STAFF REPORT ISB: The oils obtained from olives of the species Olea ferruginea showed a chemical composition similar to that typical of the oils obtained from Olea europaea, except for negligible amounts of erucic acid and brassicasterol and a small presence of linoleic acid, slightly more than 1 per cent.
The demand for virgin olive oil is in constant and continuous growth in the world, even from countries not traditionally producers or consumers.
Pakistan recorded an annual per capita consumption of edible oils of around 13 kg, with an annual expenditure of over $550 million for their import.
The idea was born from a project developed at the Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, UOS Cesena (Italy), under the direction of Prof. Tullia Gallina Toschi.
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