All EOS blogs All Spain blogs  Start your own blog Start your own blog 

IAN & SPAIN

WELCOME TO MY BLOG. I WILL BE WRITING ABOUT SPANISH FOOD AND DRINK AND IN PARTICULAR MY OBSESSION FOR OLIVE OIL, ONE OF SPAIN'S MAJOR ASSETS AND GREATLY MISUNDERSTOOD BY THE MAJORITY OF CONSUMERS WORLDWIDE. I WILL ENDEAVOR TO PROVIDE YOU WITH ALL THE INFORMATION YOU NEED TO ENJOY THE WORLD OF OLIVE OIL WITHOUT BEING TAKEN FOR A RIDE! HOPE YOU ENJOY IT AND PLEASE LEAVE YOUR COMMENTS!

Olive Oil - First place in E.U. list of food fraud
22 October 2013

Olive oil, fish and organic foods are the products most prone to food fraud, according to a draft report of a European Parliament committee which also calls for tougher penalties.

Committing food fraud in the E.U. is lucrative, the chances of getting caught are relatively low, and the number of cases appears to be rising.
And the evidence that criminal organizations are becoming more involved in food fraud “is all the more worrisome,” the report also says.
Prepared by the Committee on the Environment, Public Health and Food Safety, the report — on “the food crisis, fraud in the food chain and the control thereof” — follows a four-month inquiry and is open to amendment until October 28. The committee referral was announced in Parliament on June 10 and came came in the wake of Europe’s horse meat scandal.
Fraud risk list based on academic research, police records and industry consultations
The Committee’s spokeswoman on the report, Holland’s Esther de Lange, said on Friday that it followed consultation with all relevant parties, including producers, traders, retailers, consumers, scientists, national authorities, the European Commission, and Europol.

She said she was surprised meat was not among the top ten foods most subject to fraud. After olive oil, fish and organic foods come milk, grains, honey and maple syrup, coffee and tea, spices (such as saffron and chili powder), wine, and certain fruit juices. The list was based on academic studies (1), police records and industry consultations. The draft report does not say why olive oil came first. Findings include cross-border fraud hard to penalize. Among other findings in the report are that:

- the key characteristics of food fraud are: 1) non-compliance with food law and/or misleading the consumer, 2) which is done intentionally and 3) for reasons of financial gain. Different types of food fraud include adulteration, substitution, tampering and counterfeiting.
- current E.U. laws largely focus on food safety thus food fraud goes largely undetected, especially when there are no public health or food safety issues.
- recent fraud cases include the marketing of ordinary flour as organic flour, of battery cage eggs as organic eggs, of road salt as food salt, and of horsemeat as beef, and the use of methanol-contaminated alcohol in spirits.
- jurisdiction issues often prevent successful prosecution of fraudulent food business operators operating across E.U. borders.
- whistle-blowers are key in uncovering food fraud and need support.
Calls for bigger fines, strategic policing. Among the recommendations are:
- more systematic collection of data on fraud cases;
- that official controls focus not only on food safety issues, but also on preventing fraud;
- a move from an “administrative and veterinary” approach to a policing one , based on risk-profiling and the experience of the Danish Food Administration’s ‘flying squad’ and of the Arma dei Carabinieri and the Guardia di Finanza in Italy;
- a legal onus on food business operators to report food fraud cases;
- sanctions of at least double the amount of the economic advances sought through the food fraud.
Focus on food safety only allows fraud to thrive, 
De Lange said that while public health came first, a one-sided focus on it by the European Commission and the E.U. Member States had allowed other cases of food fraud to pass under the radar.She said a new definition of, and approach, to food fraud was needed.

“Only if the countries and the E.U., the government and industry, work together can we make a stand against food fraud,” she said.

 

[source Olive Oil Times]



Like 0        Published at 12:00   Comments (0)


History of Olive Oil - The first olive oil merchants
07 October 2013

A temple of Hercules Olivarius (“Hercules of the Olive Merchants”) is mentioned in the Regionary Catalogue near the Temple of Portunus, and an inscription on a statue-base containing the word Olivarius and the sculptor’s name was found near the Round Temple, leading some to conclude that the Hercules Victor worshiped here was more commonly considered a special patron of the olive-oil merchants. As such, it would be a temple not financed by the military booty of the political elite, but by business people, in keeping with the character of this region of the city. 

