater risks of too much drinking like cancer, liver disease, and violent death. The document outlines how alcohol affects the brain and body at different levels of intoxication. It also discusses specific health effects for women and risks of mixing alcohol and drugs.
National Nutrition Month is celebrated each March to highlight the importance of healthy eating and physical activity. It was initiated in 1973 as National Nutrition Week by the American Dietetic Association, now known as the Academy of Nutrition and Dietetics, to promote nutrition education and the dietetics profession. The campaign focuses on making informed food choices and developing good eating and exercise habits to control weight and prevent chronic disease. The presentation provides tips for healthy meal preparation, essential nutrients like protein, and things people can do during National Nutrition Month, such as incorporating superfoods, adding fresh produce to meals, using spices instead of salt, and making calories count through nutrient-dense choices.
Deodorization- Important Unit operation in Oil ProcessingSadanand Patel
This document provides an overview of the deodorization process, which is the final stage in edible oil refining. It aims to remove odor-causing compounds and other undesirable elements. The key points covered include:
- Deodorization uses high temperature, high vacuum distillation to strip volatile components like free fatty acids and contaminants.
- Process variables like temperature, pressure, time and steam usage influence the removal of odors and quality of the final oil.
- Common odor sources in oils include oxidation products and thermal degradation compounds.
- The underlying principles of deodorization relate to the differing volatilities of oil constituents and steam stripping them away.
- Typical process steps are
This document summarizes the key steps in refining crude vegetable oils. It discusses (1) degumming to remove gums and phosphorus through water degumming, (2) bleaching to reduce coloring pigments using bleaching earth, and (3) deodorization to remove odors and free fatty acids through vacuum distillation. The overall goal of the refining process is to produce an edible oil that is light in color and free of impurities, odors, and contaminants with an extended shelf life.
Making Soap & Biodiesel - A Guide for Making your own Soap v2zq
This document describes experiments to make soap and biodiesel. Saponification involves hydrolyzing triglycerides from animal and vegetable fats into glycerol and salts of fatty acids, or soap. Biodiesel is made through transesterification, converting triglycerides into fatty acid methyl esters. The experiments use sodium hydroxide and a phase transfer catalyst to saponify shortening, and sodium methoxide to transesterify vegetable oil into biodiesel and glycerol. Results are analyzed and calculations done to determine if the US could produce enough soybeans to replace petroleum diesel with biodiesel.
Latest details about Edible Oil Industry In India. Overview, Impact, demand, Supply, Consumption, Problems, Opportunities, etc. about Edible Oil Industry.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
Cooking oil presentation and frying technologyAngela Dalmacio
The document discusses the importance and roles of fat in nutrition, providing energy, carrying vitamins, and being a component of cell membranes and hormones. It compares coconut oil and palm olein, noting they are both vegetable oils that are cholesterol and trans fat free and best for frying. It provides details on the fatty acid composition and health benefits of coconut oil, palm oil, and their constituents like medium chain triglycerides, tocotrienols, and carotenes. The document also discusses frying oil technology, including the changes that occur in hot oil during frying and best practices to prevent oil degradation and absorption during frying.
This document discusses the process of bleaching crude oil. It contains three key points:
1) Bleaching is a process used to remove impurities from crude oil using adsorbents like bleaching earth or activated carbon. It works via adsorption of contaminants onto the adsorbent surfaces.
2) Fuller's earth and acid-activated bleaching earth are commonly used adsorbents that contain minerals like bentonite and montmorillonite which give them adsorptive properties.
3) Using a combination of bleaching earth and trisyl adsorbents can save a refinery over $500,000 annually in reduced adsorbent costs, oil losses,
This document discusses techniques for detecting adulteration in edible oils. It provides background on edible oils, including their properties, production levels globally, and health benefits. It then discusses various adulteration issues in India and describes analytical techniques like gas chromatography, infrared spectroscopy, nuclear magnetic resonance, and polymerase chain reaction that can be used to detect adulteration. The document concludes with case studies demonstrating how techniques like Fourier-transform infrared spectroscopy can effectively detect adulteration at low levels.
Beer is made from fermented malt flavored with hops. The process involves malting, milling, mashing, lautering, boiling, fermentation and conditioning. Beer comes in varieties like ales and lagers. Moderate beer consumption provides health benefits such as preventing cancer and heart disease, increasing bone density, controlling diabetes, and improving digestion. Beer contains vitamins, minerals, antioxidants and other compounds that are beneficial if consumed in moderation.
