For extra virgin olive oils




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T.30/Doc. no. 6

14 November 2003

ENGLISH

Original: SPANISH




MARIO SOLINAS QUALITY AWARD
RULES OF THE INTERNATIONAL COMPETITION

FOR EXTRA VIRGIN OLIVE OILS


organised by the INTERNATIONAL OLIVE OIL COUNCIL


for the 2003-2004 crop year

The international competition for extra virgin olive oils leading to the Mario Solinas Quality Award is based on Decision no. DEC-1/82-IV/00 which the International Olive Oil Council adopted on 8 June 2000. According to this decision, the Award, which the Council decided to create in 1993, was launched in the 2000-2001 crop year.




COMPETITION RULES


Extra virgin olive oils presented by individual producers, producers’ associations and registered packers whose place of production is in a member country of the International Olive Oil Council may be entered for the competition.




  1. Eligible oils




  • Only extra virgin olive oils that comply with the requirements stipulated for this grade in the IOOC trade standard applying to olive oil and olive-pomace oil shall be eligible for entry.




  • The oils entered for the competition shall be from a homogeneous batch of unpacked oil of at least 5000 litres.




  • Each participant may enter only one extra virgin olive oil.




  1. Responsibilities of competitors

Competitors shall be required:




    1. To complete the registration form (specimen given in Annex 1).

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page 2




    1. To arrange for an authorised company or notary to carry out the following:

. To collect representative samples of the batch of oil entered for the competition, comprising five (5) samples of 500 ml each, collected in coloured glass containers of the same capacity, and two (2) samples of 100 ml each, also collected in coloured glass containers of the same capacity. Each sample collected shall be stoppered or closed with a twist-open cap with safety ring by the notary or authorised company and shall bear a label showing a code number to identify the participant comprising digits and two letters. The rules to be observed for sample collection shall be as laid down in standard ISO 5555 “Animal and vegetable fats and oils – Sampling”.


. To seal the tank holding the entry batch of oil until the competition is over.


    1. To arrange for the certificate or notarial deed to be drawn up stating:

. the name and address of the competitor and the registration number of the company;


. the location and identification of the tank holding the batch of oil entered for the competition;
. the weight or volume of the batch of oil entered for the competition;
. the procedure for collecting, sealing and identifying the samples;
. that the tank holding the batch of oil entered for the competition has been sealed.


    1. To send one of the two 100-ml samples to a laboratory recognised by the International Olive Oil Council in order for it to be tested and for a certificate to be issued stating that the oil is an extra virgin olive oil.




    1. To send one of the 500-ml samples to an olive oil tasting panel recognised by the International Olive Oil Council in order for it to undergo organoleptic assessment according to the method adopted by the Council for the organoleptic assessment of virgin olive oil and for a certificate to be issued indicating the grade classification of the oil. The panel should be requested to issue the grade classification certificate and to specify the median of the intensities of the fruity attribute.




    1. To send the following to the Executive Secretariat of the International Olive Oil Council (calle Príncipe de Vergara, 154, 28002 Madrid, Spain) by 12 March 2004, stating “Mario Solinas International Extra Virgin Olive Oil Competition” on the envelope:

. the registration form;


. the notarial deed or the certificate drafted by the company that collected the samples and sealed the tank;

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page 3

. the testing certificate and sensory analysis certificate issued by a recognised laboratory and a recognised tasting panel, respectively;


. three of the 500-ml samples, properly packaged to avoid breakage during transportation.


    1. To keep the fifth 500-ml sample and the second 100-ml sample.



  1. Phases of the competition




    1. The Executive Secretariat of the Council shall assign a secret code number to each of the oils entered for the competition. Such code numbers shall be written on an opaque, self-adhesive label that shall completely cover the identification label.

It shall classify the oils into one of the following groups according to the median of the intensity of the fruity attribute awarded by the panel that issued the sensory analysis certificate:


Group Median of the fruity attribute
Intense fruitiness > 5

Medium fruitiness 2.5 < m < 5

Slight fruitiness < 2.5



    1. The Executive Secretariat of the Council shall distribute one of the three samples to recognised tasting panels which will be requested to evaluate the oil according to the assessment sheet given in Annex 2.




    1. The Executive Secretariat shall select the six top-scoring oils from each group. In the case of a tie the oil with the lowest free acidity shall be chosen. If the tie persists, the oil with the lowest peroxide value shall be chosen. The list of finalist oils shall be published in the April 2004 issue of OLIVAE.




