Correct olive processing techniques and hygiene safety are fundamental to producing quality olive oil that can be healthy, safe and quickly reach the Pakistani market.
On September 26, 2022, CIHEAM, within the framework of the Project “OliveCulture – Holistic and Multiprofessional Mechanism for a Pakistani Olive Oil Value Chain”, funded by the Italian Government, implemented by CIHEAM (Bari, Italy), supervised by the Italian Agency for Development Cooperation (AICS), launched a Training session on the Mills installed at Barani Agricultural Research Institute (BARI) in Chakwal, Punjab.
The event was held in the presence of Mr Roberto Neccia, Italian Deputy Head of Mission in Pakistan, Mr Marco Marchetti and Mr Costantino Parma, as International Project Coordinator and International Expert for CIHEAM Bari, and Mr Pietro Del Sette, on behalf of Ms Emanuela Benini, Director of AICS Islamabad, Mr Zafar Iqbal, Director of CEFORT and Mr Zeeshan Hanif, Deputy Commissioner of Chakwal.
The on-site training for the olive mill operators was conducted by Ugo Ametta, an Italian olive oil Maker and Master Miller with a long-standing international experience for 35 operators from Punjab and Balochistan. 40 operators are expected to participate in the course in Khyber Pakhtunkhwa on September, 29 and 30, 2022.
The Training session focused on the most correct techniques regarding processing, maintenance of machines, hygienic-sanitary management of structures and processes, transformation and storage processes, all in compliance with the compulsory international protocols on risk analysis and control of critical points (HACCP), meant to prevent the dangers of food contamination and other health hazards.
Another on-site Training on the semi-industrial lines for the processing of table olives will start in October and will be conducted by Dr Matteo Milanese, President of Food Technologists of Puglia, Italy, in Balochistan, Punjab, Khyber Pakhtunkhwa.
This activity stands under the primary goal of the OliveCulture Project meant to build the entire Olive value chain, through adequate processing, by observing proper rules and procedures, to reach the quality necessary for income-generating and health.