المملكة: 3 Categories for Table olives .. 5 Patterns for Commercial Equipment and Strict Conditions for Quality
I put off via the “survey” of the Gulf Standard Project for , which aims to set comprehensive controls and criteria for regulating the trading of this widespread food product in ." Olive «olea europaea l) is appropriate and properly processed to be suitable for direct consumption as“ table olives ”, whether it is packed for the purpose of re -filling or wrapped in the final consumption. The description does not include products designated for manufacturing and oil extraction. Main:
· : It is collected before the maturity is collected in a color ranging from the green and yellowish yellow, and it is treated with the caulterium or kept in a saline solution with the possibility of pasteurization, sterilization or cooling. />
· Black olives: It is collected when you are completely ripe or a little before it, and it is characterized by multiple colors of dark purple to the chestnut, and it can be saved in several ways, the most prominent of which is pickling, pasteurization or oxidation. For frequent treatment with sodium hydroxide in order to remove its bitterness, and the natural olives that are placed directly in a saline solution and passes through a full or partial fermentation process, in addition to dried olives or melon that is kept either with dry salt or by thermal drying or by other technical methods. The necessity of subjected it to thermal sterilization, and finally the special olives that include the prepared items in additional or different ways, provided that they are presented with clear names that ensure that there is no dress with the consumer. Complete olives in its natural, cracked or length -shaped shape, as well as the core olives that are served in different shapes such as half -class, slices and slices, or a small pieces. Flexibility in display methods while maintaining quality standards and clarity for the consumer. Standard, with the ability to add optional ingredients such as water, salt, vinegar, olive oil, sugar or honey, vegetables, nuts, spices, and natural herbs. The standard also obligated the necessity of matching the olives and saline solution to the microbiological safety standards and its deviation from the aspects of corruption. Naturally, with the commitment of additives and pollutants to the maximum boundaries allowed in the Gulf. For the product, it obligated to ensure homogeneity of the size of olives inside the packages according to accurate tables that determine the number of fruits per kilogram, in order to enhance the standards of transparency and quality in the markets. With distinctive characteristics of the variety and methods of preparation, while allowing very slight defects that do not affect the overall appearance or sensory traits of the fruit. The second «C» to include olives of acceptable quality that does not amount to the level of the previous two categories, but it remains identical to the basic requirements contained in the standard. /> The commission emphasized that this standard is not limited to technical aspects, but also focuses on the consumer side, by ensuring the clarity of the products of the products, controlling the filling rates, and unifying the mobilization and supply methods, in order to prevent any misleading or confusion among buyers. It also ensures that each product carries an accurate identification card that explains its nature, origin and components.
- For more: Follow Khaleejion 24 Arabic, Khaleejion 24 English, Khaleejion 24 Live, and for social media follow us on Facebook and Twitter
