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MINERVA Olive Oil Production Standard and Experimental Application

Project title MINERVA Olive Oil Production Standard and Experimental Application
Funding MINERVA AE
Coordinator Mediterranean Agronomic Institute of Chania
Partners Ecological Production Systems Unit Institute of Viticulture and Horticulture of Heraklion

National Agricultural Research Foundation (NAGREF)
Date of approval (duration) June 2011 – Duration: 3 years
Increasing demand for food quality and safety as well as sound management of biotic and abiotic resources towards a minimum environmental impact have enforced a collaboration between MINERVA (a Greek leading company in the food sector), Mediterranean Agronomic Institute of Chania and the National Agricultural Research Foundation (NAGREF).

In a three years project, production Standards will be created to cover primary production, processing and packing of olive oil.

Operations will be inspected by a third party ensuring compliance of the farmer’s groups with the developed Standards. The initiative follows previous examples worldwide for food safety and quality (e.g. farm to fork, the Global Food Safety Initiative etc.).

Added value for the farmer, consumer and environment are envisaged and primary production critical points are targeted and experimentally tested: agrobiodiversity, nutrient, water and energy use, CO2 emissions.

The results will be announced in the end of the project and will provide information for farming production practices improvement.

Tangible outcomes are expected to benefit significantly olive primary production in Greece and the Mediterranean leading towards sustainable agriculture..


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