Presentazione sulle caratteristiche dell'olio di oliva di Marino Melissano, preparata per l'incontro con i Gas dell provincia di Bolzano nel febbraio 2011
The document provides information on food composition data being collected and analyzed by the National Institute of Nutrition in India. It lists the major laboratory equipment used, the methods standardized and validated for nutrient analysis, key foods being sampled from different regions of India, and examples of nutrient composition data for brinjal and rice landraces from Northeast India. The goal is to establish a national food composition database with composition values and variability for nutrients in Indian foods.
The document is a presentation about Super Edible Oil by S. Alam Edible Oil Limited. It thanks teachers and classmates for attending, and introduces the presenter. It then discusses S. Alam Group's history starting in 1985 and growth to employ 7,000 direct and 15,000 indirect employees. It describes importing crude oil from South America and extracting soybean oil, which is distributed domestically. The presentation covers the refining process, health benefits of soybean oil including cholesterol and cancer control, and potential disadvantages like increased inflammation and hormonal imbalance. It concludes by noting oil's global and domestic demand, S. Alam Group's $10 billion export revenue, and job opportunities as a multinational company.
The document is a diagram showing different categories of drinks including beers, wines, aperitifs, digestives, spirits, whiskies, and non-alcoholic drinks. It divides drinks into three main categories - nourishing and refreshing drinks like milky drinks and juices, stimulating drinks like coffee and tea, and alcoholic drinks including various types of beer, wine, liqueurs, spirits and whiskies. It provides a visual overview of different beverage options grouped by type.
Lipids structure, classification, functions and propertiesKambhampatiChinmayi
This document provides an overview of lipids, including their classification, structures, functions, and properties. It discusses the different types of lipids such as simple lipids, compound lipids, and derived lipids. Specific lipid subclasses are described in detail, including fatty acids, glycerolipids, glycerophospholipids, sphingolipids, sterols, and lipoproteins. The roles of lipids in biological structures like cell membranes and as energy stores are summarized. Key physical and chemical properties of lipids are also highlighted.
This document discusses responsible alcohol service and the effects of alcohol consumption. It notes that servers have a role in preventing excessive drinking and the harms that can result. Moderate alcohol consumption can provide benefits for health, but larger doses become toxic. While moderate drinking may help reduce heart disease risks, the benefits are small and offset by greater risks of too much drinking like cancer, liver disease, and violent death. The document outlines how alcohol affects the brain and body at different levels of intoxication. It also discusses specific health effects for women and risks of mixing alcohol and drugs.
National Nutrition Month is celebrated each March to highlight the importance of healthy eating and physical activity. It was initiated in 1973 as National Nutrition Week by the American Dietetic Association, now known as the Academy of Nutrition and Dietetics, to promote nutrition education and the dietetics profession. The campaign focuses on making informed food choices and developing good eating and exercise habits to control weight and prevent chronic disease. The presentation provides tips for healthy meal preparation, essential nutrients like protein, and things people can do during National Nutrition Month, such as incorporating superfoods, adding fresh produce to meals, using spices instead of salt, and making calories count through nutrient-dense choices.
Deodorization- Important Unit operation in Oil ProcessingSadanand Patel
This document provides an overview of the deodorization process, which is the final stage in edible oil refining. It aims to remove odor-causing compounds and other undesirable elements. The key points covered include:
- Deodorization uses high temperature, high vacuum distillation to strip volatile components like free fatty acids and contaminants.
- Process variables like temperature, pressure, time and steam usage influence the removal of odors and quality of the final oil.
- Common odor sources in oils include oxidation products and thermal degradation compounds.
- The underlying principles of deodorization relate to the differing volatilities of oil constituents and steam stripping them away.
- Typical process steps are
This document summarizes the key steps in refining crude vegetable oils. It discusses (1) degumming to remove gums and phosphorus through water degumming, (2) bleaching to reduce coloring pigments using bleaching earth, and (3) deodorization to remove odors and free fatty acids through vacuum distillation. The overall goal of the refining process is to produce an edible oil that is light in color and free of impurities, odors, and contaminants with an extended shelf life.
Making Soap & Biodiesel - A Guide for Making your own Soap v2zq
This document describes experiments to make soap and biodiesel. Saponification involves hydrolyzing triglycerides from animal and vegetable fats into glycerol and salts of fatty acids, or soap. Biodiesel is made through transesterification, converting triglycerides into fatty acid methyl esters. The experiments use sodium hydroxide and a phase transfer catalyst to saponify shortening, and sodium methoxide to transesterify vegetable oil into biodiesel and glycerol. Results are analyzed and calculations done to determine if the US could produce enough soybeans to replace petroleum diesel with biodiesel.
Xome funziona il processo di che permette alle olive di trasformarsi in olio extravergine? Ce lo spiega il Frantoio di Montepulciano attraverso una serie di slide che approfondiscono tutti i passaggi!