During the Roman Empire, production and subsequent sales of olive oil represented one of the most common modes of survival. In fact, we are aware of the existence of various professional centers associated with this ancestral foodstuff. Almost all of them, were in the geographic area around Corduba (Córdoba) and Hispalis (Seville), which logically included maintenance of the navigability of the rivers (particularly, el Baetis, now known as the Guadalquivir, and the Salsum, now known as the Genil, which could be sailed as far as Cordova and Écija, respectively, which is why they immediately became Hispanic capitals of the oil trade, as they dominated the main product departure points from the Mediterranean).

The majority of these entrepreneurs and traders were documented in epigraphic supports from the second half of the II Century A.D. (times of Antoninus Pius and Marcus Aurelius), when the boom in Andalusian oil exports to the Urbs took place.

This is the case of L. Marius Phoebus, mercator olei Hispani ex provincia Baetica, known from an inscription that appeared in Rome itself (C.I.L. -Corpus Inscriptionum Latinarum- VI, 1935) and the tituli picti of the Testaccio (C.I.L. XV, 3943-3959). A new epigraph of Cordobes origin, dated from the second half of the II Century AD (C.I.L. II/7, 544) also appears to allude to him, in a document of enormous interest for the understanding of the scope of the family and economic relations of these powerful traders. This is what J. Remesal calls “the microhistory of Baetican oil”. In the opinion of this researcher, who has studied this and many other texts in detail, he was a freedman married to a freedwoman (ingenua), with whom he also had two freed children, all four mentioned in the titulus.

Although the terms navicularius, negotiator, mercator or diffusor all appear to be synonymous, or at least they were occasionally used to mean the same thing, the people of the period must have perfectly understood the differences between them, meaning that their functions must have been different.

It would not appear to be logical to invent new names for an office that already had one; and even less so in the same region. Thus, navicularius must have been responsible for transporting the oil pertaining to the State destined for the Annona, in exchange for a corresponding stipend. On the contrary, the negotiatores, which facilitated the task of those supplying their own production or that of others, did not receive any money for it. In exchange for their labour, they received prebends, tax advantages and different types of benefits.

Occasionally, judging by the epigraph, they shared this function with the mercatores, which makes the definition of their respective functions difficult.

They were documented both in Rome and in Baetica, even when the majority of them were based in Astigi (Écija). They were highly mobile intermediaries, and they would put the great producers in touch with the oil traders, working in the service of the State and getting the best and most complete supply possible for Rome. Possibly, they did their work from some official headquarters located precisely in the Astigi capital.

Quite often, these posts were occupied by freedmen (generally, they bore no relationship whatsoever to the producers) and, as shown by the epigraphic testimony, they fell to the same family over various generations.

This post appears in an inscription preserved at the base of the Giralda, dedicated to the equites (gentleman) Sextus Iulius Possesor, son of Iulius, of the Quirina tribe and native of Mactar, in Africa, for the corporations of boatmen of Seville (scapharii hispalenses).

The epigraph in question gives a precise account of the cursus onorum accumulated by Iulius Possesor over a lifetime replete with positions and responsibilities. In fact, he was the prefect’s assistant of the Annona during the third third of the II Century AD. He was responsible for exporting African and Andalusian oil to Rome for distribution to the plebe and the army, as well as for paying the navicularii and incentivising the oil collection.

These functions included that of procurator augustorum ad ripam Baetis (commissioned by the emperors Marcus Aurelius and Lucius Verus, around 169 A.D.); or, in other words, responsible for regulating and maintaining the public course of the river (through dykes, ports and channels) as a fundamental pathway for exportation, payment of the boatmen and control of the same. Oddly, they dedicated the homage to him for the honour he showed in his post.

source OLIVERAMA

 



Like 1        Published at 12:07   Comments (0)


Spam post or Abuse? Please let us know




This site uses cookies. By continuing to browse you are agreeing to our use of cookies. More information here. x