Open AccessTHE “OLIVA ASCOLANA DEL PICENO DOP”: PRODUCTION ASPECTS AND SELF-CONTROL PROGRAMS IN FACTORIES OF MARCHE REGION
Author(s) -
Gianluca Morganti,
Federica Barchiesi,
E.M. Mannocchi,
M. Pacioni
Publication year - 2009
Publication title -
italian journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.359
H-Index - 13
ISSN - 2239-7132
DOI - 10.4081/ijfs.2009.5.83
Subject(s) - production (economics) , product (mathematics) , business , organoleptic , flavour , control (management) , taste , food science , economics , mathematics , management , chemistry , geometry , macroeconomics
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