L’influenza della tecnologia sulla funzionalità sensoriale degli oli d’oliva d’eccellenza.
Conferenza all' Istituto Agronomico Mediterraneo fatta da Lamberto Baccioni a Valenzano il 25 Gennaio 2012
Antonietta Pascalone - L’olio extravergine d’oliva: un bene prezioso per la s...MedOliveOil
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Established in 1895, Lavazza is a family-owned Italian coffee company and one of the largest coffee roasters in the world. Lavazza operates internationally with a presence in over 90 countries and has a turnover exceeding €1.2 billion. The company pioneered innovations like vacuum-packed ground coffee and has over 45 training centers worldwide to educate customers on coffee. Lavazza owns production facilities in Italy and has expanded through acquisitions, including a US distribution agreement with Keurig and ownership of Italian beverage company Ercom. The Lavazza family continues to own and manage the company through successive generations.
Pecore di montagna: alla scoperta della biodiversità ovina venetaEtifor srl
Presentazioni realizzate per l'evento "Pecore di montagna: alla scoperta della biodiversità ovina veneta" . Durante l'evento di sabato 25 marzo 2023 esperti di biodiversità, allevamento, sviluppo rurale e sistemi alimentari hanno guidato i partecipanti alla scoperta delle razze autoctone Brogna, Foza, Lamon e Alpagota e dei loro territori. I relatori hanno illustrato anche i principali risultati del progetto Sheep Up finanziato dal Programma di Sviluppo Rurale del Veneto. Scopri di più su www.pecoredimontagna.it
Presentazione a supporto dell'intervento di Sandro Cobror (AssopDistil) all'evento "Filiera vitivinicola: il progetto ValorVitis sul recupero delle vinacce a confronto con la normazione volontaria" del 30 maggio 2019.
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1. UNIVERSITÀ DEGLI STUDI DI BARI “A. MORO”
FACOLTÀ DI ECONOMIA
CORSO DI LAUREA MAGISTRALE IN MARKETING
TESI DI LAUREA
in
MARKETING AGROALIMENTARE
ANALISI DEL SETTORE DELL’OLIO D’OLIVA:
LE PREMESSE PER CREARE UNA START UP
NEL SUB APPENNINO DAUNO
Relatore:
Chiar.mo Prof. FABRIZIO BALDASSARRE
Laureanda:
MARILENA SARACINO
Anno Accademico 2010 - 2011
1
4. Le aziende agricole
scompaiono: -32,2% (2000-2010)
Aumento della dimensione
aziendale
Italian sounding: rapporto
originale-falso di 1:3
Diminuzione prezzi all’origine
Aumento costi di produzione
4
4
5. Qualità:
fattori Agronomici
+
fattori Tecnologici
di estrazione
Classificazione:
Olio d’oliva raffinato
Olio d’oliva extravergine Olio d’oliva
Olio d’oliva vergine Olio di sansa di olio greggio
Olio d’oliva vergine lampante Olio di sansa di oliva raffinato
Olio di sansa di oliva
5
5
6. 2% 1% Spagna
Italia
18% Grecia
Portogallo
53% Altro
26%
6
6
7. Sardegna
Sicilia
Basilicata/Calabria
Puglia
Campania
Abruzzo/Molise
Umbria
Lazio
Marche
Toscana
Emilia Romagna
Liguria
Lombardia
Veneto
Friuli
Trentino
Piemonte e Val d'Aosta
0.0 2.0 4.0 6.0 8.0 10.0 12.0 14.0
100% Italiano BIO DOP IGP Oliva Extravergine
7
7
10. Tutela delle
risorse del
territorio
PMI di
Logistica ed trasformazione
infrastrutture e vendita
prodotti locali;
logica di filiera
Salvaguardia
Olio: siti
Sviluppo, inn
naturalistici e ovazione e
culturali formazione
•70% varietà
Ogliarola, Corati
na e Rotondella;
•Colore verde e Turismo
giallo; Distretto ambientale, c
ulturale, gastr
natura
•Sapore onomico e
religioso
fruttato;
•Disciplinare Valorizzazione Sicurezza
Daunia Verde. produzione
tipiche e idrogeologica
turismo del territorio
10
10
11. l’occupazione nel settore agricolo
l’età media degli imprenditori agricoli:
Subentro dei giovani in agricoltura;
Leasing facilitati (ISMEA);
Auto imprenditorialità (Invitalia) favorita nei comuni
del Sud.
11
11
12. L’impresa multifunzionale
Offrire ospitalità: l’agriturismo
Creare esperienza:
le attività ricreative e culturali
L’uso alternativo dell’olio di
oliva: sostenibilità, pulizia, salute e benessere.
