Chapters authored
Geographical Indication Labels in Moroccan Olive Oil Sector: Territorial Dimension and Characterization of Typicality: A Case Study of Meknès Region
Geographical indications (GIs) implementation is, nowadays, one of the most prominent differentiation strategies used in olive oil market. The proliferation of these labels, however, causes debate and controversy, in particular regarding their usefulness, effectiveness, and suitability of some protected areas to acquire them. This chapter discusses the use of GI labels in olive oil market, and proposes a four-stage methodological approach to examine the potential of Meknès region—a Moroccan olive growing area—to acquire a GI label. Based on this approach, Meknès region territorial dimensions were defined, the typicality of its olive oil was characterized, a general scheme for the GI recognition was proposed, and the adopted strategy to enhance the meaning of this label on domestic, national, and international markets was highlighted. The main findings of this study justify the suitability of Meknès region to protect its olive oil with a GI label.
Part of the book: Products from Olive Tree
Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability
Virgin olive oil is a highly appreciated edible oil, considered as a relevant component of the Mediterranean diet. The spread of this foodstuff all over the world is making, to a certain extent, that new markets and consumers are getting used to this “Mediterranean’s golden treasure”. Currently, there is great momentum in research relating virgin olive oil intake to healthiness, which has been mainly associated with its phenolics content. Phenolics are considered health-promoting compounds due to their multifaceted biochemical actions that can potentially reduce the risk of various health problems. Yet, since the health-promoting effects of various phenolic compounds have been widely attributed to their metabolic products rather than the naturally occurring forms, the assessment of virgin olive oil phenolics bioavailability is still gaining immense attention and considered a great hot topic among researchers. In the first section of this contribution, the main groups of phenolic compounds identified in virgin olive oil are described, their qualitative and quantitative variability is discussed while analytical approaches applied for their determination are highlighted. The second section reports the beneficial health properties of virgin olive oil consumption related to its phenolics content paying special attention to their bioavailability.
Part of the book: Olive Oil