Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2015
L’huile d’olive est tres appreciee pour ses caracteristiques organoleptiques et sa valeur biologi... more L’huile d’olive est tres appreciee pour ses caracteristiques organoleptiques et sa valeur biologique et nutritionnelle. Ces caracteristiques sont fortement liees a la qualite qui, elle-meme, est influencee par plusieurs parametres tels que la variete, la maturite des olives, les systemes d’extraction, etc. L’objectif de ce present travail est l’etude de l’impact des differentes etapes de stockage des olives et d’extraction sur la qualite finale de l’huile d’olive. Vu son ancrage historique, sa grande reputation et l’importance de sa production, l’huile d’olive vierge de Moulay Driss Zerhoun a ete choisie pour la concretisation de cette etude. Un echantillonnage d’olives de 20 exploitations reparties sur l’ensemble des communes rurales de Moulay Driss Zerhoun a ete effectue. Les olives recoltees ont ete traitees par deux methodes differentes, en vue de l’extraction de l’huile: la methode Abencor (laboratoire), et les systemes d’extraction adoptes par les unites de trituration (presse...
New medit: Mediterranean journal of economics, agriculture and environment, 2015
The olive sector participates in the self-sufficiency of the country in food fluid vegetable oils... more The olive sector participates in the self-sufficiency of the country in food fluid vegetable oils, up to 16 %; it accounts for 5% of the Gross Domestic agricultural Product (GDP), and 15 % of the food exports. With the implementation of the Moroccan Green Plan (MGP), this sector was given a great importance especially regarding the extension of cultivated areas and improvement of the conditions of production. However, it still faces several difficulties related to the technical and social conditions of production. This work aims to: (a) identify, through a structured diagnosis, the constraints hindering the quality of olive oil production by the groups involved in this activity, (b) estimate the capacity of these groups to produce an olive oil with a standard quality, and (c) determine the potential of the olive oil production for a future quality label as a distinctive sign of origin and quality (SDOQ). The field work was carried out through the combination of two complementary met...
The exact authentication of virgin olive oil (VOO) origin becomes one of the priorities of the in... more The exact authentication of virgin olive oil (VOO) origin becomes one of the priorities of the international community, both at the legislative and commercial levels. It also concerns the ultimate destination of this product, at the consumer’s level. The uses of geographical indications are considered a reliable way to guarantee the traceability of this product. The objective of the present work is to study the resultant effect of the geographical area (altitude and pedologic conditions) and age of olive plantations on the typicality of VOO produced in Moulay Driss Zarhoun (MDZ), with the ultimate objective to attribute a protected designation of origin (PDO) to the oil. Previous recommendations of such PDO were based on a set of characteristics (typicality, originality, knowledge of production, fame, and a strong historic anchoring) according to the Moroccan Law (n°25/06). This law, dealing with the recognition and protection of distinctive signs of origin and quality (DSOQ), esta...
Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2015
L’huile d’olive est tres appreciee pour ses caracteristiques organoleptiques et sa valeur biologi... more L’huile d’olive est tres appreciee pour ses caracteristiques organoleptiques et sa valeur biologique et nutritionnelle. Ces caracteristiques sont fortement liees a la qualite qui, elle-meme, est influencee par plusieurs parametres tels que la variete, la maturite des olives, les systemes d’extraction, etc. L’objectif de ce present travail est l’etude de l’impact des differentes etapes de stockage des olives et d’extraction sur la qualite finale de l’huile d’olive. Vu son ancrage historique, sa grande reputation et l’importance de sa production, l’huile d’olive vierge de Moulay Driss Zerhoun a ete choisie pour la concretisation de cette etude. Un echantillonnage d’olives de 20 exploitations reparties sur l’ensemble des communes rurales de Moulay Driss Zerhoun a ete effectue. Les olives recoltees ont ete traitees par deux methodes differentes, en vue de l’extraction de l’huile: la methode Abencor (laboratoire), et les systemes d’extraction adoptes par les unites de trituration (presse...
New medit: Mediterranean journal of economics, agriculture and environment, 2015
The olive sector participates in the self-sufficiency of the country in food fluid vegetable oils... more The olive sector participates in the self-sufficiency of the country in food fluid vegetable oils, up to 16 %; it accounts for 5% of the Gross Domestic agricultural Product (GDP), and 15 % of the food exports. With the implementation of the Moroccan Green Plan (MGP), this sector was given a great importance especially regarding the extension of cultivated areas and improvement of the conditions of production. However, it still faces several difficulties related to the technical and social conditions of production. This work aims to: (a) identify, through a structured diagnosis, the constraints hindering the quality of olive oil production by the groups involved in this activity, (b) estimate the capacity of these groups to produce an olive oil with a standard quality, and (c) determine the potential of the olive oil production for a future quality label as a distinctive sign of origin and quality (SDOQ). The field work was carried out through the combination of two complementary met...
The exact authentication of virgin olive oil (VOO) origin becomes one of the priorities of the in... more The exact authentication of virgin olive oil (VOO) origin becomes one of the priorities of the international community, both at the legislative and commercial levels. It also concerns the ultimate destination of this product, at the consumer’s level. The uses of geographical indications are considered a reliable way to guarantee the traceability of this product. The objective of the present work is to study the resultant effect of the geographical area (altitude and pedologic conditions) and age of olive plantations on the typicality of VOO produced in Moulay Driss Zarhoun (MDZ), with the ultimate objective to attribute a protected designation of origin (PDO) to the oil. Previous recommendations of such PDO were based on a set of characteristics (typicality, originality, knowledge of production, fame, and a strong historic anchoring) according to the Moroccan Law (n°25/06). This law, dealing with the recognition and protection of distinctive signs of origin and quality (DSOQ), esta...
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