12
12
13. Aumento acquisti di alimenti (+13%): tipici
e nei supermercati online;
Convenienza di prezzo;
Tempo libero e Turismo (nord);
Italianità del prodotto e difficoltà di
reperirlo altrove;
Olio: elevato effetto made in Italy;
Comunicazione standardizzata;
Ostacoli: assenza contatto umano, timore
di mancata consegna.
13
13
14. mission: conservazione dell’equilibrio ecologico, produzione di olio
extravergine, offerta di ospitalità ed adozione degli alberi secolari.
prodotto: olio DOP e biologico.
adotta un olivo secolare: genera il 10% del fatturato complessivo
aziendale, e ci sono prenotazioni per i prossimi 15 anni!
prezzo elevato (300€): garanzia dell’invio di 30 litri di olio, foto
dell’albero, certificato di adozione, targhetta e contributo per Legambiente.
14 14
15. •Analisi esterna
•Analisi interna
Progetto Programmi
Obiettivi Strategia
d'impresa d'azione
• Feedback e
controllo
Oggetto: olio d’oliva prodotto nel sub Appennino.
Obiettivi: offrire prodotto di qualità e un’esperienza completa al
consumatore.
Barriere all’entrata: elevati volumi di produzione e vendita;
difficoltà di accesso ai canali distributivi.
SWOT
Scelte strategiche:
1. Aggregazione tra le imprese per minimizzare i costi e massimizzare
i ricavi di gestione;
2. Orientamento all’internazionalizzazione;
3. Creazione di una rete tra le entità coinvolte;
4. Offerta di un prodotto qualitativamente superiore. 15
16. Convenience good: offerte
promozionali; prezzo basso;
confronti minimi; solo brand
più conosciuti.
Shopping good:
Packaging
D.O., consumatore più
attento; prezzo elevato; più
tempo per la scelta.
Operazione MarcoPolo:
Genetica e preferenze alimentari.
Creare un prodotto a misura di ogni palato!
16
16
17. Prezzi medi all’origine
1°posto: Brisighella DOP 18,5€;
Prodotto S. 31/10/‘11 Settimana 2°p.: Laghi Lombardi 13€;
a 06/11/‘11 precedente
3°p.:Garda DOP, Veneto 10,75€;
Olio di oliva 2,39 2,32
Olio di oliva DOP-IGP 7,47 7,52 Ultimi p.: Bari DOP 3,88€;
Dauno DOP 3,95€.
Prezzi medi di vendita nella GDO
Bari DOP 8,9 €;
Dauno DOP 8,8 €.
Brisighella DOP 20,9€;
Umbria DOP 12,2€.
17
17
18. G D O
Olio Umbria
Esigenza DOP: Referenze a
DOP, Toscano IGP
nelle aree con scaffale:
e Terra di Bari
minor 55%olio
DOP ritenuti
produzione extraverg.
indispensabili.
locale. senza D.O.
Dauno DOP non
conosciuto.
1,2%
Ambulanti/Mercatini
1,8%
Dettaglio tradizionale
2,6%
Liberi servizi
Discount
4,4% •HORECA
8% •GAS
Porta a porta
12.8%
Altre fonti
30% •Vendita a privati
Ipermercati
39,1%
Supermercati
18
18
19. Come promuovere e vendere l’olio d’oliva?
In Italia: la migliore qualità d’olio extrav. d’oliva,
la peggiore modalità di vendita.
Brand
Ruolo importante;
Naming: cognome famiglia produttrice;
Online: Utente ITA si fida dei siti noti;
non visita la 3°pag. di un motore di ricerca.
Valore
Bontà e tipicità del prodotto;
Relazione con il produttore;
Relazione con il territorio.
Delicatamente filtrato
BassNettare di Etichetta
oliva Abbondano affermazioni di tipo qualitativo: invisibili;
a acidità
Fruttato DOP IGP Private label: etichette maggiormente decifrabili.
19
19
20. Dall’aumento della produttività delle
colture all’agricoltura sostenibile.
Ritorno al passato: web, marketing e
baratto.
COSE da fare…
Integrazione della filiera;
Segmentazione della domanda e dell’offerta: unique selling proposition
e proposte territoriali;
Strategie di marketing condivise;
Valorizzazione del territorio;
Informazione al consumatore.
COSA ho imparato…
Non serve ottenere il marchio DOP se...
GDO si può evitare;
Business idea “conta poco”;
Si può “educare il gusto”;
L’importanza della rete. Nulla è impossibile:
è necessario credere nella propria business idea
ed investire nella strategia adeguata! 20
20
21. Per saperne di più:
http://www.comunikafood.it/2012/02/04/il-
mercato-dellolio-extravergine-doliva-come-avviare-
unimpresa/
21
21