According to the report of the Turkish Exporters Assembly – Economic Research Branch; According to the International Trade Center (ITC) data, olive production worldwide has had an annual growth trend of 10% since 2001. According to 2018 data, according to International Olive Council data, in the 2018-2019 period, Spain ranks first in olive production with…
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INVOICES Commercial Invoices Commercial invoices, which are the account document sent by the seller to the buyer, in which information such as the type, name, quantity, unit sales price, delivery method, and total price of a sold goods are declared, are issued by the exporter with a fiscal stamp or notarization. Proforma invoice It is…
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Olive oil is a green-yellow, consumed as a liquid at room temperature, obtained in its natural state, without any chemical treatment, or additives, by squeezing directly from the fruit of the olive tree. The difference from other vegetable oils such as sunflower, soybean, cottonseed, and corn oil, olive oil is a natural product. Since Olive…
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a) Natural olive oil: Obtained from the olive tree fruit by applying only mechanical or physical processes such as washing, decantation, centrifugation, and filtration processes in a thermal environment that will not cause any change in its natural qualities; They are oils that carry the physical, chemical and sensory properties of the products in their…
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1. Acceptance of Olives: Olives should be picked during the ideal maturity period by hand machine in a way that will not damage the fruit without coming into contact with the soil. The quality of olives collected from the ground is lower than the quality of olives collected from the tree. Microbial or enzymatic spoilage…
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Olive in Turkey Olive has a wide distribution area in Turkey. Olive production is one of the significant agricultural activities in 41 of Turkey’s 81 provinces and 270 of 843 districts. 53% of the total is in the Aegean Region, 18% in the Marmara Region, 23% in the Mediterranean Region, 6% in the Southeastern Anatolia…
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Concerning the quality of natural olive oil, There are two factors. The first is the acid ratio, which can be measured by a chemical analysis. The second is detecting and measuring flavor and odor. The quality of olive oil cannot be determined by checking its color. The color of olive oil varies depending on the…
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The countries that consume the most olive oil in the world are Spain, Italy, the USA, Turkey, Morocco, and Greece, respectively (IOC, 2018). Annual per capita olive oil consumption is 12.8 kg in Greece, 11.3 kg in Spain, 10.5 kg in Italy, and 7.2 kg in Portugal. Although there has been a significant increase in…
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