    1. The finalist oils shall be assessed by an international jury. The members of the jury shall be chosen by the Executive Secretariat and the list shall be published in the April 2004 issue of OLIVAE.

The international jury shall use the assessment sheet given in Annex 2.




    1. The international jury shall select the winner of the Mario Solinas Quality Award in each group and shall propose a second and third prize for each group from amongst the remaining finalists.

The decision of the jury shall be final and shall not be open to appeal.

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  1. Closing date for registration

The period open for registration and the presentation of samples shall end on 12 March 2004.





  1. Award of prizes

The Chairman of the International Olive Oil Council shall award the prizes to the winning oils at the 90th session of the Council, to be held in June 2004.





  1. Prizes

The prizes shall comprise a medal and a diploma.


The winners may mention the prize on the label of the packs of extra virgin olive oils belonging to the same batch as the winning sample, in accordance with the rules specified for its representation in Annex 3.
The results of the competition shall be published in the June 2004 issue of OLIVAE.



  1. Acceptance

Participation in the international extra virgin olive oil competition for the Mario Solinas Quality Award implies acceptance of the present rules.


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T.30/Doc. no. 6

Annex 1

MARIO SOLINAS QUALITY AWARD
INTERNATIONAL COMPETITION FOR EXTRA VIRGIN OLIVE OILS
2003-2004 crop year



Registration form






Name of competitor/registered name








Address





Post code





City/town




Country




Sample identification number:




Telephone:





Fax:




E-mail:





Contact:





Registration deadline: 12 March 2004


Done at …………….. on ………..………

(Signature)


Send to:

International Olive Oil Council, calle Príncipe de Vergara 154, 28002 Madrid – Spain; tel.: 91.590.36.38

T.30/Doc. no. 6

Annex 2

MARIO SOLINAS QUALITY AWARD
INTERNATIONAL COMPETITION FOR EXTRA VIRGIN OLIVE OILS
2003-2004 crop year
SENSORY ASSESSMENT SHEET




Sample code:

Taster identification no.:

Date:

Olfactory sensations (maximum 35 points)

Olive fruitiness (0 – 7 )

Other fruits (0-3) ..............................................................................................

Green (grass/leaves) (0 – 2)

Other positive sensations (0 - 3)

Harmony (1) (0 – 20)

Partial score

Gustatory-retronasal sensations (maximum 45 points)

Olive fruitiness (0 – 10)

Sweet (0 – 4)

Bitter (0 – 3)

Pungent (0 –3)

Green (grass/leaves) (0 – 2)

Other positive sensations (0 - 3)

Harmony (1) (0 – 20)

Partial score

Final olfactory-gustatory sensation (maximum 20 points)

Complexity (2) (0 – 10)

Persistence (0 – 10)

Partial score

Total score

(1) Harmony increases when the attributes are balanced.

(2) Complexity increases with the number and intensity of aromas and flavours.

T.30/Doc. no. 6

Annex 3

MARIO SOLINAS QUALITY AWARD

INTERNATIONAL COMPETITION FOR EXTRA VIRGIN OLIVE OILS

2003-2004 crop year



RULES FOR DISPLAYING THE AWARD ON THE LABEL

OF THE WINNING EXTRA VIRGIN OLIVE OIL


  1. Mention of the Award on the label of the winning extra virgin olive oil

The winner of the first prize of the Mario Solinas Quality Award in each of the “intense fruitiness”, “medium fruitiness” and “slight fruitiness” groups may mention the prize obtained for the 2003-2004 crop year on the label of extra virgin olive oil belonging to the source batch of the winning sample. The winners of the second prize and third prize in each group may do likewise.


Such mention is dependent on the submission of a request to this effect by the winner, which should be addressed to the Executive Secretariat of the International Olive Oil Council, and on the notification of the number of packs that will be filled with the extra virgin olive oil from the source batch of the winning sample.

2. Display of the prize
Each of the prizes shall be displayed on a numbered self-adhesive logo not larger than 7cm2 bearing the image of Mario Solinas, the logo of the International Olive Oil Council, the mention of the prize and the year it was granted.

3. Delivery of the prize logo to the winner
Winners who request to mention the prize on the label of the winning extra virgin olive oil shall be supplied by the Executive Secretariat, upon payment, with the number of prize logos corresponding to the number of packs they notify.

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