THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION


Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 September 2009
Abstract Views: 603
PDF: 975
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

  • G. Morganti Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
  • F Barchiesi Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
  • E.M. Mannocchi Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
  • M. Pacioni Scuola di Specializzazione in Ispezione degli Alimenti di Origine Animale “G. Tiecco” Facoltà di Medicina Veterinaria- Università degli Studi di Teramo, .
The “Oliva Ascolana del Piceno” is a traditional product of the central part of Italy, which obtained the official designation of Denomination of Protected Origin (DOP) in 2006. This study analyzes the production aspects and the self-control programs in different tipologies of industries in Marche Region. The artisanal production is still used, but lately is growing up the industrial one. The industrial product shows an improvement of the healthy standards, but is not always able to ensure the preservation of the full taste and flavour. . The scrupulous respect of GMP and CCP in the handmade product can ensure, on the other hand, hight healthy standards and, at the same time, a better preservation of the organoleptic features .

1.
Morganti G, Barchiesi F, Mannocchi E, Pacioni M. THE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION. Ital J Food Safety [Internet]. 2009 Sep. 13 [cited 2024 Mar. 28];1(5):83-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2009.5.83

Downloads

Download data is not yet available.

Citations