toggle menu
A treasure of Mediterranean gastronomy under the spotlight: CIHEAM Zaragoza at the Olive Oil World Congress
CIHEAM > AGENDAS > A treasure of Mediterranean gastronomy under the spotlight: CIHEAM Zaragoza at the Olive Oil World Congress
  • CIHEAM Zaragoza is a partner institution of this international event that assessed the status of the sector and analysed challenges and opportunities
Spain’s minister of Agriculture, Fisheries and Food of Spain, Luis Planas gave a closing speech at the Olive Oil World Congress.

Madrid, 1 July 2024.- The headquarters of the Spanish National Research Council (CSIC) in Madrid (Spain) hosted the first edition of the Olive Oil World Congress (OOWC) on 26, 27 and 28 June. CIHEAM Zaragoza is a partner institution of this event.

With over 300 registered participants of 25 nationalities, the congress addressed scientific, technical, business, and trade matters, explored the current situation of the sector and provided a strategic analysis of its challenges and opportunities.

Raúl Compés, director of CIHEAM Zaragoza spoke about the product: “Extra virgin olive oil is one of the treasures of Mediterranean gastronomy and we must support efforts to promote it.“ He went on to say: “Events like this congress enable us to share knowledge, in order to make the value chain more operative, encourage consumption and promote joint actions between actors in the international olive sector.”

KEYS FOR THE FUTURE OF THE OLIVE AND OLIVE OIL PRODUCTION SECTOR

During this gathering, it became evident that the global prospects for olive oil are promising, thanks to the widespread recognition of its positive effects on human health, as well as the environmental, social and economic benefits arising from an efficient management of the resources needed for production.

Climate change is the main threat for many crops and olive groves are no exception. But there is still margin to implement adaptation measures to improve the crop’s sustainability and resilience. These measures include: protection of the olive gene resources; enhancing their role as a carbon sink; and olive breeding with a view to improving oil quality and strengthening resistance to diseases such as those caused by Verticillium or Xylella fastidiosa.

The experts that gathered in Madrid underlined the need to improve traceability, surveillance and monitoring of the productive processes and to continue to inform consumers so they can easily recognise the characteristics of different types of olive oil.

Following three days of intense activity, the congress concluded with a closing address from Spain’s minister of Agriculture, Fisheries and Food, Luis Planas, who stated that olive oil "is a unique element of the Mediterranean diet. Not only is it a food, but it is also a part of our lifestyle and gastronomic culture”.

A STRATEGIC CROP FOR MEDITERRANEAN COUNTRIES

The impact of CIHEAM Zaragoza’s participation in this forum is evident when considering the contribution of the organisation’s member countries to world oil production - approximately 88 % - and in the large number of activities carried out by CIHEAM’s Institute in the field of olive growing and oil technology, many in collaboration with the International Olive Council (IOC), also an institutional partner of the OOWC.

Ramzi Belkhodja at the OOWC.
Raúl Compés at the OOWC.

CIHEAM Zaragoza has played an active role in this congress. The coordinator of the area of Plant Production, Health and Breeding, Ramzi Belkhodja, was president of the scientific committee and the director, Raúl Compés, was president of the organising committee.

⮞ The main conclusions of the first Olive Oil World Congress have been compiled in a document that can be downloaded here.